Clinical trial

Nutrition Apps in Occupational Healthcare (Pilot Study of the FOODNUTRI Project)

Invitation only · Not applicable · 1 countries · Registry ID NCT06923735

Invitation onlyNot applicableInterventional

What this study is about

The aim of this study is to investigate (1) the user experiences and usability of the nutrition apps (the Finnish Nutrition Navigator and the Finnish Nutrition Path) in occupational health care from the perspective of both professionals and customers, (2) the impact on diet, eating behavior, perceived well-being (perceived state of health, quality of life, work and functional ability) and anthropometric indicators compared to treatment as usual, and (3) cost-effectiveness of using the nutrition apps.

A promising-looking record is not the same as confirmed eligibility. The study team must review the full criteria and current recruitment status.

Basic eligibility

Age18 Years to 75 Years

SexAll

Healthy volunteersAccepted

ConditionOccupational Diseases, Overweight and Obesity, Dyslipidemias, Hypertension, Diabete Type 2, Cardiovascular Diseases, Diet, Healthy, Diet Habit, Food Selection

Full registry criteria

Inclusion Criteria: * Employee of the certain employer * Coming to the medical examination for employees whose work presents a special risk of illnessa OR coming to the dietitian because of dyslipidemia, high blood pressure, weight loss, weight management, type 2 diabetes, cardiovascular disease * Understands written Finnish Exclusion Criteria: * Pregnancy * Eating disorder * Severe challenges with diet (e.g., malabsorption, very restrictive diet due to several food allergies or other reasons)

Treatments and study arms

Utilization of the Finnish Nutrition Navigator and the Finnish Nutrition Path

Other

Participant fills in the food intake questionnaire of the Finnish Nutrition Navigator and receives an automated feedback on the diet before the visit to the occupational healthcare. At the visit, the information about the quality of diet can be utilized with the occupational healthcare professional. The client can utilize the self-care path (the Finnish Nutrition Path) for possible dietary changes independently or with the professional.

Primary outcomes

Change in diet quality12 weeks

Healthy Diet Index (HDI) total score (range 0 - 100) and the seven sub scores: Meal pattern (range 0 - 10), Grains (range 0 - 20), Fruit and vegetables (range 0 - 20), Fats (range 0 - 15), Fish and meat (range 0 - 10), Dairy (range 0 - 10), and Snacks and treats (range 0 - 15). Higher scores mean better diet quality.

User experiences of the appsBaseline and follow-up (12 weeks)

Self-created questions.

Study locations

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University of Eastern Finland🇫🇮 Kuopio, Finland

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