Pilot Psychoeducational Intervention Model to Improve Nutritional Status in Low Resource Settings

Sponsor

Universidad de Monterrey (Other)

Overall Status

Completed

CT.gov ID

NCT02258802

Collaborator

FEMSA Foundation (Other)

Enrollment

Arms

Duration (Months)

Study Details

Study Description

Brief Summary

The purpose of this study is to develop, implement and evaluate a psychoeducational intervention focused to improve nutritional status, specifically micronutrients, of mothers and caregivers of children between the ages of 5 and 13 years and their children through providing healthy cooking lessons in their communities.

Condition or Disease	Intervention/Treatment	Phase
Child Malnutrition Child Overnutrition Malnutrition in Children Malnutrition, Child Nutrition Disorders, Child Malnutrition	Behavioral: Psychoeducational intervention	N/A

Detailed Description

Mexico's malnutrition problem goes beyond lack of food. Nutrition transition in our country has modified dietary patterns in a way that now we observe more and more a decrease in consumption of micronutrient rich foods, like vegetables, and an increase in consumption of high energy-dense foods with low content of micronutrients (highly processed foods). In Mexico, over 70% of the population presents an inadequate vegetable intake, with a higher prevalence in scholars (5 - 11 years), where only 17% of them consume >50% of the recommended vegetable intake. A vegetable poor diet is related to malnutrition, poor cognitive development and low physical performance. Added to this, Mexican families have lost the tradition of cooking at home. It is well known that different factors contribute to a population's diet and cooking at home as well as eating with the family have been identified as fundamental factors to promote a healthy diet. Therefore, the aim of this psychoeducational intervention in nutrition is to improve nutritional status in families, particularly mothers and caregivers of children between the ages of 5 and 13 years and their children through providing healthy cooking lessons in their communities where the optimal preparation and use of local foods based on vegetables is promoted at the same time the importance of cooking at home and eating as a family is highlighted.

Study Design

Study Type:

Interventional

Actual Enrollment :

65 participants

Allocation:

Non-Randomized

Intervention Model:

Parallel Assignment

Masking:

None (Open Label)

Primary Purpose:

Prevention

Official Title:

A Psychoeducational Intervention Model in Nutrition to Improve Nutritional Status in a Pilot Low Resource Population in the City of Saltillo, Coahuila Mexico.

Study Start Date :

Jun 1, 2014

Actual Primary Completion Date :

Jul 1, 2015

Actual Study Completion Date :

Dec 1, 2015

Arms and Interventions

Arm	Intervention/Treatment
Experimental: Psychoeducational intervention Participants will be receiving a cooking lesson in their community every 2 weeks for 1 year.	Behavioral: Psychoeducational intervention A mobile kitchen visits the 5 selected communities every 2 weeks for a period of 1 year. A 30 minute cooking lesson is given by a trained instructor, the recipes have been designed to be quick and easy to make, use local and inexpensive ingredients, contain mostly vegetables and have a good taste. During the lesson, healthy habit and cooking tips are mentioned. A printed version of the recipe is given to every participant. Every lesson a different participant is encouraged to help prepare the recipe. At the end of the lesson all the participants get to taste the meal and express their opinion. Other Names: Psychoeducational intervention in nutrition
No Intervention: Usual food practices These are participants from the communities where the intervention is active but are not attending the cooking lessons.

Arm

Intervention/Treatment

Experimental: Psychoeducational intervention

Participants will be receiving a cooking lesson in their community every 2 weeks for 1 year.

Behavioral: Psychoeducational intervention

A mobile kitchen visits the 5 selected communities every 2 weeks for a period of 1 year. A 30 minute cooking lesson is given by a trained instructor, the recipes have been designed to be quick and easy to make, use local and inexpensive ingredients, contain mostly vegetables and have a good taste. During the lesson, healthy habit and cooking tips are mentioned. A printed version of the recipe is given to every participant. Every lesson a different participant is encouraged to help prepare the recipe. At the end of the lesson all the participants get to taste the meal and express their opinion.

Other Names:

Psychoeducational intervention in nutrition

No Intervention: Usual food practices

These are participants from the communities where the intervention is active but are not attending the cooking lessons.

Outcome Measures

Primary Outcome Measures

Change in food knowledge and behaviour [baseline, 6 months, 1 year]
questionnaire

Secondary Outcome Measures

Change in vegetable intake [baseline, 1 year]
24 hour recall
Change in dietary practices [baseline, 6 months, 1 year]
questionnaire
Change in food waste [baseline, 6 months, 1 year]
questionnaire
Change in cognitive development in children [baseline, 1 year]
questionnaire
Change in anthropometry [baseline, 6 months, 1 year]
weight, height and waist circumference
Change in micronutrient status [baseline, 1 year]
serum sample
Change in inflammatory markers [baseline, 1 year]
serum sample