Smart Dietary Intervention for Healthy Eating

(FoodImage2 Trial)

Overseen By Corby K Martin

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: Pennington Biomedical Research Center

Disqualifiers: No iPhone, Refusal app use, others

Compensation: Varies

Number of Visits: 6

46 Participants Needed

Trial Summary

What is the purpose of this trial?

The primary aim of this study is to reduce household food waste and improve individual nutrition. This will be achieved using the FoodImageTM smartphone app 1, a novel method for measuring household food acquisition, food intake, and food waste decisions, to assess the efficacy of a smart intervention that targets food waste reduction and diet quality improvement. The intervention is designed to improve nutrition by offsetting intake of less nutritious foods with increased fresh fruit and vegetable (FV) intake while simultaneously reducing household food waste via strategies tailored to participating households.

Will I have to stop taking my current medications?

The trial information does not specify whether you need to stop taking your current medications.

What data supports the effectiveness of the Smart Dietary Intervention for Healthy Eating treatment?

Research shows that interventions like cooking classes and garden-enhanced nutrition programs can improve dietary habits and empower participants to make healthier food choices. Additionally, portion control interventions have been effective in reducing body weight and improving self-efficacy in dietary changes. ^{1 2 3 4 5}

Is the Smart Dietary Intervention for Healthy Eating safe for humans?

The research articles provided do not contain specific safety data for the Smart Dietary Intervention for Healthy Eating or its related interventions. ^{6 7 8 9 10}

How does the Smart Dietary Intervention for Healthy Eating differ from other treatments for healthy eating?

This treatment is unique because it combines dietary changes with stress management and food waste management, focusing on replacing current diets with fruits and vegetables. Unlike traditional diet-focused interventions, it integrates behavioral strategies and personalized support to promote long-term healthy eating habits. ^{11 12 13 14 15}

Research Team

Corby K Martin, PhD

Principal Investigator

Pennington Biomedical

Eligibility Criteria

This trial is for adults aged 18-62 who do the majority of food shopping and cooking in their household. They must own an iPhone, be willing to use it along with an app for the study, have a BMI between 18.5 - 50 kg/m2, and if they have children, they should be aged 6-18 years.

Inclusion Criteria

I am between 18 and 62 years old.

I do most of the grocery shopping and cooking at home.

Body mass index (BMI) 18.5 - 50 kg/m2, based on self-reported height and weight

Exclusion Criteria

Pennington Biomedical Research Center employee

Unwilling to sign consent to use web screener questions for data set and analysis

Not able to use an iPhone

Timeline

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Intervention

Participants receive a smart intervention to reduce food waste and improve diet quality using the FoodImage app

4 weeks

Participants use the app for approximately 3 days, including 1 weekend day

Control

Participants in the control group receive a stress management intervention and use the FoodImage app

4 weeks

Participants use the app for approximately 3 days, including 1 weekend day

Follow-up

Participants are monitored for changes in food waste and diet quality after the intervention

4 weeks

Treatment Details

Interventions

• Smart Intervention for Food Waste Management and Replacing current diet with Fruits and Vegetables
• Smart Intervention for Stress Management

Trial Overview The study tests a smart intervention using the FoodImageTM app to reduce food waste at home and improve diet by increasing fruit and vegetable intake. Participants will receive tailored strategies to help them make better nutritional choices while minimizing waste.

Participant Groups

Group I: Food Waste Intervention Group Active Control 1 Intervention

This group will receive an intervention on food waste management and fruit and vegetable replacement to increase diet quality while avoiding an increase in calories. Both groups will obtain free fruit and vegetable boxes and will use the FoodImage app to record food acquisition (Shop), food prep (Prep), intake (Eat) and waste (Toss) for approximately 3 (24 hour) days; ideally including 1 weekend date.

Group II: Stress Management Control Group Placebo Group 1 Intervention

This group will receive an intervention on Stress Management and will be intensity matched to the treatment group. Both groups will obtain free fruit and vegetable boxes and will use FoodImage to record food acquisition (Shop), food prep (Prep), intake (Eat) and waste (Toss) for approximately 3 (24 hour) days; ideally including 1 weekend date.

Who Is Running the Clinical Trial?

Pennington Biomedical Research Center

Lead Sponsor

Trials

314

Recruited

183,000+

Louisiana State University Health Sciences Center in New Orleans

Collaborator

Trials

123

Recruited

42,400+

Ohio State University

Collaborator

Trials

891

Recruited

2,659,000+

Findings from Research

A 3-week hospital-based cooking and gardening program for children aged 8-15 in Seattle showed promising results, with 100% of participants cooking at home and 78% gardening at home one year later.

This program demonstrates the feasibility of using integrated cooking and gardening interventions as effective strategies for promoting healthy eating habits among children and their families.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Joy of gardening: a hospital-based cooking and gardening program. Kim, G., Thompson, K.[2021]

Culinary interventions, such as cooking classes, did not significantly change cardiometabolic risk factors like body mass index, blood pressure, or LDL cholesterol in a review of 30 studies involving 7381 participants.

However, these interventions were effective in improving participants' attitudes, self-efficacy, and dietary intake, especially when combined with additional components like nutrition education or physical activity.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. Hasan, B., Thompson, WG., Almasri, J., et al.[2022]

The Healthy Teaching Kitchen (HTK) program, implemented by the Veterans Health Administration, has been found to be acceptable and feasible for veterans, providing interactive nutrition and culinary education.

Participants in the HTK program reported increased self-efficacy for making dietary changes, suggesting that the program empowers veterans to improve their dietary and cooking habits, potentially leading to better health outcomes.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Healthy Teaching Kitchen Programs: Experiential Nutrition Education Across Veterans Health Administration, 2018. Black, M., LaCroix, R., Hoerster, K., et al.[2020]

The mobile Food Record (mFR) method showed a significant correlation between reported energy intake and total energy expenditure, indicating its accuracy in dietary assessment among 45 participants over 7.5 days.

Participants found the mFR easy to use, and it performed comparably to traditional dietary records, with no systematic biases detected in the data collection process.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Reported Energy Intake Accuracy Compared to Doubly Labeled Water and Usability of the Mobile Food Record among Community Dwelling Adults. Boushey, CJ., Spoden, M., Delp, EJ., et al.[2023]

References

1. United States pubmed.ncbi.nlm.nih.gov

A nutritional intervention to reduce the calorie content of meals served at psychiatric rehabilitation programs. [2023]

2. Switzerland pubmed.ncbi.nlm.nih.gov

A Process Evaluation of a Multi-Component Intervention in Dutch Dietetic Treatment to Improve Portion Control Behavior and Decrease Body Mass Index in Overweight and Obese Patients. [2023]

3. Switzerland pubmed.ncbi.nlm.nih.gov

Joy of gardening: a hospital-based cooking and gardening program. [2021]

4. England pubmed.ncbi.nlm.nih.gov

The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. [2022]

5. United States pubmed.ncbi.nlm.nih.gov

Healthy Teaching Kitchen Programs: Experiential Nutrition Education Across Veterans Health Administration, 2018. [2020]

6. Netherlands pubmed.ncbi.nlm.nih.gov

The Validity, Time Burden, and User Satisfaction of the FoodImage™ Smartphone App for Food Waste Measurement Versus Diaries: A Randomized Crossover Trial. [2021]

7. Switzerland pubmed.ncbi.nlm.nih.gov

Reported Energy Intake Accuracy Compared to Doubly Labeled Water and Usability of the Mobile Food Record among Community Dwelling Adults. [2023]

8. United States pubmed.ncbi.nlm.nih.gov

Food Waste in the National School Lunch Program 1978-2015: A Systematic Review. [2022]

9. United States pubmed.ncbi.nlm.nih.gov

Food Skills: Associations With Diet Quality and Food Waste Among Canadian Parents. [2021]

10. Switzerland pubmed.ncbi.nlm.nih.gov

A Novel Dietary Assessment Method to Measure a Healthy and Sustainable Diet Using the Mobile Food Record: Protocol and Methodology. [2023]

11. United States pubmed.ncbi.nlm.nih.gov

Participation in mindfulness-based stress reduction is not associated with reductions in emotional eating or uncontrolled eating. [2016]

12. England pubmed.ncbi.nlm.nih.gov

How to implement dietary changes to prevent the development of metabolic syndrome. [2019]

13. England pubmed.ncbi.nlm.nih.gov

Effects of the healthy lifestyle community program (cohort 1) on stress-eating and weight change after 8 weeks: a controlled study. [2023]

14. England pubmed.ncbi.nlm.nih.gov

The role of mindfulness training in sustaining weight reduction: retrospective cohort analysis. [2022]

15. England pubmed.ncbi.nlm.nih.gov

Comparative effectiveness of mindfulness and mindful eating programmes among low-income overweight women in primary health care: A randomised controlled pragmatic study with psychological, biochemical, and anthropometric outcomes. [2022]