Dietary Guidelines, Portion Sizes, and Time Frame
How Dieticians Deliver Dietary Guidelines Using Portion Sizes and Time Frame
Studieoversigt
Status
Intervention / Behandling
Detaljeret beskrivelse
Background: Food Based Dietary Guidelines (FBDG) need to accessible and understandable to consumers. During the last update of the French FBDG, a survey with a representative sample of dieticians investigated 1) how to communicate portion sizes and 2) the most relevant time frame when delivering dietary guidelines.
Objective: To determine how to express portion sizes and time frame for Food Based Dietary Guidelines (FBDG) using the feedback of dietitians.
Design: Data were obtained from an internet-based survey of 441 French dieticians (collected from November 24, 2013 through January 2, 2014).
Undersøgelsestype
Tilmelding (Faktiske)
Deltagelseskriterier
Berettigelseskriterier
Aldre berettiget til at studere
Tager imod sunde frivillige
Køn, der er berettiget til at studere
Prøveudtagningsmetode
Studiebefolkning
Beskrivelse
Inclusion Criteria:
All members of the AFDN (French Association of Dietitians and Nutritionists) were invited to participate (n=2500 except the ones that had already participated in the pre-test n=10).
Members of the AFDN who have completed the online questionnaire were retained for analysis (n= 441).
Exclusion Criteria:
Incomplete questionnaires Participants of the pre-test (n=10)
Studieplan
Hvordan er undersøgelsen tilrettelagt?
Design detaljer
- Observationsmodeller: Kun etui
- Tidsperspektiver: Andet
Kohorter og interventioner
Gruppe / kohorte |
Intervention / Behandling |
|---|---|
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Less experienced dietitians
There was no intervention, but we conducted separate analyses to identify differences according to the level of experience of the dietician.
We used the median number of years of professional experience (median=8) to split the sample and create two subgroups: 1) less experienced dieticians (less than 9 years of experience; n= 225)
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We only conducted separate analyses to see if responses differed according to level of experience.
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More experienced dietitians
and 2) more experienced dieticians (9 years of experience or more; n=215).
|
We only conducted separate analyses to see if responses differed according to level of experience.
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Hvad måler undersøgelsen?
Primære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
|---|---|---|
|
Questionnaire to measure number of dietitians using different types of portion size and time frame
Tidsramme: through study completion, an average of 1 month
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Open-ended questions to measure how dietitians and patients describe portion sizes and time frame
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through study completion, an average of 1 month
|
Samarbejdspartnere og efterforskere
Sponsor
Datoer for undersøgelser
Studer store datoer
Studiestart (Faktiske)
Primær færdiggørelse (Faktiske)
Studieafslutning (Faktiske)
Datoer for studieregistrering
Først indsendt
Først indsendt, der opfyldte QC-kriterier
Først opslået (Faktiske)
Opdateringer af undersøgelsesjournaler
Sidste opdatering sendt (Faktiske)
Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier
Sidst verificeret
Mere information
Begreber relateret til denne undersøgelse
Andre undersøgelses-id-numre
- GrenobleEM
Plan for individuelle deltagerdata (IPD)
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Lægemiddel- og udstyrsoplysninger, undersøgelsesdokumenter
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