Engaging Fathers for Improving Dietary Diversity in Kaduna State
NCT04835662 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 2168
Last updated 2021-04-08
Summary
The purpose of this study was to evaluate an intervention to engage fathers in supporting the dietary diversity and other complementary feeding practices of their young children.
Conditions
- Complementary Feeding
Interventions
- BEHAVIORAL
-
Complementary feeding promotion
The intervention engaged fathers through community meetings, religious services, and mobile phone text and voice messages. Mothers received home visits from community health extension workers (CHEWs), which fathers also could attend. Social behavior change communication materials included TV and radio messages, sermon guides, counseling cards, pamphlets, posters, and feeding bowls.
Sponsors & Collaborators
-
FHI 360
collaborator OTHER -
RTI International
lead OTHER
Principal Investigators
-
Valerie Flax · RTI International
Study Design
- Allocation
- NA
- Purpose
- OTHER
- Masking
- NONE
- Model
- SINGLE_GROUP
Eligibility
- Min Age
- 15 Years
- Max Age
- 49 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2019-05-31
- Primary Completion
- 2020-09-25
- Completion
- 2020-09-25
Countries
- Nigeria
Study Locations
More Related Trials
-
Diet and Prevention of Ischemic Heart Disease: a Translational Approach
NCT02062424 ·Status: COMPLETED ·Phase: NA
-
Traditional Indigenous Foods Diet and Health Study
NCT06674642 ·Status: COMPLETED ·Phase: NA
-
The Effect of 6 Weeks Saturated and Polyunsaturated High-Fat Diets on Insulin Sensitivity and Health Parameters
NCT03561363 ·Status: COMPLETED ·Phase: NA
-
The Effect of Multimodal Nutrition Intervention on Glucose and Lipid Parameters of Arfa Iron and Steel Company Workers
NCT06654362 ·Status: COMPLETED ·Phase: NA
-
The Effect of Fatty Acid Composition on Energy Intake and Satiety
NCT00242021 ·Status: COMPLETED ·Phase: NA
-
Dietary Effects on Lipoproteins and Thrombogenic Activity
NCT00000538 ·Status: COMPLETED ·Phase: PHASE3
-
Digestion of Foods Consumed in Africa
NCT03007368 ·Status: COMPLETED ·Phase: NA
-
CVD Nutrition Education
NCT00005727 ·Status: COMPLETED ·Phase: NA
-
This Study Assessed the Impact of Diet on Gastric Emptying Time and Metabolic Flexibility
NCT03630263 ·Status: COMPLETED ·Phase: NA
-
Nutrition Education in Fellows
NCT03044717 ·Status: COMPLETED
-
METABOLIC CHARACTERISTICS OF A NOVEL COMMON BEAN PRODUCT
NCT04733690 ·Status: UNKNOWN
-
The Effect of Dietary Fiber on Food Liking
NCT03241238 ·Status: TERMINATED ·Phase: NA
-
Chewy Satiety - the Interplay Between Food Structure, Oral Processing and Satiety
NCT02554162 ·Status: COMPLETED ·Phase: NA
-
Study of the Impact of Dairy Fat on Cardiovascular Health.
NCT02106208 ·Status: COMPLETED ·Phase: NA
-
Effect of Dietary Fat Cooking Blend on Energy Expenditure in Children
NCT01720589 ·Status: COMPLETED ·Phase: NA
-
The Effects of Dietary Factors on Physiological Subjective Stress Responses
NCT01544270 ·Status: COMPLETED ·Phase: NA
-
Therapeutic Diets in Alzheimer's Disease
NCT03860792 ·Status: COMPLETED ·Phase: NA
-
Effects of Fatty and Lean Fish Intake on Cardiovascular Risk Factors in Subjects With Coronary Heart Disease
NCT00720655 ·Status: COMPLETED ·Phase: NA
-
Effects of Dairy- and Berry-based Snacks on Nutritional and Functional Status and Quality of Life in Older People
NCT03352388 ·Status: COMPLETED ·Phase: NA
-
Influence of Resistant Starch Intake in Potatoes on Blood Glucose and Satiety Responses in Overweight Females
NCT03310476 ·Status: COMPLETED ·Phase: NA
-
Dietary Fat and High-Density Lipoprotein (HDL) Metabolism-Effect of Carbohydrate and Fat Intake
NCT01399632 ·Status: COMPLETED ·Phase: NA
-
Cooking for Health Optimization With Patients
NCT03443635 ·Status: COMPLETED ·Phase: PHASE1/PHASE2
-
Evaluation of Dietary Milk Polar Lipids on Serum Cholesterol and Gut Microbiota in Healthy Adults
NCT04208815 ·Status: COMPLETED ·Phase: NA
-
Diet Quality and Coronary Artery Calcification in Adults With Heterozygous Familial Hypercholesterolemia
NCT04837638 ·Status: ACTIVE_NOT_RECRUITING
-
Benefits of a Higher Protein, 'Egg-cellent' Breakfast in the Classroom
NCT03536676 ·Status: COMPLETED ·Phase: NA