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Biodiversity in the Diet in Vietnam

NCT05144919 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 400

Last updated 2021-12-03

No results posted yet for this study

Summary

Agricultural biodiversity can have an important role in improving diet diversity, quality and nutrition and can be seen as the foundation of the food and nutrition value chain. Increasing the availability and access to local agricultural and/or wild biodiversity genetic resources has the potential to increase production, making more food available for consumption as long as entitlements to access it exist. However, as the history of food security interventions has shown, increasing the production and supply of staple crops alone is not enough to improve food security or nutritional status. However, while agricultural diversification is an important component, it is not alone sufficient to improve diet diversity. Other system elements including women's education and knowledge, intra-household dynamics and women's status and cultural beliefs and practices that improves children's health and nutrition are important to ensure biodiversity has a successful role in improving dietary diversity and quality.

Conditions

  • Biodiversity
  • Food Intake
  • Nutritional Status

Interventions

BEHAVIORAL

Promotion of a biodiverse diet

Component 1 - Participatory Identification of Intervention Approach (PIIA) Component 2. Local stakeholder consultation Component 3. Sensitisation of community Diversity club will receive capacity building from a Village health worker based on the prioritised species selected in component 2. The following topics will be covered for each species selected for promotion: 1. Where to locally source inputs and expected price 2. How/when to prepare plots using organic inputs 3. Planting and best-practice management practices 4. Seed saving and storage 5. Possible intercropping combinations OR ecosystem services provided Component 4. Active Cooking demonstrations and Nutrition Education and counselling: Diversified cooking practices

Sponsors & Collaborators

  • HealthBridge

    collaborator UNKNOWN

  • University Ghent

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
6 Months
Max Age
23 Months
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-11-30
Primary Completion
2016-12-31
Completion
2017-01-31

Countries

  • Vietnam

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT05144919 on ClinicalTrials.gov