Sustainable-psycho-nutritional Intervention Program and Its Effects on Health Outcomes and the Environment

Summary

Mexico is going through a major environmental and nutritional crisis, which is related to unsustainable dietary behaviors. Sustainable diets could solve both problems together. However, in Mexico and the world, an intervention program oriented to promoting sustainable diets has not been designed. This study protocol aims to design a 3-stages, 15 weeks, sustainable-psycho-nutritional digital intervention program whose objective is to promote the adherence of the Mexican population to a sustainable diet and to evaluate its effects on dietary water and carbon footprints, metabolic biomarkers, and gut microbiota of this population. The behavior change wheel model and the guide for digital interventions design will be followed. In stage 1, the program will be designed using the sustainable diets model, and the behavior change wheel model. A sustainable food guide, sustainable recipes, and food plans as well as a mobile application will be developed. In stage 2, the intervention will be carried out for 7 weeks, and a follow-up period of 7 weeks, in a sample of Mexican young adults (18 to 35 years) randomly divided into an experimental group (n=50) and a control group (n=50). The nutritional care process model will be used. Anthropometric, biochemical, clinical, dietary, environmental, socioeconomic level and cultural aspects, nutritional-sustainable knowledge, behavioral aspects, and physical activity will be considered. Thirteen behavioral objectives will be included using successive approaches in online workshops twice a week. The population will be monitored using the mobile application that will include behavioral change techniques. In stage 3, the effects of the intervention will be assessed on the dietary water and carbon footprint, lipid profile, serum glucose, and gut microbiota composition of the evaluated population. It is expected to find improvements in health outcomes and a decrease in dietary water and carbon footprints. With this study, the first theoretical-methodological approach to the sustainable-psycho-nutrition approach will be generated.

Conditions

• Gut Microbiota
• Hyperglycemia
• Hypercholesterolemia
• HDLC
• Hypertriglyceridemia
• Eating Behavior
• Body Composition
• Acanthosis Nigricans
• Blood Pressure
• Food Intake
• Physical Activity
• Diet Quality

Interventions

BEHAVIORAL

Sustainable diet promotion through behavioral change intervention

15 weeks digital intervention to promote sustainable diets through workshops, and behavioral change techniques in a mobile application, to decrease environmental impact of diets and improve health.

Sponsors & Collaborators

• Universidad de Granada

  collaborator OTHER

• Tecnológico Nacional de México, campus Ciudad Guzmán

  collaborator UNKNOWN

• University of Guadalajara

  lead OTHER

Principal Investigators

• Fatima E Housni, PhD · University of Guadalajara

Study Design

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Model

PARALLEL

Eligibility

Min Age

18 Years

Max Age

35 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2022-10-01

Primary Completion

2023-12-31

Completion

2023-12-31

Countries

• Mexico

Study Locations