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The Connection Between Nutrition Education, Behavior, and Body Composition in Women Following a Mediterranean Diet

NCT07247578 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 62

Last updated 2025-11-25

No results posted yet for this study

Summary

This study aimed to evaluate the effects of Mediterranean Diet and Sustainable Nutrition Education on anthropometric measurements (Weight (kg), BMI, body fat percentage (%), body fat mass (kg), fat-free mass (kg), muscle mass (kg), total body fluid (kg), visceral fat, waist circumference (cm), waist-to-height ratio, and waist-to-hip ratio). It is believed that this education will help bring body composition closer to optimal reference values. This study is expected to reduce energy intake, increase dietary fiber intake, reduce protein from animal sources and increase plant proteins in women's diets, and thus replace saturated fats with monounsaturated fatty acids (MUFAs). This is expected to result in a decrease in body weight and body fat mass.

Conditions

Interventions

OTHER

group receiving sustainable nutrition training

Sustainable Nutrition Training; Within the scope of this study, face-to-face sustainable nutrition training will be given individually to the trained group by an expert dietitian for 1 hour, once every 2 weeks. As part of this study, the group will receive one-hour, face-to-face, individual sustainable nutrition training from a registered dietitian every two weeks. The training flow chart is shown below. Week 1 Educational Topic: Food Choices,Definition of Greenhouse Gases, Environmentally Sensitive Foods, Environmental Impacts of Food Groups, Definition of Water Footprint and Carbon Footprint Week 2 Educational Topic: Reducing Food Waste, Definition of the Ecological Footprint, Definition of Food Waste, Environmental Impacts of Food Waste, Methods for Utilizing Food Without Wasting, The Most Wasted Foods in the World and in Turkey, Ways to Reduce Food Waste Week 3 Educational Topic: Seasonal and Local Nutrition, Definition of Traditional/Regional Foods

OTHER

the group that did not receive sustainable nutrition education

The group that has not received sustainable nutrition training will be given training at the end of the study.

Sponsors & Collaborators

  • Ayşe Nur Kahve

    lead OTHER

Principal Investigators

  • Ayşe N Kahve, lecturer · Aksaray University

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
20 Years
Max Age
49 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2025-07-01
Primary Completion
2025-09-30
Completion
2025-09-30

Countries

  • Turkey (Türkiye)

Study Locations

More Related Trials

Entities

Diseases

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 NCT07247578 on ClinicalTrials.gov