Effect of a Nutrition Education Intervention on Ultra-Processed Food Awareness and Consumption Among University Students

Summary

Ultra-processed foods are industrially formulated products that often contain high amounts of salt, sugar, and saturated fat, as well as additives. Higher consumption of these foods has been associated with several chronic diseases. Medical students may be at increased risk of unhealthy dietary behaviors and food insecurity.

This study aims to evaluate the effects of a low-cost nutrition education program on medical students' knowledge and attitudes about ultra-processed foods, ultra-processed food consumption, nutrition label literacy, and nutrition self-efficacy.

A total of 74 sixth-year medical students at Eskisehir Osmangazi University Faculty of Medicine will be assigned by clusters to either an intervention group or a control group. The intervention group will participate in an educational program about ultra-processed foods, food labels, and healthier food choices. The control group will not receive this educational program during the study period.

Data will be collected at baseline, immediately after the intervention, and at the one-month follow-up. The study will assess food security, knowledge and attitudes regarding ultra-processed foods, ultra-processed food consumption, nutrition label literacy, nutrition self-efficacy, and dietary intake based on three-day food records.

Conditions

• Ultra-Processed Food Consumption
• Nutrition Knowledge
• Ultra-processed Food
• Food Insecurity
• Nutrition Label Literacy
• Front-of-Pack Nutrition Labeling

Interventions

BEHAVIORAL

Structured Nutrition Education Program on Ultra-Processed Foods

The multi-session nutrition education program is planned and implemented based on the PRECEDE-PROCEED Model. During the PRECEDE phase, problems related to ultra-processed food consumption and food insecurity among medical students are analyzed, and predisposing, enabling, and reinforcing factors are identified. The intervention content is structured to address these determinants. During the PROCEED phase, the education program is implemented, and its effects on participants' knowledge, attitudes, and behaviors are evaluated. The intervention is also informed by the Health Belief Model and Social Cognitive Theory. The program covers ultra-processed foods, the NOVA food classification system, associations between ultra-processed food consumption and chronic diseases, nutrition label reading, front-of-pack nutrition labels, food insecurity, nutrition self-efficacy, and healthier food choices. It includes presentations, small-group discussions, interactive quizzes, case-based learning, rol

Sponsors & Collaborators

• BENGİSU KARAGÖZ

  lead OTHER

Study Design

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Model

PARALLEL

Eligibility

Min Age

18 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2026-07-13

Primary Completion

2026-08-31

Completion

2026-08-31

Countries

• Turkey (Türkiye)

Study Locations