Dietary Guidelines, Portion Sizes, and Time Frame

Grenoble Ecole de Management

Status: Completed

Conditions: Diet Habit; Food Habits

Treatments: Other: there was no intervention, only separate analyses

Study type: Observational

Funder types: Other

Identifiers

NCT03422939

GrenobleEM

Details and patient eligibility

About

During the last update of the French FBDG, a survey with a representative sample of dieticians investigated 1) how to communicate portion sizes and 2) the most relevant time frame when delivering dietary guidelines. The objective was to determine how to express portion sizes and time frame for Food Based Dietary Guidelines (FBDG) using the feedback of dietitians. Data were obtained from an internet-based survey of 441 French dieticians (collected from November 24, 2013 through January 2, 2014).

Full description

Background: Food Based Dietary Guidelines (FBDG) need to accessible and understandable to consumers. During the last update of the French FBDG, a survey with a representative sample of dieticians investigated 1) how to communicate portion sizes and 2) the most relevant time frame when delivering dietary guidelines.

Objective: To determine how to express portion sizes and time frame for Food Based Dietary Guidelines (FBDG) using the feedback of dietitians.

Design: Data were obtained from an internet-based survey of 441 French dieticians (collected from November 24, 2013 through January 2, 2014).

Enrollment: 441 patients

Sex: All

Ages: 18+ years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

All members of the AFDN (French Association of Dietitians and Nutritionists) were invited to participate (n=2500 except the ones that had already participated in the pre-test n=10).

Members of the AFDN who have completed the online questionnaire were retained for analysis (n= 441).

Exclusion criteria

Incomplete questionnaires Participants of the pre-test (n=10)

Trial design

441 participants in 2 patient groups

Less experienced dietitians

Description:

There was no intervention, but we conducted separate analyses to identify differences according to the level of experience of the dietician. We used the median number of years of professional experience (median=8) to split the sample and create two subgroups: 1) less experienced dieticians (less than 9 years of experience; n= 225)

Treatment:

Other: there was no intervention, only separate analyses

More experienced dietitians

Description:

and 2) more experienced dieticians (9 years of experience or more; n=215).

Treatment:

Other: there was no intervention, only separate analyses