Pilot Psychoeducational Intervention Model to Improve Nutritional Status in Low Resource Settings

Universidad de Monterrey

Status: Completed

Conditions: Malnutrition in Children; Child Malnutrition; Child Overnutrition; Nutrition Disorders, Child; Malnutrition, Child; Malnutrition

Treatments: Behavioral: Psychoeducational intervention

Study type: Interventional

Funder types: Other

Identifiers

NCT02258802

102014-CIE

Details and patient eligibility

About

The purpose of this study is to develop, implement and evaluate a psychoeducational intervention focused to improve nutritional status, specifically micronutrients, of mothers and caregivers of children between the ages of 5 and 13 years and their children through providing healthy cooking lessons in their communities.

Full description

Mexico's malnutrition problem goes beyond lack of food. Nutrition transition in our country has modified dietary patterns in a way that now we observe more and more a decrease in consumption of micronutrient rich foods, like vegetables, and an increase in consumption of high energy-dense foods with low content of micronutrients (highly processed foods). In Mexico, over 70% of the population presents an inadequate vegetable intake, with a higher prevalence in scholars (5 - 11 years), where only 17% of them consume >50% of the recommended vegetable intake. A vegetable poor diet is related to malnutrition, poor cognitive development and low physical performance. Added to this, Mexican families have lost the tradition of cooking at home. It is well known that different factors contribute to a population's diet and cooking at home as well as eating with the family have been identified as fundamental factors to promote a healthy diet. Therefore, the aim of this psychoeducational intervention in nutrition is to improve nutritional status in families, particularly mothers and caregivers of children between the ages of 5 and 13 years and their children through providing healthy cooking lessons in their communities where the optimal preparation and use of local foods based on vegetables is promoted at the same time the importance of cooking at home and eating as a family is highlighted.

Enrollment: 65 patients

Sex: Female

Ages: 18 to 60 years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Age 18 to 60 years
• Premenopausal
• BMI < 45 during enrollment
• Apparently healthy
• With a child in her care between the ages of 5 and 13 years

Exclusion criteria

• Pregnant or breastfeeding
• With a hysterectomy in the past 3 months
• Alcohol consumption > 14 drinks a week
• Use of vitamin supplements

Trial design

Primary purpose: Prevention

Allocation: Non-Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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65 participants in 2 patient groups

Psychoeducational intervention

Experimental group

Description:

Participants will be receiving a cooking lesson in their community every 2 weeks for 1 year.

Treatment:

Behavioral: Psychoeducational intervention

Usual food practices

No Intervention group

Description:

These are participants from the communities where the intervention is active but are not attending the cooking lessons.