Ta'am Mustadam Intervention to Promote Sustainable Food Choices

United Arab Emirates University

Status

Begins enrollment in 1 month

Conditions

Choice Behavior

Sustainable Healthy Eating Behaviour

Feeding Behaviors

Food Preferences

Health Behaviour

Treatments

Behavioral: Ta'am Mustadam Intervention

Study type

Interventional

Funder types

Other

Identifiers

NCT07042412

21R097

Details and patient eligibility

About

The goal of this pilot intervention is to learn if the Ta'am Mustadam program helps adults make more sustainable food choices. It will also explore how the program affects their food choices, knowledge, intentions, practices, and self-reported behaviors towards sustainable food choices, as well as energy and nutrient intake.

The main questions it aims to answer are:

Does the Ta'am Mustadam program increase intake of fruits, vegetables, and plant-based foods?
Does it reduce red and processed meat consumption?
Does it change participants' food choice?

The minor questions it aims to answer are:

Does it improve participants' knowledge, intentions, practices toward sustainable eating?
Does it change participant's energy and nutrient intake?

Participants will:

Take part in a 6-week program, followed by a 4-week follow-up
Receive engaging educational messages
Watch interactive video recipes
Participate in hands-on activities
Complete questionnaires before, right after, and one month after the program

Researchers will use the RE-AIM framework to assess how well the program works and whether it can be applied in real-life settings.

Full description

BAACKGROUND &RATIONAL:

Suboptimal diets are a major contributor to non-communicable diseases (NCDs) and premature mortality in the United Arab Emirates (UAE). NCDs-including diabetes, cancer, chronic respiratory conditions, and cardiovascular diseases-account for 77% of all deaths and 17% of premature deaths (ages 30-70) in the country. Obesity rates have doubled since 1989, reaching 31.7% among adults by 2017, reflecting an increasing burden of diet-related chronic diseases.

At the same time, the UAE faces significant environmental pressures. Water scarcity, poor soil quality, and harsh climate conditions threaten domestic food production. Rapid population growth has intensified the demand for food and water, further straining natural resources. The UAE's dependence on food imports heightens risks to food security, dietary adequacy, and environmental sustainability.

To address these interlinked issues, the UAE has launched several policy initiatives, such as the National Food Security Strategy 2051 and the UAE National Action Plan in Nutrition, aligned with regional and international frameworks. These initiatives aim to enhance health and food system resilience while supporting environmental goals.

A key proposed solution to the interlinked challenges of diet, health, and the environment is the adoption of sustainable diets. These diets aim to promote individual health while minimizing environmental impact. The EAT-Lancet Commission introduced the "planetary health diet," a mostly plant-based model that could nourish 10 billion people by 2050 without exceeding environmental limits. Reduced meat consumption is also associated with lower risks of heart disease, cancer, and premature mortality.

The limited success of existing sustainability interventions is often due to a lack of theoretical grounding. The Behaviour Change Wheel (BCW), underpinned by the COM-B model (Capability, Opportunity, Motivation - Behaviour), provides a structured framework for designing effective interventions. It incorporates 93 behavior change techniques (BCTs) and links them with policy strategies for sustainable implementation.

To evaluate such interventions, this study applies the RE-AIM framework, which examines Reach, Effectiveness, Adoption, Implementation, and Maintenance. This model assesses both individual outcomes and institutional factors, offering insights into real-world feasibility and long-term impact. Unlike purely efficacy-driven studies, RE-AIM supports practical, scalable approaches to public health challenges and contributes to implementation science aimed at bridging research and practice.

OBJECTIVES:

Primary Objectives:

To evaluate whether the intervention promotes sustainable food choices- specifically greater consumption of fruits and vegetables, plant-based foods (e.g., legumes &nuts), and reduced intake of red and processed meats-at post-intervention and 4-week follow-up.
To assess changes in food choice motives at post-intervention and 4-week follow-up.

Secondary Objectives:

To examine improvements in knowledge, intentions, and practices related to sustainable diets at post-intervention and 4- week follow-up.
To assess changes in energy and nutrient intakes at post-intervention and 4- week follow-up.
To evaluate the intervention's real-world impact using the RE-AIM framework.

STUDY DESIGN:

This 6-week pilot intervention will use a quasi-experimental pre-post design with a 4-week follow-up, targeting 80 participants at College of Medicine and Health Sciences (CMHS). The Ta'am Mustadam intervention will be designed using BCW, and will involve sending educational materials through WhatsApp, behavioral practice, and restructuring the physical environment of CMHS canteen. The intervention focuses on increasing the consumption of fruits, vegetables, and plant-based foods (e.g., legumes &nuts), and reducing the consumption of red/processed meat intake.

ETHICAL CONSIDERATION:

Ethical approval for the study was obtained from the United Arab Emirates University Human Research Ethics (ERSC_2025_6704), and permissions were obtained from relevant university authorities. The study adheres to the Declaration of Helsinki. Participants will be informed about study procedures, data collection, and their right to withdraw at any time. Informed consent will be obtained before data collection. University email addresses will be used to match questionnaires across 3 time-points, with all data kept anonymous. Participants will receive discount vouchers at the end of the intervention

DATA COLLECTION:

Data will be collected at 3 time-points: pre-intervention (1-week before the start of intervention period), post-intervention (at intervention end) and follow-up (4-week after intervention end)

ASSESSMENT TOOLS:

General information including participants' sociodemographic data, self- reported height and weight, and details on prior nutrition education or consultation with a dietitian.
Food choice motives using a validated Food Choice questionnaire adapted to UAE population.
Sustainable diet-related knowledge, intentions, practices, and self-reported behaviors will be assessed using tailored, validated tools.
Dietary intake will be evaluated via a culturally adapted Food Frequency Questionnaire (FFQ).
Feedback from participants and canteen users will be collected at the end of the intervention.
Implementation and maintenance of Ta'am Mustadam intervention will be assessed also by interviewing canteen's manager.

Enrollment

80 estimated patients

Sex

All

Ages

18+ years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

Undergraduates &postgraduates
Regular users at CMHS canteen (eat at least 1 meal /week).

Exclusion criteria

Not signing the informed consent
Reporting history of food allergies or any food intolerances (e.g., celiac disease, lactose intolerance, nut allergy, etc.)
Reporting any medical condition that might directly affect eating patterns (e.g., Type 1 or Type 2 diabetes, cardiovascular disease, Crohn's disease, Irritable bowel syndrome)
Under medication that affect eating patterns
Being pregnant or breastfeeding
Following a vegan or vegetarian diet.