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Innovative video tailoring for dietary change: final results of the Good for you! cluster randomized trial

BACKGROUND: Effective, low-cost approaches are needed to enhance dietary behavior change. While both video and tailoring technology have been effective interventions to improve diet, these approaches have never been combined to study the effectiveness of tailored videos. The purpose of this paper is...

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Autores principales: Gans, Kim M., Risica, Patricia Markham, Dulin-Keita, Akilah, Mello, Jennifer, Dawood, Mahin, Strolla, Leslie O., Harel, Ofer
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4596558/
https://www.ncbi.nlm.nih.gov/pubmed/26445486
http://dx.doi.org/10.1186/s12966-015-0282-5
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author Gans, Kim M.
Risica, Patricia Markham
Dulin-Keita, Akilah
Mello, Jennifer
Dawood, Mahin
Strolla, Leslie O.
Harel, Ofer
author_facet Gans, Kim M.
Risica, Patricia Markham
Dulin-Keita, Akilah
Mello, Jennifer
Dawood, Mahin
Strolla, Leslie O.
Harel, Ofer
author_sort Gans, Kim M.
collection PubMed
description BACKGROUND: Effective, low-cost approaches are needed to enhance dietary behavior change. While both video and tailoring technology have been effective interventions to improve diet, these approaches have never been combined to study the effectiveness of tailored videos. The purpose of this paper is to discuss the results of Good For You!, a randomized trial that tested the efficacy of innovative, individually tailored videos in helping worksite employees decrease dietary fat and increase fruit and vegetable (F&V) intake. METHODS: Worksites were matched on approximate size, type of company and workforce composition and randomized to one of three experimental conditions: Non-Tailored written information (NT) (n = 14), Tailored Written information (TW) (n = 14), or Tailored Written + Tailored Video (TW + TV) (n = 15). Evaluation was conducted at baseline, 4 and 7 months. We used the NCI Fat Screener and an adapted Food Habits Questionnaire (FHQ) to estimate fat intake and fat-related behaviors, the NCI F&V Screener and F&V Habits Questionnaire (FVHQ) to measure F&V intake and behaviors. Generalized linear models were examined for all outcome measurements. RESULTS: 2525 worksite employees were recruited. At 4 months, dietary fat intake decreased significantly more for TW (−2.95 %) and TW + TV (−3.14 %) compared with NT (−2.42 %). FHQ scores decreased significantly more for TW + TV than the other two groups. Fruit intake increased the most for TW + TV compared to NT and TW. Both TW (1.30 cups) and TW + TV (1.59 cups) increased F&V intake significantly more than NT (0.78 cups). TW + TV showed the largest increase in F&V behaviors on the FVFQ. At 8 months, dietary fat change continued to be significantly better for TW + TV (−3.48 %) than NT (3.01 %). F&V intake increased significantly more for the TW + TV group (1.38 cups) compared to the NT group (1.04 cups) and FVHQ changes were significantly greater in TW + TV and TW than for NT. CONCLUSIONS: The tailored intervention participants were more likely to decrease fat and increase F&V intake. The TW + TV group was generally the stronger of the two tailored interventions, especially at the longer term follow-up, demonstrating the promise of tailored video as an intervention to change eating habits. Future studies should explore newer channels and technologies in addition to DVDs for delivering tailored video interventions such as the internet and smart phones. TRIAL REGISTRATION: ClinicalTrials.gov identifier: NCT00301678
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spelling pubmed-45965582015-10-08 Innovative video tailoring for dietary change: final results of the Good for you! cluster randomized trial Gans, Kim M. Risica, Patricia Markham Dulin-Keita, Akilah Mello, Jennifer Dawood, Mahin Strolla, Leslie O. Harel, Ofer Int J Behav Nutr Phys Act Research BACKGROUND: Effective, low-cost approaches are needed to enhance dietary behavior change. While both video and tailoring technology have been effective interventions to improve diet, these approaches have never been combined to study the effectiveness of tailored videos. The purpose of this paper is to discuss the results of Good For You!, a randomized trial that tested the efficacy of innovative, individually tailored videos in helping worksite employees decrease dietary fat and increase fruit and vegetable (F&V) intake. METHODS: Worksites were matched on approximate size, type of company and workforce composition and randomized to one of three experimental conditions: Non-Tailored written information (NT) (n = 14), Tailored Written information (TW) (n = 14), or Tailored Written + Tailored Video (TW + TV) (n = 15). Evaluation was conducted at baseline, 4 and 7 months. We used the NCI Fat Screener and an adapted Food Habits Questionnaire (FHQ) to estimate fat intake and fat-related behaviors, the NCI F&V Screener and F&V Habits Questionnaire (FVHQ) to measure F&V intake and behaviors. Generalized linear models were examined for all outcome measurements. RESULTS: 2525 worksite employees were recruited. At 4 months, dietary fat intake decreased significantly more for TW (−2.95 %) and TW + TV (−3.14 %) compared with NT (−2.42 %). FHQ scores decreased significantly more for TW + TV than the other two groups. Fruit intake increased the most for TW + TV compared to NT and TW. Both TW (1.30 cups) and TW + TV (1.59 cups) increased F&V intake significantly more than NT (0.78 cups). TW + TV showed the largest increase in F&V behaviors on the FVFQ. At 8 months, dietary fat change continued to be significantly better for TW + TV (−3.48 %) than NT (3.01 %). F&V intake increased significantly more for the TW + TV group (1.38 cups) compared to the NT group (1.04 cups) and FVHQ changes were significantly greater in TW + TV and TW than for NT. CONCLUSIONS: The tailored intervention participants were more likely to decrease fat and increase F&V intake. The TW + TV group was generally the stronger of the two tailored interventions, especially at the longer term follow-up, demonstrating the promise of tailored video as an intervention to change eating habits. Future studies should explore newer channels and technologies in addition to DVDs for delivering tailored video interventions such as the internet and smart phones. TRIAL REGISTRATION: ClinicalTrials.gov identifier: NCT00301678 BioMed Central 2015-10-07 /pmc/articles/PMC4596558/ /pubmed/26445486 http://dx.doi.org/10.1186/s12966-015-0282-5 Text en © Gans et al. 2015 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research
Gans, Kim M.
Risica, Patricia Markham
Dulin-Keita, Akilah
Mello, Jennifer
Dawood, Mahin
Strolla, Leslie O.
Harel, Ofer
Innovative video tailoring for dietary change: final results of the Good for you! cluster randomized trial
title Innovative video tailoring for dietary change: final results of the Good for you! cluster randomized trial
title_full Innovative video tailoring for dietary change: final results of the Good for you! cluster randomized trial
title_fullStr Innovative video tailoring for dietary change: final results of the Good for you! cluster randomized trial
title_full_unstemmed Innovative video tailoring for dietary change: final results of the Good for you! cluster randomized trial
title_short Innovative video tailoring for dietary change: final results of the Good for you! cluster randomized trial
title_sort innovative video tailoring for dietary change: final results of the good for you! cluster randomized trial
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4596558/
https://www.ncbi.nlm.nih.gov/pubmed/26445486
http://dx.doi.org/10.1186/s12966-015-0282-5
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