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

Condition(s) studied

Investigational drug(s) / intervention(s)

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

Study 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.

Eligibility

Primary outcome measure(s)

• Change in Ultra-Processed Food Consumption — Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
  Ultra-processed food consumption will be assessed using the Turkish version of the Short Screening Questionnaire for Highly Processed Food Consumption (sQ-HPF). The total score ranges from 0 to 11, with higher scores indicating higher consumption of ultra-processed foods. Scores of 6 or above indicate a high level of ultra-processed food consumption.
• Change in Ultra-Processed Food Knowledge — Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
  Knowledge of ultra-processed foods will be assessed using a list of 20 foods, including 10 ultra-processed and 10 non-ultra-processed foods. Participants will classify each food according to whether it is ultra-processed. One point will be awarded for each correct classification. The total score ranges from 0 to 20, with higher scores indicating greater accuracy in identifying ultra-processed foods.

Trial sites (1)

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