An interventional study of Utilization of the Finnish Nutrition Navigator and the Finnish Nutrition Path in Occupational Diseases, Overweight and Obesity and Dyslipidemias, sponsored by University of Eastern Finland. Enrolling by invitation at 1 site in Finland. Open to participants aged 18 Years to 75 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2025-04-17.
Sponsored by University of Eastern Finland · Not applicable, Interventional, and Other
The aim of this study is to investigate (1) the user experiences and usability of the nutrition apps (the Finnish Nutrition Navigator and the Finnish Nutrition Path) in occupational health care from the perspective of both professionals and customers, (2) the impact on diet, eating behavior, perceived well-being (perceived state of health, quality of life, work and functional ability) and anthropometric indicators compared to treatment as usual, and (3) cost-effectiveness of using the nutrition apps.
For the occupational healthcare customer, the study will include two visits to the occupational healthcare: at baseline and after a 12-week follow-up. First, all volunteer participants enrolled in the study will belong to the control group and they will get the treatment as usual. Their weight, waist circumference, and blood pressure are measured at the visit and they are asked to answer a digital research questionnaire at both baseline and follow-up.
The rest of the volunteer participants enrolled in the study will belong to the intervention group. Before the visit at the occupational healthcare, they are asked to fill in the Finnish Nutrition Navigator and to read the automated feedback about the diet quality. The Finnish Nutrition Path can help in the dietary goal setting and it can be utilized together with the professional or independently. In addition, also weight, waist circumference, and blood pressure are measured at the visit and the participant is asked to answer a digital research questionnaire. The same procedure is done at both baseline and follow-up.
49 studies on the registry are indexed under Occupational Diseases; 12 are open to participants now.
This study's planned enrollment of 204 is above the median of 134 across 25 interventional studies indexed under Occupational Diseases.
Browse Occupational Diseases studies →University of Eastern Finland is the lead sponsor of 54 studies on the registry; 9 are open to participants now.
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Exclusion Criteria:
Treatment as usual in the occupational healthcare.
Utilization of the nutrition apps in the occupational healthcare.
Other: Utilization of the Finnish Nutrition Navigator and the Finnish Nutrition Path
Participant fills in the food intake questionnaire of the Finnish Nutrition Navigator and receives an automated feedback on the diet before the visit to the occupational healthcare. At the visit, the information about the quality of diet can be utilized with the occupational healthcare professional. The client can utilize the self-care path (the Finnish Nutrition Path) for possible dietary changes independently or with the professional.
Change in diet quality
Healthy Diet Index (HDI) total score (range 0 - 100) and the seven sub scores: Meal pattern (range 0 - 10), Grains (range 0 - 20), Fruit and vegetables (range 0 - 20), Fats (range 0 - 15), Fish and meat (range 0 - 10), Dairy (range 0 - 10), and Snacks and treats (range 0 - 15). Higher scores mean better diet quality.
Time frame: 12 weeks
User experiences of the apps
Self-created questions.
Time frame: Baseline and follow-up (12 weeks)
Change in weight
Measured weight in kilograms.
Time frame: 12 weeks
Change in BMI
Measured weight and self-reported height will be combined to report BMI in kg/m\^2.
Time frame: 12 weeks
Change in waist circumference
Measured waist circumference in centimeters.
Time frame: 12 weeks
Change in blood pressure
Measured systolic and diastolic blood pressures in mmHg.
Time frame: 12 weeks
Change in eating behavior
Questionnaire ecSatter Inventory 2.0TM, ecSI 2.0TM: Total score range 0 - 48 and the four subscales: Eating Attitudes (range 0 - 18), Contextual Skills (range 0 - 15), Food Acceptance (range 0 - 9), and Internal Regulation (range 0 - 6). Higher scores mean better eating competence.
Time frame: 12 weeks
Change in other lifestyle factors
Questionnaire: short questions about physical activity, sleep, and smoking.
Time frame: 12 weeks
Measures related to the general effectiveness
Questionnaire: questions about perceived health and well-being, quality of life, work productivity and activity impairment, consumer health activation, and life satisfaction.
Time frame: 12 weeks
Plan to share: No
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University of Eastern Finland