Developing and Validating Food-based Dietary Guidelines and a Healthy Eating Index

NCT03394963 | Completed

• 1 other identifier: A4NH-FP1-CoA1
• Study Type: observational
• Target: 500
• Locations: 1 country
• Sites: 1

Brief Summary

Among several factors contributing to the occurrence of undernutrition, micronutrient deficiencies, overnutrition, and chronic disease, unhealthy diet is one of the most important factors that need to be addressed to tackle the burden in low- and middle-income countries. To maintain healthy eating in a population, it is crucial to develop and implement country-specific food-based dietary guidelines as well as monitor the adherence of the population with the guidelines. The aim of this study is to generate evidence that will help the development and validation of food-based dietary guidelines and a healthy eating index for Ethiopia. The method to develop Ethiopian food-based dietary guidelines is adapted from the 2015 Dutch food-based dietary guidelines and the Dutch healthy diet index development and validation process, and the 1998 FAO/WHO preparation and use of food-based dietary guidelines. A multidisciplinary technical working will be established to develop FBDGs. The working group will identify key messages for the guidelines that can address priority diet-related public health problems in Ethiopia based on the evidence that will be generated by the PhD student from Wageningen University and Research. The evidence generation will begin by identifying top ten diet-related diseases that lead to high morbidity and mortality in 2016. The nutrition situation (nutritional status, dietary pattern, and nutrient gaps) analysis will be conducted to define the objectives of FBDGs. A systematic review will be conducted by formulating research questions to address the objectives of the FBDGs. The FBDGs will be translated for a specific population subgroup using linear mathematical programming and validated for cultural appropriateness, acceptability, consumer understanding and practicality of the messages. Focus group discussions and key informant interviews will be conducted to validate the FBDGs. The most recent Ethiopian national food consumption survey data collected in 2011 will be used to develop a healthy eating index (HEI). The selection of a healthy eating component of HEI will be done based on the FBDGs. Validation of a healthy eating index will be conducted by comparing the HEI score based on 24-hour recall with the HEI score based on food frequency questionnaire for population characteristics and association with micronutrient intake with or without adjusting for energy and anthropometric measurement. Developing short food frequency questionnaire (FFQ) that can be scored with the index for dietary counseling and public health practice as well as dietary gap assessment for policy recommendation will be part of the study. Validation of FFQ will be conducted by collecting primary data among women of reproductive age in 500 households in rural and urban areas of Ethiopia. The data will be analyzed using the latest version of STATA, SPSS, and NVIVO software. Correlations and other appropriate advanced statistical technique will be applied as needed to answer the objectives of the study. Ethical approval will be received from the medical ethical committee of Wageningen University and Research and scientific and ethical review office of Ethiopian Public Health Institute. This Ph.D. research is supported by the Food Systems for Healthier Diets flagship of the CGIAR- Agriculture for Nutrition and Health Programme coordinated by International Food Policy Research Institute. Food and Agriculture Organization (FAO) and Ethiopian Public Health Institute are collaborators of this project to develop the FBDGs.

Conditions

Healthy

Keywords

Food-Based Dietary guideline; Healthy Eating Index; Healthy Diet; Protocol; Ethiopia

Outcome Measures

Primary Outcomes (3)

• Amount of foods in gram per day from different food groups

  Country-specific food-based dietary guidelines

  From June 2018 - October 2021

• Healthy Eating Index

  Selection of the healthy eating components will be based on the food-based dietary guidelines developed for all Ethiopian above two years. Each component of a healthy eating index will have a minimum score of zero and maximum score between 5 to 20. The components will be scored in a way that a higher value indicates better adherence to the guidelines. The total healthy eating index score will not estimate an absolute energy intake rather it represents an intake per certain energy content. The total healthy eating index score (the sum of each components) ranges from 0 to 100, with higher scores indicating higher diet quality. The healthy eating index components will be categorized into adequacy, optimum, moderation, and ratio based on the healthier options provided in the food group of food-based dietary guidelines.

  From June 2018 - October 2021

• Calorie gap from different food groups

  Estimating the dietary gap in different food groups mentioned in the food based dietary guidelines by comparing with world health organization nutrient reference intake for different population group.

  From June 2018 - October 2021

Secondary Outcomes (9)

• Top 10 diseases based on total number of disability-adjusted life-years (DALYs) among all age and sex in Ethiopia

  From June 2018 - October 2021

• Top 10 diseases based on total number of death among all age and sex in Ethiopia

  From June 2018 - October 2021

• Current dietary assessment among different population group

  From June 2018 - October 2021

• Trend in nutritional status: body mass index (weight in kilogram/ height in meter square)

  From June 2018 - October 2021

• Height in meter

  From June 2018 - October 2021

Interventions

Food-based dietary guidelines for healthier diet BEHAVIORAL

Develop and validate food-based dietary guideline and a healthy eating index

Eligibility Criteria

• Age: 2 Years - 65 Years
• Sex: female
• Healthy Volunteers: Yes
• Age Groups: Child (0-17), Adult (18-64), Older Adult (65+)
• Sampling Method: Probability Sample

Study Population

The FBDGs validation, a HEI and FFQ tools development and validation will target women of reproductive age (15-49 years), are not planning to move from the study and do not have a severe illness at the time of enrolment. Exclusion criteria will be a severe illness.

You may qualify if:

• General population above 2 years of FBDGs development
• Women of reproductive age (15-49 years) for FBDGs validation
• Women of reproductive age (15-49 years) for HEI development and validation

You may not qualify if:

• population groups other than women of reproductive age for FBDGs validation, and HEI development and validation.

Sponsors & Collaborators

• Ethiopian Public Health Institute: lead
• Wageningen University: collaborator
• Food and Agriculture Organization (FAO): collaborator
• International Food Policy Research Institute: collaborator

Study Sites (1)

Ethiopian Public Health Institute

Addis Ababa, 1242, Ethiopia

Location

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Study Officials

• Inge D Brouwer, PhD

  Wageningen University

  STUDY DIRECTOR

• Edith Feskens, Prof., PhD

  Wageningen University

  STUDY CHAIR

• Jeanne de Vries, PhD

  Wageningen University

  STUDY CHAIR

Study Design

• Study Type: observational
• Observational Model: OTHER
• Time Perspective: OTHER
• Sponsor Type: OTHER GOV
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Researcher and PhD student

Study Record Dates

• First Submitted: December 8, 2017
• First Posted: January 9, 2018
• Study Start: November 1, 2019
• Primary Completion: October 30, 2021
• Study Completion: August 30, 2022
• Last Updated: October 10, 2023

Record last verified: 2023-10

Data Sharing

• IPD Sharing: Will not share

Locations

ET (1)