Process and Effect Evaluation of the Project "Aan Tafel in 1,2,3 Euro"

NCT05595551 | Completed

• 1 other identifier: ONZ-2022-0343
• Study Type: interventional
• Target: 272
• Locations: 1 country
• Sites: 1

Brief Summary

The goal of this research project is to learn what the impact of the specific project "Aan Tafel in 1 2 3 euro" is on the food and meal habits of families of lower SES. Three types of studies will be conducted: WP1) Process evaluation via qualitative research: focus groups and/or individual interviews with participants of Aan Tafel in 1 2 3 euro, and with delegates of the social organizations; WP2) Effect evaluation via secondary data-analysis of purchase data retrieved from loyalty cards of participants, and of general customers (i.e., control group); WP3) Process and effect evaluation with a control group in a baseline-post design: the intervention group are participants of the program, and the control group are clients in social organizations, but do not participate in the program. On the one hand we want to find out if the intervention has an effect on specific determinants (i.e., food literacy, self-efficacy, attitudes, food security) of food behavior/meal prepping behavior and on meal structure of the family (i.e., amount of freshly made meals, amount of meals cooked and consumed together) (WP3), as well as on participants' food choices (WP2). On the other hand we want to find out how participans experience the program, what succes factors and barriers are, as well as how social organizations experience the program (as a partner of Colruyt, and contact person of the vulnerable families) (WP1).

Conditions

Consumer Behavior; Food Selection

Keywords

Health promotion; Nutrition intervention; Socioeconomic status; Family meals; Parents

Outcome Measures

Primary Outcomes (7)

• Change in Food literacy

  Food Literacy will be assessed via the 11 item questionnaire of Begley et al. (2018). And via the 6-item subscale 'Food preparation skills' of the Self-Perceived Food Literacy (SPFL) scale of Poelman et al. (2018).

  Change from baseline food literacy at 3 months

• Change in Self-efficacy for eating/cooking vegetables and fruits

  Self-efficacy will be measured with the 4-item subscale of the survey of Condrasky et al. (2011) 3. Food security, measured with the questionnaire of Gulliford et al. (2006)

  Change from baseline self-efficacy at 3 months

• Change in Cooking attitude

  Cooking attitudes will be measured with the 4-item subscale of the survey of Condrasky et al. (2011)

  Change from baseline attitudes at 3 months

• Change in Food security

  Food security will be assessed via the 18 Household Food Security Survey (HFSS) items of Gulliford et al. (2006)

  Change from baseline food security at 3 months

• Change in Family meal time frequency

  Family meal time frequency will be measured with an item out of the questionnaire of "Family meal time environment" of Fulkerson et al. (2006)

  Change from baseline meal time frequency at 3 months

• Change in Meal preparation

  Meal preparation will be measured with an item out of the short questionnaire for assessing the impact of cooking skills interventions by Barton et al. (2011).

  Change from baseline meal preparation at 3 months

• Change in food purchases (WP2)

  Food categories such as vegetables, ready-to-eat meals and snacks

  Change from amount of food purchases before the subscription into the project at the time after subscription

Secondary Outcomes (1)

• Change in Reported eating behavior

  Change from baseline reported eating behavior at 3 months

Study Arms (2)

The intervention "Aan Tafel in 1, 2, 3 euro"

EXPERIMENTAL

The participants use the intervention program: the recipe booklets and the provided price guarantee for their meals.

Behavioral: The intervention "Aan Tafel in 1, 2, 3 euro"

Control group

NO INTERVENTION

The participants are not registered to use the program and will be recruited in social organizations to match their sociodemographic profile as much as possible.

Interventions

The intervention "Aan Tafel in 1, 2, 3 euro" BEHAVIORAL

The participants in this group are clients of Colruyt who are subscribed to the program "Aan Tafel in 1 2 3 euro". They will receive two-weekly recipe booklets with 6 balanced and child-friendly recipes in each booklet. They are guaranteed a fixed price for each recipe, that will be given at the checkout counter, based on their loyalty card.

The intervention "Aan Tafel in 1, 2, 3 euro"

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Be registered for the project Aan Tafel in 1-2-3 euro
• Be a member of a family with at least one child under the age of 18 living at home.
• Being Dutch-speaking: thorough knowledge of Dutch in terms of reading/writing/speaking.
• Be over 18 years old and (regularly) responsible for the preparation of the family meals

Sponsors & Collaborators

• University Ghent: lead

Study Sites (1)

Ghent University

Ghent, 9000, Belgium

Location

Related Publications (10)

• Kok G, Gottlieb NH, Peters GJ, Mullen PD, Parcel GS, Ruiter RA, Fernandez ME, Markham C, Bartholomew LK. A taxonomy of behaviour change methods: an Intervention Mapping approach. Health Psychol Rev. 2016 Sep;10(3):297-312. doi: 10.1080/17437199.2015.1077155. Epub 2015 Oct 15.

  PMID: 26262912 BACKGROUND

• Abraham C, Michie S. A taxonomy of behavior change techniques used in interventions. Health Psychol. 2008 May;27(3):379-87. doi: 10.1037/0278-6133.27.3.379.

  PMID: 18624603 BACKGROUND

• Barton KL, Wrieden WL, Anderson AS. Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions. J Hum Nutr Diet. 2011 Dec;24(6):588-95. doi: 10.1111/j.1365-277X.2011.01180.x. Epub 2011 Jun 8.

  PMID: 21649746 BACKGROUND

• Fulkerson JA, Neumark-Sztainer D, Story M. Adolescent and parent views of family meals. J Am Diet Assoc. 2006 Apr;106(4):526-32. doi: 10.1016/j.jada.2006.01.006.

  PMID: 16567147 BACKGROUND

• Begley A, Paynter E, Dhaliwal SS. Evaluation Tool Development for Food Literacy Programs. Nutrients. 2018 Nov 2;10(11):1617. doi: 10.3390/nu10111617.

  PMID: 30400130 BACKGROUND

• Poelman MP, Dijkstra SC, Sponselee H, Kamphuis CBM, Battjes-Fries MCE, Gillebaart M, Seidell JC. Towards the measurement of food literacy with respect to healthy eating: the development and validation of the self perceived food literacy scale among an adult sample in the Netherlands. Int J Behav Nutr Phys Act. 2018 Jun 18;15(1):54. doi: 10.1186/s12966-018-0687-z.

  PMID: 29914503 BACKGROUND

• Condrasky MD, Williams JE, Catalano PM, Griffin SF. Development of psychosocial scales for evaluating the impact of a culinary nutrition education program on cooking and healthful eating. J Nutr Educ Behav. 2011 Nov-Dec;43(6):511-6. doi: 10.1016/j.jneb.2010.09.013. Epub 2011 Aug 15.

  PMID: 21840764 BACKGROUND

• Gulliford MC, Nunes C, Rocke B. The 18 Household Food Security Survey items provide valid food security classifications for adults and children in the Caribbean. BMC Public Health. 2006 Feb 8;6:26. doi: 10.1186/1471-2458-6-26.

  PMID: 16466571 BACKGROUND

• Vos M, Proesmans VLJ, Van Kerckhove A, Deforche B, Michels N, Poelman MP, Van Lippevelde W. Evaluation of a national supermarket intervention supporting vulnerable families in healthy meal practices: a natural experiment. BMC Med. 2025 Jul 1;23(1):382. doi: 10.1186/s12916-025-04210-y.

  PMID: 40597156 DERIVED

• Vos M, Van Kerckhove A, Deforche B, Proesmans VLJ, Michels N, Poelman MP, Geuens M, Van Lippevelde W. Supporting vulnerable families' meal practices: process evaluation of a nationwide intervention implemented by a retailer and social organizations. BMC Public Health. 2024 Nov 6;24(1):3060. doi: 10.1186/s12889-024-20488-8.

  PMID: 39506698 DERIVED

MeSH Terms

Conditions

Consumer Behavior; Food Preferences

Condition Hierarchy (Ancestors)

Behavior; Feeding Behavior

Study Officials

• Wendy Van Lippevelde

  University Ghent

  STUDY DIRECTOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NON RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: October 17, 2022
• First Posted: October 27, 2022
• Study Start: November 1, 2022
• Primary Completion: August 31, 2023
• Study Completion: August 31, 2023
• Last Updated: October 6, 2023

Record last verified: 2023-10

Data Sharing

• IPD Sharing: Will not share

Locations

BE (1)