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

NCT07761559 | Active Not Recruiting

• 1 other identifier: E-25403353-050.04-260051004
• Study Type: interventional
• Target: 74
• Locations: 1 country
• Sites: 1

Brief 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.

Conditions

Ultra-Processed Food Consumption; Nutrition Knowledge; Ultra-processed Food; Food Insecurity; Nutrition Label Literacy; Front-of-Pack Nutrition Labeling

Keywords

Ultra-Processed Foods; Nutrition Education; Nutrition Label Literacy; Food Insecurity; Nutrition Self-Efficacy; Medical Students; Cluster-Randomized Trial; Front-of-Pack Nutrition Labeling

Outcome Measures

Primary Outcomes (2)

• Change in Ultra-Processed Food Consumption

  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.

  Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)

• Change in Ultra-Processed Food Knowledge

  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.

  Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)

Secondary Outcomes (7)

• Change in Food Processing Knowledge

  Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)

• Change in Nutrition Label Literacy

  Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)

• Change in Nutrition Self-Efficacy

  Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)

• Change in the Acceptability of Front-of-Pack Nutrition Labels

  Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)

• Change in Purchase Intention for Products With Front-of-Pack Nutrition Labels

  Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)

Study Arms (2)

Nutrition Education Intervention

EXPERIMENTAL

Participants in this arm will receive a structured nutrition education program focusing on ultra-processed foods, nutrition label literacy, food insecurity, nutrition self-efficacy, and healthier food choices. Measurements will be conducted before the intervention, immediately after the intervention, and at the one-month follow-up.

Behavioral: Structured Nutrition Education Program on Ultra-Processed Foods

Control Group

NO INTERVENTION

Participants in this arm will not receive the structured nutrition education program during the study period. Measurements will be conducted at baseline, immediately after the intervention period, and at the one-month follow-up

Interventions

Structured Nutrition Education Program on Ultra-Processed Foods BEHAVIORAL

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

Nutrition Education Intervention

Eligibility Criteria

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

You may qualify if:

• Agreeing to participate in the study
• Being a medical faculty student
• Being able to understand Turkish
• Being 18 years of age or older

You may not qualify if:

• Not agreeing to participate in the study
• Not being a medical faculty student
• Being unable to understand Turkish
• Being under 18 years of age

Sponsors & Collaborators

• BENGİSU KARAGÖZ: lead

Study Sites (1)

Eskisehir Osmangazi University Faculty of Medicine

Eskişehir, Eskişehir, 26040, Turkey (Türkiye)

Location

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR INVESTIGATOR
• PI Title: Research Assistant

Model Details: This study is designed as a cluster-randomized, controlled quasi-experimental study with pretest, posttest, and follow-up measurements. The intervention and control groups will be selected from internship groups, and all eligible students in the selected groups will be invited to participate.

Study Record Dates

• First Submitted: August 6, 2026
• First Posted: August 12, 2026
• Study Start: July 13, 2026
• Primary Completion: August 1, 2026
• Study Completion: August 1, 2026
• Last Updated: August 12, 2026

Record last verified: 2026-08

Data Sharing

• IPD Sharing: Will not share

Locations

TU (1)