“跟随我的绿色食品脚步”计划对改善铁摄入量的烹饪行为的影响：一项准实验性随机社区研究。
The effect of the "Follow in my Green Food Steps" programme on cooking behaviours for improved iron intake: a quasi-experimental randomized community study.
机构信息
Unilever R&D Vlaardingen, Vlaardingen, The Netherlands.
Department of Health Promotion & Education, College of Medicine, University of Ibadan, Ibadan, Nigeria.
出版信息
Int J Behav Nutr Phys Act. 2018 Aug 16;15(1):79. doi: 10.1186/s12966-018-0710-4.
BACKGROUND
Nutritional iron deficiency is one of the leading factors for disease, disability and death. A quasi-experimental randomized community study in South-West Nigeria explored whether a branded behaviour change programme increased the use of green leafy vegetables (greens) and iron-fortified bouillon cubes in stews for improved iron intake.
METHODS
A coinflip assigned the intervention to Ile-Ife (Intervention town). Osogbo (Control town) received no information. At baseline 602 mother-daughter pairs (daughters aged 12-18) were enrolled (Intervention: 300; Control: 302). A Food Frequency Questionnaire assessed the addition of cubes and greens to stews, the primary outcome. Secondary outcomes were the addition of cubes and greens to soups and changes in behavioural determinants measured using the Theory of Planned Behaviour. Structural Equation Modelling (SEM) evaluated the impact of the intervention on behavioural determinants and behaviour.
RESULTS
The data of 527 pairs was used (Intervention: 240; Control: 287). The increase in greens added to stews was larger in the Intervention town compared to the Control town (M = 0.3 [SE = 0.03]; M = 0.0 [SE = 0.04], p < 0.001, r = 0.36). Change in iron-fortified cubes added to stews did not differ between towns (p = 0.07). The increase in cubes added to soups was larger in the Intervention town compared to the Control Town (M = 0.9 [SE = 0.2] vs M = 0.4 [SE = 0.1], p < .0001, r = 0.20). Unexpectedly, change in greens added to soups was larger in the Control town compared to the Intervention town (M = - 0.1 [SE = 0.1]; M = 0.5 [SE = 0.1], p = 0.003, r = 0.15). The intervention positively influenced awareness of anaemia and the determinants of behaviour in the Intervention town, with hardly any change in the Control town. Baseline SEMs could not be established, so no mediation analyses were done. Post-intervention SEMs highlighted the role of habit in cooking stews.
CONCLUSIONS
The behaviour change programme increased the amount of green leafy vegetables added to stews and iron-fortified cubes added to soups. Future research should assess the long-term impact and the efficacy of the programme as it is scaled up and rolled out.
背景
营养性缺铁是导致疾病、残疾和死亡的主要因素之一。在尼日利亚西南部进行了一项准实验性随机社区研究，探讨了品牌行为改变方案是否能增加绿叶蔬菜（greens）和强化铁肉汤块在炖菜中的使用，以提高铁的摄入量。
方法
抛硬币将干预措施分配给伊费（干预城镇）。奥索博（对照城镇）没有收到任何信息。在基线时，招募了 602 对母女（年龄 12-18 岁的女儿）（干预组：300 对；对照组：302 对）。使用食物频率问卷评估了在炖菜中添加方块和 greens 的情况，这是主要结果。次要结果是在汤中添加方块和 greens 以及使用计划行为理论测量的行为决定因素的变化。结构方程模型（SEM）评估了干预对行为决定因素和行为的影响。
结果
使用了 527 对数据（干预组：240 对；对照组：287 对）。与对照组相比，干预组添加到炖菜中的 greens 数量增加更大（M=0.3[SE=0.03]；M=0.0[SE=0.04]，p<0.001，r=0.36）。干预组和对照组添加到炖菜中的强化铁方糖数量变化无差异（p=0.07）。与对照组相比，干预组添加到汤中的方块数量增加更大（M=0.9[SE=0.2] vs M=0.4[SE=0.1]，p<0.0001，r=0.20）。出乎意料的是，对照组添加到汤中的 greens 数量增加更大（M=-0.1[SE=0.1]；M=0.5[SE=0.1]，p=0.003，r=0.15）。干预措施积极影响了干预组对贫血的认识和行为决定因素，而对照组几乎没有变化。由于无法建立基线 SEM，因此未进行中介分析。干预后的 SEM 突出了习惯在炖菜中的作用。
结论
行为改变方案增加了添加到炖菜中的绿叶蔬菜和添加到汤中的强化铁方糖的数量。未来的研究应评估该方案的长期影响和效力，因为该方案正在扩大规模并推出。
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