Dietary Guidelines, Portion Sizes, and Time Frame

Study Overview
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Brief Summary
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During the last update of the French FBDG, a survey with a representative sample of dieticians investigated 1) how to communicate portion sizes and 2) the most relevant time frame when delivering dietary guidelines. The objective was to determine how to express portion sizes and time frame for Food Based Dietary Guidelines (FBDG) using the feedback of dietitians. Data were obtained from an internet-based survey of 441 French dieticians (collected from November 24, 2013 through January 2, 2014).

Detailed Description
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Background: Food Based Dietary Guidelines (FBDG) need to accessible and understandable to consumers. During the last update of the French FBDG, a survey with a representative sample of dieticians investigated 1) how to communicate portion sizes and 2) the most relevant time frame when delivering dietary guidelines. Objective: To determine how to express portion sizes and time frame for Food Based Dietary Guidelines (FBDG) using the feedback of dietitians. Design: Data were obtained from an internet-based survey of 441 French dieticians (collected from November 24, 2013 through January 2, 2014).

Official Title
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How Dieticians Deliver Dietary Guidelines Using Portion Sizes and Time Frame

Conditions
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Diet Habit, Food Habits

Intervention / Treatment
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* Other: there was no intervention, only separate analyses


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: All members of the AFDN (French Association of Dietitians and Nutritionists) were invited to participate (n=2500 except the ones that had already participated in the pre-test n=10). Members of the AFDN who have completed the online questionnaire were retained for analysis (n= 441). Exclusion Criteria: Incomplete questionnaires Participants of the pre-test (n=10)

Ages Eligible for Study
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Minimum Age: 18 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Less experienced dietitians<br>There was no intervention, but we conducted separate analyses to identify differences according to the level of experience of the dietician. We used the median number of years of professional experience (median=8) to split the sample and create two subgroups: 1) less experienced dieticians (less than 9 years of experience; n= 225) | Other: there was no intervention, only separate analyses<br>* We only conducted separate analyses to see if responses differed according to level of experience.<br>|
| More experienced dietitians<br>and 2) more experienced dieticians (9 years of experience or more; n=215). | Other: there was no intervention, only separate analyses<br>* We only conducted separate analyses to see if responses differed according to level of experience.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Questionnaire to measure number of dietitians using different types of portion size and time frame | Open-ended questions to measure how dietitians and patients describe portion sizes and time frame | through study completion, an average of 1 month | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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FBDG, dietitians, portion sizes, time frame, visual references