Literature DB >> 23409862

Incorporating prototyping and iteration into intervention development: a case study of a dining hall-based intervention.

Arianna D McClain1, Eric B Hekler, Christopher D Gardner.   

Abstract

BACKGROUND: Previous research from the fields of computer science and engineering highlight the importance of an iterative design process (IDP) to create more creative and effective solutions.
OBJECTIVE: This study describes IDP as a new method for developing health behavior interventions and evaluates the effectiveness of a dining hall-based intervention developed using IDP on college students' eating behavior and values. PARTICIPANTS: participants were 458 students (52.6% female, age = 19.6 ± 1.5 years [M ± SD]).
METHODS: The intervention was developed via an IDP parallel process. A cluster-randomized controlled study compared differences in eating behavior among students in 4 university dining halls (2 intervention, 2 control).
RESULTS: The final intervention was a multicomponent, point-of-selection marketing campaign. Students in the intervention dining halls consumed significantly less junk food and high-fat meat and increased their perceived importance of eating a healthful diet relative to the control group.
CONCLUSION: IDP may be valuable for the development of behavior change interventions.

Entities:  

Mesh:

Year:  2013        PMID: 23409862      PMCID: PMC3578232          DOI: 10.1080/07448481.2012.755189

Source DB:  PubMed          Journal:  J Am Coll Health        ISSN: 0744-8481


  22 in total

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  8 in total

1.  Types of Interventions Targeting Dietary, Physical Activity, and Weight-Related Outcomes among University Students: A Systematic Review of Systematic Reviews.

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6.  Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis.

Authors:  Filippo Bianchi; Emma Garnett; Claudia Dorsel; Paul Aveyard; Susan A Jebb
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Review 7.  The Impact of Modifying Food Service Practices in Secondary Schools Providing a Routine Meal Service on Student's Food Behaviours, Health and Dining Experience: A Systematic Review and Meta-Analysis.

Authors:  Edwina Mingay; Melissa Hart; Serene Yoong; Kerrin Palazzi; Ellie D'Arcy; Kirrilly M Pursey; Alexis Hure
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8.  Information-based cues at point of choice to change selection and consumption of food, alcohol and tobacco products: a systematic review.

Authors:  Patrice Carter; Giacomo Bignardi; Gareth J Hollands; Theresa M Marteau
Journal:  BMC Public Health       Date:  2018-03-27       Impact factor: 3.295

  8 in total

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