ObesitydietNCT07247578
The Connection Between Nutrition Education, Behavior, and Body Composition in Women Following a Mediterranean Diet
A study testing group receiving sustainable nutrition training and the group that did not receive sustainable nutrition education in people with Obesity and Sustainability, run by Ayşe Nur Kahve at 1 site in Turkey (Türkiye).
Trial summary
This study aimed to evaluate the effects of Mediterranean Diet and Sustainable Nutrition Education on anthropometric measurements (Weight (kg), BMI, body fat percentage (%), body fat mass (kg), fat-free mass (kg), muscle mass (kg), total body fluid (kg), visceral fat, waist circumference (cm), waist-to-height ratio… Read more about this study
- Who is it for?
- Ages 20 to 49 years, women onlyHealthy volunteers can take part
- Conditions the study is for
- Obesity, Sustainability, Education
- What is being tested?
- group receiving sustainable nutrition training and the group that did not receive sustainable nutrition education
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 62 participants
- Where
- 1 siteTurkey (Türkiye)
- Study dates
- 1 Jul 2025to 30 Sep 2025
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 20 to 49 years
- Women only
- Healthy volunteers accepted
- Adult
Who may be able to join
- o Being a woman between 20 and 49 years of age
- Having a BMI between 25 kg/m2 and 35 kg/m2
- Not having any conditions that would impair reality testing ability or cognitive functions and prevent interviews or filling out scales
- Being literate
- Having agreed to participate in the study and signed the informed consent form.
Who cannot join
- o Pregnant and breastfeeding women
- Those who were unable to attend one or more interview sessions
- Individuals with implanted pacemakers or defibrillators due to the theoretical possibility of interference with device activity due to the current field caused by impedance measurements
- Those with any chronic disease and diet
- Those who regularly use medications that affect metabolism
- Those using insulin and oral antidiabetic medications
- Those with allergies or intolerances to any food components of the Mediterranean diet (walnuts, hazelnuts, peanuts, almonds, etc.)
- Those with a psychiatric illness diagnosed by a physician.
Trial locations and contacts
1 site in 1 country.
Turkey (Türkiye)1 site
Eda Ocak Nutrition and Diet Consultancy
Konya, Selçuklu, 42100
About this study
Official title: The Link Between Nutrition Education, Behavior, and Body Composition of Women Following a Mediterranean Diet: A Sustainable Approach
This study aimed to evaluate the effects of Mediterranean Diet and Sustainable Nutrition Education on anthropometric measurements (Weight (kg), BMI, body fat percentage (%), body fat mass (kg), fat-free mass (kg), muscle mass (kg), total body fluid (kg), visceral fat, waist circumference (cm), waist-to-height ratio, and waist-to-hip ratio). It is believed that this education will help bring body composition closer to optimal reference values. This study is expected to reduce energy intake, increase dietary fiber intake, reduce protein from animal sources and increase plant proteins in women's diets, and thus replace saturated fats with monounsaturated fatty acids (MUFAs). This is expected to result in a decrease in body weight and body fat mass.
Read the detailed description
The Mediterranean diet, in its oldest known definition, is considered a health-promoting dietary model due to its unique characteristics, including regular consumption of unsaturated fats, low-glycemic carbohydrates, high amounts of fiber, vitamins, and moderate amounts of animal-sourced protein. The Mediterranean diet pyramid recommends consuming fish and seafood at least twice a week, 2 servings of white meat, 2-4 servings of eggs, less than 2 servings of red meat, 1 serving or less of processed meat, and less than 3 servings of sweets. Daily, it recommends 2 servings of dairy products, 1-2 servings of seeds and nuts, and increased consumption of spices, herbs, garlic, and onions. It also emphasizes that each main meal should include 1-2 servings of fruit, more than 2 servings of vegetables, olive oil, and 1-2 servings of whole grains. Today, the Healthy Mediterranean Dietary Pattern is included in the 2020-2025 version of the Dietary Guidelines for Americans, not only in the Mediterranean region where its name originates, but also because it is considered a variation of the Healthy American Dietary Pattern. Furthermore, the Mediterranean diet was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity in 2013.
Sustainable diets are diets that preserve and respect biodiversity and ecosystems; are culturally acceptable, accessible, economically feasible and affordable; are nutritionally adequate, safe, and healthy; and make optimal use of natural and human resources. The concept of sustainable food consumption is receiving increasing attention due to global population growth and the threats of climate change. Food production and consumption are among the primary drivers of environmental degradation.
Today, nutritionists emphasize the need to focus on the impact of nutrition on human health, the environment, and food, in contrast to dietary guidelines. Studies examining sustainable dietary behaviors have increased in recent years. Several mechanisms may explain the link between healthier and more sustainable dietary choices and education. Education can be conducive to sustainable diets (e.g., reducing meat consumption) because it encourages the ability to seek and utilize new sources of information, including nutritional information.
In recent years, there has been a focus on the Mediterranean diet's suitability as a sustainable nutrition model due to its high content of plant-based foods and its low ecological, carbon, and water footprint.
This planned study sampled women who follow the Mediterranean diet. The aim was to assess their sustainable nutrition behaviors through sustainable nutrition education sessions. Thus, it is unique in that it is the first study in Turkey to evaluate the suitability of the Mediterranean diet as a sustainable nutrition model and to examine women's anthropometric measurements.
- Conditions
- Obesity, Sustainability, Education
- Being tested
- group receiving sustainable nutrition training, the group that did not receive sustainable nutrition education
- Keywords
- Obesity, Mediterranean diet, sustainability
- Medical subject headings
- Obesity
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
group receiving sustainable nutrition trainingOther
Sustainable Nutrition Training; Within the scope of this study, face-to-face sustainable nutrition training will be given individually to the trained group by an expert dietitian for 1 hour, once every 2 weeks.
As part of this study, the group will receive one-hour, face-to-face, individual sustainable nutrition training from a registered dietitian every two weeks. The training flow chart is shown below. Week 1 Educational Topic: Food Choices,Definition of Greenhouse Gases, Environmentally Sensitive Foods, Environmental Impacts of Food Groups, Definition of Water Footprint and Carbon Footprint Week 2 Educational Topic: Reducing Food Waste, Definition of the Ecological Footprint, Definition of Food Waste, Environmental Impacts of Food Waste, Methods for Utilizing Food Without Wasting, The Most Wasted Foods in the World and in Turkey, Ways to Reduce Food Waste Week 3 Educational Topic: Seasonal and Local Nutrition, Definition of Traditional/Regional Foods
the group that did not receive sustainable nutrition educationOther
The group that has not received sustainable nutrition training will be given training at the end of the study.
| Study group | Role | What they receive |
|---|---|---|
| group receiving sustainable nutrition training | Active comparator | group receiving sustainable nutrition training Receives: Other: group receiving sustainable nutrition training |
| control group | Active comparator | The group that has not received sustainable nutrition training will be given training at the end of the study. Receives: Other: the group that did not receive sustainable nutrition education |
What is being measured
The primary outcome is the main question the study is designed to answer.
Body mass index
Body mass index (BMI) will be calculated by dividing body weight by height in square meters and will be evaluated according to the WHO classification for adults.
Measured: 8 weeks
Secondary outcomes (3)
Body fat percentage
Individuals body weight and body composition will be measured using foot-to-foot bioelectrical impedance analysis (BIA). Body fat percentage (% fat) will be measured using the TANITA MC 580.
Measured: 8 weeks
body fat mass
Individuals body weight and body composition will be measured using foot-to-foot bioelectrical impedance analysis (BIA).Body fat mass will be measured using the TANITA MC 580.
Measured: 8 weeks
visceral adiposity
Individuals body weight and body composition will be measured using foot-to-foot bioelectrical impedance analysis (BIA). Visceral adiposity, will be measured using the TANITA MC 580.
Measured: 8 weeks
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted25 Nov 2025
- Study start1 Jul 2025
- Primary completion30 Sep 2025
- Study completion30 Sep 2025
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (1)Papers the sponsor has linked to this study.
- Other trials for ObesityStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Supportive care
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Model description
- Food Choices: Definition of greenhouse gases, Environmentally friendly foods, Environmental impacts of food groups, Definition of water footprint and carbon footprint Reducing Food Waste: Definition of ecological footprint, Definition of food waste, Environmental impacts of food waste, Methods for utilizing food without wasting it, The most wasted foods in the world and Turkey, Ways to reduce food waste Seasonal and local nutrition: Definition of traditional/local foods, The effects of seasonal eating on the human body and the environment The effects of global warming on the environment Purchasing Food: Definition of ecological labels, Definition of expiration dates and recommended consumption dates, The effects of food choices on the environment and the human body
- Masking
- None (open label)
- Enrolment
- 62 participants (actual)
Sponsor and investigators
- Lead sponsor
- Ayşe Nur Kahve
- Sponsor type
- University, hospital or other
- Responsible party
- Sponsor-investigator, Ayşe Nur Kahve, Aksaray University
- Investigators
- Ayşe N Kahve, lecturer, Principal investigator, Aksaray University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07247578
- Sponsor's protocol ID
- ANKahve
- Acronym
- diet
- Status last verified
- Nov 2025
- First submitted
- 15 Nov 2025
- Last updated
- 25 Nov 2025
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- Yes: all IPD that underlie results in a publication
Publications
Kahve AN, Horzum SB, Kangalgil M. The connection between nutrition education, behavior, and body composition in women following the Mediterranean diet: a sustainable approach. BMC Womens Health. 2026 Apr 13;26(1):253. doi: 10.1186/s12905-026-04454-7.
PubMed 41975354
Study at a glance
From the registry record, last updated by the sponsor on 25 Nov 2025. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- The Link Between Nutrition Education, Behavior, and Body Composition of Women Following a Mediterranean Diet: A Sustainable Approach
- ClinicalTrials.gov ID
- NCT07247578
- Acronym / sponsor ID
- diet / ANKahve
- Conditions
- Obesity, Sustainability, Education
- Keywords
- Obesity, Mediterranean diet, sustainability
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 62 participants (actual)
- Lead sponsor
- Ayşe Nur KahveUniversity, hospital or other
- Study start
- 1 Jul 2025 (actual)
- Primary completion
- 30 Sep 2025 (actual)
- Study completion
- 30 Sep 2025 (actual)
- First posted
- 25 Nov 2025 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
This study aimed to evaluate the effects of Mediterranean Diet and Sustainable Nutrition Education on anthropometric measurements (Weight (kg), BMI, body fat percentage (%), body fat mass (kg), fat-free mass (kg), muscle mass (kg), total body fluid (kg), visceral fat, waist circumference (cm), waist-to-height ratio, and waist-to-hip ratio). It is believed that this education will help bring body composition closer to optimal reference values. This study is expected to reduce energy intake, increase dietary fiber intake, reduce protein from animal sources and increase plant proteins in women's diets, and thus replace saturated fats with monounsaturated fatty acids (MUFAs). This is expected to result in a decrease in body weight and body fat mass.
Detailed description
The Mediterranean diet, in its oldest known definition, is considered a health-promoting dietary model due to its unique characteristics, including regular consumption of unsaturated fats, low-glycemic carbohydrates, high amounts of fiber, vitamins, and moderate amounts of animal-sourced protein. The Mediterranean diet pyramid recommends consuming fish and seafood at least twice a week, 2 servings of white meat, 2-4 servings of eggs, less than 2 servings of red meat, 1 serving or less of processed meat, and less than 3 servings of sweets. Daily, it recommends 2 servings of dairy products, 1-2 servings of seeds and nuts, and increased consumption of spices, herbs, garlic, and onions. It also emphasizes that each main meal should include 1-2 servings of fruit, more than 2 servings of vegetables, olive oil, and 1-2 servings of whole grains. Today, the Healthy Mediterranean Dietary Pattern is included in the 2020-2025 version of the Dietary Guidelines for Americans, not only in the Mediterranean region where its name originates, but also because it is considered a variation of the Healthy American Dietary Pattern. Furthermore, the Mediterranean diet was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity in 2013.
Sustainable diets are diets that preserve and respect biodiversity and ecosystems; are culturally acceptable, accessible, economically feasible and affordable; are nutritionally adequate, safe, and healthy; and make optimal use of natural and human resources. The concept of sustainable food consumption is receiving increasing attention due to global population growth and the threats of climate change. Food production and consumption are among the primary drivers of environmental degradation.
Today, nutritionists emphasize the need to focus on the impact of nutrition on human health, the environment, and food, in contrast to dietary guidelines. Studies examining sustainable dietary behaviors have increased in recent years. Several mechanisms may explain the link between healthier and more sustainable dietary choices and education. Education can be conducive to sustainable diets (e.g., reducing meat consumption) because it encourages the ability to seek and utilize new sources of information, including nutritional information.
In recent years, there has been a focus on the Mediterranean diet's suitability as a sustainable nutrition model due to its high content of plant-based foods and its low ecological, carbon, and water footprint.
This planned study sampled women who follow the Mediterranean diet. The aim was to assess their sustainable nutrition behaviors through sustainable nutrition education sessions. Thus, it is unique in that it is the first study in Turkey to evaluate the suitability of the Mediterranean diet as a sustainable nutrition model and to examine women's anthropometric measurements.
Study design
- Primary purpose
- Supportive care
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 2
- Model description
- Food Choices: Definition of greenhouse gases, Environmentally friendly foods, Environmental impacts of food groups, Definition of water footprint and carbon footprint Reducing Food Waste: Definition of ecological footprint, Definition of food waste, Environmental impacts of food waste, Methods for utilizing food without wasting it, The most wasted foods in the world and Turkey, Ways to reduce food waste Seasonal and local nutrition: Definition of traditional/local foods, The effects of seasonal eating on the human body and the environment The effects of global warming on the environment Purchasing Food: Definition of ecological labels, Definition of expiration dates and recommended consumption dates, The effects of food choices on the environment and the human body
| Arm | Type | Receives |
|---|---|---|
| group receiving sustainable nutrition training | Active comparator | Other: group receiving sustainable nutrition traininggroup receiving sustainable nutrition training |
| control group | Active comparator | Other: the group that did not receive sustainable nutrition educationThe group that has not received sustainable nutrition training will be given training at the end of the study. |
Who may qualify
- Ages
- 20 to 49 years
- Sex
- Female only
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (5 listed)
- o Being a woman between 20 and 49 years of age
Key exclusion criteria (8 listed)
- o Pregnant and breastfeeding women
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| group receiving sustainable nutrition trainingSustainable Nutrition Training; Within the scope of this study, face-to-face sustainable nutrition training will be given individually to the trained group by an expert dietitian for 1 hour, once every 2 weeks. As part of this study, the group will receive one-hour, face-to-face, individual sustainable nutrition training from a registered dietitian every two weeks. The training flow chart is shown below. Week 1 Educational Topic: Food Choices,Definition of Greenhouse Gases, Environmentally Sensitive Foods, Environmental Impacts of Food Groups, Definition of Water Footprint and Carbon Footprint Week 2 Educational Topic: Reducing Food Waste, Definition of the Ecological Footprint, Definition of Food Waste, Environmental Impacts of Food Waste, Methods for Utilizing Food Without Wasting, The Most Wasted Foods in the World and in Turkey, Ways to Reduce Food Waste Week 3 Educational Topic: Seasonal and Local Nutrition, Definition of Traditional/Regional Foods | Other | group receiving sustainable nutrition training |
| the group that did not receive sustainable nutrition educationThe group that has not received sustainable nutrition training will be given training at the end of the study. | Other | control group |
Primary outcome
Body mass index
Time frame: 8 weeks
Body mass index (BMI) will be calculated by dividing body weight by height in square meters and will be evaluated according to the WHO classification for adults.
3 secondary outcomes
Body fat percentage
Time frame: 8 weeks
body fat mass
Time frame: 8 weeks
visceral adiposity
Time frame: 8 weeks
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 25 Nov 2025.
- Derived from this study: PubMed 41975354Kahve AN, Horzum SB, Kangalgil M. The connection between nutrition education, behavior, and body composition in women following the Mediterranean diet: a sustainable approach. BMC Womens Health. 2026 Apr 13;26(1):253. doi: 10.1186/s12905-026-04454-7.
- R Core Team. (2021). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria.Link provided by the sponsor.
- Individual participant dataSharing planned: Yes. all IPD that underlie results in a publication
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Ayşe N Kahve, lecturer principal investigator
Aksaray University
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing group receiving sustainable nutrition training and the group that did not receive sustainable nutrition education in people with Obesity and Sustainability, run by Ayşe Nur Kahve at 1 site in Turkey (Türkiye).
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 5 inclusion and 8 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 25 Nov 2025. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Turkey (Türkiye). Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Body mass index (time frame: 8 weeks). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT07247578, which also lists 1 linked publication.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 25 Nov 2025.