Ultra-Processed Food ConsumptionNCT07761559
Effect of a Nutrition Education Intervention on Ultra-Processed Food Awareness and Consumption Among University Students
A study testing Structured Nutrition Education Program on Ultra-Processed Foods in people with Ultra-Processed Food Consumption and Nutrition Knowledge, run by BENGİSU KARAGÖZ at 1 site in Turkey (Türkiye).
Trial 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. Read more about this study
- Who is it for?
- Ages 18 years and olderHealthy volunteers can take part
- Conditions the study is for
- Ultra-Processed Food Consumption, Nutrition Knowledge, Ultra-processed Food
- What is being tested?
- Structured Nutrition Education Program on Ultra-Processed Foods
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 74 participants
- Where
- 1 siteTurkey (Türkiye)
- Study dates
- 13 Jul 2026to Aug 2026
- Phase
- Interventional
- Are there results?
- Not yet: the study is under way
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 18 years and older
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- Agreeing to participate in the study
- Being a medical faculty student
- Being able to understand Turkish
- Being 18 years of age or older
Who cannot join
- Not agreeing to participate in the study
- Not being a medical faculty student
- Being unable to understand Turkish
- Being under 18 years of age
Trial locations and contacts
1 site in 1 country.
Turkey (Türkiye)1 site
Eskisehir Osmangazi University Faculty of Medicine
Eskişehir, Eskişehir, 26040
About this study
Official title: Tıp Fakültesi Öğrencilerinde "Besinini Bilinçli Tüket, Sağlığı Seç" Eğitim Programının Ultra İşlenmiş Gıda Farkındalığına Etkisinin Değerlendirilmesi: Yarı Deneysel Kontrollü Çalışma
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.
Read more
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.
Read the detailed description
This study is designed as a cluster-randomized controlled intervention study with pre-intervention, post-intervention, and one-month follow-up measurements. The study will be conducted among sixth-year medical students at Eskisehir Osmangazi University Faculty of Medicine. Students aged 18 years or older who understand Turkish, agree to participate, and provide informed consent will be eligible.
Internship groups will be assigned as clusters to either the intervention group or the control group. All eligible students in the selected internship groups will be invited to participate. The sample size calculation indicated that at least 34 participants per group are required. To account for possible losses during follow-up, the target sample size was increased by 10%. The final number of participants may vary depending on the number of eligible and consenting students in the selected clusters.
The intervention group will receive a structured nutrition education program, while the control group will not receive this program during the study period. The education program is based on the Health Belief Model and Social Cognitive Theory. It focuses on ultra-processed foods, the NOVA food classification system, associations between ultra-processed food consumption and chronic diseases, nutrition label literacy, food security, nutrition self-efficacy, and healthier food choices.
The program includes lectures, small-group discussions, interactive quizzes, case-based learning, role-playing, food-label exercises, analysis of dietary records, low-cost meal planning, and practical cooking activities. Participants will learn to distinguish ultra-processed foods from minimally processed and processed foods, interpret ingredient lists and nutrition information, evaluate the contribution of ultra-processed foods to dietary energy and nutrient intake, and establish achievable personal goals for reducing ultra-processed food consumption.
Data will be collected at baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2). The assessment includes sociodemographic characteristics and health behaviors, food security, knowledge and attitudes concerning ultra-processed foods, food-processing knowledge, ultra-processed food consumption, nutrition label literacy, nutrition self-efficacy, and three-day dietary records.
Changes in outcomes over time will be compared between the intervention and control groups to determine whether the education program improves knowledge, attitudes, nutrition label literacy, and nutrition self-efficacy and reduces ultra-processed food consumption.
- Conditions
- Ultra-Processed Food Consumption, Nutrition Knowledge, Ultra-processed Food, Food Insecurity, Nutrition Label Literacy, Front-of-Pack Nutrition Labeling
- Being tested
- Structured Nutrition Education Program on Ultra-Processed Foods
- Keywords
- Ultra-Processed Foods, Nutrition Education, Nutrition Label Literacy, Food Insecurity, Nutrition Self-Efficacy, Medical Students, Cluster-Randomized Trial, Front-of-Pack Nutrition Labeling
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Structured Nutrition Education Program on Ultra-Processed FoodsBehavioural
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
| Study group | Role | What they receive |
|---|---|---|
| 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. Receives: 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 |
What is being measured
The primary outcome is the main question the study is designed to answer.
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.
Measured: 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.
Measured: 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
Food processing knowledge will be assessed using the Food Processing Knowledge Score (FoodProK). The assessment includes 12 foods from four categories: fruits, meat products, dairy products, and grains. Each category includes foods representing NOVA Groups 1, 3, and 4. Participants rank the foods according to perceived healthiness. Each category is scored from 0 to 2 according to agreement with the expected NOVA-based ranking. The total score ranges from 0 to 8, with higher scores indicating greater knowledge of food processing levels.
Measured: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Change in Nutrition Label Literacy
Nutrition label literacy will be assessed using the 10-item Evaluation and Application of Label Information subscale of the Food Label Literacy Scale. Items are scored on a 5-point Likert scale ranging from 1 (very difficult) to 5 (very easy). Higher scores indicate greater nutrition label literacy.
Measured: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Change in Nutrition Self-Efficacy
Nutrition self-efficacy will be assessed using the five-item Nutrition Self-Efficacy Scale. Each item is scored on a 4-point Likert scale ranging from 1 (not at all certain) to 4 (very certain). No items are reverse-scored. The total score ranges from 5 to 20, with higher scores indicating greater nutrition self-efficacy.
Measured: 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
The acceptability of front-of-pack nutrition labels will be assessed using five items adapted from previous studies. Each item is scored on a 5-point Likert scale. The mean score of the five items will be calculated, with higher mean scores indicating greater acceptability of front-of-pack nutrition labels.
Measured: 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
Purchase intention for products displaying front-of-pack nutrition labels will be assessed using one item scored on a 5-point Likert scale.
Measured: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Change in Views About Front-of-Pack Nutrition Labels
Participants' views about front-of-pack nutrition labels will be assessed using three items adapted from previous studies. Each item is scored on a 5-point Likert scale.
Measured: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Change in Dietary Intake Based on Three-Day Food Records
Dietary intake will be assessed using three-day food records completed by the participants. The records will cover two weekdays and one weekend day, with all foods and beverages consumed during each 24-hour period recorded by the participants.
Measured: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted12 Aug 2026
- Study start13 Jul 2026
- Primary completionAug 2026 (estimated)
- Study completionAug 2026 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Ultra-Processed Food ConsumptionStudies 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
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Model description
- 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.
- Masking
- None (open label)
- Enrolment
- 74 participants (estimated)
Sponsor and investigators
- Lead sponsor
- BENGİSU KARAGÖZ
- Sponsor type
- University, hospital or other
- Responsible party
- Sponsor-investigator, BENGİSU KARAGÖZ, Eskisehir Osmangazi University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07761559
- Sponsor's protocol ID
- E-25403353-050.04-260051004
- Status last verified
- Aug 2026
- First submitted
- 6 Aug 2026
- Last updated
- 12 Aug 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 12 Aug 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Tıp Fakültesi Öğrencilerinde "Besinini Bilinçli Tüket, Sağlığı Seç" Eğitim Programının Ultra İşlenmiş Gıda Farkındalığına Etkisinin Değerlendirilmesi: Yarı Deneysel Kontrollü Çalışma
- ClinicalTrials.gov ID
- NCT07761559
- Acronym / sponsor ID
- E-25403353-050.04-260051004
- 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
- Study type
- Interventional
- Recruitment status
- Active, not recruiting
- Enrolment
- 74 participants (estimated)
- Lead sponsor
- BENGİSU KARAGÖZUniversity, hospital or other
- Study start
- 13 Jul 2026 (actual)
- Primary completion
- Aug 2026 (estimated)
- Study completion
- Aug 2026 (estimated)
- First posted
- 12 Aug 2026 (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.
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.
Detailed description
This study is designed as a cluster-randomized controlled intervention study with pre-intervention, post-intervention, and one-month follow-up measurements. The study will be conducted among sixth-year medical students at Eskisehir Osmangazi University Faculty of Medicine. Students aged 18 years or older who understand Turkish, agree to participate, and provide informed consent will be eligible.
Internship groups will be assigned as clusters to either the intervention group or the control group. All eligible students in the selected internship groups will be invited to participate. The sample size calculation indicated that at least 34 participants per group are required. To account for possible losses during follow-up, the target sample size was increased by 10%. The final number of participants may vary depending on the number of eligible and consenting students in the selected clusters.
The intervention group will receive a structured nutrition education program, while the control group will not receive this program during the study period. The education program is based on the Health Belief Model and Social Cognitive Theory. It focuses on ultra-processed foods, the NOVA food classification system, associations between ultra-processed food consumption and chronic diseases, nutrition label literacy, food security, nutrition self-efficacy, and healthier food choices.
The program includes lectures, small-group discussions, interactive quizzes, case-based learning, role-playing, food-label exercises, analysis of dietary records, low-cost meal planning, and practical cooking activities. Participants will learn to distinguish ultra-processed foods from minimally processed and processed foods, interpret ingredient lists and nutrition information, evaluate the contribution of ultra-processed foods to dietary energy and nutrient intake, and establish achievable personal goals for reducing ultra-processed food consumption.
Data will be collected at baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2). The assessment includes sociodemographic characteristics and health behaviors, food security, knowledge and attitudes concerning ultra-processed foods, food-processing knowledge, ultra-processed food consumption, nutrition label literacy, nutrition self-efficacy, and three-day dietary records.
Changes in outcomes over time will be compared between the intervention and control groups to determine whether the education program improves knowledge, attitudes, nutrition label literacy, and nutrition self-efficacy and reduces ultra-processed food consumption.
Study design
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 2
- Model description
- 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.
| Arm | Type | Receives |
|---|---|---|
| Nutrition Education Intervention | Experimental | Behavioral: Structured Nutrition Education Program on Ultra-Processed FoodsParticipants 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. |
| 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 |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (4 listed)
- Agreeing to participate in the study
- Being a medical faculty student
- Being able to understand Turkish
- Being 18 years of age or older
Key exclusion criteria (4 listed)
- Not agreeing to participate in the study
- Not being a medical faculty student
- Being unable to understand Turkish
- Being under 18 years of age
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 |
|---|---|---|
| Structured Nutrition Education Program on Ultra-Processed FoodsThe 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 | Behavioural | Nutrition Education Intervention |
Primary outcome
Change in Ultra-Processed Food Consumption
Time frame: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
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.
Change in Ultra-Processed Food Knowledge
Time frame: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
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.
7 secondary outcomes
Change in Food Processing Knowledge
Time frame: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Change in Nutrition Label Literacy
Time frame: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Change in Nutrition Self-Efficacy
Time frame: 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
Time frame: 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
Time frame: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Change in Views About Front-of-Pack Nutrition Labels
Time frame: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Change in Dietary Intake Based on Three-Day Food Records
Time frame: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 12 Aug 2026.
- Individual participant dataSharing planned: No
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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.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Structured Nutrition Education Program on Ultra-Processed Foods in people with Ultra-Processed Food Consumption and Nutrition Knowledge, run by BENGİSU KARAGÖZ 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 4 inclusion and 4 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: under way, not looking for participants, as of the sponsor's last update on 12 Aug 2026. 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?
This study is still under way. Results are not available in the source record yet.
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?
Change in Ultra-Processed Food Consumption (time frame: Baseline before the intervention (T0), immediately after the intervention (T1), and at the one-month follow-up (T2)). The study lists 2 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
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 12 Aug 2026.