The goal of this clinical trial is to investigate the impact of nutritional interventions on glycemic and lipid profile factors among workers. The main questions it aims to answer are: Does nutritional interventions (include: nutritional education and Change in the Factory Restaurant's Menu improve glycemic and lipid profile factors among workers? Researchers will compare glycemic and lipid profile factors among workers before and after nutritional intervention .
Study Type
INTERVENTIONAL
Allocation
NA
Purpose
PREVENTION
Masking
NONE
Enrollment
1,097
* Reducing fried foods and replacing them with healthier alternatives. * Decreasing the consumption of sweetened beverages such as soda and replacing them with yogurt. * Reducing the intake of refined grains and substituting with whole grains. * Increasing fruit intake. * Increasing the intake of vegetables as much as possible. * Organizing face-to-face educational sessions with the chef to train them and improve cooking methods, to reduce fat and oil intake.
Shahid Sadoughi University of Medical Sciences
Yazd, Iran
Total Cholesterol, mg/dL
Time frame: From enrollment to the end of intervention at 6 months
Total triglycerides, mg/dL
Time frame: From enrollment to the end of intervention at 6 months
Low-density lipoprotein, mg/dL
Time frame: From enrollment to the end of intervention at 6 months
High-density lipoprotein, mg/dl
Time frame: From enrollment to the end of intervention at 6 months
Fast blood sugar, mg/dL
Time frame: From enrollment to the end of intervention at 6 months
serum glutamic oxaloacetic transaminase, IU/L
Time frame: From enrollment to the end of intervention at 6 months
serum glutamic pyruvic transaminase, IU/L
Time frame: From enrollment to the end of intervention at 6 months
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