Development, content and planned evaluation of a behavioural support intervention to reduce ultraprocessed food intake and increase physical activity in UK healthcare workers: UPDATE trial stage 2 study protocol
Gabriella Niamh Heuchan, Caroline Buck, Rana Conway, Samuel Dicken, Adrian Carl Brown, Friedrich C Jassil, Janine Makaronidis, Chris Van Tulleken, Claudia Angela Gandini Wheeler-Kingshott, Rachel Batterham, Abigail Fisher

TL;DR
This study outlines a 6-month intervention to help UK healthcare workers eat fewer processed foods and be more active, using tailored support and behavior change techniques.
Contribution
The study introduces a novel behavioral intervention targeting ultraprocessed food reduction and physical activity in healthcare workers.
Findings
The intervention combines one-to-one support, group sessions, and digital tools to promote healthier eating and activity.
The study protocol is detailed to allow replication and adaptation in future research.
Acceptability and feasibility will be evaluated in a future analysis using mixed methods.
Abstract
Diets high in ultraprocessed food (UPF) are associated with poor health outcomes and weight gain. Healthcare workers are particularly at risk of consuming diets high in UPF due to erratic work patterns, high stress and limited access to fresh food at work. Despite this, no interventions to date have specifically targeted a reduction in UPF intake in healthcare workers. This article describes the development and content of a 6-month behavioural support intervention targeting a reduction in UPF intake in UK healthcare workers. The intervention was offered to all participants who took part in the UltraProcessed versus minimally processed Diets following UK dietAry guidance on healTh outcomEs trial—a two-stage study in which Stage 1 was a controlled-feeding crossover randomised controlled trial of provided UPF versus minimally processed food (MPF) diets (published previously) and was…
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Taxonomy
TopicsPhysical Activity and Health · Obesity, Physical Activity, Diet · Consumer Attitudes and Food Labeling
