Introduction
Methods
Search strategy
Results
Included studies
Study | Country | Setting | Period of intervention | Sample size | Target population | SES categories |
---|---|---|---|---|---|---|
Interventions focused on disadvantaged populations | ||||||
Constante Jaime P, et al. 2006 [31] | Brazil | Community in Sao Paulo | 2006 | 36 households | Households in low SES district (Grajaú) | Number of household assets Schooling of household member responsible for purchasing and preparing food |
Lucumi DI, et al. 2006 [33] | Colombia | Neighborhoods in Bogota | 2006 | 97 women | Women in low SES neighborhoods | Low SES neighborhood participating in social programs |
White SC, et al. 2006 [34] | Panama, Trinidad and Tobago | Church groups, public clinics, community organizations | 2006 | 100 women | Low SES women | SES |
Vio F, et al. 2011 [32] | Chile | Health centers in Peñalolén community | 2011 | 480 women | Low SES women | Low SES: monthly household income <510 USD |
Interventions addressing the entire population | ||||||
Zammit N, et al. 2015 [36] | Tunisia | Clinical settings | 2010–2013 | Adults in 1000 households (1880 pre-intervention; 1977 post-intervention) | Communities from 16 districts | Low & middle SES/middle & high SES |
Bhiri S, et al. 2015 [37] | Tunisia | Workplaces | 2009–2014 | 3888 employees (1775 pre-assessment; 2113 post-assessment) | Governorate of Sousse | Low & middle SES employees, schooling and job position |
Sadeghi M, et al. 2011 [35] | Iran | Media, books, health centers and literacy centers | 2002–2007 | 10,586 women (6105 pre-intervention; 4481 post-intervention) | Working women and homemakers in three counties (Isfahan, Arak and Najafabad) | Job position |
Description of interventions promoting healthy eating
Study | Communication tools | Duration of nutrition education sessions | Total duration of intervention | Individual health behavior change model used | Expected outcome |
---|---|---|---|---|---|
Interventions focused on disadvantaged populations | |||||
Constante Jaime P, et al. 2006 [31] | ─ | Three meeting of 2 h each | 5 months | ─ | Increase FV intake |
Lucumi DI, et al. 2006 [33] | Printed material | Weekly sessions of 2 h each | 4 months | Social cognitive theory | Increased FV intake Forbidding in-home smoking Increased PA |
White SC, et al. 2006 [34] | Video presentation, face to face training | Weekly meetings of unknown duration | 6 weeks | Theory of implementation intentions and social support | Increased FV intake Increased PA Increase participation in cancer screening |
Vio F, et al. 2011 [32] | Printed material | Three workshops of unknown duration | 6 months | ─ | Food behavior change Increased PA |
Interventions addressing the entire population | |||||
Zammit N, et al. 2015 [36] | Printed material, radio | ─ | 3 years | ─ | Increased FV intake Increased PA Decrease of tobacco use |
Bhiri S, et al. 2015 [37] | Face to face training, printed material, tv | ─ | 3 years | ─ | Increased FV intake Increased PA Decrease of tobacco use |
Sadeghi M, et al. 2011 [35] | Face to face training, printed material, radio/tv | From 5 min to 2 h every week | 5 years | ─ | Food behavior change Increased PA Decrease of tobacco use |
Healthy eating outcomes and reduction of social inequalities in diet
Healthy eating outcomes | ||||
---|---|---|---|---|
Study | Measures for outcomes | Effect | No effect | Effect on social inequalities in diet |
Interventions focused on disadvantaged populations | ||||
Constante Jaime P, et al. 2006 [31] | % FV intake in respect to total food energy purchased before and after the intervention | The % increased 2.58% | ─ | ↓ |
Lucumi DI, et al. 2006 [33] | Intake of FV | Vegetables or salad intake increased from 44 to 65% | Fruit intake increased from 55 to 56% (p = 0.87) | ↓ |
White SC, et al. 2006 [34] | Intake of 4 or more servings of FV/day | FV intake of 4 or more servings/day decreased from 45 to 2% in Panama and from 45 to 19% in Trinidad and Tobago | ─ | ↑ |
Vio F, et al. 2011 [32] | Changes in food behavior | Skim milk and whole bread intake increased from 0.2 day/week to 0.4 day/week and 0.6 day/week to 1.6 day/week respectively in intervention group | FV intake did not significantly increase after intervention | ↓ |
Interventions addressing the entire population | ||||
Zammit N, et al. 2015 [36] | Intake ≥5 servings of FV/day | FV intake increased from 29 to 43% in low & middle SES and from 40 to 61% in middle & high SES participants in intervention group | ─ | ↔ |
FV intake increased from 46 to 69% in the low & middle SES participants and from 56 to 70% in the middle & high SES participants in control group | ||||
Bhiri S, et al. 2015 [37] | Intake ≥5 servings of FV/day | FV intake increased from 42 to 55% in intervention group of medium SES employees, and from 45 to 55% in intervention group of office staff employees | FV intake increased from 49 to 51% in intervention group of low SES employees (p = 0.43), and from 48 to 51% in intervention group of worker employees (p = 0.20) | ↔ |
Sadeghi M, et al. 2011 [35] | Changes in food behavior (dietary index) | Global dietary index decreased from 1.03 ± 0.28 to 0.80 ± 0.30 in homemakers and from 1.12 ± 0.26 to 0.82 ± 0.32 in working women | ─ | ↔ |