{"title":"Evaluating home-delivered meal service programs for obesity: a randomized controlled approach.","authors":"Merve Çapaş, Aylin Ayaz","doi":"10.29219/fnr.v70.12024","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>Though a healthy diet is the most effective solution for obesity, it is hindered by two main barriers: difficulty in accessing or preparing healthy meals and lack of portion control knowledge.</p><p><strong>Objective: </strong>This study compared two different medical nutrition therapies (home-delivered diet meal service [HDMS] combined with dietary counseling and dietary counseling solely) in terms of anthropometric measurements, biochemical parameters and eating behaviors in women with overweight or obesity who participated in a weight loss program.</p><p><strong>Design: </strong>A non-randomized, controlled, parallel-group intervention study was conducted with 60 women aged 25-45 years, having a Body Mass Index (BMI) of 25-35 kg/m<sup>2</sup>, representing individuals with overweight and class I obesity. Participants were divided into two groups: an intervention group receiving HDMS combined with dietary counseling (<i>n</i> = 30) and a control group receiving dietary counseling solely (<i>n</i> = 30). Anthropometric measurements, bioelectrical impedance analysis (BIA), and dietary and physical activity records were monitored throughout the 8-week intervention, while comprehensive assessments including biochemical parameters (fasting blood glucose, homeostatic model assessment for insulin resistance (HOMA-IR), lipid profile), resting metabolic rate (RMR) (FITMATE), and eating behaviors assessed using the Three-Factor Eating Questionnaire (TFEQ) were conducted at baseline, week 4, and week 8.</p><p><strong>Results: </strong>Both groups showed significant reductions over time in body weight, BMI, waist circumference, hip circumference, body fat percentage, RMR, blood glucose, lipid parameters, and blood pressure values (<i>P</i> < 0.001). Although greater reductions were observed in the HDMS group, the differences between groups were not statistically significant (<i>P</i> > 0.05). When considering the group-time interaction, changes in waist circumference (<i>P</i> < 0.001), hip circumference (<i>P</i> < 0.05), RMR (<i>P</i> < 0.05), fasting blood glucose (<i>P</i> < 0.05), low-density lipoprotein (LDL), cholesterol (<i>P</i> < 0.05), and systolic blood pressure (<i>P</i> < 0.05) were found to be significant in the HDMS group. In addition, when examining eating behaviors, statistically significant changes were observed in the intervention group for both time effects and behavior outcomes. Uncontrolled eating and emotional eating behaviors decreased, while cognitive restraint increased (<i>P</i> < 0.001).</p><p><strong>Conclusion: </strong>Both interventions improved anthropometric and metabolic parameters, with greater reductions observed in the HDMS group; however, the differences between groups were not statistically significant. HDMS may be considered a practical approach to support weight management.</p>","PeriodicalId":12119,"journal":{"name":"Food & Nutrition Research","volume":"70 ","pages":""},"PeriodicalIF":4.5000,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13452270/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food & Nutrition Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.29219/fnr.v70.12024","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/1/1 0:00:00","PubModel":"eCollection","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Background: Though a healthy diet is the most effective solution for obesity, it is hindered by two main barriers: difficulty in accessing or preparing healthy meals and lack of portion control knowledge.
Objective: This study compared two different medical nutrition therapies (home-delivered diet meal service [HDMS] combined with dietary counseling and dietary counseling solely) in terms of anthropometric measurements, biochemical parameters and eating behaviors in women with overweight or obesity who participated in a weight loss program.
Design: A non-randomized, controlled, parallel-group intervention study was conducted with 60 women aged 25-45 years, having a Body Mass Index (BMI) of 25-35 kg/m2, representing individuals with overweight and class I obesity. Participants were divided into two groups: an intervention group receiving HDMS combined with dietary counseling (n = 30) and a control group receiving dietary counseling solely (n = 30). Anthropometric measurements, bioelectrical impedance analysis (BIA), and dietary and physical activity records were monitored throughout the 8-week intervention, while comprehensive assessments including biochemical parameters (fasting blood glucose, homeostatic model assessment for insulin resistance (HOMA-IR), lipid profile), resting metabolic rate (RMR) (FITMATE), and eating behaviors assessed using the Three-Factor Eating Questionnaire (TFEQ) were conducted at baseline, week 4, and week 8.
Results: Both groups showed significant reductions over time in body weight, BMI, waist circumference, hip circumference, body fat percentage, RMR, blood glucose, lipid parameters, and blood pressure values (P < 0.001). Although greater reductions were observed in the HDMS group, the differences between groups were not statistically significant (P > 0.05). When considering the group-time interaction, changes in waist circumference (P < 0.001), hip circumference (P < 0.05), RMR (P < 0.05), fasting blood glucose (P < 0.05), low-density lipoprotein (LDL), cholesterol (P < 0.05), and systolic blood pressure (P < 0.05) were found to be significant in the HDMS group. In addition, when examining eating behaviors, statistically significant changes were observed in the intervention group for both time effects and behavior outcomes. Uncontrolled eating and emotional eating behaviors decreased, while cognitive restraint increased (P < 0.001).
Conclusion: Both interventions improved anthropometric and metabolic parameters, with greater reductions observed in the HDMS group; however, the differences between groups were not statistically significant. HDMS may be considered a practical approach to support weight management.
期刊介绍：
Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers.
Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including:
* Associations and effects of foods and nutrients on health
* Dietary patterns and health
* Molecular nutrition
* Health claims on foods
* Nutrition and cognitive functions
* Nutritional effects of food composition and processing
* Nutrition in developing countries
* Animal and in vitro models with clear relevance for human nutrition
* Nutrition and the Environment
* Food and Nutrition Education
* Nutrition and Economics
Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition.
The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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