Systems Science Approaches to Improve Access to Healthier Foods: The FRESH Trial
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 入组人数
- 756
- 试验地点
- 2
- 主要终点
- Change in Customer Dietary Quality
研究概览
简要总结
Working with independently owned restaurants, a common source of calorie-rich, nutrient-poor foods in predominantly minority, low-income urban neighborhoods, has the potential to improve dietary quality, and contribute to cancer prevention. This study uses systems science approaches to improve access to healthier foods in independently owned restaurants by: 1) testing the effects of a novel intervention called FRESH (Focus on Restaurant Engagement to Strengthen Health) on dietary quality, health indicators and other outcomes in African American and Latin communities, and 2) developing a system dynamics model to allow stakeholders to virtually test FRESH strategies in their own communities. The resulting restaurant intervention simulation model offers potential cost savings from avoided trial-and-error testing, and will support community-based cancer prevention.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 75 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Adult (18-75 years)
- •Regular restaurant customer (e.g., visits the specified restaurant at least 1x/week)
- •Live in a household of at least 2 persons (criterion intended to provide a more stable sample, and to reduce loss to follow-up)
- •Current resident of study neighborhood
排除标准
- •Anticipate moving out of Baltimore or District of Columbia metropolitan area in the next 18 months
- •Pregnant (due to changes in diet, weight and body composition)
研究组 & 干预措施
Restaurants receiving FRESH intervention
Restaurants enrolled in the experimental arm of will FRESH undergo activities aimed to improve their healthy food offerings at their restaurants.
干预措施: Multilevel restaurant intervention to improve the food environment (Behavioral)
Restaurants not receiving FRESH intervention
Restaurants will be enrolled in the study, but not receive the FRESH intervention.
结局指标
主要结局
Change in Customer Dietary Quality
时间窗: 1 hour, 24 months apart
Regular customer diet quality in the last 30 days will be assessed using the 2014 semi-quantitative Block Food Frequency Questionnaire (FFQ). The FFQ provides the data that allows for calculating the Healthy Eating Index. We will use the 2015 index rules. Healthy Eating Index (HEI) 2015 Score and individual component scores will be calculated from the FFQ according to the HEI-2015 guidelines to assess changes in overall diet quality and changes within each component. The range of scores for the Healthy Eating Index 2015 is 0-100. A higher score is considered better and represents meeting more of the recommended dietary guidelines.
次要结局
未报告次要终点