Appalachians Together Restoring the Eating Environment: Improving Healthy Diet in Rural Appalachian Kentucky

Not Applicable

Completed

• Conditions: Drinking Behavior; Feeding Behavior
• Interventions: Behavioral: Community cooking classes; Behavioral: School-based water campaign

• Registration Number: NCT02996422
• Lead Sponsor: Mark Swanson, PhD

Brief Summary

Most of the nation's serious chronic health challenges and causes of death, including diabetes, heart disease, cancer, and obesity, are directly linked to sub-optimal diet. Both poor diets and associated disease are disproportionately common in the Appalachian counties of eastern Kentucky, a region with stark health inequities, including elevated rates of obesity, overweight, and premature mortality. The purpose of this study is to evaluate a multi-component intervention developed through community-based participatory research methods for improving access to healthy foods and enhancing dietary intake in eastern Kentucky. The intervention components evaluated in this study consist of: 1) a school-based campaign to promote water consumption in middle and high schools and 2) a series of group cooking classes for adults.

Detailed Description

Not available

Study Timeline

• Study Start: 2016-11
• Study First Submitted: 2016-12-06
• Study First Submitted QC: 2016-12-16
• Study First Posted: 2016-12-19
• Primary Completion: 2020-07-31
• Study Completion: 2020-07-31
• Status Verified: 2021-06
• Last Update Submitted: 2021-06-11
• Last Update Posted: 2021-06-16

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 1657

Inclusion Criteria

• For school-based component: Student in selected middle or high school classroom in a participating school in intervention or comparison counties (6th to 12th grades)
• For cooking classes: adult aged 18 years or older and residing in intervention county who have at least one dependent child attending middle or high school in the participating school districts

Exclusion Criteria

• Unable to speak or read English, as all materials will be presented in English

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
Community cooking classes	Community cooking classes	Adults in the same intervention counties as the school-based water campaign will enroll in group cooking classes. They will complete a baseline and two follow-up surveys to measure changes in fruit and vegetable consumption, attitudes, and self-efficacy.
School-based water campaign	School-based water campaign	Students who attend middle and high schools in the intervention counties will receive a school-based water campaign. A sample of students from each school will complete surveys before and after the installation of the water refilling stations to measure beverage consumption, knowledge, attitudes, and self-efficacy.

Primary Outcome Measures

Name	Time	Method
Change in fruit and vegetable consumption (adults)	Baseline to 8 weeks	Survey items address frequency and quantity of consumption of fruits and vegetables in the past month.
Change in beverage consumption (students)	Baseline, 6 months, 12 months, 18 months, 24 months, 30 months	Survey items address frequency and quantity of beverages consumed in past month. Includes water, pop/soda, diet pop/soda, sports drinks, energy drinks, sweetened tea, 100% fruit juice, and milk.

Secondary Outcome Measures

Name	Time	Method
Change in purchasing of drinks (students)	Baseline, 6 months, 12 months, 18 months, 24 months, 30 months	Survey items will address frequency of purchasing beverages at fast food restaurants, convenience stores, and school venues and events.
Change in perceptions of availability of health foods (adults)	Baseline to 8 weeks	Survey items address availability of high quality fruits and vegetables and low-fat foods
Change in barriers to health eating (adults)	Baseline to 8 weeks	Survey items address physical, psychosocial, emotional, and financial barriers to healthy eating
Change in attitudes and preferences about beverages (students)	Baseline, 6 months, 12 months, 18 months, 24 months, 30 months	Survey items address taste preferences, attitudes about eating/drinking behavior and body image, and self-efficacy.
Change in food preparation habits (adults)	Baseline to 8 weeks	Survey items address meal planning and preparation
Change in food purchasing habits (adults)	Baseline to 8 weeks	Survey items address frequency of purchasing food at work, grocery/convenience stores, restaurants and produce stands