Market to MyPlate: A Cluster Randomized Trial Investigating the Impact of a Nutrition and Hands-On Cooking Intervention on Dietary, Cooking, and Shopping Behaviors
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 120
- 试验地点
- 2
- 主要终点
- Self-reported vegetable consumption
研究概览
简要总结
Recent peer-reviewed research indicates that low-income families are at higher risk for unhealthy dietary intake and associated poor health outcomes. Interventions that teach individuals from low-income families about cooking and healthy eating are warranted to improve overall dietary behaviors. The purpose of this study is to evaluate the impact of the Market to MyPlate Program on participants' reported cooking, shopping, and dietary behaviors using a cluster randomized trial design, where class cohorts are randomly assigned to education with produce allocations, education only, or control conditions. A secondary aim is to collect program feedback and better understand facilitators and barriers to farmer's market use and food waste reduction.
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
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Recruited from SNAP-Ed eligible site (site where the majority of participants are eligible for US food assistance programs)
- •Must be 18 years or older, or parent of any age with child(ren) to participate in data collection (all ages including children could participate in intervention)
排除标准
- •Participated in an Extension nutrition education program in the last year
结局指标
主要结局
Self-reported vegetable consumption
时间窗: 7 weeks
Survey asks participants to self-report how frequently they consume fruits and vegetables.
self-reported shopping behaviors
时间窗: 7 weeks
Survey asks participants to self-report how frequently they compare food prices, make shopping lists, and plan meals before grocery shopping.
self-reported cooking behaviors
时间窗: 7 weeks
Survey asks participants to self-report how frequently they cook dinner at home.
次要结局
未报告次要终点