Healthy Pantry Program Intervention Evaluation (HAPPIE)
试验速览
- 阶段
- 不适用
- 状态
- 终止
- 入组人数
- 3
- 试验地点
- 2
- 主要终点
- Monthly change in proportion of green-labeled foods purchased by food pantries from the food bank
研究概览
简要总结
This study is a pilot evaluation of the Healthy Pantry Program, a new behavioral economics-based training that allows pantry staff to learn how to implement nudges integrating traffic-light nutrition labeling and a healthy recipe database in the pantry environment. The hypothesis is that participation the Healthy Pantry Program will lead to increases in pantry purchases of healthy foods.
详细描述
Food insecurity affects more than one in 10 Americans and is associated with poor nutrition and adverse health outcomes, including diabetes, hypertension, and mental health issues. Many food-insecure individuals use food pantries, which provide charitable food, to supplement household food needs. The emergence of client-choice food pantries, where individuals can select the foods they take home, provides a novel opportunity to intervene on the diets of food pantry clients.
This study evaluates the Healthy Pantry Program (HPP) in a sample of 10 food pantries in the greater Boston area. Pantries will be matched on baseline characteristics and randomized 1:1 into participation in HPP (intervention) or wait list (control). Outcomes data will be collected at the pantry and client level. The aims of the study are as follows:
Aim 1: To evaluate whether HPP is associated with increased healthy food purchases from the food bank by intervention food pantries compared to control food pantries.
Aim 2: To evaluate whether HPP is associated with increases in the availability of healthy food in intervention food pantries compared to control food pantries.
Aim 3: To evaluate whether HPP is associated with an increase in healthy food selection and dietary intake by clients of intervention food pantries compared to clients of control food pantries, using a cross-sectional sample of 400 food pantry clients at baseline and 400 food pantry clients at 6-month follow up.
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 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •maximum client-choice (clients can choose all items that they take from pantry)
- •operate at least once weekly
- •affiliated with the Greater Boston Food Bank
排除标准
- •not affiliated with the Greater Boston Food Bank
- •operating less than once weekly
- •not a maximum client-choice food pantry
- •>1 hr drive from Boston
- •<50 clients on average per open day
- •Client Inclusion Criteria (for cross-sectional surveys at baseline and 6-month follow up):
- •≥18 years old
- •pantry client
- •speaks English or Spanish
- •Client Exclusion Criteria:
- •<18 years old
- •does not speak English or Spanish
结局指标
主要结局
Monthly change in proportion of green-labeled foods purchased by food pantries from the food bank
时间窗: Collected from the electronic ordering system at baseline and prospectively each month for 9 months
Monthly change from baseline values of healthier foods purchased by pantries from the food bank in the proportion of green-labeled foods.
Monthly change in the Healthy Purchasing Score of foods purchased by food pantries from the food bank
时间窗: Collected from the electronic ordering system at baseline and prospectively each month for 9 months
Monthly change from baseline values of healthier foods purchased by pantries from the food bank in a weighted Healthy Purchasing Score that includes all foods (range: 0-1, higher scores represent healthier selection)
次要结局
- Change in self-reported fruit and vegetable intake of pantry clients(Assessed at baseline and 6 months)
- Change in food availability at food pantries(Assessed at baseline and 6 months)
- Change in healthier food selection by pantry clients(Assessed at baseline and 6 months)
研究者
Anne N. Thorndike, MD, MPH
Associate Professor
Massachusetts General Hospital