Appalachians Together Restoring the Eating Environment
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 720
- 试验地点
- 2
- 主要终点
- Change in Beverage Consumption (Students)
研究概览
简要总结
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 pilot 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 a social marketing campaign delivered to middle and high schools to promote healthy snacking and water consumption, and a series of group cooking classes for adults.
详细描述
This pilot study evaluates two principal components of a community-based intervention to improve dietary habits and access to healthy foods: a school-based healthy snacking campaign and a series of community cooking classes for adults. The primary outcome assessed within each intervention component is dietary intake as measured by self-reported beverage and food consumption in pre-post surveys. Secondary outcome variables include attitudes, preferences, confidence, self-efficacy and other psychosocial variables related to healthy eating behaviors, perceptions of healthy food availability, food purchasing and preparation habits, and perceived barriers to healthy eating.
The school-based intervention component employs a nonequivalent control group research design. A subset of middle- and high-schools within a single county in eastern KY will receive a healthy snacking campaign intervention, and students from randomly selected classrooms within these schools will be invited to enroll in the study. Students from middle- and high-school classrooms in a comparison county that receives no intervention will serve as nonequivalent controls. The investigators specific aims for this component are to improve the availability of healthy snack foods that students may purchase at school, increase student consumption of healthy snacks over unhealthy snacks, and increase the consumption of water over sugar-sweetened beverages. Following baseline, posttest surveys will be administered at 3, 6 and 14 months.
Community cooking classes will be delivered to a non-random sample of adults who will complete pretest-posttest measures at baseline and 8 weeks. The specific aims of this component are to increase the consumption of healthy foods at home, and increase participant knowledge, skills, and self-efficacy around healthy home cooking.
研究设计
- 研究类型
- Interventional
- 分配方式
- Non Randomized
- 干预模型
- Parallel
- 主要目的
- Other
- 盲法
- None
入排标准
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •For School-Based Component: 6th-12th grade students enrolled in a participating school and classroom in the intervention or comparison county.
- •For Cooking Classes: Adults aged 18 years and older residing in intervention county who have at least one juvenile in household.
排除标准
- 未提供
结局指标
主要结局
Change in Beverage Consumption (Students)
时间窗: Baseline, 3 months, 6 months, and 14 months
Frequency and quantity of beverages consumed in past month. Includes water, 100% fruit juice, sugar-sweetened beverages, sugar-free beverages and milk.
Change in Dietary intake (Adults)
时间窗: Baseline to 8 weeks
Frequency of consumption of fruits, vegetables, beans, candy, pastries, desserts, and salty snacks in the past month.
Change in Snack Consumption (Students)
时间窗: Baseline, 3 months, 6 months, and 14 months
Frequency and quantity of snacks consumed in past month. Includes chips (regular and low-fat), salty snacks, candy, desserts, vegetables, fruit, nuts and seeds, vegetable dips, yogurt, and popcorn.
次要结局
- Change in Healthy Snacking Confidence and Self-efficacy (Students)(Baseline, 3 months, 6 months, and 14 months)
- Change in Food Purchasing Habits (Adults)(Baseline to 8 weeks)
- Change in Snack Food Purchasing Habits (Students)(Baseline, 3 months, 6 months, and 14 months)
- Change in Snacking Attitudes and Preferences (Students)(Baseline, 3 months, 6 months, and 14 months)
- Change in Availability of Healthy Snack Foods (Students)(Baseline, 3 months, 6 months, and 14 months)
- Change in Food Preparation Habits (Adults)(Baseline to 8 weeks)
- Change in Perceptions of Availability of Healthy Foods (Adults)(Baseline to 8 weeks)
- Change in Barriers to Healthy Eating (Adults)(Baseline to 8 weeks)
研究者
Mark Swanson, PhD
Associate Professor, Department of Health Behavior, College of Public Health
University of Kentucky