Appalachians Together Restoring the Eating Environment

NCT02399436 | Completed DMC

• 1 other identifier: 12-0900-P3H
• Study Type: interventional
• Target: 720
• Locations: 1 country
• Sites: 1

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 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.

Conditions

Dietary Habits

Keywords

Community-Based Participatory Research; Community-Institutional Relations

Outcome Measures

Primary Outcomes (3)

• Change in Beverage Consumption (Students)

  Frequency and quantity of beverages consumed in past month. Includes water, 100% fruit juice, sugar-sweetened beverages, sugar-free beverages and milk.

  Baseline, 3 months, 6 months, and 14 months

• Change in Snack Consumption (Students)

  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.

  Baseline, 3 months, 6 months, and 14 months

• Change in Dietary intake (Adults)

  Frequency of consumption of fruits, vegetables, beans, candy, pastries, desserts, and salty snacks in the past month.

  Baseline to 8 weeks

Secondary Outcomes (8)

• Change in Snacking Attitudes and Preferences (Students)

  Baseline, 3 months, 6 months, and 14 months

• Change in Healthy Snacking Confidence and Self-efficacy (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 Snack Food Purchasing Habits (Students)

  Baseline, 3 months, 6 months, and 14 months

• Change in Food Preparation Habits (Adults)

  Baseline to 8 weeks

Study Arms (3)

School-Based Healthy Snacking Campaign

EXPERIMENTAL

Students who attend middle and high schools in the experimental county that participate in the healthy snacking campaign intervention.

Behavioral: School-Based Healthy Snacking Campaign

Comparison Schools

NO INTERVENTION

Students who attend middle and high schools in the comparison county, which does not receive any intervention components.

Community Cooking Classes

EXPERIMENTAL

Adults in the intervention county who enroll in group cooking classes (single-group pretest-posttest)

Behavioral: Community Cooking Classes

Interventions

School-Based Healthy Snacking Campaign BEHAVIORAL

The school-based healthy snacking campaign includes the following activities: * Sales promotion of snack choices that meet federal Smart Snack guidelines during the school day and at school events, such as snack bars and after-school events; * The installation of new filtered water fountains outfitted with water-filling stations; * The distribution of re-usable water bottles to students at participating schools; and * A social marketing campaign to support adoption of the healthy snacks and water consumption by students.

School-Based Healthy Snacking Campaign

Community Cooking Classes BEHAVIORAL

Cooking classes will be delivered to groups of 8-12 adult participants as a series of 8 weekly classes in community venues. The content of each class is driven by topics and themes identified and prioritized by community members, namely cooking healthy on tight budget.

Community Cooking Classes

Eligibility Criteria

• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Child (0-17), Adult (18-64), Older Adult (65+)

You may qualify if:

• 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.

Sponsors & Collaborators

• Mark Swanson, PhD: lead
• Community Farm Alliance: collaborator

Study Sites (1)

University of Kentucky

Lexington, Kentucky, 40506, United States

Location

MeSH Terms

Conditions

Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NON RANDOMIZED
• Masking: NONE
• Purpose: OTHER
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR INVESTIGATOR
• PI Title: Associate Professor, Department of Health Behavior, College of Public Health

Study Record Dates

• First Submitted: March 12, 2015
• First Posted: March 26, 2015
• Study Start: January 1, 2015
• Primary Completion: July 1, 2016
• Study Completion: July 1, 2016
• Last Updated: April 19, 2017

Record last verified: 2017-04

Locations

US (1)