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

NCT02996422 | Completed

• 2 other identifiers: 16-0245-P3HU01MD010556
• Study Type: interventional
• Target: 1,657
• Locations: 0 countries
• Sites: N/A

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.

Conditions

Feeding Behavior; Drinking Behavior

Outcome Measures

Primary Outcomes (2)

• Change in beverage consumption (students)

  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.

  Baseline, 6 months, 12 months, 18 months, 24 months, 30 months

• Change in fruit and vegetable consumption (adults)

  Survey items address frequency and quantity of consumption of fruits and vegetables in the past month.

  Baseline to 8 weeks

Secondary Outcomes (6)

• Change in attitudes and preferences about beverages (students)

  Baseline, 6 months, 12 months, 18 months, 24 months, 30 months

• Change in purchasing of drinks (students)

  Baseline, 6 months, 12 months, 18 months, 24 months, 30 months

• Change in food preparation habits (adults)

  Baseline to 8 weeks

• Change in food purchasing habits (adults)

  Baseline to 8 weeks

• Change in perceptions of availability of health foods (adults)

  Baseline to 8 weeks

Study Arms (3)

School-based water campaign

EXPERIMENTAL

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.

Behavioral: School-based water campaign

Comparison schools

NO INTERVENTION

A sample of students who attend middle and high schools in the comparison county, which does not receive any intervention components, will complete surveys to measure beverage consumption, knowledge, attitudes, and self-efficacy.

Community cooking classes

EXPERIMENTAL

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.

Behavioral: Community cooking classes

Interventions

School-based water campaign BEHAVIORAL

Includes: 1) the installation of filtered water bottle refilling stations, 2) the distribution of reusable water bottles to all students and teachers, and 3) a social marketing campaign to support the increase of water consumption among students.

School-based water 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

• Age: 10 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Child (0-17), Adult (18-64), Older Adult (65+)

You may qualify if:

• 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

You may not qualify if:

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

Sponsors & Collaborators

• Mark Swanson, PhD: lead
• National Institute on Minority Health and Health Disparities (NIMHD): collaborator
• Community Farm Alliance: collaborator

MeSH Terms

Conditions

Feeding Behavior; Drinking Behavior

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Study Officials

• Mark Swanson, PhD

  University of Kentucky

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NON RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR INVESTIGATOR
• PI Title: Associate Professor

Study Record Dates

• First Submitted: December 6, 2016
• First Posted: December 19, 2016
• Study Start: November 1, 2016
• Primary Completion: July 31, 2020
• Study Completion: July 31, 2020
• Last Updated: June 16, 2021

Record last verified: 2021-06

Data Sharing

• IPD Sharing: Will not share