Development and Implementation of Food Literacy Workshops in the Community

NCT03872752 | Completed

• 1 other identifier: FL-HMO-CTIL
• Study Type: interventional
• Target: 260
• Locations: 1 country
• Sites: 1

Brief Summary

Nutritional factors are responsible for 10% of the global health burden. In Israel, 31% of Jewish women and 52% of Arab women are obese. It is predicted that this generation will see increased cardiovascular disease (CVD) and decreased life expectancy. Sustained lifestyle changes including small changes in nutrition behavior, can substantially reduce the risk of CVD. Eating habits are affected by different abilities, circumstances, and skill sets, however, most nutrition programs focus on nutrition facts, and less on skills that can help translate knowledge to positive health behaviors and health outcomes. In the last decade a new field has emerged, Food literacy (FL), which acknowledges the importance of addressing skills such as nutrition knowledge, competencies, self-efficacy, literacy and health literacy, so as to enable positive change in nutrition behaviors. Food literacy, in summary, is the capability to make healthy food choices in different contexts, settings and situations. The proposed program seeks to improve nutrition behaviors in disadvantaged communities via a train-the-trainers program, that will provide community leaders with the tools necessary to disseminate FL skills through the framework of existing community social-structures.

Conditions

Food Habits; Health Behavior; Lifestyle Risk Reduction

Outcome Measures

Primary Outcomes (5)

• Feasibility of lay-led workshops assessed by attendance rates

  Attendance is monitored to calculate proportion of attendance of participants.

  Throughout workshops, taking place throughout one year

• Feasibility of lay-led workshops assessed by number of implemented workshops by lay-leaders

  Percentage of training course graduates who facilitated at least one workshop in the community within six months

  six months after last workshop session

• Compliance with research assessed by completed surveys

  Percentage of women who completed both baseline and post survey out of all participants

  through study completion, an average of 1 year

• Proportion of participants who accept lay-led workshops, assessed by feedback forms

  Workshop participants complete feedback forms self reporting on acceptability of duration and appropriateness of workshop content on a 1-5 Likert scale. Acceptability will include those who answered 4-5 on the Likert scale.

  Last session of each workshop (workshops take place throughout one year)

• Proportion of participants satisfied with lay-led workshops, assessed by feedback forms

  Workshop participants complete feedback forms self reporting on overall satisfaction, satisfaction of workshop methods and satisfaction with facilitator on a 1-5 Likert scale. Satisfaction will include those who answered 4-5 on the Likert scale.

  Last session of each workshop, (workshops take place throughout one year)

Secondary Outcomes (3)

• Change in the level of food literacy

  At baseline and three months after intervention

• Change in lay leaders' Self Efficacy: self report questionnaire

  At baseline and three months after intervention

• Change in Mediterranean Diet adherence

  At baseline and three months after intervention

Study Arms (1)

Lay leader training in FL intervention

EXPERIMENTAL

Community lay leaders from pre-existing community frameworks will undergo training in a manualized program that enables lay leaders to effectively disseminate food literacy skills through engaging visual and game-based tools in a food literacy workshop. Post training, lay leaders will implement the food literacy workshop in their communities.

Behavioral: FL lay leader training and workshop implementation

Interventions

FL lay leader training and workshop implementation BEHAVIORAL

Intervention components will include a training course for community lay leaders, enabling them to acquire the skills to lead food literacy workshops. This includes raising their knowledge about nutrition recommendations and food labels, raisin self efficacy, and improving nutrition related organization and preparation skills.

Lay leader training in FL intervention

Eligibility Criteria

• Age: 18 Years - 75 Years
• Sex: female
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Women who are recognized leaders in the community will be included in training courses
• Participants for the Arab training program must speak and read Arabic
• Participants for the Hebrew-speaking training program must speak and read Hebrew

You may not qualify if:

• \- women who do not meet leadership criteria will be considered for training

Sponsors & Collaborators

• Hadassah Medical Organization: lead

Study Sites (1)

Hadassah Medical Organization, Jerusalem, Israel

Jerusalem, 91120, Israel

Location

Related Publications (6)

• Artinian NT, Fletcher GF, Mozaffarian D, Kris-Etherton P, Van Horn L, Lichtenstein AH, Kumanyika S, Kraus WE, Fleg JL, Redeker NS, Meininger JC, Banks J, Stuart-Shor EM, Fletcher BJ, Miller TD, Hughes S, Braun LT, Kopin LA, Berra K, Hayman LL, Ewing LJ, Ades PA, Durstine JL, Houston-Miller N, Burke LE; American Heart Association Prevention Committee of the Council on Cardiovascular Nursing. Interventions to promote physical activity and dietary lifestyle changes for cardiovascular risk factor reduction in adults: a scientific statement from the American Heart Association. Circulation. 2010 Jul 27;122(4):406-41. doi: 10.1161/CIR.0b013e3181e8edf1. Epub 2010 Jul 12. No abstract available.

  PMID: 20625115 BACKGROUND

• Desjardins, E.

  BACKGROUND

• Estruch R, Ros E, Salas-Salvado J, Covas MI, Corella D, Aros F, Gomez-Gracia E, Ruiz-Gutierrez V, Fiol M, Lapetra J, Lamuela-Raventos RM, Serra-Majem L, Pinto X, Basora J, Munoz MA, Sorli JV, Martinez JA, Fito M, Gea A, Hernan MA, Martinez-Gonzalez MA; PREDIMED Study Investigators. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. N Engl J Med. 2018 Jun 21;378(25):e34. doi: 10.1056/NEJMoa1800389. Epub 2018 Jun 13.

  PMID: 29897866 BACKGROUND

• Kalter-Leibovici O, Chetrit A, Lubin F, Atamna A, Alpert G, Ziv A, Abu-Saad K, Murad H, Eilat-Adar S, Goldbourt U. Adult-onset diabetes among Arabs and Jews in Israel: a population-based study. Diabet Med. 2012 Jun;29(6):748-54. doi: 10.1111/j.1464-5491.2011.03516.x.

  PMID: 22050554 BACKGROUND

• Vidgen HA, Gallegos D. Defining food literacy and its components. Appetite. 2014 May;76:50-9. doi: 10.1016/j.appet.2014.01.010. Epub 2014 Jan 22.

  PMID: 24462490 BACKGROUND

• Wang H, Dwyer-Lindgren L, Lofgren KT, Rajaratnam JK, Marcus JR, Levin-Rector A, Levitz CE, Lopez AD, Murray CJ. Age-specific and sex-specific mortality in 187 countries, 1970-2010: a systematic analysis for the Global Burden of Disease Study 2010. Lancet. 2012 Dec 15;380(9859):2071-94. doi: 10.1016/S0140-6736(12)61719-X.

  PMID: 23245603 BACKGROUND

MeSH Terms

Conditions

Risk Reduction Behavior; Health Behavior; Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior; Behavior, Animal

Study Officials

• Donna R Zwas, MD, MPH

  Hadassah Medical Organization

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NA
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Director of Linda Joy Pollin Cardiovascular Wellness Center for Women

Model Details: This study includes a pre/post study

Study Record Dates

• First Submitted: March 7, 2019
• First Posted: March 13, 2019
• Study Start: May 15, 2019
• Primary Completion: July 1, 2023
• Study Completion: July 1, 2023
• Last Updated: December 16, 2025

Record last verified: 2025-12

Locations

IL (1)