Food Pantry Client and Staff Preferences for Nutritious no Prep Ready-to-eat Meals
Identifying Food Pantry Client and Staff Preferences for Nutritious no Prep Ready-to-eat Meals Versus Ingredient Bundles as an Effort to Increase Food Security, Improve Nutrition, and Promote Well-being
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Contact
Study Contact
- Name: Kelseanna Hollis-Hansen, PhD, MPH
- Phone Number: 214-648-3260
- Email: kelseanna.hollis-hansen@utsouthwestern.edu
Study Contact Backup
- Name: Carolyn Haskins, MS
- Phone Number: 2146483260
- Email: carolyn.haskins@utsouthwestern.edu
Study Locations
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-
Texas
-
Dallas, Texas, United States, 75236
- Crossroads Community Services
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-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Description
Inclusion Criteria:
- 18 years of age or older;
- ability to read, write, and speak English or Spanish;
- ability to provide informed consent;
- current or new pantry user at our community partner;
- willing to participate;
- no dietary restrictions, allergies, or sensitivities that would put the participant at-risk of harm from consuming study foods.
Exclusion Criteria:
- Under 18 years of age;
- inability to read, write, and speak English or Spanish;
- unable to provide informed consent;
- not a pantry user at our community partner or uninterested in becoming a pantry user;
- not wanting to participate;
- dietary restrictions, allergies, or sensitivities that would put the participant at-risk of harm from consuming study foods.
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Factorial Assignment
- Masking: None (Open Label)
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: No prep ready-to-eat meals
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Pantry clients will select no prep ready-to-eat meals for up to 14-days' worth of meals for themselves and 2-members of their household using an online food selection platform.
The food retailer supplying the meals produces over 70 meals.
We have elected to study 14-days of meals to offer clients variety and determine which flavors are most desirable to clients.
After ordering, meals will be retrieved from a refrigeration unit, boxed by pantry staff, and brought to the participant to take home.
An example dinner is "Teriyaki Chicken with Roasted Potatoes and Broccoli", and an example breakfast is "Omelet with Peppers and Zucchini".
Meals can be stored in a refrigerator or freezer and eaten immediately or after reheating depending on the meal and consumer preference.
|
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Active Comparator: Ingredient bundles (e.g. meal kits)
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Ingredient bundles will group individual meal ingredients (e.g., chicken, teriyaki, broccoli, potatoes) in a bag or box and pair those healthy food items with a recipe that instructs the client on how to make a healthier meal.
Similar to the no prep ready-to-eat meal initiative, clients will select ingredient bundles for themselves and 2-members of their household using the food pantry online food selection platform.
The ingredient bundles will closely replicate the no prep ready-to-eat meals.
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No Intervention: Pantry Staff Group
They participate in qualitative interviews only.
No demographic or other identifiable information from them.
They do not receive an intervention.
No Intervention Group.
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What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Hedonic Liking of Study Foods
Time Frame: 14-days
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Liking of study foods will be measured by showing the name and picture of the meal or ingredient bundle and asking participants to respond to a hedonic 9-point bipolar scale (this scale does not have an official name or title, therefore, 9-point hedonic liking scale can be considered the unabbreviated scale name).
The scale has four measures of liking (6-9) and four measures of dislike (1-4) and a neutral "neither like nor dislike" (5).
A higher score = more liking of the food.
The average of all hedonic liking ratings for each meal was taken to create a hedonic liking score across meals.
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14-days
|
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Satisfaction of Study Foods
Time Frame: 14-days
|
Satisfaction items were adapted from previously validated food pantry client satisfaction surveys (e.g., "How satisfied are you with the amount/variety/frequency of food that you and others in your household receive at this food pantry?")
(Dunmire M. Level of satisfaction among food pantry clients, staff/volunteers, and directors and its association with client choice in food pantry layouts.
South Dakota State University; 2019.).
Response options were "Strongly agree" "Agree" "Disagree" and "Strongly disagree".
The items were summed to create an Intervention Satisfaction variable with the lowest possible score of 4 if all responses were "Strongly disagree" and the highest possible score of 20 if all responses were "Strongly agree."
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14-days
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Perceived Diet Quality
Time Frame: 14-days
|
Perceived dietary quality will be measured using a single validated item that asks participants to rate their overall diet quality as "excellent," "very good," "good," "fair," or "poor" (5 = Excellent, 1 = Poor).
Perceived diet quality is the scale title.
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14-days
|
Other Outcome Measures
Other Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Fruit and Vegetable Frequency
Time Frame: 14-days
|
Fruit & Vegetable Screener from the Eating at America's Table Study (EATS) - this is the measure title.
Information on how to score the measure can be found at cancer.gov
(https://epi.grants.cancer.gov/diet/screeners/fruitveg/instrument.html).
The measure is cups of fruits and vegetables per day.
A higher number is better.
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14-days
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Collaborators and Investigators
Sponsor
Sponsor
Publications and helpful links
Study record dates
Study Major Dates
Study Start (Actual)
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Actual)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Keywords
Other Study ID Numbers
Other Study ID Numbers
- STU-2022-0809
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
IPD Plan Description
IPD Sharing Time Frame
IPD Sharing Supporting Information Type
- STUDY_PROTOCOL
- SAP
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
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