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Appalachians Together Restoring the Eating Environment (Appal-TREE)

17. april 2017 opdateret af: Mark Swanson, PhD
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.

Studieoversigt

Status

Afsluttet

Betingelser

Intervention / Behandling

Detaljeret beskrivelse

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.

Undersøgelsestype

Interventionel

Tilmelding (Faktiske)

720

Fase

  • Ikke anvendelig

Kontakter og lokationer

Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.

Studiesteder

  • Forenede Stater
    • Kentucky
      • Lexington, Kentucky, Forenede Stater, 40506
        • University of Kentucky

Deltagelseskriterier

Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.

Berettigelseskriterier

Aldre berettiget til at studere

  • Barn
  • Voksen
  • Ældre voksen

Tager imod sunde frivillige

Ja

Køn, der er berettiget til at studere

Alle

Beskrivelse

Inclusion Criteria:

  • 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.

Studieplan

Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.

Hvordan er undersøgelsen tilrettelagt?

Design detaljer

  • Primært formål: Andet
  • Tildeling: Ikke-randomiseret
  • Interventionel model: Parallel tildeling
  • Maskning: Ingen (Åben etiket)

Våben og indgreb

Deltagergruppe / Arm
Intervention / Behandling
Eksperimentel: School-Based Healthy Snacking Campaign
Students who attend middle and high schools in the experimental county that participate in the healthy snacking campaign intervention.
Adfærdsmæssigt: School-Based Healthy Snacking Campaign

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.
Ingen indgriben: Comparison Schools
Students who attend middle and high schools in the comparison county, which does not receive any intervention components.
Eksperimentel: Community Cooking Classes
Adults in the intervention county who enroll in group cooking classes (single-group pretest-posttest)
Adfærdsmæssigt: Community Cooking Classes
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.

Hvad måler undersøgelsen?

Primære resultatmål

Resultatmål
Foranstaltningsbeskrivelse
Tidsramme
Change in Beverage Consumption (Students)
Tidsramme: 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.
Baseline, 3 months, 6 months, and 14 months
Change in Snack Consumption (Students)
Tidsramme: 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.
Baseline, 3 months, 6 months, and 14 months
Change in Dietary intake (Adults)
Tidsramme: Baseline to 8 weeks
Frequency of consumption of fruits, vegetables, beans, candy, pastries, desserts, and salty snacks in the past month.
Baseline to 8 weeks

Sekundære resultatmål

Resultatmål
Foranstaltningsbeskrivelse
Tidsramme
Change in Snacking Attitudes and Preferences (Students)
Tidsramme: Baseline, 3 months, 6 months, and 14 months
Survey items address taste preferences, attitudes about healthy eating behaviors and body image
Baseline, 3 months, 6 months, and 14 months
Change in Healthy Snacking Confidence and Self-efficacy (Students)
Tidsramme: Baseline, 3 months, 6 months, and 14 months
Baseline, 3 months, 6 months, and 14 months
Change in Availability of Healthy Snack Foods (Students)
Tidsramme: Baseline, 3 months, 6 months, and 14 months
Frequency of availability of healthy and unhealthy snack foods at school
Baseline, 3 months, 6 months, and 14 months
Change in Snack Food Purchasing Habits (Students)
Tidsramme: Baseline, 3 months, 6 months, and 14 months
Frequency of purchasing snack foods and beverages at fast food restaurants, convenience stores, and school venues and events
Baseline, 3 months, 6 months, and 14 months
Change in Food Preparation Habits (Adults)
Tidsramme: Baseline to 8 weeks
Likelihood of performing healthy food preparation behaviors; survey items address meal planning and preparation
Baseline to 8 weeks
Change in Food Purchasing Habits (Adults)
Tidsramme: Baseline to 8 weeks
Frequency of purchasing food at work, grocery/convenience stores, restaurants and produce stands
Baseline to 8 weeks
Change in Perceptions of Availability of Healthy Foods (Adults)
Tidsramme: Baseline to 8 weeks
Survey items address availability of high quality fruits and vegetables and low-fat foods
Baseline to 8 weeks
Change in Barriers to Healthy Eating (Adults)
Tidsramme: Baseline to 8 weeks
Survey items address physical, psychosocial, emotional, and financial barriers to healthy eating
Baseline to 8 weeks

Samarbejdspartnere og efterforskere

Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.

Sponsor

Mark Swanson, PhD

Samarbejdspartnere

Community Farm Alliance

Datoer for undersøgelser

Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.

Studer store datoer

Studiestart

1. januar 2015

Primær færdiggørelse (Faktiske)

1. juli 2016

Studieafslutning (Faktiske)

1. juli 2016

Datoer for studieregistrering

Først indsendt

12. marts 2015

Først indsendt, der opfyldte QC-kriterier

20. marts 2015

Først opslået (Skøn)

26. marts 2015

Opdateringer af undersøgelsesjournaler

Sidste opdatering sendt (Faktiske)

19. april 2017

Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier

17. april 2017

Sidst verificeret

1. april 2017

Mere information

Begreber relateret til denne undersøgelse

Nøgleord

Andre undersøgelses-id-numre

  • 12-0900-P3H

Disse oplysninger blev hentet direkte fra webstedet clinicaltrials.gov uden ændringer. Hvis du har nogen anmodninger om at ændre, fjerne eller opdatere dine undersøgelsesoplysninger, bedes du kontakte register@clinicaltrials.gov. Så snart en ændring er implementeret på clinicaltrials.gov, vil denne også blive opdateret automatisk på vores hjemmeside .

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