Integrating Educational Videos Into Skills-Based Nutrition Programs to Reduce Type 2 Diabetes Risk in Peel
Addressing Hunger and Diabetes: Integrating Educational Videos Into Skills-Based Nutrition Programs at Seva Food Bank to Reduce Type 2 Diabetes Risk in Peel
The goal of this clinical trial is to assess the potential benefits of integrating a video covering topics related to nutrition education, food literacy and type 2 diabetes into Seva Food Banks current programs (Culinary Training for Youth, Culinary Training for Newcomers, Cooking Classes for Seniors), to learn if integrating this video can reduce risk of type 2 diabetes by improving diet quality, nutrition knowledge, attitudes, and behaviors among participants of the programs.
The main question it aims to answer is: How does the integration of a nutrition education video covering topics related to food literacy and type 2 diabetes within Seva Food Bank's Culinary Training programs for youth, newcomers, and seniors influence participants' diet quality, nutrition knowledge, attitudes, and behaviors?
Participants will:
- Complete a baseline questionnaire before watching the educational video
- Watch the nutrition education video
- Complete a questionnaire at 2-weeks and again 1-month post-intervention to assess sustained effects and maintenance.
Descripción general del estudio
Estado
Condiciones
Intervención / Tratamiento
Descripción detallada
With the dramatic rise in food insecurity, a well-known barrier to healthy diets, especially for those most disadvantaged, food banks have an opportunity to intervene beyond food provision by helping clients develop necessary knowledge and skills related to healthy eating in those who would benefit most. Since 2022, Seva Food Bank has run educational programs for seniors, newcomers, and youth, providing the food bank with experience delivering cooking and nutritional education programs to various demographics. Seva's programs and operations primarily serve clients who are seniors, newcomers and youth, many of whom struggle with type 2 diabetes and related chronic diseases. Many also face accessibility and equity barriers when it comes to nutrition education and healthy eating. Given the ability of Seva Food Bank to reach those most vulnerable to type 2 diabetes in the Peel region, there is an opportunity to improve client health. Dietary interventions are a key component of care for those at risk of developing or living with type 2 diabetes.
The proposed project aims assess potential benefits of integrating an educational video in the following Seva programs: Culinary Training for Youth, Culinary Training for Newcomers, Cooking Classes for Seniors.
- Culinary Training for Youth (6-week program): To evaluate the impact of the video among youth, we will assess changes in diet quality, nutrition knowledge, attitudes, and behaviors by administering a questionnaire at three time points: before the video is shown (baseline), after 2 weeks, and again 1-2 months post-intervention to assess sustained effects and maintenance.
- Culinary Training for Newcomers (10-week curriculum): To evaluate the impact of the video among newcomers, we will assess changes in diet quality, nutrition knowledge, attitudes, and behaviors by administering a questionnaire at three time points: before the video is shown (baseline), after 2 weeks, and again 1-2 months post-intervention to assess sustained effects and maintenance.
- Cooking Classes for Senior (one cooking workshop): To evaluate the impact of the video among seniors, we will assess changes in diet quality, nutrition knowledge, attitudes, and behaviors by administering a questionnaire at three time points: before the video is shown (baseline), after 2 weeks, and again 1-2 months post-intervention to assess sustained effects and maintenance.
Tipo de estudio
Inscripción (Estimado)
Fase
- No aplica
Contactos y Ubicaciones
Estudio Contacto
- Nombre: Vasanti Malik, MSc, ScD
- Número de teléfono: 4169785556
- Correo electrónico: vasanti.malik@utoronto.ca
Copia de seguridad de contactos de estudio
- Nombre: Selina Quibrantar, MSc
- Número de teléfono: 4169785556
- Correo electrónico: selina.quibrantar@utoronto.ca
Ubicaciones de estudio
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Ontario
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Mississauga, Ontario, Canadá, L4T 1G3
- Reclutamiento
- Seva Food Bank
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Contacto:
- Manreet Lachhar
- Número de teléfono: 905-361-7382
- Correo electrónico: coordinator@sevafoodbank.com
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Criterios de participación
Criterio de elegibilidad
Edades elegibles para estudiar
- Niño
- Adulto
- Adulto Mayor
Acepta Voluntarios Saludables
Descripción
Inclusion Criteria:
- Individuals who are currently participating in either the Culinary Training for Youth, Culinary Training for Newcomers, or Cooking Classes for Seniors programs at Seva Food Bank
- Must be 16 years of age or older
- Residents of the Peel region, in Ontario, Canada
Exclusion Criteria:
- Individuals who are not currently participants in either the Culinary Training for Youth, Culinary Training for Newcomers, Cooking Classes for Seniors programs at Seva Food Bank
- Under the age of 16
- Not a resident of the Peel region, in Ontario, Canada
Plan de estudios
¿Cómo está diseñado el estudio?
Detalles de diseño
- Propósito principal: Prevención
- Asignación: N / A
- Modelo Intervencionista: Asignación de un solo grupo
- Enmascaramiento: Ninguno (etiqueta abierta)
Armas e Intervenciones
Grupo de participantes/brazo |
Intervención / Tratamiento |
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Experimental: Intervention
Educational video covering nutrition and diabetes-related topics as part of participation in one of Seva Food Bank's programs (Culinary Training for Youth, Culinary Training for Newcomers, Cooking Classes for Seniors).
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Participants will be invited to watch an educational video that was co-developed by past participants of Seva Food Bank's programs and a working group comprised of people with lived experiences (those living with type 2 diabetes and those at risk), culinary instructors, dietary experts/clinicians, and community organization partners.
This video will be approximately 5-minutes long and covers nutrition topics related to Canada's Food Guide and type 2 diabetes.
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¿Qué mide el estudio?
Medidas de resultado primarias
Medida de resultado |
Medida Descripción |
Periodo de tiempo |
|---|---|---|
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Changes in diet quality
Periodo de tiempo: baseline and 1-2 months
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Changes in diet quality will be assessed according to the Rapid Prime Diet Quality Score Screener (rPDQS).
This is a 14 question dietary screener used to assess dietary quality based on the Healthy Eating Index 2015 (HEI-2015).
The rPDQS is a valid, brief diet quality screener that identifies clinically relevant patterns of food intake.
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baseline and 1-2 months
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Medidas de resultado secundarias
Medida de resultado |
Medida Descripción |
Periodo de tiempo |
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Nutritional knowledge, attitudes, and behaviours
Periodo de tiempo: baseline, 2-weeks, 1-2months
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The researchers will assess participants' nutritional knowledge, dietary behaviors, and perceptions regarding healthy eating and physical activity using questions from the C-BANKS 2.0 Survey.
This survey is specifically designed for the Canadian population, taking into account cultural differences and unique Canadian health messaging.
For the purposes of the study, only select questions from C-BANKS that were relevant to the study were included in the questionnaire.
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baseline, 2-weeks, 1-2months
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Type 2 diabetes risk
Periodo de tiempo: baseline, 2-weeks, 1-2 months
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The researchers will measure type 2 diabetes risk using the Canadian Diabetes Risk Questionniare (CANRISK).
This questionnaire assesses an individual's risk of having prediabetes or type 2 diabetes.
The questionnaire gathers information on risk factors like age, family history, ethnicity, and lifestyle, and calculates a score indicating the likelihood of having prediabetes or diabetes.
A score lower than 21 indicates a fairly low risk of having pre-diabetes or type 2 diabetes.
A score of 21-32 indicates moderate risk of having pre-diabetes or type 2 diabetes.
A score of 33 and over indicates high risk of having pre-diabetes or type 2 diabetes.
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baseline, 2-weeks, 1-2 months
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Colaboradores e Investigadores
Patrocinador
Fechas de registro del estudio
Fechas importantes del estudio
Inicio del estudio (Actual)
Finalización primaria (Estimado)
Finalización del estudio (Estimado)
Fechas de registro del estudio
Enviado por primera vez
Primero enviado que cumplió con los criterios de control de calidad
Publicado por primera vez (Actual)
Actualizaciones de registros de estudio
Última actualización publicada (Actual)
Última actualización enviada que cumplió con los criterios de control de calidad
Última verificación
Más información
Términos relacionados con este estudio
Palabras clave
Términos MeSH relevantes adicionales
Otros números de identificación del estudio
- 49374
Plan de datos de participantes individuales (IPD)
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Información sobre medicamentos y dispositivos, documentos del estudio
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