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Appalachians Together Restoring the Eating Environment (Appal-TREE)

17 aprile 2017 aggiornato da: 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.

Panoramica dello studio

Stato

Completato

Condizioni

Intervento / Trattamento

Descrizione dettagliata

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.

Tipo di studio

Interventistico

Iscrizione (Effettivo)

720

Fase

  • Non applicabile

Contatti e Sedi

Questa sezione fornisce i recapiti di coloro che conducono lo studio e informazioni su dove viene condotto lo studio.

Luoghi di studio

  • Stati Uniti
    • Kentucky
      • Lexington, Kentucky, Stati Uniti, 40506
        • University of Kentucky

Criteri di partecipazione

I ricercatori cercano persone che corrispondano a una certa descrizione, chiamata criteri di ammissibilità. Alcuni esempi di questi criteri sono le condizioni generali di salute di una persona o trattamenti precedenti.

Criteri di ammissibilità

Età idonea allo studio

  • Bambino
  • Adulto
  • Adulto più anziano

Accetta volontari sani

Sì

Sessi ammissibili allo studio

Tutto

Descrizione

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.

Piano di studio

Questa sezione fornisce i dettagli del piano di studio, compreso il modo in cui lo studio è progettato e ciò che lo studio sta misurando.

Come è strutturato lo studio?

Dettagli di progettazione

  • Scopo principale: Altro
  • Assegnazione: Non randomizzato
  • Modello interventistico: Assegnazione parallela
  • Mascheramento: Nessuno (etichetta aperta)

Armi e interventi

Gruppo di partecipanti / Arm
Intervento / Trattamento
Sperimentale: School-Based Healthy Snacking Campaign
Students who attend middle and high schools in the experimental county that participate in the healthy snacking campaign intervention.
Comportamentale: 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.
Nessun intervento: Comparison Schools
Students who attend middle and high schools in the comparison county, which does not receive any intervention components.
Sperimentale: Community Cooking Classes
Adults in the intervention county who enroll in group cooking classes (single-group pretest-posttest)
Comportamentale: 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.

Cosa sta misurando lo studio?

Misure di risultato primarie

Misura del risultato
Misura Descrizione
Lasso di tempo
Change in Beverage Consumption (Students)
Lasso di tempo: 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)
Lasso di tempo: 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)
Lasso di tempo: 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

Misure di risultato secondarie

Misura del risultato
Misura Descrizione
Lasso di tempo
Change in Snacking Attitudes and Preferences (Students)
Lasso di tempo: 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)
Lasso di tempo: Baseline, 3 months, 6 months, and 14 months
Baseline, 3 months, 6 months, and 14 months
Change in Availability of Healthy Snack Foods (Students)
Lasso di tempo: 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)
Lasso di tempo: 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)
Lasso di tempo: 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)
Lasso di tempo: 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)
Lasso di tempo: 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)
Lasso di tempo: Baseline to 8 weeks
Survey items address physical, psychosocial, emotional, and financial barriers to healthy eating
Baseline to 8 weeks

Collaboratori e investigatori

Qui è dove troverai le persone e le organizzazioni coinvolte in questo studio.

Sponsor

Mark Swanson, PhD

Collaboratori

Community Farm Alliance

Studiare le date dei record

Queste date tengono traccia dell'avanzamento della registrazione dello studio e dell'invio dei risultati di sintesi a ClinicalTrials.gov. I record degli studi e i risultati riportati vengono esaminati dalla National Library of Medicine (NLM) per assicurarsi che soddisfino specifici standard di controllo della qualità prima di essere pubblicati sul sito Web pubblico.

Studia le date principali

Inizio studio

1 gennaio 2015

Completamento primario (Effettivo)

1 luglio 2016

Completamento dello studio (Effettivo)

1 luglio 2016

Date di iscrizione allo studio

Primo inviato

12 marzo 2015

Primo inviato che soddisfa i criteri di controllo qualità

20 marzo 2015

Primo Inserito (Stima)

26 marzo 2015

Aggiornamenti dei record di studio

Ultimo aggiornamento pubblicato (Effettivo)

19 aprile 2017

Ultimo aggiornamento inviato che soddisfa i criteri QC

17 aprile 2017

Ultimo verificato

1 aprile 2017

Maggiori informazioni

Termini relativi a questo studio

Parole chiave

Altri numeri di identificazione dello studio

  • 12-0900-P3H

Queste informazioni sono state recuperate direttamente dal sito web clinicaltrials.gov senza alcuna modifica. In caso di richieste di modifica, rimozione o aggiornamento dei dettagli dello studio, contattare register@clinicaltrials.gov. Non appena verrà implementata una modifica su clinicaltrials.gov, questa verrà aggiornata automaticamente anche sul nostro sito web .

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