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.
Panoramica dello studio
Stato
Condizioni
Intervento / Trattamento
Descrizione dettagliata
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 di studio
Iscrizione (Stimato)
Fase
- Non applicabile
Contatti e Sedi
Contatto studio
- Nome: Vasanti Malik, MSc, ScD
- Numero di telefono: 4169785556
- Email: vasanti.malik@utoronto.ca
Backup dei contatti dello studio
- Nome: Selina Quibrantar, MSc
- Numero di telefono: 4169785556
- Email: selina.quibrantar@utoronto.ca
Luoghi di studio
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Ontario
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Mississauga, Ontario, Canada, L4T 1G3
- Reclutamento
- Seva Food Bank
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Contatto:
- Manreet Lachhar
- Numero di telefono: 905-361-7382
- Email: coordinator@sevafoodbank.com
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Criteri di partecipazione
Criteri di ammissibilità
Età idonea allo studio
- Bambino
- Adulto
- Adulto più anziano
Accetta volontari sani
Descrizione
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
Piano di studio
Come è strutturato lo studio?
Dettagli di progettazione
- Scopo principale: Prevenzione
- Assegnazione: N / A
- Modello interventistico: Assegnazione di gruppo singolo
- Mascheramento: Nessuno (etichetta aperta)
Armi e interventi
Gruppo di partecipanti / Arm |
Intervento / Trattamento |
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Sperimentale: 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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Cosa sta misurando lo studio?
Misure di risultato primarie
Misura del risultato |
Misura Descrizione |
Lasso di tempo |
|---|---|---|
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Changes in diet quality
Lasso di tempo: 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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Misure di risultato secondarie
Misura del risultato |
Misura Descrizione |
Lasso di tempo |
|---|---|---|
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Nutritional knowledge, attitudes, and behaviours
Lasso di tempo: 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
Lasso di tempo: 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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Collaboratori e investigatori
Sponsor
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Inizio studio (Effettivo)
Completamento primario (Stimato)
Completamento dello studio (Stimato)
Date di iscrizione allo studio
Primo inviato
Primo inviato che soddisfa i criteri di controllo qualità
Primo Inserito (Effettivo)
Aggiornamenti dei record di studio
Ultimo aggiornamento pubblicato (Effettivo)
Ultimo aggiornamento inviato che soddisfa i criteri QC
Ultimo verificato
Maggiori informazioni
Termini relativi a questo studio
Parole chiave
Termini MeSH pertinenti aggiuntivi
Altri numeri di identificazione dello studio
- 49374
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