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.
調査の概要
詳細な説明
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.
研究の種類
入学 (推定)
段階
- 適用できない
連絡先と場所
研究連絡先
- 名前：Vasanti Malik, MSc, ScD
- 電話番号：4169785556
- メール：vasanti.malik@utoronto.ca
研究連絡先のバックアップ
- 名前：Selina Quibrantar, MSc
- 電話番号：4169785556
- メール：selina.quibrantar@utoronto.ca
研究場所
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Ontario
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Mississauga、Ontario、カナダ、L4T 1G3
- 募集
- Seva Food Bank
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コンタクト：
- Manreet Lachhar
- 電話番号：905-361-7382
- メール：coordinator@sevafoodbank.com
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-
参加基準
適格基準
就学可能な年齢
- 子
- 大人
- 高齢者
健康ボランティアの受け入れ
説明
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
研究計画
研究はどのように設計されていますか？
デザインの詳細
- 主な目的：防止
- 割り当て：なし
- 介入モデル：単一グループの割り当て
- マスキング：なし（オープンラベル）
武器と介入
参加者グループ / アーム |
介入・治療 |
|---|---|
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実験的：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).
|
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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この研究は何を測定していますか？
主要な結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
|
Changes in diet quality
時間枠：baseline and 1-2 months
|
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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二次結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
|
Nutritional knowledge, attitudes, and behaviours
時間枠：baseline, 2-weeks, 1-2months
|
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
時間枠：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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協力者と研究者
スポンサー
研究記録日
主要日程の研究
研究開始 (実際)
一次修了 (推定)
研究の完了 (推定)
試験登録日
最初に提出
QC基準を満たした最初の提出物
最初の投稿 (実際)
学習記録の更新
投稿された最後の更新 (実際)
QC基準を満たした最後の更新が送信されました
最終確認日
詳しくは
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