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Integrating Educational Videos Into Skills-Based Nutrition Programs to Reduce Type 2 Diabetes Risk in Peel

24. august 2026 oppdatert av: Vasanti Malik, University of Toronto

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.

Studieoversikt

Status

Rekruttering

Forhold

Intervensjon / Behandling

Detaljert beskrivelse

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.

Studietype

Intervensjonell

Registrering (Antatt)

45

Fase

  • Ikke aktuelt

Kontakter og plasseringer

Denne delen inneholder kontaktinformasjon for de som utfører studien, og informasjon om hvor denne studien blir utført.

Studiekontakt

Studer Kontakt Backup

Studiesteder

  • Canada
    • Ontario
      • Mississauga, Ontario, Canada, L4T 1G3

Deltakelseskriterier

Forskere ser etter personer som passer til en bestemt beskrivelse, kalt kvalifikasjonskriterier. Noen eksempler på disse kriteriene er en persons generelle helsetilstand eller tidligere behandlinger.

Kvalifikasjonskriterier

Alder som er kvalifisert for studier

  • Barn
  • Voksen
  • Eldre voksen

Tar imot friske frivillige

Ja

Beskrivelse

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

Studieplan

Denne delen gir detaljer om studieplanen, inkludert hvordan studien er utformet og hva studien måler.

Hvordan er studiet utformet?

Designdetaljer

  • Primært formål: Forebygging
  • Tildeling: N/A
  • Intervensjonsmodell: Enkeltgruppeoppdrag
  • Masking: Ingen (Open Label)

Våpen og intervensjoner

Deltakergruppe / Arm
Intervensjon / Behandling
Eksperimentell: 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).
Atferdsmessig: Educational Video
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.

Hva måler studien?

Primære resultatmål

Resultatmål
Tiltaksbeskrivelse
Tidsramme
Changes in diet quality
Tidsramme: 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.
baseline and 1-2 months

Sekundære resultatmål

Resultatmål
Tiltaksbeskrivelse
Tidsramme
Nutritional knowledge, attitudes, and behaviours
Tidsramme: 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.
baseline, 2-weeks, 1-2months
Type 2 diabetes risk
Tidsramme: baseline, 2-weeks, 1-2 months
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.
baseline, 2-weeks, 1-2 months

Samarbeidspartnere og etterforskere

Det er her du vil finne personer og organisasjoner som er involvert i denne studien.

Sponsor

University of Toronto

Studierekorddatoer

Disse datoene sporer fremdriften for innsending av studieposter og sammendragsresultater til ClinicalTrials.gov. Studieposter og rapporterte resultater gjennomgås av National Library of Medicine (NLM) for å sikre at de oppfyller spesifikke kvalitetskontrollstandarder før de legges ut på det offentlige nettstedet.

Studer hoveddatoer

Studiestart (Faktiske)

9. februar 2026

Primær fullføring (Antatt)

1. desember 2026

Studiet fullført (Antatt)

1. desember 2026

Datoer for studieregistrering

Først innsendt

24. august 2026

Først innsendt som oppfylte QC-kriteriene

24. august 2026

Først lagt ut (Faktiske)

27. august 2026

Oppdateringer av studieposter

Sist oppdatering lagt ut (Faktiske)

27. august 2026

Siste oppdatering sendt inn som oppfylte QC-kriteriene

24. august 2026

Sist bekreftet

1. august 2026

Mer informasjon

Begreper knyttet til denne studien

Nøkkelord

Ytterligere relevante MeSH-vilkår

Andre studie-ID-numre

  • 49374

Plan for individuelle deltakerdata (IPD)

Planlegger du å dele individuelle deltakerdata (IPD)?

NEI

Legemiddel- og utstyrsinformasjon, studiedokumenter

Studerer et amerikansk FDA-regulert medikamentprodukt

Nei

Studerer et amerikansk FDA-regulert enhetsprodukt

Nei

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