Interventions in Nutrition Education and Skills

NCT ID: NCT02924051

Last Updated: 2019-07-22

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 188 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2015-01-31
• Study Completion Date: 2016-03-31

Brief Summary

Healthy eating can be difficult for people who live in poor, geographically isolated regions of the United States. In particular, people who live in Appalachia often experience food insecurity (i.e., their access to adequate food is limited by a lack of money and other resources at times during the year) and lack of access to healthy foods. This pilot study evaluates the effectiveness of motivational interviewing in helping individuals who live in these austere regions improve their diets in the context of limited resources and healthy food availability

Detailed Description

Participants in three of the counties will receive an education/skills intervention paired with a form of coaching called motivational interviewing (MI) conducted by a trained registered nurse. Three similar counties that do not border any of the intervention counties are serving as controls (these counties receive the same nutrition education/skills intervention without motivational interviewing). All participants will receive cookbooks, cooking classes, food preparation tools, and prepared food dishes to take home to their families. The investigators will measure the impact of motivational interviewing on fresh fruit and vegetable consumption, saturated fat consumption and number of meals cooked at home.

Conditions

Obesity

Study Design

• Allocation Method: NON_RANDOMIZED
• Intervention Model: PARALLEL
• Primary Study Purpose: PREVENTION
• Blinding Strategy: SINGLE

Study Groups

Motivational Interview (MI)

Intervention group participants receive cooking skills and nutritional education via cookbooks, cooking classes, food preparation tools and prepared food dishes to take home to their families, along with monthly motivational interviewing conducted by a trained registered nurse

Group Type: EXPERIMENTAL

Motivational Interviewing

Intervention Type: BEHAVIORAL

Baseline and monthly assessment of barriers/facilitators of dietary change, ambivalence to change and "coaching" to resolve barriers and ambivalence.

Cooking Skills/Nutritional Education

Participants in this arm receive cooking skills and nutritional education via cookbooks, cooking classes, food preparation tools and prepared food dishes to take home to their families.

Group Type: ACTIVE_COMPARATOR

Cooking skills and nutritional education

Intervention Type: BEHAVIORAL

Participants in this group will develop an understanding of healthy food options and healthy food preparation.

Interventions

Motivational Interviewing

Baseline and monthly assessment of barriers/facilitators of dietary change, ambivalence to change and "coaching" to resolve barriers and ambivalence.

Intervention Type: BEHAVIORAL

Cooking skills and nutritional education

Participants in this group will develop an understanding of healthy food options and healthy food preparation.

Intervention Type: BEHAVIORAL

Eligibility Criteria

Inclusion Criteria

• People who live in one of six rural Kentucky food desert counties

Exclusion Criteria

• <16 years old
• Unable to read/write English
• Any GI malabsorption disorder that prevents high fiber consumption

• Minimum Eligible Age: 16 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Frances Hardin-Fanning, PhD, RN

OTHER

Sponsor Role: lead

Responsible Party

Frances Hardin-Fanning, PhD, RN

Assistant Professor

Responsibility Role: SPONSOR_INVESTIGATOR

Other Identifiers

14-0020-P2H

Identifier Type: -

Identifier Source: org_study_id