Study Results
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Basic Information
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COMPLETED
NA
58 participants
INTERVENTIONAL
2017-04-20
2019-01-31
Brief Summary
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Detailed Description
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* The program will increase intake of fruits, vegetables and other health promoting foods, and will improve diet quality.
* The program will improve household meal practices.
* The program will improve BMI, waist circumference, lipid panel, HbA1c, and blood pressure.
* Improvements in outcome measures will be sustained 3 months post intervention.
Specific Aims
* To determine the effect of a worksite based F\&V Rx program as compared to control/no intervention on diet quality.
* To determine the effects of a worksite based F\&V Rx program as compared to control/no intervention on household meal practices.
* To determine the effects of a worksite based F\&V Rx program as compared to control/no intervention on BMI, waist circumference, lipid panel, HbA1c, and blood pressure.
* To determine whether improvements resulting from the program are sustainable over time.
Background In 2011-2012, two-thirds of adults and over 30% of children and adolescents in the U.S. were overweight or obese. Obesity is widely recognized as a grave public health concern because of its association with increased risk for a multitude of chronic diseases and other adverse health outcomes. The persistence of high obesity rates in children and adults in the U.S. and the low rates of adherence to current recommendations for fruit and vegetable consumption are evidence of the inadequacy of efforts to date to promote healthy lifestyles.
Adults-specifically, parents-have a strong influence on children's eating and physical activity habits. Children have innate preferences for sweet, energy-dense foods; however, some food preferences are learned. Early introduction and repeated exposure to healthy foods may help to familiarize and increase acceptance and liking of those foods. Parents can help children learn healthy eating habits by using appropriate child feeding practices, modeling the desired behaviors, and creating a home food environment that is conducive to healthy eating. Likewise, parents' physical activity behaviors may also influence children's activity levels. To achieve meaningful change in childhood obesity, it is necessary to change the culture of the entire household by reaching both adults and children.
Whereas children are often exposed to health promotion programming in schools, adults may be exposed to similar messages at work. There is an extensive literature on the capacity of worksites to effectively promote healthy lifestyles while reducing medical costs and absenteeism. Worksite interventions targeting fruit and vegetable consumption have been found to be effective, particularly when they include a focus on employees' families. Interventions that include a subsidy or financial incentive to reduce the cost of fruits, vegetables, and other healthy foods have also been shown to increase the purchase and consumption of those foods. However, there are few if any studies evaluating the effectiveness of a worksite-based intervention including financial incentives for fruit and vegetable purchases, nutrition education, and a focus on changing the behavior of the whole family.
Conditions
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Study Design
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RANDOMIZED
PARALLEL
OTHER
NONE
Study Groups
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Intervention Group
The cooking skill building/nutrition education workshops will be led by a multidisciplinary team comprised of: a chef/instructor, a nutritionist and/or registered dietitian, MD and/or Preventive Medicine Resident, and Yale-Griffin Prevention Research Center staff. The cooking/nutrition education workshop sessions will be approximately 45 minutes and will: include a plant forward approach to healthy eating; integrate nutrition and health-related information and cooking instruction (i.e. knife skills, equipment use); show participants how to prepare meals that are simple, nutritious, affordable, and delicious; provide recipes and nutrition information aimed at improving dietary intake and health status; and provide an enjoyable program that participants will look forward to attending. Fruit and vegetable prescription vouchers will be redeemed at ShopRite grocery stores (Ansonia and Shelton locations) and Griffin Hospital's farmers market, where redemption will be tracked.
Intervention Group
Session One: Loving Food That Loves You Back - Food as Fuel
* connection nutrition and health Session Two: Myth busting: Fruits and Vegetables - delicious and affordable
* seasonal fruits \& vegetables in the diet Session Three: No Time to Cook! Making nutritious meals that are fast and easy
* quickly make delicious/nutritious meals using minimal ingredients Session Four: Don't Eat Food You Can't Pronounce Except Quinoa; Eat Quinoa
* choose healthier foods Session Five: Taste Bud Rehab
* reduce foods high in sugar and salt.Mind-body connection Session Six: Batch \& One Ingredient Cooking
* making large quantities to freeze; one ingredient cooking Session Seven: Sweet Tooth? Healthy Desserts
* prepare healthier desserts Session Eight: Family Meal Practices
* healthy eating habits in children Session Nine: Snacks as Mini Meals
* make nutritious snacks to keep energy up all day Session Ten: Revamp Your Favorite Recipe
* "healthy up" favorite recipes
Control Group
The control group will not receive vouchers or nutrition education/skill building but will be exposed to any standard Griffin Hospital worksite offerings. A "mini program" (2 -4 hours) workshop will be offered to participants in the control group, and all intervention materials will be provided.
Control Group
The control group will not receive vouchers or nutrition education/skill building but will be exposed to any standard Griffin Hospital worksite offerings. A "mini program" (2 -4 hours) workshop will be offered to participants in the control group, and all intervention materials will be provided.
Interventions
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Intervention Group
Session One: Loving Food That Loves You Back - Food as Fuel
* connection nutrition and health Session Two: Myth busting: Fruits and Vegetables - delicious and affordable
* seasonal fruits \& vegetables in the diet Session Three: No Time to Cook! Making nutritious meals that are fast and easy
* quickly make delicious/nutritious meals using minimal ingredients Session Four: Don't Eat Food You Can't Pronounce Except Quinoa; Eat Quinoa
* choose healthier foods Session Five: Taste Bud Rehab
* reduce foods high in sugar and salt.Mind-body connection Session Six: Batch \& One Ingredient Cooking
* making large quantities to freeze; one ingredient cooking Session Seven: Sweet Tooth? Healthy Desserts
* prepare healthier desserts Session Eight: Family Meal Practices
* healthy eating habits in children Session Nine: Snacks as Mini Meals
* make nutritious snacks to keep energy up all day Session Ten: Revamp Your Favorite Recipe
* "healthy up" favorite recipes
Control Group
The control group will not receive vouchers or nutrition education/skill building but will be exposed to any standard Griffin Hospital worksite offerings. A "mini program" (2 -4 hours) workshop will be offered to participants in the control group, and all intervention materials will be provided.
Eligibility Criteria
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Inclusion Criteria
2. be able to attend weekly 45 minutes nutrition/cooking workshops.
Exclusion Criteria
2. Anticipated inability to complete study protocol for any reason
3. Diagnosis of cancer except skin cancer of less than 5 years or unstable treatment for less than 5 years.
4. Unstable angina or other significant cardiovascular condition, prior or planned bariatric surgery.
ALL
Yes
Sponsors
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BETH COMERFORD
OTHER
Responsible Party
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BETH COMERFORD
PRINCIPAL INVESTIGATOR
Principal Investigators
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Beth P Comerford, MS
Role: PRINCIPAL_INVESTIGATOR
Yale-Griffin Prevention Research Center
Kimberly Doughty, PhD, MPH
Role: STUDY_CHAIR
Yale-Griffin Prevention Research Center
Locations
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Griffin Hospital
Derby, Connecticut, United States
Countries
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References
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Ogden CL, Carroll MD, Kit BK, Flegal KM. Prevalence of childhood and adult obesity in the United States, 2011-2012. JAMA. 2014 Feb 26;311(8):806-14. doi: 10.1001/jama.2014.732.
Guenther PM, Dodd KW, Reedy J, Krebs-Smith SM. Most Americans eat much less than recommended amounts of fruits and vegetables. J Am Diet Assoc. 2006 Sep;106(9):1371-9. doi: 10.1016/j.jada.2006.06.002.
Benton D. Role of parents in the determination of the food preferences of children and the development of obesity. Int J Obes Relat Metab Disord. 2004 Jul;28(7):858-69. doi: 10.1038/sj.ijo.0802532.
Birch LL, Anzman-Frasca S. Learning to prefer the familiar in obesogenic environments. Nestle Nutr Workshop Ser Pediatr Program. 2011;68:187-96; discussion 196-9. doi: 10.1159/000325856. Epub 2011 Oct 3.
Fuemmeler BF, Anderson CB, Masse LC. Parent-child relationship of directly measured physical activity. Int J Behav Nutr Phys Act. 2011 Mar 8;8:17. doi: 10.1186/1479-5868-8-17.
Soler RE, Leeks KD, Razi S, Hopkins DP, Griffith M, Aten A, Chattopadhyay SK, Smith SC, Habarta N, Goetzel RZ, Pronk NP, Richling DE, Bauer DR, Buchanan LR, Florence CS, Koonin L, MacLean D, Rosenthal A, Matson Koffman D, Grizzell JV, Walker AM; Task Force on Community Preventive Services. A systematic review of selected interventions for worksite health promotion. The assessment of health risks with feedback. Am J Prev Med. 2010 Feb;38(2 Suppl):S237-62. doi: 10.1016/j.amepre.2009.10.030.
Katz DL, O'Connell M, Yeh MC, Nawaz H, Njike V, Anderson LM, Cory S, Dietz W; Task Force on Community Preventive Services. Public health strategies for preventing and controlling overweight and obesity in school and worksite settings: a report on recommendations of the Task Force on Community Preventive Services. MMWR Recomm Rep. 2005 Oct 7;54(RR-10):1-12.
Chapman LS. Meta-evaluation of worksite health promotion economic return studies: 2012 update. Am J Health Promot. 2012 Mar-Apr;26(4):TAHP1-TAHP12. doi: 10.4278/ajhp.26.4.tahp. No abstract available.
Beresford SA, Thompson B, Feng Z, Christianson A, McLerran D, Patrick DL. Seattle 5 a Day worksite program to increase fruit and vegetable consumption. Prev Med. 2001 Mar;32(3):230-8. doi: 10.1006/pmed.2000.0806.
Sorensen G, Stoddard A, Peterson K, Cohen N, Hunt MK, Stein E, Palombo R, Lederman R. Increasing fruit and vegetable consumption through worksites and families in the treatwell 5-a-day study. Am J Public Health. 1999 Jan;89(1):54-60. doi: 10.2105/ajph.89.1.54.
An R. Effectiveness of subsidies in promoting healthy food purchases and consumption: a review of field experiments. Public Health Nutr. 2013 Jul;16(7):1215-28. doi: 10.1017/S1368980012004715. Epub 2012 Nov 5.
Ball K, McNaughton SA, Le HN, Gold L, Ni Mhurchu C, Abbott G, Pollard C, Crawford D. Influence of price discounts and skill-building strategies on purchase and consumption of healthy food and beverages: outcomes of the Supermarket Healthy Eating for Life randomized controlled trial. Am J Clin Nutr. 2015 May;101(5):1055-64. doi: 10.3945/ajcn.114.096735. Epub 2015 Apr 15.
Marshall A, et al. Assessment of health-related physical activity: Results of the International Physical Activity Questionnaire Reliability and Validity Study.
Carpenter RA, Finley C, Barlow CE. Pilot test of a behavioral skill building intervention to improve overall diet quality. J Nutr Educ Behav. 2004 Jan-Feb;36(1):20-4. doi: 10.1016/s1499-4046(06)60124-3.
Jekel J, Katz D, Elmore J. Epidemiology, Biostatistics and Preventive Medicine. 2nd ed. Philadelphia, PA: WB Saunders Company; 2001
Related Links
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Other Identifiers
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2017-02
Identifier Type: -
Identifier Source: org_study_id
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