Appalachians Together Restoring the Eating Environment
| Status: | Recruiting |
|---|---|
| Healthy: | No |
| Age Range: | Any |
| Updated: | 4/2/2016 |
| Start Date: | January 2015 |
| End Date: | May 2016 |
Most of the nation's serious chronic health challenges and causes of death, including
diabetes, heart disease, cancer, and obesity, are directly linked to sub-optimal diet. Both
poor diets and associated disease are disproportionately common in the Appalachian counties
of eastern Kentucky, a region with stark health inequities, including elevated rates of
obesity, overweight, and premature mortality. The purpose of this pilot study is to evaluate
a multi-component intervention developed through community-based participatory research
methods for improving access to healthy foods and enhancing dietary intake in eastern
Kentucky. The intervention components evaluated in this study consist of a social marketing
campaign delivered to middle and high schools to promote healthy snacking and water
consumption, and a series of group cooking classes for adults.
diabetes, heart disease, cancer, and obesity, are directly linked to sub-optimal diet. Both
poor diets and associated disease are disproportionately common in the Appalachian counties
of eastern Kentucky, a region with stark health inequities, including elevated rates of
obesity, overweight, and premature mortality. The purpose of this pilot study is to evaluate
a multi-component intervention developed through community-based participatory research
methods for improving access to healthy foods and enhancing dietary intake in eastern
Kentucky. The intervention components evaluated in this study consist of a social marketing
campaign delivered to middle and high schools to promote healthy snacking and water
consumption, and a series of group cooking classes for adults.
This pilot study evaluates two principal components of a community-based intervention to
improve dietary habits and access to healthy foods: a school-based healthy snacking campaign
and a series of community cooking classes for adults. The primary outcome assessed within
each intervention component is dietary intake as measured by self-reported beverage and food
consumption in pre-post surveys. Secondary outcome variables include attitudes, preferences,
confidence, self-efficacy and other psychosocial variables related to healthy eating
behaviors, perceptions of healthy food availability, food purchasing and preparation habits,
and perceived barriers to healthy eating.
The school-based intervention component employs a nonequivalent control group research
design. A subset of middle- and high-schools within a single county in eastern KY will
receive a healthy snacking campaign intervention, and students from randomly selected
classrooms within these schools will be invited to enroll in the study. Students from
middle- and high-school classrooms in a comparison county that receives no intervention will
serve as nonequivalent controls. The investigators specific aims for this component are to
improve the availability of healthy snack foods that students may purchase at school,
increase student consumption of healthy snacks over unhealthy snacks, and increase the
consumption of water over sugar-sweetened beverages. Following baseline, posttest surveys
will be administered at 3, 6 and 14 months.
Community cooking classes will be delivered to a non-random sample of adults who will
complete pretest-posttest measures at baseline and 8 weeks. The specific aims of this
component are to increase the consumption of healthy foods at home, and increase participant
knowledge, skills, and self-efficacy around healthy home cooking.
improve dietary habits and access to healthy foods: a school-based healthy snacking campaign
and a series of community cooking classes for adults. The primary outcome assessed within
each intervention component is dietary intake as measured by self-reported beverage and food
consumption in pre-post surveys. Secondary outcome variables include attitudes, preferences,
confidence, self-efficacy and other psychosocial variables related to healthy eating
behaviors, perceptions of healthy food availability, food purchasing and preparation habits,
and perceived barriers to healthy eating.
The school-based intervention component employs a nonequivalent control group research
design. A subset of middle- and high-schools within a single county in eastern KY will
receive a healthy snacking campaign intervention, and students from randomly selected
classrooms within these schools will be invited to enroll in the study. Students from
middle- and high-school classrooms in a comparison county that receives no intervention will
serve as nonequivalent controls. The investigators specific aims for this component are to
improve the availability of healthy snack foods that students may purchase at school,
increase student consumption of healthy snacks over unhealthy snacks, and increase the
consumption of water over sugar-sweetened beverages. Following baseline, posttest surveys
will be administered at 3, 6 and 14 months.
Community cooking classes will be delivered to a non-random sample of adults who will
complete pretest-posttest measures at baseline and 8 weeks. The specific aims of this
component are to increase the consumption of healthy foods at home, and increase participant
knowledge, skills, and self-efficacy around healthy home cooking.
Inclusion Criteria:
- For School-Based Component: 6th-12th grade students enrolled in a participating
school and classroom in the intervention or comparison county.
- For Cooking Classes: Adults aged 18 years and older residing in intervention county
who have at least one juvenile in household.
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