Study of Household Purchasing Patterns, Eating and Recreation

N/ACompletedNCT02073643

Rush University Medical Center204 enrolled

Overview

This project examines behavioral and household characteristics associated with food purchasing patterns.

Study Type

OBSERVATIONAL

Enrollment

204

Conditions

Dietary Habits Adiposity Blood Pressure

Eligibility

Sex: ALLMin age: 18 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: 1. Adult individual who reports making at least 75% of household food purchases 2. Resides in City of Chicago, Illinois or surrounding suburbs Exclusion Criteria: 1. Inability to provide informed consent in English 2. Living in transitional housing or on a college campus 3. Lack of a cellular or land line phone 4. Gang presence or illegal activity in the immediate vicinity of the home, or other factors jeopardizing researcher safety during home visits (e.g., extreme unsanitary conditions) 5. Having a household member, including the primary shopper, with a medical condition or food allergy that substantially influences household food choices (e.g., phenylketonuria, celiac disease)

Locations (1)

Rush University Medical Center

Chicago, Illinois, United States

Outcomes

Primary Outcomes

Diet Quality of Household Food Purchases

Diet quality was quantified by applying the Healthy Eating Index-2015 (HEI-2015) scoring criteria (https://epi.grants.cancer.gov/hei/) to the nutrient and food group data of purchased foods and beverages. The HEI-2015 scores adherence to the Department of Health and Human Services' 2015 Dietary Guidelines for Americans. Adherence to recommended intakes for 13 key dietary components is scored on continuous scale for each component, and the 13 component scores are then summed to obtain a total score ranging from 0-100. Higher scores reflect closer adherence to the dietary guidelines.

Time frame: 2 weeks

Secondary Outcomes

Diet Quality of Dietary Intake

Diet quality was quantified by applying the Healthy Eating Index-2015 (HEI-2015) scoring criteria (https://epi.grants.cancer.gov/hei/) to the nutrient and food group data derived from three 24-hour diet recalls. The HEI-2015 scores adherence to the Department of Health and Human Services' 2015 Dietary Guidelines for Americans. Adherence to recommended intakes for 13 key dietary components is scored on continuous scale for each component, and the 13 component scores are then summed to obtain a total score ranging from 0-100. Higher scores reflect closer adherence to the dietary guidelines.

Time frame: 2 weeks

Home Food Environment

Availability of obesity promoting foods in the home, assessed with an audit-based inventory. The audit captures the presence of 71 "obesity promoting" foods. The sum of these items ranges from 0-71, with higher scores reflecting greater availability in the home.

Time frame: 2 weeks

Percentage of Total Energy Purchased From Non-store Sources (e.g., Fast Food and Take-out/Delivery, Restaurants)

Percentage of total energy (kcal) purchased from all sources other than food stores/supermarkets, including fast food and take-out/delivery, full-service restaurants, vending machines, bars/taverns, and cafeterias.

Data from ClinicalTrials.gov

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