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 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: 1) a school-based campaign to promote water consumption in middle and high schools and 2) a series of group cooking classes for adults.
Study Type
INTERVENTIONAL
Allocation
NON_RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Enrollment
1,657
Includes: 1) the installation of filtered water bottle refilling stations, 2) the distribution of reusable water bottles to all students and teachers, and 3) a social marketing campaign to support the increase of water consumption among students.
Cooking classes will be delivered to groups of 8-12 adult participants as a series of 8 weekly classes in community venues. The content of each class is driven by topics and themes identified and prioritized by community members, namely cooking healthy on tight budget.
Change in beverage consumption (students)
Survey items address frequency and quantity of beverages consumed in past month. Includes water, pop/soda, diet pop/soda, sports drinks, energy drinks, sweetened tea, 100% fruit juice, and milk.
Time frame: Baseline, 6 months, 12 months, 18 months, 24 months, 30 months
Change in fruit and vegetable consumption (adults)
Survey items address frequency and quantity of consumption of fruits and vegetables in the past month.
Time frame: Baseline to 8 weeks
Change in attitudes and preferences about beverages (students)
Survey items address taste preferences, attitudes about eating/drinking behavior and body image, and self-efficacy.
Time frame: Baseline, 6 months, 12 months, 18 months, 24 months, 30 months
Change in purchasing of drinks (students)
Survey items will address frequency of purchasing beverages at fast food restaurants, convenience stores, and school venues and events.
Time frame: Baseline, 6 months, 12 months, 18 months, 24 months, 30 months
Change in food preparation habits (adults)
Survey items address meal planning and preparation
Time frame: Baseline to 8 weeks
Change in food purchasing habits (adults)
Survey items address frequency of purchasing food at work, grocery/convenience stores, restaurants and produce stands
Time frame: Baseline to 8 weeks
Change in perceptions of availability of health foods (adults)
Survey items address availability of high quality fruits and vegetables and low-fat foods
Time frame: Baseline to 8 weeks
Change in barriers to health eating (adults)
Survey items address physical, psychosocial, emotional, and financial barriers to healthy eating
Time frame: Baseline to 8 weeks
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