Preparing a Food is Medicine Intervention to Promote Healthy Eating and Blood Pressure Control

University of Illinois at Chicago18 enrolled

Overview

Hypertension and obesity are both major risk factors for cardiovascular disease (CVD), a leading cause of death for Black women in the United States. The investigators propose examining the feasibility and acceptability of the 12-week RN-CHeFRx (Real Nourishment and Cooking Healthy Food is Rx) intervention - grocery delivery, cooking classes, and nutrition education - for Black women with hypertension and obesity to improve nutritious eating habits and blood pressure control.

The objective of this study is to conduct the RN-CHeFRx (Real Nourishment and Cooking Healthy Food is Rx) for 12 weeks among Black women who are obese and hypertensive living Chicago. We propose to 1) Pilot the RN-CHEFRx intervention and measures that will be used to assess blood pressure, BMI status, and sodium intake with 20 Black women diagnosed with hypertension and BMI ≥ 30. We will assess the efficacy of the evaluation tools to be used in a future clinical trial at three-time points (baseline, 12 weeks, and 6 months); and 2) Assess the feasibility and acceptability of the RN-CHeFRx intervention using interviews, surveys, and documentary analysis. Findings from this study will inform a larger efficacy trial of RN-CHeFRx to improve dietary behaviors and blood pressure control among Black women with hypertension and obesity.

Study Type

INTERVENTIONAL

Allocation

Purpose

TREATMENT

Masking

NONE

Enrollment

Conditions

Hypertension

Eligibility

Sex: FEMALEMin age: 18 YearsMax age: 99 Years

Medical Language ↔ Plain English

Inclusion Criteria: * self-identified as Black or of African descent * female * ≥ 18 years old * baseline blood pressure ≥130/85 or diagnosed with hypertension and BMI ≥ 30 Exclusion Criteria: * inability to cook in their homes * cognitive deficits impeding the ability to participate or provide informed consent * current treatment for cancer * liver or renal disease * pregnancy * lack of English language proficiency

Outcomes

Primary Outcomes

Number of participants who complete the 12 week intervention

Completion will be measured by class attendance

Time frame: Up to 12 weeks

Number of participants recruited

Patients recruited, screened, eligible and consented to participate in the study

Time frame: Up to 12 weeks

Number of participants who complete data collection visits

Completion measured by participants completing surveys, blood pressure measurements, and those who provide blood biospecimens

Time frame: Baseline to 4 months

Acceptability of the intervention

Assessed via participant feedback

Time frame: Up to 12 weeks

Change in mean blood pressures (mmHg) during intervention

Change will be measured by comparing blood pressures from baseline to 12 weeks

Time frame: Baseline to 12 weeks

dietary intake during intervention

Dietary intake at baseline and 12 weeks

Time frame: Baseline to 12 weeks

Secondary Outcomes

Change in body weight during intervention

Change will be measured by comparing body weight obtained at baseline and 12 weeks

Time frame: Up to 12 weeks

Change in body weight at 6 months

Change will be measured by comparing body weight (kg) obtained at 12 weeks and at 24 weeks.

Time frame: 12 weeks to 24 weeks

Change in blood pressure at 6 months

Change will be measured by comparing systolic and diastolic blood pressure at 12 weeks to 24 weeks

Time frame: 12 weeks to 24 weeks

Dietary intake during post-intervention

Dietary intake from 12 weeks to 24 weeks

Time frame: 12 weeks to 24 weeks

Preparing a Food is Medicine Intervention to Promote Healthy Eating and Blood Pressure Control

Overview

Conditions

Interventions

Eligibility

Locations (1)

Outcomes

Primary Outcomes

Secondary Outcomes