An interventional study of School-based water campaign and Community cooking classes in Feeding Behavior and Drinking Behavior, sponsored by Mark Swanson, PhD. Completed. Open to participants aged 10 Years and older, including healthy volunteers. Per ClinicalTrials.gov, last updated 2021-06-16.
Sponsored by Mark Swanson, PhD · Not applicable, Interventional, and Prevention
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.
985 studies on the registry are indexed under Feeding Behavior; 178 are open to participants now.
This study's enrollment of 1,657 is above the median of 77 across 700 interventional studies indexed under Feeding Behavior.
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Exclusion Criteria:
Students who attend middle and high schools in the intervention counties will receive a school-based water campaign. A sample of students from each school will complete surveys before and after the installation of the water refilling stations to measure beverage consumption, knowledge, attitudes, and self-efficacy.
Behavioral: School-based water campaign
A sample of students who attend middle and high schools in the comparison county, which does not receive any intervention components, will complete surveys to measure beverage consumption, knowledge, attitudes, and self-efficacy.
Adults in the same intervention counties as the school-based water campaign will enroll in group cooking classes. They will complete a baseline and two follow-up surveys to measure changes in fruit and vegetable consumption, attitudes, and self-efficacy.
Behavioral: Community cooking classes
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
No study locations are listed for this record.
Plan to share: No
No publications or documents are linked to this record.
The record gives a start of Nov 2016, a primary completion of Jul 2020 and a completion of Jul 2020. It does not say whether these dates are actual or estimated.
How these figures are worked out, and which studies are left out of them.
This study is completed, as verified in Jun 2021. You cannot join it, but the record below documents what was studied.
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Mark Swanson, PhD