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Completed

NCT Number: NCT02996422

Appalachians Together Restoring the Eating Environment: Improving Healthy Diet in Rural Appalachian Kentucky

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.

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Key information

Conditions

Feeding Behavior Behavior Behavior, Animal Drinking Behavior

Age range

10 year and older

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • For school-based component: Student in selected middle or high school classroom in a participating school in intervention or comparison counties (6th to 12th grades)
  • For cooking classes: adult aged 18 years or older and residing in intervention county who have at least one dependent child attending middle or high school in the participating school districts

Exclusion criteria

  • Unable to speak or read English, as all materials will be presented in English

Treatment and study plan

School-based water campaign

Behavioral

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.

Community Cooking Classes

Behavioral

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.

Primary outcomes

  1. Change in beverage consumption (students)

    Time frame: Baseline, 6 months, 12 months, 18 months, 24 months, 30 months

    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.

  2. Change in fruit and vegetable consumption (adults)

    Time frame: Baseline to 8 weeks

    Survey items address frequency and quantity of consumption of fruits and vegetables in the past month.

Secondary outcomes

  1. Change in attitudes and preferences about beverages (students)

    Time frame: Baseline, 6 months, 12 months, 18 months, 24 months, 30 months

    Survey items address taste preferences, attitudes about eating/drinking behavior and body image, and self-efficacy.

  2. Change in purchasing of drinks (students)

    Time frame: Baseline, 6 months, 12 months, 18 months, 24 months, 30 months

    Survey items will address frequency of purchasing beverages at fast food restaurants, convenience stores, and school venues and events.

  3. Change in food preparation habits (adults)

    Time frame: Baseline to 8 weeks

    Survey items address meal planning and preparation

  4. Change in food purchasing habits (adults)

    Time frame: Baseline to 8 weeks

    Survey items address frequency of purchasing food at work, grocery/convenience stores, restaurants and produce stands

  5. Change in perceptions of availability of health foods (adults)

    Time frame: Baseline to 8 weeks

    Survey items address availability of high quality fruits and vegetables and low-fat foods

  6. Change in barriers to health eating (adults)

    Time frame: Baseline to 8 weeks

    Survey items address physical, psychosocial, emotional, and financial barriers to healthy eating

Sponsors and collaborators

Lead sponsor

Mark Swanson, PhD

Other

Collaborators

  • Community Farm Alliance
  • National Institute on Minority Health and Health Disparities (NIMHD)

Registry information

Official study title

Appalachians Together Restoring the Eating Environment (Appal-TREE): Advancing Sustainable CBPR Interventions to Improve Healthy Diet in Rural Appalachian Children

Important dates

Study start
2016
Primary completion
2020
Study completion
2020
First posted
Dec 19, 2016
Registry last updated
Jun 16, 2021

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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