University of Minnesota
Minneapolis, Minnesota, 55414, United States
NCT Number: NCT06286514
The study objective is to develop an accessible home food environment assessment toolkit that includes valid and reliable paper and electronic tools targeting foods known to impact diet-related health that can be user-administered across literacy levels in English and Spanish.
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Notify Me18 year–99 year
All sexes
Observational
Minneapolis, Minnesota, 55414, United States
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
This is an observational study
Time frame: 1 month
Primary participant tool completion time
Time frame: 1 month
Primary participant satisfaction ratings of tool
Time frame: 1 month
Correlations of average HFI-core fruit and vegetable category availability scores between staff (gold standard) and primary participant completed tools
Time frame: 1 month
Correlations of average HFI-core obesogenic scores between staff (gold standard) and primary participant
Time frame: 1 month
Correlations of participants' average fruit and vegetable category availability scores from HFI core with participants' average corresponding servings of fruit and vegetables reported from average of two days of dietary recall (in native language)
Time frame: 1 month
Correlations of participants' average obesogenic food availability scores from HFI core with participants' BMI values
Time frame: 1 month
Correlation coefficient between participants' HFI obesogenic scores from HFI core at visit 1 and visit 2
Time frame: 1 month
Primary participant tool completion time
Time frame: 1 month
Primary participant satisfaction ratings of tool
Time frame: 1 month
Correlations of average eHFI fruit and vegetable category availability scores between staff (gold standard) and primary participant completed tools
Time frame: 1 month
Correlations of average eHFI obesogenic scores between staff (gold standard) and primary participant
Time frame: 1 month
Correlations of participants' average fruit and vegetable category availability scores from eHFI with participants' average corresponding servings of fruit and vegetables reported from average of two days of dietary recall (in native language)
Time frame: 1 month
Correlations of participants' average obesogenic food availability scores from eHFI with participants' BMI values
University of Minnesota
Other
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