Cheyenne River Sioux Tribe Cooking for Health

夏延河苏族部落健康烹饪

• 批准号: 10371019
• 负责人: Amanda Mae Fretts
• 金额: $ 14.6万
• 依托单位: UNIVERSITY OF WASHINGTON
• 依托单位国家: 美国
• 财政年份: 2018
• 资助国家: 美国
• 起止时间: 2018-04-01 至 2024-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/10371019
• 关键词: Address; Adopted; Adult; Affect; Age; American; American Indians; Blood Pressure; Budgets; Cardiometabolic Disease; Cardiovascular Diseases; Cessation of life; Cheyenne; Clinical Trials; Communities; Comprehension; Consumption; Development; Diabetes Mellitus; Diabetes prevention; Diet; Dietary Factors; Dietary Fiber; Dietary Intervention; Distance Learning; Dose; Educational Curriculum; Effectiveness; Evaluation; Evidence based program; Fabaceae; Face; Focus Groups; Food; Glycosylated hemoglobin A; Health; Health Care Costs; Health Food; Health behavior; Healthy Eating; Indian reservation; Individual; Intake; Intervention; Interview; Knowledge; Lipids; Longevity; Low income; Methods; Morbidity - disease rate; Non-Insulin-Dependent Diabetes Mellitus; Not Hispanic or Latino; Nutrition Labeling; Outcome; Participant; Patient Self-Report; Pattern; Pharmaceutical Preparations; Pilot Projects; Population; Price; Process; Questionnaires; Randomized; Randomized, Controlled Trials; Reading; Research; Research Activity; Reservations; Resource-limited setting; Risk Factors; Rural Community; Self Efficacy; Sioux Indians; Techniques; Testing; Translating; Tribes; United States; Weight; Work; aged; arm; cardiometabolic risk; cardiometabolism; cooking; cost; design; diabetes control; diabetes management; dietary; disorder prevention; dosage; effectiveness testing; evidence base; fasting glucose; fruits and vegetables; good diet; improved; information gathering; intervention delivery; intervention participants; literacy; low health literacy; mathematical ability; meetings; member; mortality; nutrition education; nutritional epidemiology; process evaluation; programs; recruit; retention rate; rural Americans; rural area; satisfaction; secondary outcome; skills; skills training; success; sugar; sweetened beverage; treatment arm; tribal leader; two-arm study; underserved community; waist circumference

The research activities proposed in this application address a pressing need in American Indian (AI) communities – the design, implementation, and evaluation of a culturally-tailored healthy food budgeting, purchasing, and cooking intervention to improve diet and health among AIs with type 2 diabetes. The premise of the proposed project was informed by pilot work in the community related to the availability of healthy foods, dietary choices, and food purchasing patterns, and previous studies that indicate positive relationships of budgeting and cooking skills training on diet and health in other adult populations. Currently, no evidence- based budgeting or cooking skills programs exist that can be implemented in low-resource settings, such as rural AI communities. Moreover, despite diet being a cornerstone of diabetes control, no budgeting or cooking skills programs exist that focus on individuals with type 2 diabetes. Using a randomized controlled trial, we will test the effectiveness of a culturally-tailored healthy food budgeting, purchasing, and cooking program on: (1) diet (i.e., intake of SSBs, processed foods) and (2) healthy food self- efficacy, budgeting and cooking skills, and healthy food purchases among AIs with type 2 diabetes who reside on the Cheyenne River Sioux reservation—the fourth largest AI reservation in the United States. Secondary outcomes will include other dietary factors (i.e., intake of vegetables and fruit, legumes, and whole grains), healthy food knowledge, nutrition label reading, diet sensitive cardio-metabolic risk factors (i.e., weight, waist circumference, blood pressure, lipids) and diabetes control (i.e., fasting glucose, HbA1c, diabetes medication use/dosage). Additionally, we will conduct a mixed methods process evaluation to assess intervention reach, fidelity, participant satisfaction, and effectiveness. Curriculum to be tailored to an AI population with diabetes, and directly address major barriers to healthy eating that were identified by community members and tribal leaders in recent focus groups including: (1) difficulty budgeting for food on low-incomes; (2) low literacy and numeracy when purchasing food (e.g., inability to use in-store scales to convert foods priced “per pound” to dollar values); (3) limited cooking skills. We expect that development and implementation of a culturally-tailored diet intervention will be effective in promoting positive diet change, and increase healthy food self-efficacy, budgeting and cooking skills, and healthy food purchases. Poorly controlled diabetes affects the health/longevity of those afflicted, and has profound effects on healthcare costs. Greater efforts are needed to encourage healthy eating in underserved communities with a high burden of diabetes. Improving healthy food budgeting, purchasing, and cooking skills among AIs with diabetes should improve diet and diabetes management. If successful, this program can be extended to other AI communities.

本申请中提出的研究活动解决了美洲印第安人 (AI) 的迫切需求 社区——设计、实施和评估适合文化的健康食品预算， 采购和烹饪干预，以改善 2 型糖尿病患者的饮食和健康。前提 拟议项目的信息来自社区中与健康食品供应相关的试点工作， 饮食选择、食品购买模式以及先前的研究表明， 对其他成年人口的饮食和健康进行预算和烹饪技能培训。目前，没有证据表明—— 存在可以在资源匮乏的环境中实施的基于预算或烹饪技能的计划，例如 农村人工智能社区。此外，尽管饮食是糖尿病控制的基石，但没有预算或烹饪 现有针对 2 型糖尿病患者的技能计划。 通过随机对照试验，我们将测试根据文化量身定制的健康食品预算的有效性， 关于以下方面的采购和烹饪计划：(1) 饮食（即摄入 SSB、加工食品）和 (2) 健康食品自助 居住在 2 型糖尿病患者中的功效、预算和烹饪技能以及健康食品购买情况 位于夏安河苏族保留地——美国第四大人工智能保留地。中学 结果将包括其他饮食因素（即蔬菜和水果、豆类和全谷物的摄入量）， 健康食品知识、营养标签阅读、饮食敏感的心脏代谢危险因素（即体重、腰围） 周长、血压、血脂）和糖尿病控制（即空腹血糖、HbA1c、糖尿病药物 使用/剂量）。此外，我们将进行混合方法过程评估来评估干预范围， 忠诚度、参与者满意度和有效性。为患有糖尿病的人工智能人群量身定制课程， 并直接解决社区成员和部落发现的健康饮食的主要障碍 最近焦点小组的领导者包括：（1）低收入人群的食品预算困难； (2) 识字率低 购买食品时的计算能力（例如，无法使用店内秤将食品的“每磅”定价转换为 美元价值）； (3)烹饪技巧有限。我们期望开发和实施适合文化的 饮食干预将有效促进积极的饮食改变，并提高健康食品的自我效能， 预算和烹饪技巧，以及健康食品的购买。 糖尿病控制不佳会影响患者的健康/寿命，并对医疗保健产生深远影响 成本。需要付出更大努力，鼓励服务欠缺、负担沉重的社区的健康饮食 糖尿病。应提高糖尿病患者的健康食品预算、采购和烹饪技能 改善饮食和糖尿病管理。如果成功，该计划可以扩展到其他人工智能社区。