Development and Pilot Evaluation of a Novel Cooking Skills Intervention to Prevent Diabetes

预防糖尿病的新型烹饪技能干预措施的开发和试点评估

• 批准号: 10312188
• 负责人: Julia A Wolfson
• 金额: $ 15.06万
• 依托单位: JOHNS HOPKINS UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2020
• 资助国家: 美国
• 起止时间: 2020-02-01 至 2024-01-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/10312188
• 关键词: Address; Adult; Affect; American; Area; Attitude; Award; Behavior; Behavioral; Body Weight decreased; Budgets; Calories; Carbohydrates; Collaborations; Communities; Competence; Complex; Consumption; Cooking Practices; Data; Data Collection; Development; Diabetes Mellitus; Diabetes prevention; Diabetic Diet; Diet; Dietary intake; Disease; Eating Behavior; Educational Curriculum; Educational process of instructing; Effectiveness; Enrollment; Evaluation; Focus Groups; Food; Food Access; Foundations; Frequencies; Geography; Glycosylated hemoglobin A; Goals; Health; Health Food; Health Policy; Healthy Eating; Home; Household; Individual; Intervention; Interview; Kidney; Knowledge; Literature; Low Income Population; Low income; Measures; Mentored Research Scientist Development Award; Methods; Michigan; Modification; National Institute of Diabetes and Digestive and Kidney Diseases; Non-Insulin-Dependent Diabetes Mellitus; Nutritional; Outcome; Participant; Patient Self-Report; Photography; Policies; Populations at Risk; Prediabetes syndrome; Process; Provider; Public Health; Public Health Schools; Randomized; Recipe; Research; Research Personnel; Restaurants; Risk; Risk Factors; Role; Social Desirability; Strategic Planning; Surveys; Testing; Training; Translating; Universities; Weight Gain; Work; acceptability and feasibility; behavior change; career; career development; community based participatory research; community engagement; comparison intervention; cooking; cost; design; diabetes prevention program; dietary; dietary restriction; excessive weight gain; experience; falls; family structure; fast food; feasibility testing; food security; fruits and vegetables; implementation study; improved; insight; novel; nutrition; personalized approach; pilot trial; post intervention; prevent; primary outcome; professor; programs; recruit; satisfaction; secondary outcome; skill acquisition; skills; therapy design; waist circumference; weight loss intervention; weight loss program

ABSTRACT Diabetes effects 12.2% of American adults, disproportionately effects low-income populations, and costs $245 billion annually. Eating behavior is an important risk factor for type-2 diabetes, and cooking skills can be a barrier to healthy eating. To date, cooking skills have been understudied and not well understood. Cooking skills, including the ability to navigate individual, family, and structural barriers to shop, budget, meal plan, and cook, may be particularly important for low-income individuals who have limited financial and physical access to healthy pre-prepared food. The Diabetes Prevention Program (DPP), a widely disseminated behavioral weight loss program, focuses on nutritional knowledge and prescribes new or restricted diets that are difficult to sustain, and require more or new cooking skills. However, the DPP curriculum does not include any cooking skill development. This K01 Mentored Research Scientist Development award will support the career development of Dr. Julia Wolfson, an Assistant Professor at the University of Michigan School of Public Health. Through this award, Dr. Wolfson will develop new skills in nutrition for diabetes prevention, Community Based Participatory Research (CBPR), analysis of video and photographic data to assess cooking skills and diet quality, and intervention design and evaluation. Training in these areas will support her career goal of becoming an independent researcher and expert in the role of cooking skills for improving diet quality and preventing diet-related diseases. The proposed research will employ CBPR principles (e.g. active community engagement and collaboration) to inform the design of a novel cooking skills intervention to supplement the DPP. In Aim 1 we will conduct in-depth study of the cooking practices of 20 low-income adults eligible for the DPP (via in depth interviews, videos of participants cooking meals, and surveys), to understand facilitators and barriers to cooking at home, and baseline cooking skills and knowledge among low-income adults at risk for developing type-2 diabetes. These findings will inform the development of DPP Cooks, a new cooking skills intervention to supplement the DPP, which we will co-develop in Aim 2 using a CBPR approach with our community partner, the National Kidney Foundation of Michigan. In Aim 3 we will conduct a randomized pilot trial to test the feasibility, acceptability and preliminary effectiveness of the DPP Cooks intervention compared to standard DPP with 48 low-income adults with pre-diabetes. The primary outcome of the trial is weight loss. Secondary outcomes include HbA1c, waist circumference, dietary intake and diet quality (as measured by the Remote Food Photography Method), cooking confidence, attitudes and behaviors (assessed through surveys), and the feasibility and acceptability of the intervention (assessed through focus groups). This study will generate potential modifications to the DPP curriculum and will provide pilot data for an R01 application to NIDDK for a fully powered RCT/implementation study of DPP Cooks.

抽象的 糖尿病影响着 12.2% 的美国成年人，尤其是低收入人群和费用 每年 2,450 亿美元。饮食行为是2型糖尿病的重要危险因素，烹饪技巧可以 成为健康饮食的障碍。迄今为止，烹饪技巧尚未得到充分研究和充分理解。 烹饪技能，包括克服个人、家庭和结构性购物障碍、预算、 膳食计划和烹饪对于经济能力有限的低收入个人来说可能尤其重要 以及实际获取健康的预制食品。糖尿病预防计划 (DPP) 传播行为减肥计划，重点关注营养知识并开出新的或 难以维持的有限饮食，并且需要更多或新的烹饪技巧。不过，民进党 课程不包括任何烹饪技能的培养。这位 K01 指导研究科学家 发展奖将支持朱莉娅·沃尔夫森博士的职业发展，她是助理教授 密歇根大学公共卫生学院。通过这个奖项，沃尔夫森博士将发展新技能 预防糖尿病的营养，基于社区的参与性研究（CBPR），视频分析 和摄影数据来评估烹饪技能和饮食质量，以及干预设计和评估。 这些领域的培训将支持她成为独立研究员和专家的职业目标 烹饪技巧对于改善饮食质量和预防饮食相关疾病的作用。拟议的 研究将采用 CBPR 原则（例如积极的社区参与和协作）来告知 设计一种新颖的烹饪技能干预措施来补充 DPP。在目标1中，我们将深入开展 对 20 名符合 DPP 资格的低收入成年人的烹饪方法进行研究（通过深度访谈、视频 参与者做饭和调查），了解在家做饭的促进因素和障碍， 以及有 2 型患病风险的低收入成年人的基本烹饪技能和知识 糖尿病。这些发现将为 DPP Cooks 的发展提供信息，这是一种新的烹饪技能干预措施 补充 DPP，我们将在目标 2 中使用 CBPR 方法与我们的社区共同开发 合作伙伴，密歇根国家肾脏基金会。在目标 3 中，我们将进行一项随机试点试验 测试民进党库克干预的可行性、可接受性和初步有效性 标准 DPP 包括 48 名患有糖尿病前期的低收入成年人。试验的主要结果是体重减轻。 次要结果包括 HbA1c、腰围、饮食摄入量和饮食质量（通过测量 远程食物摄影方法）、烹饪信心、态度和行为（通过评估 调查），以及干预措施的可行性和可接受性（通过焦点小组评估）。这 研究将对 DPP 课程进行潜在的修改，并将为 R01 提供试点数据 向 NIDDK 申请对 DPP Cooks 进行全面的 RCT/实施研究。