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Good Bowls: Empowering Communities to Achieve Good Food Access and Health Equity

好碗：赋权社区实现良好的食品获取和健康公平

基本信息

批准号：
10615966
负责人：
ALICE S AMMERMAN
金额：
$ 8.23万
依托单位：
EQUITI FOODS, LLC
依托单位国家：
美国
项目类别：
财政年份：
2019
资助国家：
美国
起止时间：
2019-09-17 至 2024-07-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/10615966
关键词：
Address Adoption Adult American Area Attitude Behavior Behavior Therapy Belief Black American Black race Businesses Cardiovascular Diseases Carotenoids Cellular Phone Child Chronic Disease Communities Conscious Consumption Cosmetics Cost Savings Development Diet Dietary intake Discrimination Disparity Economics Education Educational process of instructing Employee Enhancement Technology Essential worker Ethnic Population Family Farm Food Food Access Foundations Freezing Fruit Health Health Care Costs Health Food Heart Home Household Individual Intervention Job loss Learning Life Low Income Population Low income Marketing Measurable Measures Mediterranean Diet Minority Minority Groups Mission Modeling Morale Non-Insulin-Dependent Diabetes Mellitus Nutritional Obesity Outcome Outcome Assessment Parents Participant Phase Price Psychological reinforcement Public Health Randomized Reduce health disparities Reporting Research Restaurants Risk Rural Rural Community Sales Seasons Site Stretching Supermarket Taste Perception Taste preferences Telephone Testing Text Messaging Transportation Vegetables Wellness Program Work Workplace acceptability and feasibility agricultural community arm cooking coronavirus disease cost density design economic disparity efficacy evaluation empowerment ethnic minority farmer fast food food desert food insecurity food resource fruits and vegetables health disparity health equity implementation strategy improved lower income families mHealth nutrition pandemic disease phase 2 study pilot test poor communities primary outcome programs racial minority racial population rural residence secondary outcome skills social uptake virtual coach wasting

项目摘要

Diversity Supplement Abstract Low-income, ethnic minority status, and rural residence are strong predictors of chronic diseases such as cardiovascular disease, type 2 diabetes, and obesity. Poor nutrition and food insecurity contribute to an increased risk of chronic disease, a significant public health concern among adults and children in low-income households. Equiti Foods developed Good Bowls as healthy, affordable, good-tasting, locally-produced frozen meals to address both healthy food access and economic opportunity. While Good Bowls fills a critical need, learning food resource management skills can improve nutrition quality by helping families purchase healthy foods while stretching dollars. Developing culinary skills also increases cooking confidence and teaches individuals to select and prepare healthy meal options. Delivering culinary and food resource management education through mobile health (mHealth) holds promise to easily help low-income individuals acquire new skills and reinforce nutrition behaviors. Thus, this diversity supplement aims to pilot test tailored educational messages, videos, and text-message reinforcement to encourage the uptake of culinary and food resource management skills (CulinaryFRM going forward). We hypothesize that those receiving CulinaryFRM education will have higher diet quality (assessed using the modified Med-Diet 14 item validated screener in the parent study). The Specific Aims of this diversity supplement are: (1) to pilot test CulinaryFRM, randomizing the participants in the delayed intervention control arm of the parent study to either Good Bowls + Worksite-App nudges and home-based virtual coaching + Home- based CulinaryFRM or Good Bowls + Worksite-App nudges, (2) assess the feasibility and acceptability of delivering CulinaryFRM via the mobile phone-based app of the parent study, (3) determine the efficacy of CulinaryFRM on diet quality (primary outcome assessed using the Med-Diet 14 item validated screener), culinary skills, and food resource management (FRM) skills. The information gained from this research will provide the necessary foundation for the development of mHealth-based personalized culinary nutrition-focused interventions to improve health outcomes among low-income families.

多样性补充摘要