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

多样性补充摘要 低收入、少数民族身份和农村居住地是慢性病的强烈预测因素 心血管疾病、2型糖尿病和肥胖等疾病。营养不良和食物匮乏 不安全会增加慢性病的风险，这是一个重大的公共卫生问题 在低收入家庭的成年人和儿童中。Equiti Foods开发了良好的碗，因为 健康，负担得起，味道好，当地生产的冷冻餐，既解决了健康食品 获得机会和经济机会。虽然好碗满足了迫切的需求，但学习食物资源 管理技能可以通过帮助家庭购买健康食品来提高营养质量 同时还拉长了美元。发展烹饪技能还可以增加烹饪信心和 教个人选择和准备健康的膳食选择。送餐和送餐 通过移动医疗(MHealth)进行的资源管理教育承诺轻松提供帮助 低收入人群获得新技能，强化营养行为。因此，这种多样性 附录旨在测试定制的教育信息、视频和文本消息 加强对烹饪和食物资源管理技能的学习 (CulinaryFRM前进)。我们假设，那些接受文化教育的人将 有更高的饮食质量(使用改进的Med-Diet 14项验证筛选器进行评估 家长研究)。这一多样性补充的具体目的是：(1)试点试验 CulinaryFRM，对父母延迟干预控制臂的参与者进行随机化 研究Good Bowls+工作站点-App轻推和基于家庭的虚拟教练+Home- 基于CulinaryFRM或Good Bowls+工作现场-应用程序轻推，(2)评估可行性和 通过家长研究的手机应用程序提供CulinaryFRM的可接受性，(3) 确定CulinaryFRM对饮食质量的效果(使用 医学-饮食14项验证筛选)、烹饪技能和食物资源管理(FRM) 技能。从这项研究中获得的信息将为 开发基于移动健康的个性化烹饪营养干预措施，以改善 低收入家庭的健康结果。

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.