N/A
N=188
Interventions in Nutrition Education and Skills
Obesity
Bottom Line
View on ClinicalTrials.gov: NCT02924051 ↗Enrolled (actual)
188
Serious AEs
0.0%
Results posted
Jul 2019
Primary outcome: Primary: Change in BLOCK Fruit/Vegetable/Fiber Screener From Baseline at 12 Months — 16.6; 15.9; 18.0; 16.3 units on a scale — p=0.26
Study Design & Population
- Study type
- Interventional
- Phase
- N/A
- Interventions
- Motivational Interviewing (Behavioral); Cooking skills and nutritional education (Behavioral)
- Age
- Pediatric, Adult, Older Adult · 16+ yrs
- Sex
- All
- Sponsor
- Frances Hardin-Fanning, PhD, RN
- Primary completion
- Mar 2016
Outcome Measures
| Outcome | Result | p-value |
|---|---|---|
| PRIMARY Change in BLOCK Fruit/Vegetable/Fiber Screener From Baseline at 12 Months |
16.6; 15.9; 18.0; 16.3 | 0.26 |
| SECONDARY Average Saturated Fatty Acid Intake/Day |
26.8; 23.8; 19.2; 21.6 | — |
| SECONDARY Frequency of Fast Food Consumption |
3.56; 3.16; 3.78; 3.03 | 0.36 |
Summary
Healthy eating can be difficult for people who live in poor, geographically isolated regions of the United States. In particular, people who live in Appalachia often experience food insecurity (i.e., their access to adequate food is limited by a lack of money and other resources at times during the year) and lack of access to healthy foods. This pilot study evaluates the effectiveness of motivational interviewing in helping individuals who live in these austere regions improve their diets in the context of limited resources and healthy food availability
Eligibility Criteria
Inclusion Criteria
- People who live in one of six rural Kentucky food desert counties
Exclusion Criteria
- <16 years old
- Unable to read/write English
- Any GI malabsorption disorder that prevents high fiber consumption
Data sourced from ClinicalTrials.gov (NCT02924051). Outcome figures and adverse-event rates are extracted automatically from the registry's posted results and are provided for clinician reference, not as a substitute for the primary publication.