Diabetes or Diabetes Prevention
Conditions
Brief summary
The purpose of the study is to develop and evaluate a dietary change program specifically for low-income, African-American women who are at risk for developing diabetes due to obesity. The program uses an innovative approach that emphasizes risk awareness, self-efficacy, and skills training through active learning exercises related to healthy eating. The program is delivered by peer educators in the community and addresses economic and cultural factors that are very important to program participants.
Interventions
BEHAVIORALEat Well Live Well Nutrition Program
12 sessions (6 group and 6 individual)over a period of 3 months with a 3 month follow-up period. The group sessions involve active learning exercises crucial to learning and utilizing nutrition information. The group sessions included are: * Rate Your Plate: determining high fat foods * Label Reading: reading food labels * Comparison Shopping: using unit pricing labels maximize nutritional value on a limited income * Recipe Modification: preparing old recipes in new ways to reduce fat * Eating Out: order healthier fast foods * Coping with High Risk Situations: coping with situations in which these new habits may be threatened Six individual sessions will introduce participants to low fat eating patterns or ways to lower fat in their diet, including: * Substituting fat-modified foods for high fat foods * Avoiding fat as a seasoning or flavoring * Avoiding fried foods * Modifying meat * Replacing high fat foods with fruits, vegetables, grains and breads
Sponsors
St. Louis University
Grace Hill Health Centers, Inc.
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
FEMALE
Age
25 Years to 55 Years
Healthy volunteers
Yes
Inclusion criteria
* African-American Women * Aged 25-55 years * No current diabetes, obese (20% over ideal body weight) * In community neighborhoods
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Weight & Body Mass Index (BMI) | pre-, post and three month follow-up |
| Fat intake (measured by Food Frequency Questionnaire) including: percent calories from fat, percent calories from saturated fat. | — |
Secondary
| Measure | Time frame |
|---|---|
| Eating Habits: assessed using Eating Patterns Questionnaire, a 1993 revised version of Food Habits Questionnaire developed by Kristal, Shattuck & Henry | pre-, post and three month follow-up |
| Depressive symptoms (C-ESD) | pre-, post and three month follow-up |
| Cultural relevancy | — |
| Attitudes about fat in diet | — |
| Dietary Knowledge: ten items that test knowledge of: i) fat in foods that are specific to target population; ii) Label Reading; iii) modifying recipes to lower fat content; and iv) saturated versus unsaturated fats | pre-, post and three month follow-up |
Outcome results
None listed