Dietary Habits, Food Neophobia, Food Preferences
Conditions
Keywords
Food Neophobia, Plant-based Diet
Brief summary
The investigator's goal is to promote a plant-based diet amongst the underserved urban population of Louisville with the help of educational aids and the provision of affordable resources.
Detailed description
Primary care clinic patients who screen positive for food insecurity between 2021-2023 will be eligible for this study (\ 200 patients). Patients will be recruited by one of four means: during standard clinic visits, or via phone, Electronic Medical Record message, or mail. Registry of patients will be de-identified and list of identifiers will be stored separately from the data set. Data will be stored on password protected computers only available to select research staff. Investigators will utilize a preamble in lieu of informed consent. The primary outcome will be to measure the readiness of patients to adhere to a plant-based diet. Investigators will assess readiness using Food Neophobia inventory and will perform a brief Diet Inventory at simultaneous timepoints. Education surrounding benefits and easy ways to increase plant-based eating will be distributed to all participating patients. Enrollment in a local income-based subsidized Community Supported Agriculture share (weekly farm produce box during growing season) will be offered to all patients. Patients can opt into this service, and we will track which patients enroll. Before, during, and after the Community Sponsored Agriculture produce time period, Food Neophobia and Diet Inventory will be reassessed. Adherence to plant-based eating between the patients who received access to subsidized food and education versus those who received education alone will be evaluated. Qualitative open-ended feedback will be obtained at all time points. The secondary outcomes are to measure weight loss, reduction in blood pressure, and improvement in hemoglobin A1C and lipid profile wherever applicable. Statistical significance is not attempting to be reached, but rather the associations between food neophobia and ability to change diet will be evaluated, as well as other qualitative open-ended feedback.
Interventions
OTHERImplementing free/subsidized agricultural produce to encourage a plant-based diet.
Providing educational material on the benefits of a plant-based diet, simple recipes, food swaps and free/subsidized produce.
Sponsors
Oatly Group AB
University of Louisville
Study design
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
OTHER
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Patients age 18 and older screening as food insecure since 2021 * Patients willing to complete survey data
Exclusion criteria
* N/A
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Food Neophobia | 1 year | Assess the readiness of participants to adhere to a plant-based diet while identifying potential barriers to the adhering to the diet. |
| Diet Inventory | 1 year | Measure adherence to the plant-based diet between the education only group and the education + free/subsidized agricultural produce. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Reduction in blood pressure | 1 year | Systolic and diastolic blood pressure will be recorded when done per Standard of Care. |
| Improvement in lipid profile | 1 year | measure of hemoglobin A1C will be recorded when done per Standard of Care. |
| Weight Loss | 1 year | measure of weight will be recorded when done per Standard of Care. |
Countries
United States
Contacts
Primary ContactErin Murphy
Backup ContactAnuja Abhyankar
Outcome results
None listed