Hematopoietic and Lymphatic System Neoplasm, Malignant Solid Neoplasm
Conditions
Brief summary
This clinical trial evaluates the impact of a food safety educational training program on food safety knowledge and behaviors in cancer patients receiving treatment. Cancer treatments, such as chemotherapy, can put patients at risk for foodborne infections and despite this risk, it has been reported that patients do not receive any food safety counseling until they are already experiencing low white blood cell counts. A food safety educational training program may help cancer patients make better choices of low-risk foods and prepare foods safely.
Detailed description
PRIMARY OBJECTIVE: I. Evaluate the efficacy of a food safety education intervention for cancer patients. OUTLINE: Patients attend a food safety educational training program over 50 minutes on study. After completion of study intervention, patients are followed up at 5 weeks.
Interventions
OTHEREducational Intervention
Attend a food safety educational training program
OTHERQuestionnaire Administration
Ancillary studies
Sponsors
Ohio State University Comprehensive Cancer Center
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
SUPPORTIVE_CARE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* Participants must be at least 18 years of age * Able to fluently read and converse in English (though it does not have to be their first language) * All participants must be diagnosed with cancer, any stage, and be receiving some form of treatment at the aforementioned facilities * Informed consent must be obtained from each patient prior to participation in any aspect of the study
Exclusion criteria
* Patients who do not meet these criteria or are not willing or are unable to give informed consent, will be excluded from this study * Patients with prescribed dietary limitations or currently on neutropenic diet unrelated to this study will not be included
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Changes in food safety knowledge | From baseline up to 5 weeks post intervention | Pre and post responses will be determined using score calculation and compared using analysis of variance (ANOVA). |
| Changes in attitudes | From baseline up to 5 weeks post intervention | Pre and post responses will be determined using score calculation and compared using ANOVA. |
| Changes in risk perception | From baseline up to 5 weeks post intervention | Pre and post responses will be determined using score calculation and compared using ANOVA. |
| Changes in self-efficacy | From baseline up to 5 weeks post intervention | Pre and post responses will be determined using score calculation and compared using ANOVA. |
| Changes in behaviors | From baseline up to 5 weeks post intervention | Pre and post responses will be determined using score calculation and compared using ANOVA. |
| Changes in food acquisition practices | From baseline up to 5 weeks post intervention | Pre and post responses will be determined using score calculation and compared using ANOVA. |
| Changes in high-risk food consumption | From baseline up to 5 weeks post intervention | Pre and post responses will be determined using score calculation and compared using ANOVA. |
Countries
United States
Outcome results
None listed