Type 2 Diabetes
Conditions
Keywords
nutrition education, type 2 diabetes, food bank
Brief summary
The goal of this clinical trial is to assess the potential benefits of integrating a video covering topics related to nutrition education, food literacy and type 2 diabetes into Seva Food Banks current programs (Culinary Training for Youth, Culinary Training for Newcomers, Cooking Classes for Seniors), to learn if integrating this video can reduce risk of type 2 diabetes by improving diet quality, nutrition knowledge, attitudes, and behaviors among participants of the programs. The main question it aims to answer is: How does the integration of a nutrition education video covering topics related to food literacy and type 2 diabetes within Seva Food Bank's Culinary Training programs for youth, newcomers, and seniors influence participants' diet quality, nutrition knowledge, attitudes, and behaviors? Participants will: * Complete a baseline questionnaire before watching the educational video * Watch the nutrition education video * Complete a questionnaire at 2-weeks and again 1-month post-intervention to assess sustained effects and maintenance.
Detailed description
With the dramatic rise in food insecurity, a well-known barrier to healthy diets, especially for those most disadvantaged, food banks have an opportunity to intervene beyond food provision by helping clients develop necessary knowledge and skills related to healthy eating in those who would benefit most. Since 2022, Seva Food Bank has run educational programs for seniors, newcomers, and youth, providing the food bank with experience delivering cooking and nutritional education programs to various demographics. Seva's programs and operations primarily serve clients who are seniors, newcomers and youth, many of whom struggle with type 2 diabetes and related chronic diseases. Many also face accessibility and equity barriers when it comes to nutrition education and healthy eating. Given the ability of Seva Food Bank to reach those most vulnerable to type 2 diabetes in the Peel region, there is an opportunity to improve client health. Dietary interventions are a key component of care for those at risk of developing or living with type 2 diabetes. The proposed project aims assess potential benefits of integrating an educational video in the following Seva programs: Culinary Training for Youth, Culinary Training for Newcomers, Cooking Classes for Seniors. * Culinary Training for Youth (6-week program): To evaluate the impact of the video among youth, we will assess changes in diet quality, nutrition knowledge, attitudes, and behaviors by administering a questionnaire at three time points: before the video is shown (baseline), after 2 weeks, and again 1-2 months post-intervention to assess sustained effects and maintenance. * Culinary Training for Newcomers (10-week curriculum): To evaluate the impact of the video among newcomers, we will assess changes in diet quality, nutrition knowledge, attitudes, and behaviors by administering a questionnaire at three time points: before the video is shown (baseline), after 2 weeks, and again 1-2 months post-intervention to assess sustained effects and maintenance. * Cooking Classes for Senior (one cooking workshop): To evaluate the impact of the video among seniors, we will assess changes in diet quality, nutrition knowledge, attitudes, and behaviors by administering a questionnaire at three time points: before the video is shown (baseline), after 2 weeks, and again 1-2 months post-intervention to assess sustained effects and maintenance.
Interventions
BEHAVIORALEducational Video
Participants will be invited to watch an educational video that was co-developed by past participants of Seva Food Bank's programs and a working group comprised of people with lived experiences (those living with type 2 diabetes and those at risk), culinary instructors, dietary experts/clinicians, and community organization partners. This video will be approximately 5-minutes long and covers nutrition topics related to Canada's Food Guide and type 2 diabetes.
Sponsors
University of Toronto
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
PREVENTION
Masking
NONE
Intervention model description
One-group pretest-posttest design involving: 1. Watching an educational video covering nutrition and diabetes-related topics as part of participation in one of Seva Food Bank's programs (Culinary Training for Youth, Culinary Training for Newcomers, Cooking Classes for Seniors). 2. Evaluating the video's impact through assessing changes in diet quality, nutrition knowledge, attitudes, and behaviors by administering a questionnaire at three time points: before the video is shown (baseline), after 2 weeks, and again 1-2 months post-intervention to assess sustained effects and maintenance.
Eligibility
Sex/Gender
ALL
Age
16 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Individuals who are currently participating in either the Culinary Training for Youth, Culinary Training for Newcomers, or Cooking Classes for Seniors programs at Seva Food Bank * Must be 16 years of age or older * Residents of the Peel region, in Ontario, Canada
Exclusion criteria
* Individuals who are not currently participants in either the Culinary Training for Youth, Culinary Training for Newcomers, Cooking Classes for Seniors programs at Seva Food Bank * Under the age of 16 * Not a resident of the Peel region, in Ontario, Canada
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Changes in diet quality | baseline and 1-2 months | Changes in diet quality will be assessed according to the Rapid Prime Diet Quality Score Screener (rPDQS). This is a 14 question dietary screener used to assess dietary quality based on the Healthy Eating Index 2015 (HEI-2015). The rPDQS is a valid, brief diet quality screener that identifies clinically relevant patterns of food intake. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Nutritional knowledge, attitudes, and behaviours | baseline, 2-weeks, 1-2months | The researchers will assess participants' nutritional knowledge, dietary behaviors, and perceptions regarding healthy eating and physical activity using questions from the C-BANKS 2.0 Survey. This survey is specifically designed for the Canadian population, taking into account cultural differences and unique Canadian health messaging. For the purposes of the study, only select questions from C-BANKS that were relevant to the study were included in the questionnaire. |
| Type 2 diabetes risk | baseline, 2-weeks, 1-2 months | The researchers will measure type 2 diabetes risk using the Canadian Diabetes Risk Questionniare (CANRISK). This questionnaire assesses an individual's risk of having prediabetes or type 2 diabetes. The questionnaire gathers information on risk factors like age, family history, ethnicity, and lifestyle, and calculates a score indicating the likelihood of having prediabetes or diabetes. A score lower than 21 indicates a fairly low risk of having pre-diabetes or type 2 diabetes. A score of 21-32 indicates moderate risk of having pre-diabetes or type 2 diabetes. A score of 33 and over indicates high risk of having pre-diabetes or type 2 diabetes. |
Countries
Canada
Contacts
CONTACTVasanti Malik, MSc, ScD
CONTACTSelina Quibrantar, MSc
Outcome results
None listed