Cheyenne River Sioux Tribe Cooking for Health

夏延河苏族部落健康烹饪

基本信息

批准号：
10048648
负责人：
Amanda Mae Fretts
金额：
$ 36.81万
依托单位：
UNIVERSITY OF WASHINGTON
依托单位国家：
美国
项目类别：
财政年份：
2018
资助国家：
美国
起止时间：
2018-04-01 至 2023-11-30
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/10048648
关键词：
Address Adopted Adult Affect Age American American Indians Blood Pressure Budgets Cardiometabolic Disease Cardiovascular Diseases Cessation of life Cheyenne Clinical Trials Communities Comprehension Consumption Development Diabetes Mellitus Diabetes prevention Diet Dietary Factors Dietary Fiber Dietary Intervention Distance Learning Dose Educational Curriculum Effectiveness Evaluation Evidence based program Fabaceae Face Fibrinogen Focus Groups Food Glycosylated hemoglobin A Health Health Care Costs Health Food Health behavior Healthy Eating Indian reservation Individual Intake Intervention Interview Knowledge Lipids Logistics Longevity Low income Methods Morbidity - disease rate Non-Insulin-Dependent Diabetes Mellitus Not Hispanic or Latino Nutrition Labeling Outcome Participant Patient Self-Report Pattern Pharmaceutical Preparations Pilot Projects Population Price Process Questionnaires Randomized Randomized Controlled Trials Reading Research Research Activity Reservations Resources Rivers Rural Community Sampling Self Efficacy Sioux Indians Techniques Testing Time Translating Tribes United States Weight Work aged arm base cardiometabolic risk cardiometabolism cooking cost design diabetes control diabetes management dietary disorder prevention dosage effectiveness testing evidence base fasting glucose fruits and vegetables good diet health literacy improved intervention participants literacy mathematical ability meetings member mortality nutrition education nutritional epidemiology programs recruit retention rate rural Americans rural area satisfaction secondary outcome skills skills training success sugar sweetened beverage treatment arm tribal leader two-arm study underserved community waist circumference

项目摘要

The research activities proposed in this application address a pressing need in American Indian (AI) communities – the design, implementation, and evaluation of a culturally-tailored healthy food budgeting, purchasing, and cooking intervention to improve diet and health among AIs with type 2 diabetes. The premise of the proposed project was informed by pilot work in the community related to the availability of healthy foods, dietary choices, and food purchasing patterns, and previous studies that indicate positive relationships of budgeting and cooking skills training on diet and health in other adult populations. Currently, no evidence- based budgeting or cooking skills programs exist that can be implemented in low-resource settings, such as rural AI communities. Moreover, despite diet being a cornerstone of diabetes control, no budgeting or cooking skills programs exist that focus on individuals with type 2 diabetes. Using a randomized controlled trial, we will test the effectiveness of a culturally-tailored healthy food budgeting, purchasing, and cooking program on: (1) diet (i.e., intake of SSBs, processed foods) and (2) healthy food self- efficacy, budgeting and cooking skills, and healthy food purchases among AIs with type 2 diabetes who reside on the Cheyenne River Sioux reservation—the fourth largest AI reservation in the United States. Secondary outcomes will include other dietary factors (i.e., intake of vegetables and fruit, legumes, and whole grains), healthy food knowledge, nutrition label reading, diet sensitive cardio-metabolic risk factors (i.e., weight, waist circumference, blood pressure, lipids) and diabetes control (i.e., fasting glucose, HbA1c, diabetes medication use/dosage). Additionally, we will conduct a mixed methods process evaluation to assess intervention reach, fidelity, participant satisfaction, and effectiveness. Curriculum to be tailored to an AI population with diabetes, and directly address major barriers to healthy eating that were identified by community members and tribal leaders in recent focus groups including: (1) difficulty budgeting for food on low-incomes; (2) low literacy and numeracy when purchasing food (e.g., inability to use in-store scales to convert foods priced “per pound” to dollar values); (3) limited cooking skills. We expect that development and implementation of a culturally-tailored diet intervention will be effective in promoting positive diet change, and increase healthy food self-efficacy, budgeting and cooking skills, and healthy food purchases. Poorly controlled diabetes affects the health/longevity of those afflicted, and has profound effects on healthcare costs. Greater efforts are needed to encourage healthy eating in underserved communities with a high burden of diabetes. Improving healthy food budgeting, purchasing, and cooking skills among AIs with diabetes should improve diet and diabetes management. If successful, this program can be extended to other AI communities.

本申请中提出的研究活动涉及美洲印第安人（AI）的紧迫需求社区 - 设计，实施和评估由文化制定的健康食品预算，购买和烹饪干预以改善2型糖尿病AIS的饮食和健康。前提社区中的飞行员工作向拟议的项目提供了信息，与健康食品的可用性有关饮食选择和食物购买方式以及以前的研究表明其他成人人群的饮食和健康培训的预算和烹饪技能培训。目前，没有证据 - 可以在低资源环境中实施的基于的预算或烹饪技能计划，例如农村AI社区。此外，Dospite饮食是糖尿病控制的基石，没有预算或烹饪存在着专注于2型糖尿病的人的技能计划。使用随机对照试验，我们将测试文化范围的健康食品预算的有效性，购买和烹饪计划：（1）饮食（即摄入SSB，加工食品）和（2）健康食品自我 AIS中有2型糖尿病的AIS的功效，预算和烹饪技巧以及健康食品购买在夏安河苏河（Cheyenne River Sioux Reseration）上，美国第四大AI保留地。次要结果将包括其他饮食因素（即蔬菜和水果的摄入量，豆类和全谷物），健康食品知识，营养标签阅读，饮食敏感的心脏代谢风险因素（即体重，腰部周长，血压，脂质）和糖尿病控制（即空腹葡萄糖，HBA1C，糖尿病药物使用/剂量）。此外，我们将进行混合方法过程评估，以评估干预措施，忠诚，参与的满意和有效性。将针对患有糖尿病的人工智能量身定制的课程，并直接解决由社区成员和部落确定的健康饮食的主要障碍最近的焦点小组的领导者包括：（1）低收入食品预算的困难；（2）识字率低和购买食物时的算术（例如，无法使用店内尺度将价格“每磅”的食物转换为美元价值）; （3）有限的烹饪技能。我们希望发展和实施文化范围饮食干预将有效地促进积极的饮食变化，并增加健康食品自我有效，预算和烹饪技巧以及健康食品购买。控制不良的糖尿病会影响患者的健康/寿命，并对医疗保健产生深远影响费用。需要更大的努力来鼓励在高燃烧的社区中提供健康饮食糖尿病。改善糖尿病AIS中健康食品预算，购买和烹饪技巧应改善饮食和糖尿病管理。如果成功，该计划可以扩展到其他AI社区。