Omolola A Adedokun1, Paula Plonski2, Brooke Jenkins-Howard2, Debra B Cotterill2, Ann Vail3. 1. Nutrition Education Program, University of Kentucky, Lexington, KY. Electronic address: Lola.adedokun@uky.edu. 2. Nutrition Education Program, University of Kentucky, Lexington, KY. 3. Nutrition Education Program, University of Kentucky, Lexington, KY; Department of Family & Consumer Sciences, University of Kentucky, Lexington, KY; College of Social Work, University of Kentucky, Lexington, KY.
Abstract
OBJECTIVE: To evaluate the impact of the University of Kentucky's Healthy Choices for Every Body (HCEB) adult nutrition education curriculum on participants' food resource management (FRM) skills and food safety practices. METHODS: A quasi-experimental design was employed using propensity score matching to pair 8 intervention counties with 8 comparison counties. Independent-samples t tests and ANCOVA models compared gains in FRM skills and food safety practices between the intervention and comparison groups (n = 413 and 113, respectively). RESULTS: Propensity score matching analysis showed a statistical balance and similarities between the comparison and intervention groups. Food resource management and food safety gain scores were statistically significantly higher for the intervention group (P < .001), with large effect sizes (d = 0.9) for both variables. The group differences persisted even after controlling for race and age in the ANCOVA models. CONCLUSIONS AND IMPLICATIONS: The HCEB curriculum was effective in improving the FRM skills and food safety practices of participants.
OBJECTIVE: To evaluate the impact of the University of Kentucky's Healthy Choices for Every Body (HCEB) adult nutrition education curriculum on participants' food resource management (FRM) skills and food safety practices. METHODS: A quasi-experimental design was employed using propensity score matching to pair 8 intervention counties with 8 comparison counties. Independent-samples t tests and ANCOVA models compared gains in FRM skills and food safety practices between the intervention and comparison groups (n = 413 and 113, respectively). RESULTS: Propensity score matching analysis showed a statistical balance and similarities between the comparison and intervention groups. Food resource management and food safety gain scores were statistically significantly higher for the intervention group (P < .001), with large effect sizes (d = 0.9) for both variables. The group differences persisted even after controlling for race and age in the ANCOVA models. CONCLUSIONS AND IMPLICATIONS: The HCEB curriculum was effective in improving the FRM skills and food safety practices of participants.
Authors: Penny M Kris-Etherton; Kristina S Petersen; Gladys Velarde; Neal D Barnard; Michael Miller; Emilio Ros; James H O'Keefe; Kim Williams; Linda Van Horn; Muzi Na; Christina Shay; Paul Douglass; David L Katz; Andrew M Freeman Journal: J Am Heart Assoc Date: 2020-03-23 Impact factor: 5.501