Delivering Food Resources & Kitchen Skills (FoRKS) to Adults With Food Insecurity and Hypertension (FoRKS)
Food Insecurity, Hypertension, Nutrition
About this trial
This is an interventional treatment trial for Food Insecurity focused on measuring randomized controlled trial, kitchen skills, diet, social determinants of health
Eligibility Criteria
Inclusion Criteria: Fluent in English Marion County resident 35-75 years Systolic BP of ≥120 in prior 6 months Ability to see and read street signs (self report) Stable housing with independent access to kitchen, including functional stove or hotplate, oven, refrigerator, and freezer (self report) Activity independence per functional activities questionnaire (FAQ; <3 responses of "Require Assistance" and 0 responses of "Dependent") Food insecurity per first two items of USDA 18-item survey with ≥ 1 response of "Often true" or "Sometimes true" [1) Within the past 12 months, you worried that your food would run out before you got the money to buy more; 2) Within the past 12 months, the food you bought just didn't last and you didn't have money to get more.] OR currently listed as food insecure in Eskenazi EMR; OR currently receiving SNAP benefits. normal cognition per six-item screener (SIS; score of ≥ 5) At Eligibility Visit: Mean systolic BP of ≥120 from 24-hour ABPM (from a minimum of 6 daytime readings and 2 nighttime readings) Exclusion Criteria: lives in nursing home diagnosis of dementia or Alzheimer disease or mild cognitive impairment; Parkinson disease; brain tumor/infection/surgery (within the last 10 years with residual symptoms and/or functional loss/deficit, such as impaired learning, memory, or communication); psychosis, schizophrenia, or bipolar disorder alcohol consumption ≥ 8 drinks per week for women, or ≥15 drinks per week for men drug use/abuse (excluding marijuana) per EMR problem list moving out of area during study timeline scheduling conflicts with intervention schedule unwilling to use a touchscreen unwilling to be on video conferencing low communicative ability, functional status, or other disorders (examiner rated) that would interfere with interventions and assessments unable to provide informed consent
Sites / Locations
- Eskenazi HealthRecruiting
Arms of the Study
Arm 1
Arm 2
Active Comparator
Experimental
Enhanced Usual Care (EUC)
Food Resources & Kitchen Skills (FoRKS)
Participants randomized to EUC will have access to existing usual primary care services. They will also be enrolled in Hypertension Self-Management Education and Support (SMES) class ("Hypertension group"), which is an existing CDC-endorsed program offered at Eskenazi Health to provide information and skills for managing hypertension (HTN). Classes are led by registered dietitians via Webex.
Participants randomized to FoRKS will attend weekly HTN SMES classes separately from EUC participants. SMES classes will include the EUC curriculum stated above and an introduction to the upcoming FoRKS intervention. Following HTN SMES completion, FoRKS continues with home-delivered Mediterranean-style ingredient kits, food management lessons, and hands-on cooking classes in one's own kitchen. Classes are led by registered dietitians via Webex. Classes are held twice per week thru Week 12, then only once per week through Week 16.