Assessing the Feasibility and Acceptability of a Virtual Food Skills Program for Children With Type 1 Diabetes During COVID-19

Study Overview
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Brief Summary
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Food forms an integral part of diabetes management. As children mature into young adults, they must learn to adopt lifestyle behaviours critical for optimal diabetes care. The development of food preparation and cooking skills at a young age may help to facilitate healthy food choices in children and provide a solid foundation for young adulthood. Food skills workshops are effective interventions that have been shown to improve food literacy and healthy eating in the general pediatric population. However, food skills programs have not been adequately evaluated in children with type 1 diabetes. Further, virtual programs are not well assessed, which can increase the accessibility of food education during the pandemic and in the future.

Official Title
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Assessing the Feasibility and Acceptability of a Virtual Food Skills Program for Children With Type 1 Diabetes During COVID-19

Conditions
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Type 1 Diabetes

Intervention / Treatment
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* Other: summerlunch+ At Home Food Skills Program


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Type 1 diabetes for over one year Exclusion Criteria: Type 1 diabetes for less than one year, non-English speaking, do not have access to a computer or internet

Ages Eligible for Study
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Minimum Age: 6 Years
Maximum Age: 12 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Supportive Care
Intervention Model: Single Group Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Intervention<br>There will be one arm to the study, and all participants will be receiving the intervention. | Other: summerlunch+ At Home Food Skills Program<br>* The summerlunch+ At Home program a virtual eight-week food skills program that teaches cooking, nutrition and environmental sustainability to children. The program has been adapted for those with Type 1 Diabetes to teach important food skills specific to diabetes management.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Feasibility and acceptability of the virtual summerlunch+At Home program | Questionnaire | Two months | 
| Feasibility and acceptability of the virtual summerlunch+At Home program |  | Three months | 
| Feasibility and acceptability of the virtual summerlunch+At Home program | Questionaire | Six months | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| The impact of the program on food literacy skills children's attitude towards cooking, cooking confidence, food knowledge and food preferences - | Questionnaire to measure the change in food literacy skills before and after the program. | Two months, three months and six months | 
| Changes in glycemic control as measured through HbA1C levels | Routine blood work | Two months, three months and six months |