Clinical trial NCT06726083: Improving Dietary Quality and Social Engagement Through a Virtual Nutrition and Teaching Kitchen Intervention Among Older Veterans With Impaired Mobility
Official title: Improving Dietary Quality and Social Engagement Through a Virtual Nutrition and Teaching Kitchen Intervention Among Older Veterans With Impaired Mobility
Study type: INTERVENTIONAL
Overall status: NOT_YET_RECRUITING
Phase: NA
Conditions: Impaired Mobility
Keywords: diet quality
Lead sponsor: VA Office of Research and Development
Sponsor class: FED
First posted: 2024-12-10
Enrollment: 180
Sex: ALL
Minimum age (years): 65
Standard ages: OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: PARALLEL
Intervention model description: Randomized controlled trial with an intervention group compared to a control group
Primary purpose: TREATMENT

Brief summary: Compared to non-Veterans, Veterans demonstrate an increased risk for obesity and multimorbidity. Thus, interventions to improve overall health are warranted in this population. Healthy diets that include fruits and vegetables are linked to a reduced risk of chronic disease including mobility disability, and are associated with higher muscle mass, strength and physical performance potentially slowing further disability progression later in life. The investigators will determine if a three-month virtual group nutrition intervention paired with produce delivery and virtual teaching kitchen cooking demonstrations tailored for older Veterans with impaired mobility will improve diet, health-related quality of life and muscle strength.

Detailed description: There are \>8 million older Veterans (\>65 years) in the United States, and nearly half of them self-report having a disability such as impaired mobility that impacts their ability to perform self-care. Among older Veterans with mobility disability, common self-care tasks like food shopping, meal preparation, and cooking are barriers to consuming a healthy diet, resulting in poor dietary intake. Poor dietary intake contributes to chronic disease risk and loss of muscle mass and strength, consequently limiting function and increasing immobility. Teaching older Veterans with impaired mobility how to overcome barriers limiting these diet-related self-care tasks provides an opportunity to significantly impact this group's dietary intake. Lack of social support has also been associated with negative health outcomes and poor nutritional intake; thus, effective, age-friendly intervention strategies to improve dietary quality as a strategy to delay further progression of disability and maintain functional independence among this population are needed.

In this randomized controlled trial, the investigators will determine if a 3-month virtual group nutrition intervention paired with produce delivery and virtual teaching kitchen cooking demonstrations tailored for older Veterans will improve diet and functional mobility. The overarching hypothesis is that virtual group nutrition education classes and cooking demos, personalized to include considerations of this population's physical limitations, age-related taste changes and technological barriers, will result in favorable improvements in dietary quality and functional mobility while promoting social interaction.

Specific Aim 1: determine the impact of the virtual intervention paired with produce delivery and virtual cooking demonstrations on objective measures of diet quality compared to contact control among a diverse sample of older Veterans with impaired mobility. Additionally, the investigators will assess the sustained effects of the program on dietary quality at a 6-month follow-up, 3-months after the virtual intervention ends. If no treatment effects are observed at the end of the 3-month intervention, the investigators will explore reasons why the intervention was ineffective.

Specific Aim 2: determine the impact of the 3-month virtual nutrition intervention on measures of social isolation, health-related quality of life and mental health using validated questionnaires.

Specific Aim 3: determine associations with changes in dietary quality and frailty-related physical function outcomes and body composition among those who benefit from a virtual nutrition education and cooking program.

Eligibility criteria: Inclusion Criteria:

* Veterans \>65 years with reduced gait speed (gait speed \<1.0 m/s) or elevated four square step test
* use of an assistive device who also indicate that they would like to improve their eating habits, defined by response of \<3 on a scale of 1 to 5 to the question, 'Do you consider your eating habits to be healthy'

Exclusion Criteria:

* uncontrolled diabetes mellitus or chronic kidney disease
* contraindications to a nutrition intervention including physician prescribed diet (e.g. renal diet)
* dementia (on medical record review or a mini-mental status exam score \<24)
* currently participating in a diet or weight loss intervention
* behavior that prevents group interaction

Primary outcomes:
measure: Diet quality
timeFrame: 3 month and 6 month compared to baseline
measure: Social Isolation
timeFrame: 3 month and 6 month compared to baseline
Secondary outcomes:
measure: Health-related Quality of Life
timeFrame: 3 month and 6 month compared to baseline
measure: Body Composition
timeFrame: 3 month
measure: Modified Physical Performance Test (MPPT)
timeFrame: 3 month and 6 month compared to baseline
measure: Functional Gait Assessment (FGA)
timeFrame: 3 month and 6 month compared to baseline
measure: Falls-Efficacy Scale-International (FES-I)
timeFrame: 3 month and 6 month compared to baseline
Other outcomes:
Locations:
city: Baltimore
country: United States
facility: Baltimore VA Medical Center VA Maryland Health Care System, Baltimore, MD
state: Maryland
Study officials:
affiliation: Baltimore VA Medical Center VA Maryland Health Care System, Baltimore, MD
name: Elizabeth A Dennis, PhD RD
role: PRINCIPAL_INVESTIGATOR
References: