A Cluster-Randomized Trial of a Mobile Produce Market Program in 12 Communities in North Carolina: Program Development, Methods, and Baseline Characteristics

Publication date: Available online 23 June 2018
Source:Journal of the Academy of Nutrition and Dietetics
Author(s): Lucia A. Leone, Gina L. Tripicchio, Lindsey Haynes-Maslow, Jared McGuirt, Jaqueline S. Grady Smith, Janelle Armstrong-Brown, Sarah D. Kowitt, Ziya Gizlice, Alice S. Ammerman
BackgroundMobile markets are an increasingly popular method for providing access to fresh fruits and vegetables (F/V) in underserved communities; however, evaluation of these programs is limited, as are descriptions of their development, study designs, and needs of the populations they serve.ObjectiveOur aim was to describe the development and theoretical basis for Veggie Van (VV), a mobile produce market intervention, the study design for the VV evaluation, and baseline characteristics of the study population.DesignThe protocol and sample for a cluster-randomized controlled trial with 12 sites are described.Participants/settingCommunity partner organizations in the Triangle region of North Carolina that primarily served lower-income families or were located in areas that had limited access to fresh produce were recruited. Eligible individuals at each site (older than 18 years of age, self-identified as the main shoppers for their household, and expressed interest in using a mobile market) were targeted for enrollment. A total of 201 participants at 12 sites participated in the VV program and evaluation, which was implemented from November 2013 to March 2016.Main outcome measuresChange in F/V intake (cups/day), derived from self-reported responses to the National Cancer Institute F/V screener, was the main outcome measure.Statistical analyses performedWe performed a descriptive analysis of baseline sample characteristics.ResultsMean reported F/V intake was 3.4 cups/day. Participants reported generally having some access to fresh F/V, and 57.7% agreed they could afford enough F/V to feed their family. The most frequently cited barriers were cost (55.7%) and time to prepare F/V (20.4%). Self-efficacy was lowest for buying more F/V than usual and trying new vegetables.ConclusionsBy addressing cost and convenience and building skills for purchasing and preparing F/V, the VV has the potential to improve F/V consumption in underserved communities.



https://ift.tt/2Mlr4X3