title: Healthy Home Offerings via the Mealtime Environment (HOME): feasibility, acceptability, and outcomes of a pilot study.
abstract: The primary objective was to develop and test the feasibility and acceptability of the Healthy Home Offerings via the Mealtime Environment (HOME) program, a pilot childhood obesity prevention intervention aimed at increasing the quality of foods in the home and at family meals. Forty-four child/parent dyads participated in a randomized controlled trial (n = 22 in intervention and n = 22 in control conditions). The intervention program, held at neighborhood facilities, included five, 90-min sessions consisting of interactive nutrition education, taste testing, cooking skill building, parent discussion groups, and hands-on meal preparation. Children (8-10-year olds) and parents (89% mothers) completed assessments at their home at baseline, postintervention, and 6-month follow-up, including psychosocial surveys, anthropometry, 24-h dietary recalls, and home food availability and meal offering inventories. Feasibility/acceptability was assessed with participant surveys and process data. All families completed all three home-based assessments. Most intervention families (86%) attended at least four of five sessions. Nearly all parents (95%) and 71% of children rated all sessions very positively. General linear models indicated that at postintervention, compared to control children, intervention children were significantly more likely to report greater food preparation skill development (P < 0.001). There were trends suggesting that intervention children had higher consumption of fruits and vegetables (P < 0.08), and higher intakes of key nutrients (all P values <0.05) than control children. Obesity changes did not differ by condition. Not all findings were sustained at 6-month follow-up. Obesity prevention programming with families in community settings is feasible and well accepted. Results demonstrate the potential of the HOME program.
authors.affiliation: School of Nursing, University of Minnesota, Minneapolis, Minnesota, USA. fulke001@umn.edu
authors.forename: Jayne A
authors.initials: JA
authors.lastname: Fulkerson
authors.forename: Sarah
authors.initials: S
authors.lastname: Rydell
authors.forename: Martha Y
authors.initials: MY
authors.lastname: Kubik
authors.forename: Leslie
authors.initials: L
authors.lastname: Lytle
authors.forename: Kerri
authors.initials: K
authors.lastname: Boutelle
authors.forename: Mary
authors.initials: M
authors.lastname: Story
authors.forename: Dianne
authors.initials: D
authors.lastname: Neumark-Sztainer
authors.forename: Bonnie
authors.initials: B
authors.lastname: Dudovitz
authors.forename: Ann
authors.initials: A
authors.lastname: Garwick
mesh_terms: D015992:Body Mass Index; D002648:Child; D053198:Child Nutrition Sciences / Q000193:education*; D002664:Child Nutritional Physiological Phenomena / Q000502:physiology*; D003256:Community Participation; D003296:Cooking; D004032:Diet / Q000592:standards*; D004041:Dietary Fats / Q000008:administration & dosage; D019422:Dietary Sucrose / Q000008:administration & dosage; D005240:Feasibility Studies; D005260:Female; D005638:Fruit; D006801:Humans; D008297:Male; D009765:Obesity / Q000517:prevention & control*; D010290:Parents / Q000193:education* / Q000523:psychology; D010865:Pilot Projects; D014675:Vegetables
chemical_list: D004041:Dietary Fats; D019422:Dietary Sucrose