Actively Recruiting
Delivering Food Resources & Kitchen Skills (FoRKS) to Adults With Food Insecurity and Hypertension: An RCT
Led by Indiana University · Updated on 2026-02-05
200
Participants Needed
1
Research Sites
N/A
Total Duration
On this page
Sponsors
I
Indiana University
Lead Sponsor
N
National Institute on Minority Health and Health Disparities (NIMHD)
Collaborating Sponsor
AI-Summary
What this Trial Is About
Researchers are studying the effects of a home-delivered foods and kitchen skills program on health and nutrition in adults who have high blood pressure and face food insecurity. This randomized controlled trial compares the Food Resources & Kitchen Skills (FoRKS) program with Enhanced Usual Care (EUC) to see how each affects systolic blood pressure, blood sugar (HbA1c), food security, and nutrition. The study focuses on adults aged 35 to 75 years with systolic blood pressure of 120 mm Hg or higher. Participants are randomly assigned to one of two groups. The EUC group receives usual primary care services and attends a 5-week hypertension self-management education and support (SMES) class led by registered dietitians online. The FoRKS group receives the same 5-week SMES classes plus an additional 11 weeks of home-delivered Mediterranean-style ingredient kits and virtual cooking classes that teach kitchen skills, nutrition, budgeting, and shopping. Cooking classes are held twice weekly through week 12, then once weekly through week 16. Throughout the study, participants undergo blood pressure checks, weight measurements, finger stick tests for HbA1c, and complete questionnaires. The main outcomes are measured at the end of treatment around week 16, with a follow-up maintenance assessment at week 24. The study uses 24-hour blood pressure monitoring and standard blood pressure readings to track changes. The total participation period lasts several months as participants engage with the program and complete assessments.
CONDITIONS
Brief Title
Delivering Food Resources & Kitchen Skills (FoRKS) to Adults With Food Insecurity and Hypertension
Who Can Participate
Eligibility Criteria
You may qualify if you...
- Fluent in English
- Resident of Marion County
- Age between 35 and 75 years
- Systolic blood pressure of 120 mm Hg or higher within the past 12 months
- Ability to see and read street signs (self-reported)
- Stable housing with independent kitchen access including stove or hotplate, oven, refrigerator, and freezer (self-reported)
- Independent in daily activities with minimal or no assistance
- Food insecurity based on USDA survey or receiving SNAP benefits
- Normal cognition with a six-item screener score of 5 or higher
- Average systolic blood pressure of 120 mm Hg or higher from 3 standard measurements by research staff
You will not qualify if you...
- Living in a nursing home
- Diagnosis of dementia, Alzheimer disease, mild cognitive impairment, Parkinson disease, recent brain tumor/infection/surgery with lasting effects, psychosis, schizophrenia, or bipolar disorder
- Specific hypertensive heart disease or chronic kidney disease diagnoses (ICD 10 codes I11, I12, I13, I15, or I16)
- Alcohol use of 8 or more drinks per week for women, or 15 or more drinks per week for men
- Drug use or abuse excluding marijuana
- Planning to move out of the area during the study
- Scheduling conflicts with the intervention sessions
- Unwillingness to use a touchscreen or participate in video conferencing
- Low communication ability, functional status, or other disorders interfering with participation
- Unable to provide informed consent
AI-Screening
AI-Powered Screening
Complete this quick 3-step screening to check your eligibility
Your Study Journey
Duration - 2 to 4 weeks
Participants are screened for eligibility to participate in the trial.
1 screening and enrollment visit
Duration - 5 weeks
Participants attend a 5-week Hypertension Self-Management Education and Support (SMES) class led by registered dietitians via Webex to learn information and skills for managing hypertension.
Weekly virtual classes
Duration - 11 weeks
Participants randomized to the Food Resources & Kitchen Skills (FoRKS) group receive home-delivered Mediterranean-style ingredient kits and participate in virtual cooking classes with lessons in kitchen organization, tool use, nutrition, budgeting, and shopping.
Twice-weekly virtual cooking classes through Week 12, then weekly classes through Week 16
Duration - Up to Week 24
Participants complete assessments for maintenance evaluation after the active treatment period ends.
Assessments around Week 24
Trial Site Locations
Total: 1 location
1
Eskenazi Health
Indianapolis, Indiana, United States, 46202
Actively Recruiting
Research Team
D
Daniel O Clark, PhD
L
Lyndsi R Moser, BA, CCRP
How is the study designed?
Study Type
INTERVENTIONAL
Masking
DOUBLE
Allocation
RANDOMIZED
Model
PARALLEL
Primary Purpose
TREATMENT
Number of Arms
2
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