Evaluating Home-Delivered Food and Kitchen Skills Training to Improve Health in Adults with Food Insecurity and High Blood Pressure

What this Trial Is About

This clinical trial focuses on adults with high blood pressure and food insecurity. Researchers are comparing two approaches Food Resources & Kitchen Skills FoRKS and Enhanced Usual Care EUC. The study aims to understand how home-delivered foods and kitchen skills training impact health, nutrition, blood pressure, and food security in this group. Participants are randomly assigned to one of two groups. The EUC group receives usual primary care services, including social screenings, food pantry referrals, and a 5-week hypertension education class. The FoRKS group receives these same services plus 11 weeks of home-delivered Mediterranean-style ingredient kits and virtual cooking classes with lessons in kitchen skills and nutrition. The cooking classes occur twice weekly through Week 12 and then once weekly through Week 16. Participants undergo assessments including 24-hour blood pressure monitoring, standard blood pressure measurements, weight checks, finger-stick testing for HbA1c, and questionnaires. These evaluations occur at baseline, around Week 16 for the primary endpoint, and again around Week 24 to assess maintenance. The study monitors systolic blood pressure and HbA1c as key outcomes over the study period.

Delivering Food Resources & Kitchen Skills (FoRKS) to Adults With Food Insecurity and Hypertension