Pilot Study to Test a Hands-On Nutrition Program for Adults with Prediabetes in Community Health Centers Integrated with the Diabetes Prevention Program to Improve Healthy Eating and Weight Loss

What this Trial Is About

Researchers are evaluating the feasibility and acceptability of adding hands-on nutritional demonstrations to enhance the Diabetes Prevention Program DPP curriculum for patients at risk of prediabetes. This study aims to support participants in achieving sustainable lifestyle changes, including at least 5% weight loss, by helping them apply nutrition concepts in real-life settings. It is a single-arm feasibility pilot conducted at federally qualified health center community clinics with active DPP courses. The study recruits 20 participants in two groups of 10, who will take part in a 7-week educational intervention featuring healthy cooking demonstrations led by a trained community health worker and designed with input from a registered dietician. These classes are offered in-person with a virtual option and coincide with the DPP sessions. The sessions focus on building skills to prepare balanced meals that support blood sugar management and encourage healthy eating habits. Participants will be monitored through weekly check-ins involving surveys about satisfaction, nutritional knowledge, fruit and vegetable intake, and healthy eating habits. The study team will conduct interviews at the end of the intervention to gather detailed feedback. The main outcome measured is participant retention at 12 months, with secondary outcomes including recruitment rates and changes in acceptability of the nutritional intervention. The data collected will inform a future randomized controlled trial.

Feasibility of a Nutrition Intervention for Patients With Prediabetes at a Federally Qualified Health Center