Norma Rodriguez de Lisenko, Denise Kiring, Monique Scott, Tara Scheuer, Wendy Tobiasson
Abstract
Background: Due to social conditions, older adults in Solano County have been affected by high rates of chronic conditions such as type 2 diabetes (T2D) and have found it challenging to manage their conditions effectively. The Medically Tailored Meal (MTM) intervention was developed to evaluate whether a nutrition-focused intervention would help to control diabetes.
Method: The intervention involved 50 older adults living in Solano County. To improve T2D control in this population, participants received 12 weeks of 10 prepared meals, a weekly grocery bag, health education, and exercise classes.
Results: Data were collected using pre- and post-surveys, an intervention satisfaction survey, and recorded health data. Almost all participants reported improved blood sugar and glucose levels, among other health factors.
Discussion: These findings underscore the potential of the MTM interventions to improve the health outcomes of older adults with T2D and the need for further implementation and support for other social health conditions.
Norma Rodriguez de Lisenko, Heewon Gray, Joe Bohn
Abstract
Background: Trauma-informed nutrition practices can enhance the physical and mental health of perinatal women of color with substance use disorder (SUD). This pilot study explored the organization's and participants' readiness for a trauma-informed intervention and its effectiveness in improving food resilience among perinatal Black and African American women (BAAW) in a multidisciplinary SUD treatment program. The goal was to establish preliminary research and expand existing literature on trauma-informed nutrition education interventions.
Methods: The study was conducted in three phases: assessing organizational readiness, evaluating participant readiness, and measuring the effectiveness of the intervention. Members of the organization’s leadership and fifteen individuals enrolled in a SUD outpatient program participated. The study used questionnaires to assess the organization's and participants' readiness and six human-food interfaces: family food habits, food-related feelings and thoughts, nourishment, individual food habits, food skills, and personal nutrition. Both qualitative and quantitative data were gathered, and a paired t-test was used to evaluate improvements in these interfaces.
Results: Findings showed that the organization was prepared to adopt the innovative trauma-informed intervention. Participants showed readiness to engage, indicating a positive sign for adapting to change. There was significant improvement in food skills (p < .04), while other food interaction behaviors showed positive trends that were not statistically significant.
Conclusion: This pilot study provided baseline data on the significance of organizational support in adopting an innovative trauma-informed intervention and its effectiveness in promoting behavioral changes in BAAW with SUD. Future research should address the identified limitations and challenges related to implementation.