Pilot Implementation of a Nutrition-Focused Community-Health-Worker Intervention among Formerly Chronically Homeless Adults in Permanent Supportive Housing
Abstract
:1. Introduction
2. Methods
2.1. Setting
2.2. Participants
2.3. Human-Centered Design
2.4. Pilot Intervention
2.5. Community-Health-Worker Training
2.6. Measures
2.7. PSH-Resident Feedback
- My Nutrition Goal(s) for Safe and Healthy Cooking/Eating:
- What did you like the most?
- What are some new things you learned from this group activity?
- Suggestions: How can we improve for our next class?
- What dish would you like to learn to cook next time?
- What nutrition project activities did you participate in?
- What nutrition project activities did you enjoy?
- What did you learn from participating in the project?
- How was the nutrition program helpful?
- Describe how you are using what you learned in the nutrition program?
2.8. Data Analysis
3. Results
3.1. Sample Characteristics
3.2. Baseline Screening Results
3.3. Follow-Up Surveys
3.4. Individual Level CHW Intervention
3.5. Group-Level CHW Intervention
4. Discussion
Limitations
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Raw Score | Status | Baseline Numbers/Percentages (n = 83 Residents Screened) | Follow-Up Numbers/Percentages (n = 60 Residents Screened) |
---|---|---|---|
Zero | High Food Security | 20 (24%) | 16 (27%) |
1–2 | Marginal Food Security | 10 (12%) | 14 (23%) |
3–5 | Low Food Security | 24 (29%) | 13 (22%) |
6–10 | Very Low Food Security | 29 (35%) | 17 (28%) |
3–10 | Low/Very Low Food Security | 53 (64%) | 30 (50%) |
Data Source | Project Activities | Major Theme(s) |
---|---|---|
Needs Assessment in REDCap | Baseline Screening | Lack of necessary kitchenware items in resident SROs for safe cooking and eating |
Nutrition-based questions requested from residents | Nutrition Education Sessions | Knowledge gaps on how to purchase and prepare healthier food |
Comment Cards | Nutrition Education Sessions | Positive perceptions of healthy food options |
Comment Cards | Group Cooking Classes | Expanded preferences for healthy, easy-to-prepare foods |
Comment Cards | Grocery Store Field Trips | Community re-entry |
Comment Cards | Community Garden | Resident ownership |
Brief feedback: enjoyment, learning, helpfulness, and application of nutrition activities | Cookbook Distribution |
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Hamilton, J.E.; Guevara, D.C.; Steinfeld, S.F.; Jose, R.; Hmaidan, F.; Simmons, S.; Wong, C.W.; Smith, C.; Thibaudeau-Graczyk, E.; Sharma, S.V. Pilot Implementation of a Nutrition-Focused Community-Health-Worker Intervention among Formerly Chronically Homeless Adults in Permanent Supportive Housing. Int. J. Environ. Res. Public Health 2024, 21, 108. https://doi.org/10.3390/ijerph21010108
Hamilton JE, Guevara DC, Steinfeld SF, Jose R, Hmaidan F, Simmons S, Wong CW, Smith C, Thibaudeau-Graczyk E, Sharma SV. Pilot Implementation of a Nutrition-Focused Community-Health-Worker Intervention among Formerly Chronically Homeless Adults in Permanent Supportive Housing. International Journal of Environmental Research and Public Health. 2024; 21(1):108. https://doi.org/10.3390/ijerph21010108
Chicago/Turabian StyleHamilton, Jane E., Diana C. Guevara, Sara F. Steinfeld, Raina Jose, Farrah Hmaidan, Sarah Simmons, Calvin W. Wong, Clara Smith, Eva Thibaudeau-Graczyk, and Shreela V. Sharma. 2024. "Pilot Implementation of a Nutrition-Focused Community-Health-Worker Intervention among Formerly Chronically Homeless Adults in Permanent Supportive Housing" International Journal of Environmental Research and Public Health 21, no. 1: 108. https://doi.org/10.3390/ijerph21010108