Delivering Food Resources & Kitchen Skills (FoRKS) to Adults with Food Insecurity and Hypertension: an RCT
The goal of this clinical trial is to determine the impact of a home-delivered foods and kitchen skills program on health and nutrition in adults with high blood pressure and food insecurity. Researchers will compare Food Resources \& Kitchen Skills (FoRKS) and Enhanced Usual Care (EUC) to evaluate the effects on mean systolic blood pressure (SPB), HbA1c, food security and nutrition. Participants will complete 24-hr blood pressure monitoring, standard blood pressure measurements, weight, finger stick for A1c point-of-care testing, and questionnaires.
• Fluent in English
• Marion County resident
• 35-75 years
• Systolic BP of ≥120 in prior 12 months
• Ability to see and read street signs (self report)
• Stable housing with independent access to kitchen, including functional stove or hotplate, oven, refrigerator, and freezer (self report)
• Activity independence per functional activities questionnaire (FAQ; \<3 responses of Require Assistance and 0 responses of Dependent)
• Food insecurity per first two items of USDA 18-item survey with ≥ 1 response of Often true or Sometimes true \[1) Within the past 12 months, you worried that your food would run out before you got the money to buy more; 2) Within the past 12 months, the food you bought just didn't last and you didn't have money to get more.\] OR currently listed as food insecure in Eskenazi EMR; OR currently receiving SNAP benefits.
• normal cognition per six-item screener (SIS; score of ≥ 5)
⁃ Mean systolic BP of ≥120 from 3 standard BP measurements taken by research staff following standardized wait periods.