Assessing Knowledge of Dietary Sodium Content and Implementation of Color-Coded Cue Cards and Dietary Sodium
NCT02679690 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10
Last updated 2019-02-15
Summary
Develop an evidence-based intervention aimed at patients with heart failure (HF) using color-coded cue cards to assist in the selection of foods appropriate to their sodium restricted diet. The milligram per serving sodium content of foods will be assigned color-coded green/yellow/red designation according to very low/moderate/high as identified by the United States Food and Drug Administration's definitions of sodium content.
Assess patient knowledge of foods with sodium content appropriate for consumption on a low sodium diet before implementation of the intervention by calculating average milligrams of sodium per serving via choices made through simulated grocery store shopping.
Evaluate application of patient knowledge about low-sodium food choices using a simulated grocery store shopping intervention by calculating average milligrams of sodium per serving via choices made using the color-coded card.
Conditions
- Diet, Sodium-Restricted
- Heart Failure C14.280.434
Interventions
- BEHAVIORAL
-
Standard Dietary Sodium Education
Standard dietary education for sodium restricted diets for patients with heart failure.
- BEHAVIORAL
-
Color-Coded Cue Cards
The use of a color-coded cue card to designate ranges of acceptable sodium content of food for comparison to labels while grocery shopping.
Sponsors & Collaborators
-
University of Pittsburgh
lead OTHER
Principal Investigators
-
Sheryl A Ondrejko, MSN · University of Pittsburgh
Study Design
- Allocation
- NON_RANDOMIZED
- Purpose
- PREVENTION
- Masking
- NONE
- Model
- SINGLE_GROUP
Eligibility
- Min Age
- 18 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2015-11-30
- Primary Completion
- 2016-04-30
- Completion
- 2016-04-30
Countries
- United States
Study Locations
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