Trial Outcomes & Findings for Food Pantry Client and Staff Preferences for Nutritious no Prep Ready-to-eat Meals (NCT NCT05593510)
NCT ID: NCT05593510
Last Updated: 2025-03-11
Results Overview
Liking of study foods will be measured by showing the name and picture of the meal or ingredient bundle and asking participants to respond to a hedonic 9-point bipolar scale (this scale does not have an official name or title, therefore, 9-point hedonic liking scale can be considered the unabbreviated scale name). The scale has four measures of liking (6-9) and four measures of dislike (1-4) and a neutral "neither like nor dislike" (5). A higher score = more liking of the food. The average of all hedonic liking ratings for each meal was taken to create a hedonic liking score across meals.
COMPLETED
NA
85 participants
14-days
2025-03-11
Participant Flow
Out of the total 85 participants enrolled, 70 were pantry clients that are part of the RCT, 15 pantry staff were not part of this RCT. Pantry staff group (No intervention Group) participated in qualitative interviews (anonymous) only. No demographic or other identifiable information were collected from them. They were not randomized. They did not receive an intervention.
Participant milestones
| Measure |
No Prep Ready-to-eat Meals
No prep ready-to-eat meals: Pantry clients will select no prep ready-to-eat meals for up to 14-days' worth of meals for themselves and 2-members of their household using an online food selection platform. The food retailer supplying the meals produces over 70 meals. We have elected to study 14-days of meals to offer clients variety and determine which flavors are most desirable to clients. After ordering, meals will be retrieved from a refrigeration unit, boxed by pantry staff, and brought to the participant to take home. An example dinner is "Teriyaki Chicken with Roasted Potatoes and Broccoli", and an example breakfast is "Omelet with Peppers and Zucchini". Meals can be stored in a refrigerator or freezer and eaten immediately or after reheating depending on the meal and consumer preference.
|
Ingredient Bundles (e.g. Meal Kits)
Ingredient bundles (e.g. meal kits): Ingredient bundles will group individual meal ingredients (e.g., chicken, teriyaki, broccoli, potatoes) in a bag or box and pair those healthy food items with a recipe that instructs the client on how to make a healthier meal. Similar to the no prep ready-to-eat meal initiative, clients will select ingredient bundles for themselves and 2-members of their household using the food pantry online food selection platform. The ingredient bundles will closely replicate the no prep ready-to-eat meals.
|
Pantry Staff Group
Pantry staff only completed anonymous interviews during the study pilot. They participated in qualitative interviews only. They were not randomized. They did not receive an intervention.
|
|---|---|---|---|
|
Overall Study
STARTED
|
35
|
35
|
15
|
|
Overall Study
COMPLETED
|
31
|
35
|
15
|
|
Overall Study
NOT COMPLETED
|
4
|
0
|
0
|
Reasons for withdrawal
Withdrawal data not reported
Baseline Characteristics
Food Pantry Client and Staff Preferences for Nutritious no Prep Ready-to-eat Meals
Baseline characteristics by cohort
| Measure |
No Prep Ready-to-eat Meals
n=35 Participants
No prep ready-to-eat meals: Pantry clients will select no prep ready-to-eat meals for up to 14-days' worth of meals for themselves and 2-members of their household using an online food selection platform. The food retailer supplying the meals produces over 70 meals. We have elected to study 14-days of meals to offer clients variety and determine which flavors are most desirable to clients. After ordering, meals will be retrieved from a refrigeration unit, boxed by pantry staff, and brought to the participant to take home. An example dinner is "Teriyaki Chicken with Roasted Potatoes and Broccoli", and an example breakfast is "Omelet with Peppers and Zucchini". Meals can be stored in a refrigerator or freezer and eaten immediately or after reheating depending on the meal and consumer preference.
|
Ingredient Bundles (e.g. Meal Kits)
n=35 Participants
Ingredient bundles (e.g. meal kits): Ingredient bundles will group individual meal ingredients (e.g., chicken, teriyaki, broccoli, potatoes) in a bag or box and pair those healthy food items with a recipe that instructs the client on how to make a healthier meal. Similar to the no prep ready-to-eat meal initiative, clients will select ingredient bundles for themselves and 2-members of their household using the food pantry online food selection platform. The ingredient bundles will closely replicate the no prep ready-to-eat meals.
|
Total
n=70 Participants
Total of all reporting groups
|
|---|---|---|---|
|
Age, Continuous
|
56.71 years
STANDARD_DEVIATION 13.48 • n=99 Participants
|
60.43 years
STANDARD_DEVIATION 13.71 • n=107 Participants
|
58.57 years
STANDARD_DEVIATION 13.62 • n=206 Participants
|
|
Sex: Female, Male
Female
|
31 Participants
n=99 Participants
|
32 Participants
n=107 Participants
|
63 Participants
n=206 Participants
|
|
Sex: Female, Male
Male
|
4 Participants
n=99 Participants
|
3 Participants
n=107 Participants
|
7 Participants
n=206 Participants
|
|
Race/Ethnicity, Customized
Race and Ethnicity · African American or Black
|
12 Participants
n=99 Participants
|
10 Participants
n=107 Participants
|
22 Participants
n=206 Participants
|
|
Race/Ethnicity, Customized
Race and Ethnicity · American Indian or Alaskan Native
|
0 Participants
n=99 Participants
|
1 Participants
n=107 Participants
|
1 Participants
n=206 Participants
|
|
Race/Ethnicity, Customized
Race and Ethnicity · Hispanic or Latino(a)
|
20 Participants
n=99 Participants
|
24 Participants
n=107 Participants
|
44 Participants
n=206 Participants
|
|
Race/Ethnicity, Customized
Race and Ethnicity · Multiracial
|
2 Participants
n=99 Participants
|
0 Participants
n=107 Participants
|
2 Participants
n=206 Participants
|
|
Race/Ethnicity, Customized
Race and Ethnicity · White
|
1 Participants
n=99 Participants
|
0 Participants
n=107 Participants
|
1 Participants
n=206 Participants
|
|
Region of Enrollment
United States
|
35 Participants
n=99 Participants
|
35 Participants
n=107 Participants
|
70 Participants
n=206 Participants
|
PRIMARY outcome
Timeframe: 14-daysPopulation: There were anonymous qualitative interviews conducted with food pantry staff as a separate aim of this study. Food Pantry staff enrolled are not part of the pilot randomized controlled trial (RCT) for which this outcome measure is analyzed since out of the total participants enrolled, only the pantry clients are part of the RCT and the pantry clients who completed this study were analyzed for this outcome. So Food Pantry staff is not included as a separate arm here for this outcome.
Liking of study foods will be measured by showing the name and picture of the meal or ingredient bundle and asking participants to respond to a hedonic 9-point bipolar scale (this scale does not have an official name or title, therefore, 9-point hedonic liking scale can be considered the unabbreviated scale name). The scale has four measures of liking (6-9) and four measures of dislike (1-4) and a neutral "neither like nor dislike" (5). A higher score = more liking of the food. The average of all hedonic liking ratings for each meal was taken to create a hedonic liking score across meals.
Outcome measures
| Measure |
No Prep Ready-to-eat Meals
n=31 Participants
No prep ready-to-eat meals: Pantry clients will select no prep ready-to-eat meals for up to 14-days' worth of meals for themselves and 2-members of their household using an online food selection platform. The food retailer supplying the meals produces over 70 meals. We have elected to study 14-days of meals to offer clients variety and determine which flavors are most desirable to clients. After ordering, meals will be retrieved from a refrigeration unit, boxed by pantry staff, and brought to the participant to take home. An example dinner is "Teriyaki Chicken with Roasted Potatoes and Broccoli", and an example breakfast is "Omelet with Peppers and Zucchini". Meals can be stored in a refrigerator or freezer and eaten immediately or after reheating depending on the meal and consumer preference.
|
Ingredient Bundles (e.g. Meal Kits)
n=35 Participants
Ingredient bundles (e.g. meal kits): Ingredient bundles will group individual meal ingredients (e.g., chicken, teriyaki, broccoli, potatoes) in a bag or box and pair those healthy food items with a recipe that instructs the client on how to make a healthier meal. Similar to the no prep ready-to-eat meal initiative, clients will select ingredient bundles for themselves and 2-members of their household using the food pantry online food selection platform. The ingredient bundles will closely replicate the no prep ready-to-eat meals.
|
|---|---|---|
|
Hedonic Liking of Study Foods
|
7.2 score on a scale
Standard Deviation 0.9
|
7.2 score on a scale
Standard Deviation 1.1
|
PRIMARY outcome
Timeframe: 14-daysPopulation: There were anonymous qualitative interviews conducted with food pantry staff as a separate aim of this study. Food Pantry staff enrolled are not part of the pilot randomized controlled trial (RCT) for which this outcome measure is analyzed since out of the total participants enrolled, only the pantry clients are part of the RCT and the pantry clients who completed this study were analyzed for this outcome. So Food Pantry staff is not included as a separate arm here for this outcome.
Satisfaction items were adapted from previously validated food pantry client satisfaction surveys (e.g., "How satisfied are you with the amount/variety/frequency of food that you and others in your household receive at this food pantry?") (Dunmire M. Level of satisfaction among food pantry clients, staff/volunteers, and directors and its association with client choice in food pantry layouts. South Dakota State University; 2019.). Response options were "Strongly agree" "Agree" "Disagree" and "Strongly disagree". The items were summed to create an Intervention Satisfaction variable with the lowest possible score of 4 if all responses were "Strongly disagree" and the highest possible score of 20 if all responses were "Strongly agree."
Outcome measures
| Measure |
No Prep Ready-to-eat Meals
n=31 Participants
No prep ready-to-eat meals: Pantry clients will select no prep ready-to-eat meals for up to 14-days' worth of meals for themselves and 2-members of their household using an online food selection platform. The food retailer supplying the meals produces over 70 meals. We have elected to study 14-days of meals to offer clients variety and determine which flavors are most desirable to clients. After ordering, meals will be retrieved from a refrigeration unit, boxed by pantry staff, and brought to the participant to take home. An example dinner is "Teriyaki Chicken with Roasted Potatoes and Broccoli", and an example breakfast is "Omelet with Peppers and Zucchini". Meals can be stored in a refrigerator or freezer and eaten immediately or after reheating depending on the meal and consumer preference.
|
Ingredient Bundles (e.g. Meal Kits)
n=35 Participants
Ingredient bundles (e.g. meal kits): Ingredient bundles will group individual meal ingredients (e.g., chicken, teriyaki, broccoli, potatoes) in a bag or box and pair those healthy food items with a recipe that instructs the client on how to make a healthier meal. Similar to the no prep ready-to-eat meal initiative, clients will select ingredient bundles for themselves and 2-members of their household using the food pantry online food selection platform. The ingredient bundles will closely replicate the no prep ready-to-eat meals.
|
|---|---|---|
|
Satisfaction of Study Foods
|
15.74 score on a scale
Standard Deviation 2.70
|
17.29 score on a scale
Standard Deviation 2.31
|
SECONDARY outcome
Timeframe: 14-daysPopulation: There were anonymous qualitative interviews conducted with food pantry staff as a separate aim of this study. Food Pantry staff enrolled are not part of the pilot randomized controlled trial (RCT) for which this outcome measure is analyzed since out of the total participants enrolled, only the pantry clients are part of the RCT and the pantry clients who completed this study were analyzed for this outcome. So Food Pantry staff is not included as a separate arm here for this outcome.
Perceived dietary quality will be measured using a single validated item that asks participants to rate their overall diet quality as "excellent," "very good," "good," "fair," or "poor" (5 = Excellent, 1 = Poor). Perceived diet quality is the scale title.
Outcome measures
| Measure |
No Prep Ready-to-eat Meals
n=31 Participants
No prep ready-to-eat meals: Pantry clients will select no prep ready-to-eat meals for up to 14-days' worth of meals for themselves and 2-members of their household using an online food selection platform. The food retailer supplying the meals produces over 70 meals. We have elected to study 14-days of meals to offer clients variety and determine which flavors are most desirable to clients. After ordering, meals will be retrieved from a refrigeration unit, boxed by pantry staff, and brought to the participant to take home. An example dinner is "Teriyaki Chicken with Roasted Potatoes and Broccoli", and an example breakfast is "Omelet with Peppers and Zucchini". Meals can be stored in a refrigerator or freezer and eaten immediately or after reheating depending on the meal and consumer preference.
|
Ingredient Bundles (e.g. Meal Kits)
n=35 Participants
Ingredient bundles (e.g. meal kits): Ingredient bundles will group individual meal ingredients (e.g., chicken, teriyaki, broccoli, potatoes) in a bag or box and pair those healthy food items with a recipe that instructs the client on how to make a healthier meal. Similar to the no prep ready-to-eat meal initiative, clients will select ingredient bundles for themselves and 2-members of their household using the food pantry online food selection platform. The ingredient bundles will closely replicate the no prep ready-to-eat meals.
|
|---|---|---|
|
Perceived Diet Quality
|
3.10 units on a scale
Standard Error .18
|
3.4 units on a scale
Standard Error .16
|
OTHER_PRE_SPECIFIED outcome
Timeframe: 14-daysPopulation: There were anonymous qualitative interviews conducted with food pantry staff as a separate aim of this study. Food Pantry staff enrolled are not part of the pilot randomized controlled trial (RCT) for which this outcome measure is analyzed since out of the total participants enrolled, only the pantry clients are part of the RCT and the pantry clients who completed this study were analyzed for this outcome. So Food Pantry staff is not included as a separate arm here for this outcome.
Fruit \& Vegetable Screener from the Eating at America's Table Study (EATS) - this is the measure title. Information on how to score the measure can be found at cancer.gov (https://epi.grants.cancer.gov/diet/screeners/fruitveg/instrument.html). The measure is cups of fruits and vegetables per day. A higher number is better.
Outcome measures
| Measure |
No Prep Ready-to-eat Meals
n=31 Participants
No prep ready-to-eat meals: Pantry clients will select no prep ready-to-eat meals for up to 14-days' worth of meals for themselves and 2-members of their household using an online food selection platform. The food retailer supplying the meals produces over 70 meals. We have elected to study 14-days of meals to offer clients variety and determine which flavors are most desirable to clients. After ordering, meals will be retrieved from a refrigeration unit, boxed by pantry staff, and brought to the participant to take home. An example dinner is "Teriyaki Chicken with Roasted Potatoes and Broccoli", and an example breakfast is "Omelet with Peppers and Zucchini". Meals can be stored in a refrigerator or freezer and eaten immediately or after reheating depending on the meal and consumer preference.
|
Ingredient Bundles (e.g. Meal Kits)
n=35 Participants
Ingredient bundles (e.g. meal kits): Ingredient bundles will group individual meal ingredients (e.g., chicken, teriyaki, broccoli, potatoes) in a bag or box and pair those healthy food items with a recipe that instructs the client on how to make a healthier meal. Similar to the no prep ready-to-eat meal initiative, clients will select ingredient bundles for themselves and 2-members of their household using the food pantry online food selection platform. The ingredient bundles will closely replicate the no prep ready-to-eat meals.
|
|---|---|---|
|
Fruit and Vegetable Frequency
|
2.81 cups of fruits and veg per day
Standard Error 2.45
|
3.17 cups of fruits and veg per day
Standard Error 2.11
|
Adverse Events
No Prep Ready-to-eat Meals
Ingredient Bundles (e.g. Meal Kits)
Serious adverse events
Adverse event data not reported
Other adverse events
Adverse event data not reported
Additional Information
Results disclosure agreements
- Principal investigator is a sponsor employee
- Publication restrictions are in place