Simple Suppers – Gone Online (SS-Go): Feasibility of a Family Meals Program Transitioned From In-Person to Online in the COVID-19 Pandemic. (7th June 2021)

• Record Type: Journal Article
• Authors: Walther, Ashley; O'Piela, Devin; Pannell, Cara; Sharn, Amy; Schier, Heather; Gunther, Carolyn
• Is Part Of: Current developments in nutrition. Volume 5(2021)Supplement 2
• Page Start: 255
• Page End: 255
• Publication Date: 2021-06-07
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzab029_056
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: Adapt and pilot Simple Suppers (SS)—a site-based 8-week family meals program for Head Start (HS) families offered in fall, winter, and spring—to an online platform using a community-based participatory approach, in response to COVID-19. Methods: Researchers collaborated with community partners and HS families to adapt the core components (caregiver education; child education; family meal) of SS to an online format. Feasibility outcomes ( demand : response rate, attendance, retention; acceptability : satisfaction; implementation : fidelity, cost; limited effectiveness : diet, weight status) were measured: pre, post, or throughout programming via count, survey, focus group, or direct measure. Baseline demographic data were also collected. Results: The research-community team came to consensus on: a) utilizing e-methods families were accustomed to in local HS programs and elementary schools (Google Classroom; Zoom; YouTube videos) for the educational components; b) enhancing the educational components with a supplemental program-specific weekly magazine ("SS Digest"); c) creating a weekly meal kit delivery for the family meal component ("SS Chef's Crate"); and d) adding an additional week to programming (8 to 9) to orient families to the new online format. 13 of 40 families enrolled in HS participated in the fall session of SS-GO programming (32.5% response rate) and mean (SD) weekly attendance was 4.0 (0.86). 11 of the 13 families engaged in the research, and 10 of 11 completed pre- and post-test data collection (91% retention). Survey and focus group data revealed high levels of satisfaction for SS-GO. Weekly lessons were delivered as intended 92.8% of the time, and Chef's Crates were received by families 100% of the time. Mean (SD) food cost of programming was $212.33 (66.06) or $16.33 per family. Limited effectiveness data are forthcoming. Baseline mean (SD) caregiver age was 32.5 (9.32) years ( n = 11), 100% ( n = 11) female, 72.7% ( n = 11) Black, mean (SD) BMI 36.3 (9.31), 36.4% ( n = 4) low income, and 36.4% ( n = 11) had low or very low food insecurity. Mean (SD) child age was 3.45 (0.69) ( n = 11), 45.5% ( n = 5) were female, and had a mean (SD) BMI z-score 0.63 (0.76) ( n = 11). Conclusions: SS-GO demonstrates feasibility utilizing a community-based participatory approach. Data will guide future iterations of the program—in COVID-19 and after. Funding Sources: USDA NIFA CYFAR