Source: PACIFIC HEALTH RESEARCH & EDUCATION INSTITUTE submitted to NRP
PACIFIC ISLANDS PONO PRODUCE PRESCRIPTION PROGRAM
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
ACTIVE
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
1031566
Grant No.
2023-70413-41061
Cumulative Award Amt.
$483,569.00
Proposal No.
2023-06429
Multistate No.
(N/A)
Project Start Date
Sep 15, 2023
Project End Date
Sep 14, 2026
Grant Year
2023
Program Code
[PPR]- Produce Prescription
Recipient Organization
PACIFIC HEALTH RESEARCH & EDUCATION INSTITUTE
3375 KOAPAKA ST
HONOLULU,HI 96819
Performing Department
(N/A)
Non Technical Summary
This program will increase intake of fresh produce, reduce food insecurity and reduce healthcare costs. Women veterans in the Pacific Islands will have increased nutrition and food related knowledge through educational cook-along demonstration series and access to fresh produce. As a result of increased produce consumption, diet-related conditions like HgA1c, blood pressure and LDL cholesterol levels will be reduced.
Animal Health Component
100%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
70360993080100%
Knowledge Area
703 - Nutrition Education and Behavior;

Subject Of Investigation
6099 - People and communities, general/other;

Field Of Science
3080 - Sociology;
Goals / Objectives
This program will increase intake of produce, reduce food insecurity and reduce healthcare costs.Women veterans in the Pacific Islands will have increased nutrition and food related knowledge,improved health and decreased risk for emergency room visits. Healthy Teaching Kitchen eightclass cooking demonstration series will empower women veterans to select, prepare and consumeproduce as evidenced by increased consumption of fruits and vegetables. As a result of increasedproduce consumption, women veterans' diet-related conditions like HgA1c, blood pressure andLDL cholesterol levels will be reduced.1. Increased nutrition and food related knowledge and practical skill applicationrelated to produce selection, preparation, consumption through education sessions as evidencedby increased consumption of fruits and vegetables.2. Increased access to fresh produce by a) offering $100/month towards fresh fruitsand vegetables from trusted food partners for six months andb) making produce available to veterans based on unique geographicalneeds.
Project Methods
In the second half of the first year, we will begin enrollment. Monthly enrollment target is six per month over approximately 22 months. Total recruitment estimated at 130 participants. Participants will be asked to complete questionnaires before and after receiving monthly food vouchers for six months. These questionnaires will be based on Healthy Teaching Kitchen Pre and Post Questionnaire; How often various foods are eaten; healthy choices within food categories; confidence in preparing food and managing a budget; likelihood of preparing food at home versus takeout.In addition, we will evaluate changes in health by review of the VA medical record system. We will evaluate changes in weight and blood pressure. We will also evaluate lab values, including blood glucose, hemoglobin A1c, and lipids.Statistical analysis will evaluate changes in pre and post questionnaires values and physical measurements before participation and after completion of program. Statistical significance of differences will be evaluated mathematically.

Progress 09/15/23 to 09/14/24

Outputs
Target Audience:Our target audience during the next period will be women Veterans living on Pacific Islands of Kauai, Maui, Hawaii and Guam who will have a positive screening for food insecurity and be eligible for the US Supplemental Nutrition Assistance Program. Changes/Problems:While progress has been made, we have had approval and launching delays due to mainly project staff and firm partnership commitments. PD has addressed these issues and anticipates approvals (VA IRB and VA RDC) and recruitment within the next 2 months. What opportunities for training and professional development has the project provided?Project Director attended the annual USDA/NIFA PD meeting, attended the National Grocers Association conference to prepare for brick-and-mortar potential partnerships in the future, attended the Culinary Institute of America's Plant Forward Summit to be prepared to offer culturally relevant, plant- forward recipes for cooking demonstration intervention, and represented VA and GusNIP to Washington DC Food Security Summit with USDA team in attendance. How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period we will obtain approvals and establish agreements with produce firms. We will enroll participants, facilitate access to fresh produce, provide nutrition education to participants, and collect and manage project data including weight and body fat percentage.

Impacts
What was accomplished under these goals? Project Directorhas compiled all documentation required by the US Department of Veterans Affairs Institutional Review Board (IRB) and has submitted proposal to the IRB, met monthly with Nutrition Technical Assistance and Evaluation sponsor team, met weekly with internal VA research team and stakeholders, shared GusNIP proposal with VA National Team, developed curriculum and recipes in preparation for launch, has recruited team members awaiting hire once IRB determination has been made, and has prepared consenting and survey documents according to VA policies. Project Directoralso met with multiple VA leaders regarding funding, staff support, contract policies,outreached and met with firms to prepare for produce delivery partnerships, and completed consenting and HIPAA trainings for research.

Publications