NCT03025451

Retrospective Evaluation of Athens Complete Health Improvement Program (CHIP) Database

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 512 (actual)
• Sponsor: Ohio University · Academic / Other
• Sex: All
• Age: —
• Healthy volunteers: Accepted

Summary

Data from participants in Athens CHIP classes from May 2011 to present will be analyzed to evaluate the differences in outcomes based on: 1) gender, 2) age, 3) whether a household member participated in the class with them. Participants had health screens before and after completing the class. The data from the health screens that will be utilized for comparison will include: body mass index (BMI), blood pressure, and fasting blood sugar and lipid levels.

Detailed description

Identified data will be provided to the PI from Live Healthy Appalachia/CHIP on a flash drive. This data will be password protected by the research team. The data will consist of two different databases, 1) identifiers with health screen results, 2) identifiers with demographics (age, gender, household member in class). The researchers need data from both databases for this study. Each participant has been assigned a unique participant number by CHIP. The databases will be combined by the research team, allowing the demographics to be matched to the biomarkers. The unique CHIP identifier will be maintained as a participant ID, while all other identifying data will then be deleted from the database. The data will then be analyzed for relationships by a statistician.

Conditions

• Cardiovascular Diseases
• Diabetes Mellitus
• Hypertension
• Dyslipidemias
• Overweight and Obesity

Interventions

Type	Name	Description
BEHAVIORAL	The Complete Health Improvement Program	CHIP focuses on food, diet, activity, exercise, stress management, by viewing videos, cooking demonstrations, discussion, and exercise. Intervention nurtures intelligent self-care through enhanced understanding of the epidemiology, etiology, and risk factors associated with chronic lifestyle related diseases. The primary focus is the consumption of plant-based whole foods, such as fresh fruits, vegetables, whole grains, legumes, and nuts. The goal was to keep dietary fat below 20% of total calories, daily intake of added sugar below 10 tsps, sodium below 2,000 mg, and cholesterol below 50 mg. High fiber food intake (\>35 g/day) is encouraged, and flexibility exercises, a daily walk of 30 minutes or 10,000 steps and daily use of stress management techniques.

Timeline

• Start date: 2011-05-01
• Primary completion: 2015-12-01
• Completion: 2016-03-01
• First posted: 2017-01-19
• Last updated: 2018-11-02

Locations

1 site across 1 country: United States