Effects of Nutrition Education on Knowledge and Dietary Quality in patients with an Opioid Use Disorder (OUD)

Date of Award

8-2024

Degree Type

Thesis

Degree Name

Master of Science in Biomedical Sciences

First Advisor

Farzaneh Daghigh, Ph.D.

Second Advisor

Fred Goldstein, Ph.D.

Third Advisor

Janine Gibbons, RN

Fourth Advisor

Sinu Nair, NP

Abstract

Background: Individuals grappling with Opioid Use Disorder (OUD) in diverse and low-income communities face distinctive challenges that compound the complexities of addiction. Beyond the immediate consequences of substance dependence, the intersection of OUD and nutritional deficiencies disproportionately impacts health outcomes in these communities. This population often encounters barriers in accessing healthcare, including limited opportunities for comprehensive nutritional education, access to nutritious food options, and insufficient resources for adopting healthier dietary habits. This study aimed to investigate whether a nutrition intervention can effectively change dietary quality and nutritional knowledge in a population facing unique challenges related to both addiction and nutritional disparities.

Methods: Adopting a randomized controlled trial design, the study compared the treatment group, receiving specialized nutrition education and food vouchers, with a control group that does not receive the intervention. However, for equity, the control group received financial incentives like the treatment group. Education materials from the Food Trust's Re-Entry and Recovery program was culturally sensitive and tailored to the specific needs of individuals from diverse and low-income communities. Live cooking demonstrations and educational sessions occurred twice a month over the three-month study duration at Fairmount Primary Care Center within Girard Medical Center (FPCCGMC). To assess dietary quality, the Healthy Eating Index (HEI) was utilized and for nutritional knowledge, the scores of educational assessments was used.

Results: There were 15 participants enrolled and 13 participants for analysis. The participant’s mean age was 48.3 (± SD=11.5) years with 60% women. The study had a diverse population with 66% identified being part of an underserved racial identity. There was a similar distribution of pre-intervention characteristics comparing the treatment and control groups. Pre-intervention HEI score was 48 (± 6.4) in the control group and 50 (± 7.4) in the treatment group. Post-intervention the mean HEI score did not change with treatment group scoring 49 (±12) and the control 46 (± 7). The pre-post difference of HEI was not statistically significant (p= 0.507), and there was also no significance in the pre-post difference between the intervention conditions (p= 0.971). The average preintervention nutritional knowledge score for the treatment group was 20 (± 5.2) and the control 21 (± 4.9). Post-intervention, the average nutritional knowledge score for the treatment group was 19 (± 4.4) There was no statistical significance in nutritional knowledge pre-post when compared to the control (p= 0.403). There was also no significance in the pre-post difference between the intervention conditions (p= 0.218).

Conclusion: While the study did not provide statistically significant findings, it can be used as a guide for future research efforts in this area.

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