Table 1.

Intervention mapping framework for A Prescription for Healthy Living intervention. * Healthy food is comprised of the components of the MyPlate—which includes fruits, vegetables, legumes, healthy fats, nuts and seeds, lean proteins, whole grains, and dairy products. ** Nutrition-related chronic diseases include heart disease, stroke, high blood pressure, diabetes, and some cancers. EHR—electronic health records. SCT—social cognitive theory.

Program Inputs	Change Agents	SCT Change Objectives	Behavioral Outcomes	Physiological and Psychosocial Outcomes
APHL Training of RDN Practitioner (train-the-trainer) training (culinary skills, nutrition knowledge, program delivery) Planning and implementation support Time for RDN training APHL Materials Facilities including kitchen equipment and cooking materials Food provisions Patient curriculum Implementation manual Recipe and culinary skills toolbox APHL resources for print materials and handouts Online resources available virtually (recipe videos etc.)	Implementation Team (APHL staff, clinic dietitians, and misc. staff) Coordinates patient enrollment with EHR Plans patient curriculum implementation Provide pre and post intervention survey Patient Classes Aligns with food received from the food pantry Provide tasting of recipes prepared in class Conduct demonstration of cooking techniques Provide instruction in hands-on preparation of recipes Conduct class discussions of nutrition topics and recipe preparation Provide post-session handouts covering nutrition and cooking topics	Patients will demonstrate increase: Outcome expectations of the taste of healthy foods * Knowledge of healthy eating (appropriate type, portion size, and to manage disease condition) Self-efficacy of preparing healthy foods * Culinary skills for preparing healthy foods * Perceived social support for healthy foods * Normative beliefs of healthy foods * Healthcare Staff will demonstrate increased: Knowledge of culinary techniques Skills for the preparation of healthy foods Social support for culturally relevant foods and flavor profiles Communication with patients about preparation of healthy foods * Consistent dietary messages	Patients will increase: Healthy eating behaviors: Preparation of healthy foods at home Dietary Intake of: Vegetables Fruits Whole grains Legumes Patients will demonstrate decreased consumption of Caloric dense and nutrient deficient foods Sugar sweetened beverages Processed grains Overall caloric intake	Patients will increase: Health related quality of life Patients will decrease: Food insecurity Complications from diabetes ** HbA1c levels ** Blood pressure ** Triglyceride levels ** LDL cholesterol ** Body mass index (BMI) ** Body weight **
			Environmental Outcomes
			Patients will demonstrate increased: Availability of healthy foods * at home Opportunity to practice healthy eating behaviors Improved home nutrition environment