Table 4.
Simply Dinner Screening Phase Outcome Measures for the Intervention Combinations that Included Cooking/Serving Resources + Meal Delivery (n=65)
| Measure and Response Scale | Pre-Intervention Measure Mean (SD) | Post-Intervention Measure Mean (SD) | Effect Size Cohen’s d | Paired t-test P-Value |
|---|---|---|---|---|
|
Primary Outcomes
| ||||
| Family Meal Frequency | ||||
| Parent and Child Eating Together (0–7 d/wk) | 5.14 (2.46) | 5.53 (1.92) | 0.17 | 0.21 |
|
Proxy Indicators of Dietary Quality | ||||
| Daily fruit servings | 1.44 (0.82) | 1.54 (0.95) | 0.12 | 0.52 |
| Daily vegetable servings | 0.51 (0.37) | 0.54 (0.37) | 0.07 | 0.37 |
| Daily saturated fat (g) | 17.19 (8.29) | 17.60 (7.96) | 0.05 | 0.94 |
| Daily potato servings, include French fries | 0.24 (0.14) | 0.25 (0.17) | 0.05 | 0.54 |
| Daily sugar-sweetened beverage servings | 0.13 (0.21) | 0.10 (0.21) | −0.12 | 0.48 |
| Fruits + Vegetables combined | 1.94 (1.00) | 2.08 (1.16) | 0.12 | 0.38 |
| Fruits + Vegetables + Legumes combined | 1.98 (1.01) | 2.12 (1.17) | 0.13 | 0.35 |
| Whole grains | 0.61 (0.53) | 0.61 (0.52) | −0.01 | 0.76 |
|
Secondary Outcomes | ||||
| Meal Preparation Type | ||||
| Frequency of making dinner mostly “from scratch” (0–7 d/wk) | 3.97 (1.80) | 4.33 (1.67) | 0.21 | 0.14 |
| Frequency of making dinner using only ready-made foods (0–7 d/wk) | 2.40 (2.05) | 2.05 (1.74) | −0.18 | 0.15 |
| Frequency of fast-food consumption for evening meal (0–7 d/wk) | 1.30 (1.34) | 1.02 (1.13) | −0.23 | 0.08 |
|
Perceptions of Barriers to Mealtimes | ||||
| Time scarcity relative to meal planning (1 [low] to 5 [high]) | 2.51 (1.75) | 2.57 (1.51) | 0.03 | 0.98 |
| Time scarcity relative to meal preparation (1 [low] to 5 [high]) | 2.18 (0.95) | 2.14 (0.91) | −0.05 | 0.74 |
| Priority for Family Meals (1 [low] to 4 [high]) | 3.16 (0.54) | 3.28 (0.57) | 0.23 | 0.31 |
|
Family Functioning | ||||
| Parenting distress sum (higher scores reflect greater distress) (possible range 12 – 72) | 26.00 (7.77) | 25.73 (8.95) | −0.03 | 0.49 |
| Family functioning (lower scores reflect more optimal family functioning) (1 [more optimal] to 4 [less optimal]) | 1.68 (0.44) | 1.52 (0.43) | −0.37 | 0.007 |
|
Availability of Kitchen/Food Preparation Supplies | ||||
| Number of basic cooking utensils (possible range from 0 to 12) | 8.63 (2.39) | 9.67 (2.05) | 0.46 | 0.0009 |
| Number of basic cookware items (possible range from 0 to 8) | 5.56 (1.34) | 6.15 (1.19) | 0.47 | 0.0004 |