Table 1.

Mapping of the COM-B to TDF Domains and Strategies to Evaluate the Impacts of Interventions on Dietary Behaviors [17].

COM-B Domains		TDF Constructs	Goals/Barriers/Strategy
Capability	Psychological Capability	Knowledge Memory, attention, and decision processes	Goal: Improve knowledge about how to choose and prepare healthy foods. Barriers: Knowledge deficits/education Strategies: Education: Provide biweekly coaching with nutritionist through phone outreach; weekly tips through newsletters based on produce provided
	Physical Capability	Skills	Goal: Improve skills and capability to prepare produce provided in the program. Barriers: Functional or cognitive limitations. Lack of basic cooking skills. Strategies: Education: Individual counselling by dietician; Nutritionist guided recipes in newsletter Enabling interventions: Easy to prepare recipes. Screening for and provision of items needed to cook meals (microwaves, air fryers, utensils). Provision of durable medical equipment to support mobility for functionally frail. Training: Newsletter topics on label reading, cooking tricks
Opportunity	Physical Opportunity	Environmental context and resources	Goal: Improve access to healthy foods, increase daily consumption of produce. Barriers: Pandemic and financial strain effects on food access. Lack of in person opportunities for healthy habits education and support due to pandemic. Strategies: Environmental change: Provide access to locally grown U.S. produce through weekly produce delivery. Nutritionist guided prepackaged meals in partnership with Second Harvest Food Bank and Providence Kitchen provide heart healthy meals. Education: Phone consults with YMCA Health coach and nutritionist if requested by participant for nutritional guidance.
	Social Opportunity	Social influences	Goal: Establish a routine of integrating healthy foods into family and peer settings. Barriers: Social isolation. Differing cultural identities that impact types of preferred foods. Strategies: Persuasion: Use data from interviews of participants to tailor program to tastes by incorporating produce that people suggested that they prefer, including apples, berries, peaches, and potatoes. Eggs provided with each box per recommendation of participants. Peer support through health coaching.
Motivation	Reflective Motivation	Role and Identity Beliefs about Capabilities and Intentions	Goal: Increase motivation and self-efficacy when selecting, preparing, and consumption of healthy foods. Barriers: Negative self-talk, decreased perceived capabilities. Perceived lack of control over food access and over financial situation Strategies: Enablement: Provide deliveries of food boxes at same time each week with same driver for consistency. Education: Provision of education on healthy behaviors, benefits. Incentivization: Weekly contact with drivers and occasional treats in boxes based on participant input.
	Automatic Motivation	Optimism Reinforcement	Goal: Develop self-driven goals related to improving one’s own physical and mental health. Barriers: Lack of well-defined goals for health or motivation for eating healthier. Depression or mood disorders related to social isolation that can prevent motivation to care for oneself. Strategies: Modelling: Care coordinator called and remind participants of deliveries as well as provision of tips for using boxes each week. Enablement: Provide easy recipes to go along with produce.