SBIR/STTR Award attributes
Abstract A total ofmillion people orof the US population have diabetesand if current trends continueinwill have diabetes byThese escalating trends mirror those for obesitya risk factor for typediabetes mellitusT DMThe increase in obesity prevalence over the lastyears parallels overall food consumption and expenditure patterns that show a greater reliance on food away from homeFAFHAmericans consume aboutof their calories from FAFHCompared to meals prepared at homeFAFH contains more caloriestotal fatsaturated fatsodium and added sugarsThe overall aim of the project is to help those living with Type II Diabetes enhance their quality of life by improving their diabetes management specifically related to making informed food choices when eating in restaurants and fast food eateriesThis project will develop a portfolio of web and mobile tools that provide personalized guidance for selecting the most nutrient dense and balanced meals that meet diabetes diet guidelines at restaurantsHealthy Dining s MyMenu SM Dining with DiabetesMyMenu DDis the first ever mobile point of purchase healthy eating restaurant intervention grounded in the Integrated Behavior Modeladapted from the theories of reasoned action and planned behaviorMyMenu DD aims to improve the self management of diabetes related to eating away from home as it will empower those with living with T DM to choose thebestmenu items when eating in restaurantsThe MyMenu DD will have the following featuresAccurate nutrition information for restaurant mealsSelection of the most nutrient dense and balanced meals that meet diabetes diet guidelines at restaurantsPersonalized recommendations based on the user s diabetes self management and nutrition goalsandSpecific ordering recommendations to reduce caloriessaturated fat and or sodium from standard menu items to increase the availability and variety of menu options appropriate for a diabetic dietFor this phase I feasibility studywe will be working with the Scripps Whittier Diabetes Institutea CDC recognized organizationto obtain feedback of MyMenu DD from individuals living with T DMnand Certified Diabetes EducatorsCDEsnUsing this feedbacka digital mobile MyMenu DD prototype will be finalized and tested with individuals living with T DMnA thorough process evaluation plan will examine MyMenu DD acceptability and feasibility and will include restaurant meal intake assessments as well as participant reported outcomes and user experience via behavioral surveys and focus groups Narrative The overall aim of the project is to improve quality of life and reduce diet related complications for individuals living with typediabetes mellitusThis study examines the feasibility of interactive mobile health technology that incorporates personalized guidance designed to motivate and empower those with diabetes to engage in self care practices related to making healthier choices at restaurants
