Assessing Knowledge of Dietary Sodium Content and Implementation of Color-Coded Cue Cards and Dietary Sodium

Completed · Not applicable

Conditions studied: Diet, Sodium-Restricted, Heart Failure C14.280.434

In brief

Develop an evidence-based intervention aimed at patients with heart failure (HF) using color-coded cue cards to assist in the selection of foods appropriate to their sodium restricted diet. The milligram per serving sodium content of foods will be assigned color-coded green/yellow/red designation according to very low/moderate/high as identified by the United States Food and Drug Administration's definitions of sodium content. Assess patient knowledge of foods with sodium content appropriate for consumption on a low sodium diet before implementation of the intervention by calculating average milligrams of sodium per serving via choices made through simulated grocery store shopping. Evaluate application of patient knowledge about low-sodium food choices using a simulated grocery store shopping intervention by calculating average milligrams of sodium per serving via choices made using the color-coded card.

Key facts

Study ID

NCT02679690

Run by

University of Pittsburgh

People needed

10

Starts

2015-11-01

Expected to finish

2016-04-01

Last updated by the study team

2019-02-15

Who can join

Age: 18 and older. Sex: any. Healthy volunteers: not accepted.

You may qualify if…

• English speaking
• diagnosed with heart failure

You may not qualify if…

• Never participated in a heart failure clinic previously
• any patient mentally or physically unable to go grocery shopping

Where it is running

• Washington Health System Greene — Waynesburg, Pennsylvania, United States

Full record on ClinicalTrials.gov

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