Food Safety Educational Training Program to Improve Food Safety Knowledge and Behaviors in Cancer Patients Receiving Treatment

The Ohio State University

Status: Completed

Conditions: Hematopoietic and Lymphatic System Neoplasm; Malignant Solid Neoplasm

Treatments: Other: Questionnaire Administration; Other: Educational Intervention

Study type: Interventional

Funder types: Other

Identifiers

NCT06630442

NCI-2024-06192 (Registry Identifier)

OSU-21049

Details and patient eligibility

About

This clinical trial evaluates the impact of a food safety educational training program on food safety knowledge and behaviors in cancer patients receiving treatment. Cancer treatments, such as chemotherapy, can put patients at risk for foodborne infections and despite this risk, it has been reported that patients do not receive any food safety counseling until they are already experiencing low white blood cell counts. A food safety educational training program may help cancer patients make better choices of low-risk foods and prepare foods safely.

Full description

PRIMARY OBJECTIVE:

I. Evaluate the efficacy of a food safety education intervention for cancer patients.

OUTLINE:

Patients attend a food safety educational training program over 50 minutes on study.

After completion of study intervention, patients are followed up at 5 weeks.

Enrollment: 120 patients

Sex: All

Ages: 18+ years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Participants must be at least 18 years of age
• Able to fluently read and converse in English (though it does not have to be their first language)
• All participants must be diagnosed with cancer, any stage, and be receiving some form of treatment at the aforementioned facilities
• Informed consent must be obtained from each patient prior to participation in any aspect of the study

Exclusion criteria

• Patients who do not meet these criteria or are not willing or are unable to give informed consent, will be excluded from this study
• Patients with prescribed dietary limitations or currently on neutropenic diet unrelated to this study will not be included

Trial design

Primary purpose: Supportive Care

Allocation: N/A

Interventional model: Single Group Assignment

Masking: None (Open label)

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120 participants in 1 patient group

Supportive care (food safety educational training)

Experimental group

Description:

Patients attend a food safety educational training program over 50 minutes on study.

Treatment:

Other: Educational Intervention

Other: Questionnaire Administration