Community Health Worker Implementation and Cost Analysis of a Plant-Based Nutrition Program

Abstract

ObjectiveThis study describes program implementation through a research-restaurant partnership and assesses participant satisfaction, program costs, and percent body weight changes. MethodsParticipants (n = 60) in a virtual synchronous (n = 43) or virtual asynchronous (n = 17) 12-week plant-based nutrition program received restaurant vouchers. Class satisfaction data were collected weekly. Assessments were completed at baseline, 3 months, and 9 months, along with interviews (n = 13) between 3 and 9 months. The costing approach estimated costs per participant. Interviews were coded using a content analysis and constant comparative method. ResultsParticipants rated the intervention favorably. Program costs were $198.63/participant, and participants’ willingness to pay postintervention was $101.50 ± $63.90. Participants shared satisfaction with course content, the restaurant partnership, and suggestions for future delivery. No changes in participants’ percent body weight were observed between 3 and 9 months (P = 0.98), indicating maintenance of 3-month weight loss. Conclusions and ImplicationsA research-restaurant partnership successfully implemented a nutrition program and generated positive feedback. With the lifting of coronavirus disease 2019 pandemic restrictions, future research can now test alternative implementation methods (in person vs online) in other restaurants.