Methods: Design: 261 study participants randomly assigned to either the CC (n=130) or MyP (n=131) conditions. Setting: A federally qualified health center in Long Beach, California. Patients: Mostly Latino and African American low-income overweight primary care patients. Characteristics: 95% female, 86% Latino, 8% African American. Mean age: 41 years. Interventions: Following primary care provider approval and encouragement, all patients were invited to participate in two 1-hour home-based health education sessions, two 1-hour group education sessions, and seven 15-20 minute telephone coaching sessions over 6 months. MyP participants also attended two 1-hour cooking demonstrations. Trained bilingual community health workers conducted lifestyle change coaching in either English or Spanish. Main and secondary outcome measures: Assessments included questionnaire measures, anthropometry, and food frequency questionnaires assessed at baseline, 6- and 12-months follow-up. Main outcome: Perceived satiety (fullness, meal satisfaction, hunger-reverse-scored). Secondary outcomes: Waist circumference, mental health, quality of life.
Results: Study retention: 80.1% at 12 months follow-up. Hypothesis #1: satiety, mental health and quality of life improved in both conditions. Hypothesis #2: waist circumference declined in both conditions, as predicted, but body weight was unchanged.
Conclusions: Both intervention approaches increased satiety, mental health, quality of life and reduced waist circumference at 12 months follow-up.