SAT127 What’s Cookin’: Attitudes Towards A Healthy, Budget-friendly Meal Planning Tool In Patients With Type 2 Diabetes

Disclosure: R. Abramczyk: None. S. Sadiq: None. C. Vaz: None. Background: Eating home-cooked meals has been associated with reduced risk of developing type 2 diabetes (T2DM). Additionally, nutrition counseling can aid weight loss and improve glucose levels. However, these interventions may be less effective in underserved patients as food prices can be a barrier to healthy food access. We performed a preliminary assessment of a quality improvement nutritional intervention at a university-based clinic in a medically underserved area. Aim: This analysis aimed to measure patients’ perceived levels of confidence in shopping for and preparing healthy, DM-friendly meals and interest in receiving a sample grocery list with matching recipes. Methods: Patients with T2DM seen in fellows’ clinic over 3 months were offered surveys that measured confidence levels in shopping for and preparing a healthy, DM-friendly diet. Participants were subsequently offered an ADA-compliant, Supplemental Nutritional Assistance Program-friendly sample grocery list and weekly meal plan. Results: 50 patients completed surveys. 70% were >50 years and 70% identified as African American. 98% shop for food at a supermarket, with 12% also utilizing smaller grocery and corner stores. 8% were not confident in shopping for healthy, DM-friendly foods. 30% were somewhat confident, 46% were confident, and 16% were extremely confident in shopping for DM-friendly foods. 82% of participants either did their own meal prep at home or had someone else at home who cooked. 16% were not confident in cooking DM-friendly foods, whereas 26% were somewhat confident, 50% were confident, and 8% were extremely confident. 92% were interested in receiving a 1-week shopping list for healthy groceries with corresponding recipes. Conclusion: While many patients in a low socioeconomic status neighborhood reported feeling confident shopping for healthy, DM-friendly foods, fewer felt confident in preparing and cooking these foods. Most patients were interested in a budget friendly shopping list and meal planning tool to assist in both shopping for and cooking foods that will assist in achieving improved DM control. A follow up phase study will evaluate the rate of utilization and other patient behavioral factors in response to this intervention. Further research is needed to develop and evaluate the impact that tools such as this may have on changes in behavior towards shopping for and cooking healthy, DM-friendly foods at home and its effects on glycemic control. Presentation: Saturday, June 17, 2023