Rivera, Rebecca L.Adams, MariahDawkins, EmilyCarter, AmyZhang, XuanTu, WanzhuPeña, ArmandoHolden, Richard J.Clark, Daniel O.2023-11-022023-11-022023-03-17Rivera RL, Adams M, Dawkins E, et al. Delivering Food Resources and Kitchen Skills (FoRKS) to Adults with Food Insecurity and Hypertension: A Pilot Study. Nutrients. 2023;15(6):1452. Published 2023 Mar 17. doi:10.3390/nu15061452https://hdl.handle.net/1805/36915Food insecurity affects nearly 50 million Americans and is linked to cardiovascular disease risk factors and health disparities. The purpose of this single-arm pilot study was to determine the feasibility of a 16-week dietitian-led lifestyle intervention to concurrently address food access, nutrition literacy, cooking skills, and hypertension among safety-net primary care adult patients. The Food Resources and Kitchen Skills (FoRKS) intervention provided nutrition education and support for hypertension self-management, group kitchen skills and cooking classes from a health center teaching kitchen, medically tailored home-delivered meals and meal kits, and a kitchen toolkit. Feasibility and process measures included class attendance rates and satisfaction and social support and self-efficacy toward healthy food behaviors. Outcome measures included food security, blood pressure, diet quality, and weight. Participants (n = 13) were on average {mean (SD)} aged 58.9 ± 4.5 years, 10 were female, and 12 were Black or African American. Attendance averaged 19 of 22 (87.1%) classes and satisfaction was rated as high. Food self-efficacy and food security improved, and blood pressure and weight declined. FoRKS is a promising intervention that warrants further evaluation for its potential to reduce cardiovascular disease risk factors among adults with food insecurity and hypertension.en-USAttribution 4.0 InternationalCooking skillsFood insecurityHealth disparitiesHypertensionMedically tailored mealsPatient-centeredPrimary careTelehealthArticle