Feasibility of a co-designed online nutrition education program for people with multiple sclerosis

TL;DR

This study tested the feasibility of a co-designed online nutrition program for people with MS, showing high demand, acceptability, and preliminary efficacy in improving dietary behaviors.

Contribution

It demonstrates the feasibility and acceptability of a co-designed, asynchronous online nutrition education program specifically for people with MS.

Findings

High recruitment and completion rates.

Participants reported high interest and usefulness.

Significant improvements in dietary behavior measures.

Abstract

Objective: Diet quality is important for people with multiple sclerosis (MS), but conflicting online information causes them confusion. People with MS want evidence-based MS-specific information to help them make healthy dietary changes, and we co-designed an asynchronous, online nutrition education program (Eating Well with MS) with the MS community. Our aim was to determine the feasibility of Eating Well with MS. Methods: We used a single-arm pre-post design. The feasibility trial was a nine-week intervention with adults with confirmed MS. Feasibility outcomes: 1) demand (recruitment); 2) practicality (completion); 3) acceptability (Intrinsic Motivation Inventory: interest/enjoyment and value/usefulness subscales); and 4) limited efficacy testing (Diet Habits Questionnaire (DHQ); Critical Nutrition Literacy Tool (CNLT); Food Literacy Behaviour Checklist (FLBC)). Results: The recruitment target (n=70) was reached. 87% completed at least one module and 57% completed the full program (five modules). The median interest/enjoyment rating was 5 out of 7 and median value/usefulness rating was 6 out of 7 (where 7 = very true). Compared to pre-program, participants who completed any of the program had statistically significantly improved DHQ, CNLT, and FLBC scores. Conclusion: Eating Well with MS was well received by the MS community and improved their dietary behaviours; demonstrating feasibility. Our findings support the use of co-design methods when developing resources to improve dietary behaviours.