Evaluating the Efficacy of the Revive & Thrive Project

Disciplines

Food Science

Abstract

Background: The Revive & Thrive Project (R&TP) of Grand Rapids is a non-profit organization that is modeled after the Ceres Project (Ceres Community Project, 2014) which combines healthy foods, community education, and teenage volunteers to provide healthy meals for cancer patients and their families. The purpose of this study was to measure the efficacy of the Revive and Thrive Program by measuring client satisfaction and perception of the program.

Methods: All participants were clients of the R&TP. Clients include cancer patients, caregivers, and family members. Client information was obtained from enrollment forms from all six sessions. Demographics, cancer type, food preferences, and current diet were all recorded on the enrollment form. An agreement to fill out a survey following the completion of the 12 week program was included in the form. Surveys were distributed to current clients in the mail along with their last meal, which included a thank you letter requesting that they fill out the survey and return it along with the pre-addressed and stamped envelope. After not receiving a substantial amount of replies within one week, emails were sent to clients encouraging them to complete the surveys.

Results: The majority of clients of the Revive & Thrive Project were women (82%) and the most common cancer type was breast cancer (46%). Eighty-three percent of clients rated the program a 10 on a scale of 1-10, with 10 being the highest. One hundred percent of clients strongly agreed that they would recommend the program to a friend. The project has an 80% survival rate.

Conclusion: The Revive & Thrive Project is very successful and effective in providing healthy prepared meals to their clients. Client satisfaction is very high and the participants of session 6, the most recent session, gave excellent reviews of the program in their feedback.

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