Intervention fidelity
Of the 35 participants in the meal kit group, 33 indicated that they used the recipe cards provided to prepare meals (94%). Out of the 66 participants that completed the follow-up appointment and questionnaire, 67% indicated they added extra seasoning or condiments to the study meals (n = 44), 26% added extra food to the meals (n = 17), and 39% ate extra snacks in addition to the meals (n = 25). When asked about the size of the breakfast entrees provided, 73% of clients felt it was the right amount of food (n = 48), 23% felt it was not enough food (n = 15), and 5% thought it was too much food (n = 3). Regarding dinner entrees, 86% of clients felt it was the right amount of food (n = 57), 12% felt dinners did not provide enough food (n = 8), and only one participant (2%) felt dinners were too large. Clients in the no-prep group were more likely to indicate dinners did not provide enough food than clients in the meal kit group (Fisher’s exact test, 