  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.
