The purpose of this study is to assess the effect of an adapted virtual Culinary Medicine (CM) curriculum on dietary behaviors, nutrition knowledge, and cooking skills and behaviors on outcomes such as HbA1c levels, Body Mass Index, Blood Pressure, HDL, LDL, and Triglycerides, as well as to determine the feasibility and reproducibility of virtual synchronous CM classes.
Study Type
INTERVENTIONAL
Allocation
NON_RANDOMIZED
Purpose
TREATMENT
Masking
NONE
Enrollment
89
The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
The University of Texas Health Science Center at Houston
Houston, Texas, United States
Hemoglobin A1c (HbA1c) Level
Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Body Mass Index
Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Systolic Blood Pressure
Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Diastolic Blood Pressure
Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
High-density Lipoprotein (HDL) Level
Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Low-density Lipoprotein (LDL) Level
Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Triglyceride Level
Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
This is a 1-item questionnaire that asks "Overall, how would you rate your health in the past four weeks?," and it is reported categorically in 6 categories: Excellent, Very Good, Good, Fair, Poor, and Very Poor.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Fruit and Vegetable Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
This is a 1-item questionnaire that asks "How many servings of VEGETABLES do you eat or drink each day?," and it is reported as number of servings consumed each day. Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
This is a 1-item questionnaire that asks "How many servings of Whole Grains do you eat each day?," and it is reported categorically in 6 categories: 4 servings or more; 2-3 servings; 1-2 servings; 1/2 to 1 serving; 1/2 serving or less; or none.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Typical Healthy Food Consumption Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 0-4, with a higher score indicating greater healthy food consumption behaviors. Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Perceived Barriers of Eating Fruits and Vegetables as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 1 to 5, with a higher score indicating less barriers.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Eating, Cooking, and Shopping (i.e., Using Nutrition Label) Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 0-4, with a higher score indicating better eating, cooking, and shopping behaviors. Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Barriers to Healthy Eating as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 1 to 5, with a higher score indicating less barriers. This outcome measure includes assessment of barriers to eating fruits and vegetables, as well as barriers to overall healthy eating. Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Self-efficacy in Cooking Food and Meal Planning as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 1 to 5, with a greater score indicating greater self-efficacy. Marginal mean is reported.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Diabetes Self-Management as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 1 to 4, with a higher score indicating better diabetes self-management. Marginal mean is reported.
Time frame: Baseline, post intervention (up to 10 weeks after baseline)