The purpose of this study is to to implement adapted virtual Culinary Medicine (CM) curriculum among target population, to assess if program participation improves participant dietary behaviors, nutrition knowledge, and cooking skills and behaviors above standard of care, to assess if program participation improves patient levels of HbA1c, Body Mass Index, Blood Pressure, HDL, LDL and Triglycerides above standard of care and to determine the feasibility and reproducibility of virtual synchronous CM classes.
Study Type
INTERVENTIONAL
Allocation
NON_RANDOMIZED
Purpose
TREATMENT
Masking
NONE
Enrollment
88
The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly). 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 ($30 per class = $150 total).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
Change in Hemoglobin A1c (HbA1c)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in Body Mass Index
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in systolic Blood Pressure
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in diastolic Blood Pressure
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in High-density lipoprotein (HDL)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in low-density lipoprotein (LDL)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in Triglyceride
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in perceived health as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
This is a 1 item questionnaire and is scored from 1(excellent) to 6(poor) for a maximum score of 6, a higher number indicating better health
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
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Change in fruit and vegetable consumption as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
This is a 2 item questionnaire and is scored from 0(no servings per day ) to 5(4+ servings per day), maximum score of 10 a higher number indicating more consumption of fruit and vegetables
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in whole grain consumption as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
This is a 1 item questionnaire and is scored from 0(no servings per day ) to 5(4+ servings per day), maximum score of 5 a higher number indicating more consumption of whole grains
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in typical food consumption behaviors as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
This consists of 7 items that are scored from 1 \[Not at all\] to 5 \[More than once a day\] for a maximum score of 35, a higher number indicating better outcome.
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in Perceived Barriers of Eating Fruits and Vegetables as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
This consists of 13 items that are scored from 0( strongly agree) to 4( strongly disagree) for a maximum score of 52, a higher number indicating better outcome
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in Eating/cooking/using nutrition labels by the Nourishing the Community Through Culinary Medicine survey (NCCM)
This consists of 10 items that are scored from 1( never) to 5( always) for a maximum score of 50, a higher number indicating better outcome
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in Barriers to Healthy Eating by the Nourishing the Community Through Culinary Medicine survey (NCCM)
This consists of 4 items that are scored from 1( strongly agree) to 5( strongly disagree) for a maximum score of 20, a higher number indicating better outcome
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in Self-efficacy in cooking food and meal planning by the Nourishing the Community Through Culinary Medicine survey (NCCM)
This consists of 5 items that are scored from 0( not at all sure) to 4( extremely sure ) for a maximum score of 20, a higher number indicating more self efficacy
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Change in Diabetes Management by the Nourishing the Community Through Culinary Medicine survey (NCCM)
This consists of 18 items. The first 16 items that are scored from 1 \[Does not apply to me\] to 4 \[Applies to me very much\] and the remaining 2 items are dichotomous scored \[Yes=1\] to \[No=0\], for a maximum score of 68, with a higher number indicates a better diabetes self-management.
Time frame: Baseline, post intervention (upto 10 weeks after baseline)