This clinical trial evaluates a nutritional intervention called Cooking for Your Health in Southern New Mexico for improving diet quality and knowledge related to nutrition and cancer prevention among individuals living in the Southern region of New Mexico. New Mexico border communities have high rates of cancer and obesity, both exacerbated by poor diet quality. Traditional Mexican diets are high in fruit, vegetables, and fiber, but are intensive to prepare and not practical for many families living in New Mexico now. Vegetable oils, such as canola, safflower, and sunflower oils, are commonly used in cooking within the regional New Mexican community because they are inexpensive and readily available; however, they may not be as healthy as other options. Interventions focused on teaching proper cooking techniques and raising awareness about nutritious foods have shown positive behavior changes, including greater preference for healthier foods, increased confidence in food preparation and cooking a balanced meal, and higher vegetable variety and availability in the home. This study may help identify effective and culturally relevant real-world strategies to improve knowledge, skills, behaviors, and access to resources to improve nutrient intake, with the long-term goal of decreasing cancer risk and chronic disease risk in southern New Mexican communities.
OUTLINE: Participants attend Cooking for Your Health in Southern New Mexico intervention sessions, consisting of 15-30 minutes of pre-work (watching an educational video and/or practicing a new culinary skill), 60 minutes of hands-on experiential cooking and culinary session in a teaching kitchen, and a 60 minute meal that includes group discussion of educational information, once a week (QW) for 6 weeks. After completion of study intervention, participants are followed up at week 8 and 10. The study originally closed to accrual in May 2025, with 33 participants enrolled. Following a modification to add a second cohort, the study reopened to accrual in October 2025.
Study Type
INTERVENTIONAL
Allocation
NA
Purpose
PREVENTION
Masking
NONE
Enrollment
80
Receive Cooking for Your Health in Southern New Mexico intervention
Ancillary studies
Ancillary studies
Ancillary studies
New Mexico State University
Las Cruces, New Mexico, United States
RECRUITINGAccrual rate
The intervention will be considered feasible if accrual goals are met within 6 months of trial activation. Will be summarized using descriptive statistics. Results will be assessed separately for Part I and Part II, as well as for both groups combined.
Time frame: Within 6 months of trial activation
Engagement
The intervention will be considered feasible if \>= 70% of participants attend \>= 70% of sessions. Will be summarized using descriptive statistics. Results will be assessed separately for Part I and Part II, as well as for both groups combined.
Time frame: Up to 8 weeks
Retention
The intervention will be considered feasible if \>= 70% of participants complete the week 8 food frequency questionnaire. Will be summarized using descriptive statistics. Results will be assessed separately for Part I and Part II, as well as for both groups combined.
Time frame: At week 8
Acceptability
The intervention will be considered feasible if \>= 70% or more of participants state that the program and study processes were acceptable, appropriate, and feasible. Acceptability will assess: intervention pre-work and in-class work activities, as well as specific data collection methods. Will be summarized using descriptive statistics. Results will be assessed separately for Part I and Part II, as well as for both groups combined.
Time frame: Up to 8 weeks
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