Evaluation of a Culinary Curriculum Program for Persons Living in Recovery Residences for Opioid Use on Medication Assisted Therapy in Texas
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 发起方
- 入组人数
- 50
- 试验地点
- 1
- 主要终点
- Dietary intake as assessed by an abbreviated version of the Dietary Screener Questionnaire (DSQ) developed by the Nutrition Incentive Hub
研究概览
简要总结
The purpose of the study is to assess a culinary curriculum in persons with substance use disorder who are receiving medication assisted therapy and who are in recovery residences in Texas. The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Other
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Persons with a substance use disorder in Texas
排除标准
- •Unable to give consent
- •Does not speak English or Spanish
结局指标
主要结局
Dietary intake as assessed by an abbreviated version of the Dietary Screener Questionnaire (DSQ) developed by the Nutrition Incentive Hub
时间窗: baseline, 5 weeks
The Abbreviated Dietary Screener Questionnaire (DSQ) asks how often in the past month different foods were eaten, for each of 9 different types of foods. For each of the 9 types of foods, data are reported categorically as follows: Never; 1 time per month; 2-3 times per month; 1 time per week ; 2 times per week; 3-4 times per week; 5-6 times per week; 1 time per day; 2 -3 times per day; 4-5 times per day; or 6 or more times per day.
Motivation to eat healthy foods as assessed by the Regulation of Eating Behavior Scale (REBS) Adapted
时间窗: baseline, 5 weeks
Total score on the Regulation of Eating Behavior Scale (REBS) Adapted ranges from 12 to 84, with a higher score indicating greater motivation to eat healthy foods.
Cooking skill self-efficacy scale as assessed by the Culinary Efficacy Scale
时间窗: baseline, 5 weeks
Total score on the Culinary Efficacy Scale ranges from 24 to 120, with a higher score indicating greater confidence in performing cooking skills.
次要结局
- Body Mass Index (BMI) as assessed by a bioelectrical impedance analysis (BIA) device(baseline, 5 weeks)
- Percent Body Fat (PBF) as assessed by a bioelectrical impedance analysis (BIA) device(baseline, 5 weeks)
- Skin Carotenoid Level as assessed by the Veggie Meter(baseline, 5 weeks)
研究者
J. Michael Wilkerson
Associate Professor
The University of Texas Health Science Center, Houston