Community Teaching Kitchen-based Culinary Education as a 'Food is Medicine' Solution for Improving Health Equity Among Racially/Ethnically Diverse Seniors
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 入组人数
- 96
- 试验地点
- 2
- 主要终点
- Change in blood pressure measurements
研究概览
简要总结
Poor nutrition-related diseases disproportionately impact seniors and racial/ethnic minorities who are more likely to experience disparities in proper nutrition. Culinary medicine is a new evidence-based educational approach that blends the art of food and cooking with the science of medicine. Recently, culinary medicine is proposed by the 2020-2030 Strategic Plan for NIH Nutrition Research and national 'Food is Medicine (FIM)' Movement as potential solutions for improving healthy eating, creating social and emotional connections, and nutrition-related health equity. Built upon the well-established community teaching kitchen at The Goldring Center for Culinary Medicine (GCCM) at Tulane University and nearly 10 years of experience in delivering culinary education of Mediterranean diet (MedDiet), the investigators will conduct a randomized controlled trial (RCT) to test the feasibility and effectiveness of 3-month community teaching kitchen-based culinary education of MedDiet on improving cardiometabolic and mental health among racially and ethnically diverse seniors.
详细描述
The study is designed as a two-arm parallel-group randomized controlled trial (RCT). The interventions in the two groups are described as below:
i) Culinary intervention group (n=48): The interventions include the teaching-kitchen based structured, hands-on culinary education classes.
ii) Usual diet control group (n=48): Participants randomized to the usual diet group will not receive culinary education classes, while they will continue to receive clinical care recommendations from their physician(s).
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 55 Years 至 120 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Age 55 years or older
- •English speaking
- •Ability to provide informed consent.
排除标准
- •Medical history of cardiovascular disease (CVD) or cancer.
- •Food allergies including, but not limited to, milk, eggs, shellfish, nuts, wheat or gluten, and soy.
- •Special diets including, but not limited to, Mediterranean, veganism, vegetarianism, gluten-free, and the ketogenic diet.
- •Current use of medications that could affect blood glucose and lipids levels including, but not limited to, insulins (Humalog, Novolog, insulin detemir, etc.), anti-diabetic medications (metformin, sulfonylureas, meglitinides, etc.), Ozempic. HAART, and beta blockers.
- •No children are involved.
- •No other vulnerable subjects will be involved.
研究组 & 干预措施
Culinary intervention group
The interventions include the teaching-kitchen based structured, hands-on culinary education classes.
干预措施: Cooking class (Behavioral)
Usual diet control group
Participants randomized to the usual diet group will not receive culinary education classes, while they will continue to receive clinical care recommendations from their physician(s).
干预措施: Standard of care (Other)
结局指标
主要结局
Change in blood pressure measurements
时间窗: Baseline, 3 months
The investigators will measure the change in blood pressure from baseline visit 1 to visit 3. The average of 3 blood pressure readings will be taken. They will be measured at baseline visit and at 3 months visit.
Change in blood glucose measurements
时间窗: Baseline, 3 months
The investigators will measure the change in blood glucose. The fasting blood glucose will be measured at baseline and at 3 months visit. A continuous glucose monitoring (CGM) device will be used as well to measure the change in blood glucose.
Change in blood lipid profile measurements
时间窗: Baseline, 3 months
The investigators will measure the change in blood lipid profile. The blood lipid profile will be measured at baseline and at 3 months visit.
次要结局
- Change in cognitive function measured using the Montreal Cognitive Assessment (MoCA)(Baseline, 3 months)
- Depression severity assessment using the PHQ-9 (Patient Health Questionnaire)(Baseline, 3 months)
- Loneliness severity assessment using the UCLA Loneliness Scale Version 3 (UCLA-LS)(Baseline, 3 months)
- Social Anxiety Disorder assessment using the Severity Measure for Social Anxiety Disorder (Social Phobia Scale for Adults) questionnaire(Baseline, 3 months)
- Mediterranean eating pattern assessment using the Mediterranean Diet Adherence Screener (MEDAS) questionnaire(Baseline, 3 months)