Cooking for Your Health in Southern New Mexico: an 8-week, Bilingual (English and Spanish) Nutritional Intervention in Adults Living in Doña Ana and Otero Counties
- Conditions
- Dietary CarcinogenesisNutrition, Healthy
- Interventions
- Other: InterviewOther: Nutritional InterventionOther: Questionnaire AdministrationOther: Survey Administration
- Registration Number
- NCT06609057
- Lead Sponsor
- Fred Hutchinson Cancer Center
- Brief Summary
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.
- Detailed Description
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 30 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.
Recruitment & Eligibility
- Status
- RECRUITING
- Sex
- All
- Target Recruitment
- 30
- 18-70 years of age
- Current resident of Dona Ana or Otero County
- Fluent in Spanish or English
- Able to understand and willing to sign a written informed consent in either English or in Spanish
- Access to phone for study contacts
- Be willing and able to attend the 6 in-person classes
- Access to internet to complete study assessments and access study website
- Willingness to participate in all study activities
- Completion of all baseline data collection activities
- Consumes < 2.5 servings/day of fruits/vegetables (rationale: this is the median intake of fruits/vegetables by New Mexico residents)
- No prior clinical diagnosis of diabetes
- Under 18 years of age, or over 70 years of age
- Not a current resident of Doña Ana or Otero County
- Not fluent in either Spanish or English
- Unable to understand or unwilling to sign written informed consents in English or in Spanish
- No access to phone
- Unwilling or unable to attend the 6 in person classes
- No access to internet
- Unwilling to participate in all study activities
- Unable to complete all run in activities
- Consumes > 2.5 servings/day or more of fruits/vegetables
- Prior clinical diagnosis of diabetes
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- SINGLE_GROUP
- Arm && Interventions
Group Intervention Description Prevention (nutrition intervention) Interview Participants attend Cocinar Para Su Salud en Paso del Norte 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 30 minute meal that includes group discussion of educational information, QW for 6 weeks. Prevention (nutrition intervention) Nutritional Intervention Participants attend Cocinar Para Su Salud en Paso del Norte 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 30 minute meal that includes group discussion of educational information, QW for 6 weeks. Prevention (nutrition intervention) Questionnaire Administration Participants attend Cocinar Para Su Salud en Paso del Norte 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 30 minute meal that includes group discussion of educational information, QW for 6 weeks. Prevention (nutrition intervention) Survey Administration Participants attend Cocinar Para Su Salud en Paso del Norte 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 30 minute meal that includes group discussion of educational information, QW for 6 weeks.
- Primary Outcome Measures
Name Time Method Accrual rate Within 6 months of trial activation The intervention will be considered feasible if accrual goals are met within 6 months of trial activation. Will be summarized using descriptive statistics.
Engagement Up to 8 weeks The intervention will be considered feasible if \>= 70% of participants attend \>= 70% of sessions. Will be summarized using descriptive statistics.
Retention At week 8 The intervention will be considered feasible if \>= 70% of participants complete the week 8 food frequency questionnaire. Will be summarized using descriptive statistics.
Acceptability Up to 8 weeks 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.
- Secondary Outcome Measures
Name Time Method
Trial Locations
- Locations (1)
New Mexico State University
🇺🇸Las Cruces, New Mexico, United States