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

Not Applicable

Recruiting

• Conditions: Dietary Carcinogenesis; Nutrition, Healthy
• Interventions: Other: Interview; Other: Nutritional Intervention; Other: Questionnaire Administration; Other: 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 qua...

Detailed Description

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Basic Information
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Recruitment & Eligibility
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Study & Design
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Trial Locations

Study Timeline

• Study First Submitted: 2024-09-20
• Study First Submitted QC: 2024-09-20
• Study First Posted: 2024-09-23
• Status Verified: 2024-10
• Last Update Submitted: 2024-12-09
• Last Update Posted: 2024-12-10
• Study Start: 2025-01-09
• Primary Completion: 2025-06-30
• Study Completion: 2025-06-30

Recruitment & Eligibility

• Status: RECRUITING
• Sex: All
• Target Recruitment: 30

Inclusion Criteria

• 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

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Exclusion Criteria

• 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

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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.

Trial Locations

Locations (1)

New Mexico State University; 🇺🇸 Las Cruces, New Mexico, United States