Cooking and Nutrition Education for Health Among Adults With Diabetes
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 45
- 主要终点
- Investigator-Designed Cooking Skills Questionnaire - Change from Baseline to 6 months
研究概览
简要总结
This study is a multi-dimensional therapeutic lifestyle program that offers cooking and nutrition education as well as email-based health coaching to diabetic patients in an underserved Cleveland community. This is an innovative project as it is one of the first focused efforts within this community to improve diabetes control and prevent diabetes progression through cooking and nutrition as well as to systematically measure both clinical and behavioral outcomes.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Treatment
- 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
- •Age 18 years or older
- •Current State of Ohio Medicaid recipient
- •Current diagnosis of diabetes, as reported in the electronic medical record
- •Completed at least one diabetes education visit at STJHC
- •Have daily access to a functional kitchen in home
排除标准
- •Pregnancy or lactation or plans to be pregnant or lactate during study
- •Current alcoholism or abuse of recreational drugs
- •Self-reported or history of HIV or hepatitis or active tuberculosis
- •Travel plans that do not permit full participation especially during the first 8 study visits
- •Recent unexplained weight loss (10 pounds or more in past 3 months)
- •Any diagnosis that would interfere with or prevent a change in diet
结局指标
主要结局
Investigator-Designed Cooking Skills Questionnaire - Change from Baseline to 6 months
时间窗: 6 months
Responses to individual questions will be tracked throughout the intervention in order to evaluate basic cooking skills and knowledge of nutrition that can be used to prepare healthy meals and follow recipes.
Investigator-Designed Cooking Skills Questionnaire - Change from Baseline to 8 weeks
时间窗: 8 weeks
Responses to individual questions will be tracked throughout the intervention in order to evaluate basic cooking skills and knowledge of nutrition that can be used to prepare healthy meals and follow recipes.
次要结局
- Height (centimeters) - Change from Baseline to 8 weeks(8 weeks)
- Height (centimeters) - Change from Baseline to 6 months(6 months)
- Weight (kilograms) - Change from Baseline to 8 weeks(8 weeks)
- Blood Pressure - Change from Baseline to 6 months(6 months)
- Total Cholesterol (mg/dL) - Change from Baseline to 8 weeks(8 weeks)
- LDL Cholesterol (mg/dL) - Change from Baseline to 6 months(6 months)
- HDL Cholesterol (mg/dL) - Change from Baseline to 8 weeks(8 weeks)
- Hemoglobin A1c (%) - Change from Baseline to 8 weeks(8 weeks)
- Blood Pressure - Change from Baseline to 8 weeks(8 weeks)
- Hemoglobin A1c (%) - Change from Baseline to 6 months(6 months)
- Dietary Fat Consumption Questionnaire - Change from Baseline to 6 months(6 months)
- Dietary Fiber, Fruit and Vegetable Consumption Questionnaire - Change from Baseline to 8 weeks(8 weeks)
- Weight (kilograms) - Change from Baseline to 6 months(6 months)
- Total Cholesterol (mg/dL) - Change from Baseline to 6 months(6 months)
- Triglycerides (mg/dL) - Change from Baseline to 8 weeks(8 weeks)
- Fasting Blood Glucose (mg/dL) - Change from Baseline to 8 weeks(8 weeks)
- Fasting Blood Glucose (mg/dL) - Change from Baseline to 6 months(6 months)
- LDL Cholesterol (mg/dL) - Change from Baseline to 8 weeks(8 weeks)
- HDL Cholesterol (mg/dL) - Change from Baseline to 6 months(6 months)
- Triglycerides (mg/dL) - Change from Baseline to 6 months(6 months)
- Dietary Fat Consumption Questionnaire - Change from Baseline to 8 weeks(8 weeks)
- Dietary Fiber, Fruit and Vegetable Consumption Questionnaire - Change from Baseline to 6 months(6 months)
研究者
Linda Libertini
Research Coordinator
The Cleveland Clinic