Nourishing the Community Through Culinary Medicine
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 104
- 试验地点
- 2
- 主要终点
- Change in Healthy Food Servings by the Nourishing the Community Through Culinary Medicine survey (NCCM)
研究概览
简要总结
The purpose of this study is to adapt existing Nourish Program curriculum for synchronous virtual delivery,to implement adapted virtual Culinary Medicine (CM)curriculum among target population, to assess if program participation improves participant dietary behaviors, nutrition knowledge, and cooking skills and behaviors above standard of care, to assess if program participation improves patient levels of HbA1c, Body Mass Index, Blood Pressure, HDL, LDL and Triglycerides above standard of care and to determine the feasibility and reproducibility of virtual synchronous CM classes in patients with diabetes.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Treatment
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •type 2 diabetes and glycosylated hemoglobin (HbA1c) >7.0
- •receiving care at Sanitas Medical Center clinics in August 2021 - August 2023
- •English speaking or Spanish speaking.
排除标准
- •Patients without the technological support needed to participate in the program (e.g., reliable internet and device - cell phone, tablet or laptop);
- •Patients with terminal or late-stage conditions (e.g., advanced stage chronic kidney disease);
- •Patients with uncontrolled mental disorder that interferes with participation in active programming;
- •Patients with physical impairment that interferes with participation in active programming
结局指标
主要结局
Change in Healthy Food Servings by the Nourishing the Community Through Culinary Medicine survey (NCCM)
时间窗: Baseline, post intervention (upto 10 weeks after baseline)
This consists of 3 items that are scored from 1 \[None\] to 6 \[4 servings or more\] for a maximum score of 18, a higher number indicating a better outcome.
Change in cooking self-efficacy by the Nourishing the Community Through Culinary Medicine survey (NCCM)
时间窗: Baseline, post intervention (upto 10 weeks after baseline)
This consists of 10 items that are scored from 1 \[Not sure at all\] to 5 \[Extremely sure\], for a maximum of 50, with a higher number indicating more self-efficacy. Five items ask about self-efficacy before the program, and five ask about self-efficacy after the program.
Change in Diabetes Management by the Nourishing the Community Through Culinary Medicine survey (NCCM)
时间窗: Baseline, post intervention (upto 10 weeks after baseline)
This consists of 18 items. The first 16 items that are scored from 1 \[Does not apply to me\] to 4 \[Applies to me very much\] and the remaining 2 items are dichotomous scored \[Yes=1\] to \[No=0\], for a maximum score of 68, with a higher number indicates a better diabetes self-management.
Change in Typical food consumption behaviors by the Nourishing the Community Through Culinary Medicine survey (NCCM)
时间窗: Baseline, post intervention (upto 10 weeks after baseline)
This consists of 7 items that are scored from 1 \[Not at all\] to 5 \[More than once a day\] for a maximum score of 35, a higher number indicating better outcome.
Change in Shopping, cooking, and eating behaviors by the Nourishing the Community Through Culinary Medicine survey (NCCM)
时间窗: Baseline, post intervention (upto 10 weeks after baseline)
This consists of 9 items that are scored from 1 \[Never\] to 5 \[Always\], for a maximum score of 45, with a higher number indicating more ideal shopping, cooking and eating behaviors that align with program goals.
Change in Perceived Barriers to Healthy Eating by the Nourishing the Community Through Culinary Medicine survey (NCCM)
时间窗: Baseline, post intervention (upto 10 weeks after baseline)
This consists of 9 items that are scored from 1 \[Strongly Disagree\] to 5 \[Strongly Agree\] for a maximum score of 45, a higher number indicating more perceived barriers.
次要结局
- Change in Hemoglobin A1c (HbA1c)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion), and post 6-months completion of NCCM (within 90 days of 6-months completion of NCCM))
- Change in High-density lipoprotein (HDL)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion), and post 6-months completion of NCCM (within 90 days of 6-months completion of NCCM))
- Change in systolic Blood Pressure(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion), and post 6-months completion of NCCM (within 90 days of 6-months completion of NCCM))
- Change in low-density lipoprotein (LDL)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion), and post 6-months completion of NCCM (within 90 days of 6-months completion of NCCM))
- Change in Body Mass Index(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion), and post 6-months completion of NCCM (within 90 days of 6-months completion of NCCM))
- Change in diastolic Blood Pressure(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion), and post 6-months completion of NCCM (within 90 days of 6-months completion of NCCM))
- Change in Triglyceride(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion), and post 6-months completion of NCCM (within 90 days of 6-months completion of NCCM))
研究者
Natalia Heredia
Assistant Professor
The University of Texas Health Science Center, Houston