Emory Teaching Kitchen Collaborative
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 41
- 试验地点
- 2
- 主要终点
- Percent of participants completing the program
研究概览
简要总结
The aim of the project is to evaluate the feasibility and acceptance of a teaching kitchen program as a worksite wellness program at Emory University
详细描述
The teaching kitchen model is an innovative, multidisciplinary approach for motivating and establishing healthful habits and behaviors. The self-care program combines didactic information with experiential learning in nutrition, culinary arts, exercise, yoga, and mindfulness. The aim of the project is to evaluate the feasibility and acceptance of teaching kitchen program as a worksite wellness program at Emory University. Changes in biomarkers and self-reported behaviors will be evaluated up to one year.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 65 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •age 18-65
- •body mass index greater than or equal to 30,
- •willingness to appear in videotapes and photographs that will be obtained during the course of the teaching kitchen program
- •preference will be given to those with a cardiometabolic risk factor, such as diabetes mellitus, hypertension, and/or hyperlipidemia.
排除标准
- •any health condition that would limit participation, including bariatric surgery, pregnancy, cardiovascular, pulmonary, orthopedic or neurologic medical problem, or gluten or nut allergy
结局指标
主要结局
Percent of participants completing the program
时间窗: 10-week visit
Program completion will be assessed by calculating percent of participants completing the program
Percent of enrolled participants attending 4-week visit
时间窗: 4-week visit
Program attendance will be assessed by calculating percent of enrolled participants completing the program visits
Percent of enrolled participants attending 8-week visit
时间窗: 8-week visit
Program attendance will be assessed by calculating percent of enrolled participants completing the program visits
Percent of enrolled participants attending 2-week visit
时间窗: 2-week visit
Program attendance will be assessed by calculating percent of enrolled participants completing the program visits
Percent of enrolled participants attending 6-week visit
时间窗: 6-week visits
Program attendance will be assessed by calculating percent of enrolled participants completing the program visits
次要结局
- Change in Cooking Confidence score(Baseline, 10-week, and 6 and 12 months after the program)
- Change in Perceived Stress Scale score(Baseline, 10-week, and 6 and 12 months after the program)
- Change in percent body fat(Baseline, 10-week, and 6 and 12 months after the program)
- Change in BMI(Baseline, 10-week, and 6 and 12 months after the program)
- Change in systolic blood pressure(Baseline, 10-week, and 6 and 12 months after the program)
- Change in frequency of absence from work(Baseline, 10-week, and 6 and 12 months after the program)
- Change in RAND Health 36-Item scale score(Baseline, 10-week, and 6 and 12 months after the program)
- Change in diastolic blood pressure(Baseline, 10-week, and 6 and 12 months after the program)
- Change in Mindfulness and Mindful Eating Scale score(Baseline, 10-week, and 6 and 12 months after the program)
- Change in Dietary Intake score(Baseline, 10-week, and 6 and 12 months after the program)
- Change in Cooking Habits score(Baseline, 10-week, and 6 and 12 months after the program)
- Change in Physical Activity questionnaire score(Baseline, 10-week, and 6 and 12 months after the program)
研究者
Sharon Horesh Bergquist
Assistant Professor
Emory University