Cooking Classes as a Family-based Intervention for Weight Reduction: Effects on Dietary Quality and Weight Management in Abu Dhabi (United Arab Emirates)
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 发起方
- 入组人数
- 250
- 试验地点
- 1
- 主要终点
- Weight Status (Body Weight)
研究概览
简要总结
The goal of this quasi-experimental interventional study is to learn if healthy cooking classes for home cooks can improve weight management and dietary quality among Emirati adults with overweight or obesity living in Abu Dhabi. The main questions it aims to answer are:
- Does participation in the culinary medicine program reduce body weight over time?
- Does the intervention improve diet quality and increase compliance with healthy home-cooked meals?
- Does the intervention improve health measures such as waist circumference, body fat percentage, blood pressure, and heart rate?
- What are the experiences and satisfaction levels of participating family members and trained home cooks?
Participants will:
- Enroll in a 3-month family-based nutrition intervention program
- Receive meals prepared by home cooks trained in culinary medicine through the ICCA program
- Complete assessments before the intervention, during the intervention, and 3 months after completion
- Undergo measurements including weight, waist circumference, body fat percentage, blood pressure, and heart rate
- Complete questionnaires about diet quality, meal habits, and overall program experience
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 60 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Based in Abu Dhabi
- •Home cooked meals prepared by full-time home cooks who are certified in the ICCA Culinary Medicine course (post 4 weeks cooking training)
- •Certified home cooks are residing with participant during the training and intervention
- •Aged between 18 years and 60 years
- •BMI between 28-40 kg/m2
- •Participant and cooks being able to provide informed consent
排除标准
- •Body weight exceeding 220 kilograms at the time of recruitment
- •Undergoing treatment for serious illnesses (active cancer), planned for surgery, interventional management, and immunomodulation
- •Undergone surgery within 3 months prior to study recruitment, including bariatric surgery
- •Enrolled in other lifestyle intervention programs
研究组 & 干预措施
Culinary Medicine Intervention Group
Participants receive a household-based culinary medicine intervention. The designated home cook undergoes a 4-week ICCA culinary medicine training program focused on healthy cooking techniques, nutrition education, and chronic disease prevention. Following training, the home cook implements healthy home-prepared meals for participating household members over a 3-month period. Participants receive repeated assessments of weight, anthropometric measures, blood pressure, heart rate, body composition, and diet quality at baseline, mid-intervention (6 weeks), and post-intervention (3 months).
干预措施: Culinary Medicine Healthy Cooking and Home Meal Implementation Program (Behavioral)
结局指标
主要结局
Weight Status (Body Weight)
时间窗: Baseline (immediately after home cook certification and before intervention), Mid-intervention (6 weeks), and Post-intervention (3 months after intervention start).
Assessment of participant weight to determine changes associated with the culinary medicine intervention. Weight will be measured using the InBody Dial H30 portable device.
次要结局
- Waist Circumference(Baseline, 6 weeks, and 3 months.)
- Body Fat Percentage(Baseline, 6 weeks, and 3 months.)
- Blood Pressure(Baseline, 6 weeks, and 3 months.)
- Heart Rate(Baseline, 6 weeks, and 3 months.)
- Compliance with Home-Cooked Meal Consumption(Every week for 3 months)
- Frequency of home-cooked meal consumption.(every week for 3 months)
- Participant Experience and Satisfaction(End of intervention (3 months).)