NCT06096506已完成不适用
Nourishing the Community Through Culinary Medicine - Acres Homes
The University of Texas Health Science Center, Houston1 个研究点 分布在 1 个国家目标入组 89 人开始时间: 2023年11月8日最近更新:
适应症
干预措施
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 89
- 试验地点
- 1
- 主要终点
- Hemoglobin A1c (HbA1c) Level
研究概览
简要总结
The purpose of this study is to assess the effect of an adapted virtual Culinary Medicine (CM) curriculum on dietary behaviors, nutrition knowledge, and cooking skills and behaviors on outcomes such as HbA1c levels, Body Mass Index, Blood Pressure, HDL, LDL, and Triglycerides, as well as to determine the feasibility and reproducibility of virtual synchronous CM classes.
研究设计
- 研究类型
- Interventional
- 分配方式
- Non 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 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Receiving care at UT Physicians clinics
- •diagnosed with type 2 diabetes and elevated body mass index (>=25)
- •HbA1c labs and clinic-assessed weight completed within the last 3 months
- •English speaking or Spanish speaking
- •Can obtain groceries before each class (intervention group only)
排除标准
- •Patients without the technological support needed to participate (e.g., reliable internet and device - cell phone, tablet or laptop)
- •Patients with an uncontrolled impairment that interferes with ability to participate
研究组 & 干预措施
Clinics Receiving the Culinary Medicine Program
Experimental
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
干预措施: Culinary Medicine Program (Behavioral)
Control Clinics
No Intervention
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
结局指标
主要结局
Hemoglobin A1c (HbA1c) Level
时间窗: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Marginal mean is reported.
次要结局
- Systolic Blood Pressure(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Diastolic Blood Pressure(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Body Mass Index(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- High-density Lipoprotein (HDL) Level(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Low-density Lipoprotein (LDL) Level(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Triglyceride Level(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Fruit and Vegetable Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Typical Healthy Food Consumption Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Perceived Barriers of Eating Fruits and Vegetables as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Eating, Cooking, and Shopping (i.e., Using Nutrition Label) Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Barriers to Healthy Eating as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Self-efficacy in Cooking Food and Meal Planning as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)(baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion))
- Diabetes Self-Management as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)(Baseline, post intervention (up to 10 weeks after baseline))
研究者
Natalia Heredia
Assistant Professor
The University of Texas Health Science Center, Houston
研究点 (1)
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