Clinical trial NCT05587855: eCulinary Medicine Emphasizing Herbs/Spices to Increase Vegetable Intake
Official title: Effects of eCulinary Medicine Emphasizing Herbs and Spices to Increase Vegetable Consumption Among Adults With Hypertension
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Hypertension
Diet, Healthy
Culinary Medicine
Lead sponsor: Texas Tech University
Sponsor class: OTHER
Collaborators: name: McCormick and Company, Inc.
First posted: 2022-10-20
Enrollment: 18
Sex: ALL
Minimum age (years): 18
Maximum age (years): 80
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: no
Allocation: RANDOMIZED
Intervention model: PARALLEL
Intervention model description: This will be a 6-week randomized controlled intervention. Participants with hypertension will be assigned to an eCulinary medicine group (E-group) or control that will receive recipes without the eCulinary intervention (C-group).
Primary purpose: TREATMENT

Brief summary: e-Culinary medicine emphasizes on herbs and spices, will increase consumption of vegetables and reduce sodium in the diets of people with hypertension and lead to a more favorable health profile.

Detailed description: This will be a randomized controlled intervention in collaboration with physician care clinics. Participants with hypertension will be assigned to an eCulinary medicine group (E-group) or control that will receive recipes without the eCulinary intervention (C-group). The intervention group will receive weekly cooking demonstration videos, a one-time nutrition education session based on the content of the Nutrition Care Manual from the Academy of Nutrition and Dietetics, a bi-weekly phone visit, and will be given a digital blood pressure monitor and a digital weight scale. The cooking demonstrations will focus on utilizing herbs and spices in the preparation of various vegetables using different cooking methods aimed to reduce sodium and increase vegetable consumption. The control group will receive only recipes from the eCulinary intervention as well digital blood pressure monitor and a digital weight scale.

Eligibility criteria: Inclusion Criteria:

* Clinical diagnosis hypertension
* Age above 18

Exclusion Criteria:

* Use of tobacco
* Self-reported history of chronic diseases other than hypertension
* Allergy to any food
* Pregnant or lactating
* Alcohol or drug dependence

Primary outcomes:
measure: Dietary Intake
timeFrame: at baseline
measure: Dietary Intake
timeFrame: 6 weeks
measure: Dietary Intake
timeFrame: 1 month post intervention
measure: Diet Quality
timeFrame: at baseline
measure: Diet Quality
timeFrame: 2 weeks
measure: Diet Quality
timeFrame: 4 weeks
measure: Diet Quality
timeFrame: 6 weeks
measure: Diet Quality
timeFrame: 1 month post intervention
measure: Cooking effectiveness evaluation
timeFrame: 2 weeks
measure: Cooking effectiveness evaluation
timeFrame: 4 weeks
measure: Cooking effectiveness evaluation
timeFrame: 6 weeks
measure: Cooking effectiveness evaluation
timeFrame: 1 month post intervention
Secondary outcomes:
measure: Systolic or Diastolic Blood Pressure
timeFrame: at baseline
measure: Systolic or Diastolic Blood Pressure
timeFrame: 2 weeks
measure: Systolic or Diastolic Blood Pressure
timeFrame: 4 weeks
measure: Systolic or Diastolic Blood Pressure
timeFrame: 6 weeks
measure: Systolic or Diastolic Blood Pressure
timeFrame: 1 month post intervention
measure: Body Weight
timeFrame: at baseline
measure: Body Weight
timeFrame: 2 weeks
measure: Body Weight
timeFrame: 4 weeks
measure: Body Weight
timeFrame: 6 weeks
measure: Body Weight
timeFrame: 1 month post intervention
Other outcomes:
Locations:
city: Lubbock
country: United States
facility: Texas Tech University
state: Texas
Study officials:
affiliation: Texas Tech University
name: Shannon Galyean, PhD
role: PRINCIPAL_INVESTIGATOR
References:
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