Clinical trial NCT06096506: Nourishing the Community Through Culinary Medicine- Acres Homes
Official title: Nourishing the Community Through Culinary Medicine- Acres Homes
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Diabetes
Elevated Body Mass Index
Lead sponsor: The University of Texas Health Science Center, Houston
Sponsor class: OTHER
Collaborators: name: National Cancer Institute (NCI)
name: The University of Texas MD Anderson Cancer Center
First posted: 2023-10-23
Enrollment: 88
Sex: ALL
Minimum age (years): 18
Maximum age (years): 70
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: no
Allocation: NON_RANDOMIZED
Intervention model: PARALLEL
Primary purpose: TREATMENT

Brief summary: The purpose of this study is to 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.


Eligibility criteria: Inclusion Criteria:

* 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)

Exclusion Criteria:

* 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.

Primary outcomes:
measure: Change in Hemoglobin A1c (HbA1c)
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Secondary outcomes:
measure: Change in Body Mass Index
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in systolic Blood Pressure
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in diastolic Blood Pressure
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in High-density lipoprotein (HDL)
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in low-density lipoprotein (LDL)
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in Triglyceride
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in perceived health as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in fruit and vegetable consumption as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in whole grain consumption as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in typical food consumption behaviors as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in Perceived Barriers of Eating Fruits and Vegetables as assessed by the Nourishing the Community Through Culinary Medicine survey (NCCM
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in Eating/cooking/using nutrition labels by the Nourishing the Community Through Culinary Medicine survey (NCCM)
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in Barriers to Healthy Eating by the Nourishing the Community Through Culinary Medicine survey (NCCM)
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in Self-efficacy in cooking food and meal planning by the Nourishing the Community Through Culinary Medicine survey (NCCM)
timeFrame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
measure: Change in Diabetes Management by the Nourishing the Community Through Culinary Medicine survey (NCCM)
timeFrame: Baseline, post intervention (upto 10 weeks after baseline)
Other outcomes:
Locations:
city: Houston
country: United States
facility: The University of Texas Health Science Center at Houston
state: Texas
Study officials:
affiliation: The University of Texas Health Science Center, Houston
name: Natalia I Heredia, PhD., MPH
role: PRINCIPAL_INVESTIGATOR
References: