Osteoporosis, Age-Related, Osteoporosis Risk
Conditions
Keywords
osteoporosis, fracture, culinary nutrition, culinary medicine, teaching kitchen, nutrition
Brief summary
This is a randomized, controlled pilot study to evaluate the feasibility and acceptability of a single 2-hour culinary medicine intervention for bone health among individuals with age-associated low bone mass.
Detailed description
This is a randomized, controlled pilot study to evaluate the feasibility and acceptability of a single 2-hour culinary medicine intervention for bone health among individuals with age-associated low bone mass. A total of 40 individuals referred to a tertiary osteoporosis centre for age-associated low bone mass will be will be recruited and randomized 1:1 to attend either: 1) a 2-hour hands-on culinary medicine program at a hospital-based teaching kitchen followed by three monthly virtual group meetings, each lasting 30 minutes and led by the facilitator of the culinary nutrition program (intervention group), or, 2) not to attend the culinary nutrition program (control group). Baseline data will be collected at the time of recruitment, and both the intervention and control group will be followed for 3 months.
Interventions
BEHAVIORALCulinary Medicine Intervention
A 2-hour practical culinary medicine program facilitated by a culinary dietitian at a hospital-based teaching kitchen, followed by 3 virtual group follow-up sessions occurring monthly, each lasting approximately 30 minutes. The follow-up sessions will be facilitated by a culinary dietitian and will be conducted using a secure telephone/video conference platform.
Sponsors
University of Calgary
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Intervention model description
Two-arm randomized controlled trial
Eligibility
Sex/Gender
ALL
Age
45 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* Adults referred to local tertiary osteoporosis centre for assessment of age-associated low bone mass or assessment of fracture risk * Women must be postmenopausal (i.e. documented history of surgical menopause, or at least 12 months since last menstrual period), men must be age ≥45 years * Self-determined ability to learn in classroom and kitchen environments and a virtual (video) learning environment * Reliable access to hardware, software, and internet connection required to participate in an interactive virtual (video) conference * Ability to attend local hospital-based teaching kitchen for culinary medicine intervention * Willing to participate in a culinary medicine intervention and provide informed consent
Exclusion criteria
* Complex metabolic bone disease or on dialysis for end-stage kidney disease * Exclusion on the basis of other active health conditions which may present a contraindication to intake of whole and calcium-rich foods will be determined by the medical team on a case-by-case basis * Deemed by research team to be unable to learn in a group classroom or kitchen environment * Unable to communicate in English
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Recruitment capacity | Baseline | Proportion of total referrals who meet criteria for eligibility screening |
| Intervention mode and dose | 3 months | Proportion of the intervention group who would have preferred to attend multiple hands-on culinary medicine sessions rather than a single session |
| Intervention satisfaction | 3 months | Proportion of the intervention group who indicate that they are satisfied with their experience in the culinary medicine class |
| Intervention fidelity | 3 months | Proportion of participants who complete study procedures |
| Intervention reach | Baseline | Proportion of eligible individuals who agree to participate in study |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Readiness to change home cooking patterns | Immediately post-intervention | Proportion of participants who plan to make a change in home cooking patterns |
| Readiness to change diet | Immediately post-intervention | Proportion of participants who plan to make a change in diet |
| Confidence in ability to change home cooking patterns | Immediately post-intervention | Confidence in ability to change home cooking patterns graded on a scale of 1 (not at all confident) to 10 (very confident) |
| Confidence in ability to change diet | Immediately post-intervention | Confidence in ability to change diet graded on a scale of 1 (not at all confident) to 10 (very confident) |
| Nutrition education needs | Immediately post-intervention | Proportion of participants requesting additional education regarding nutrition and bone health |
Other
| Measure | Time frame | Description |
|---|---|---|
| Meals eaten at home | 3 months | Change in number of meals eaten each week that are prepared at home |
| Overall diet quality | 3 months | Change in overall diet quality (assessed using 24-hour food recall) |
| Food skills | 3 months | Change in score on a modified food skills questionnaire (higher score means better food skills) |
| Dietary patterns | 3 months | Change in weekly intake of fruits, vegetables, dairy (including fermented dairy) |
| Home cooking behaviours | 3 months | Change in number of meals personally prepared by participant from scratch each week |
| Dietary calcium intake | 3 months | Change in daily dietary calcium intake (assessed via 24-hour dietary recall) |
| Dietary vitamin D intake | 3 months | Change in daily dietary vitamin D intake (assessed via 24-hour dietary recall) |
| Dietary protein intake | 3 months | Change in daily dietary protein intake (assessed via 24-hour dietary recall) |
| Calcium supplement use | 3 months | Proportion of participants taking a calcium supplement |
| Vitamin D supplement use | 3 months | Proportion of participants taking a vitamin D supplement |
Countries
Canada
Outcome results
None listed