Cardiometabolic Risk Factors
Conditions
Keywords
diet quality, nutrition education, culinary medicine
Brief summary
The aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care.
Detailed description
This is a 15-week, 2-arm randomized controlled pilot trial. In a 1:1 ratio, participants will be randomized to the intervention arm or the control arm. The intervention group will receive a 12-week culinary focused nutrition education program. The control group will receive standard low-intensity care (i.e., printed healthy eating material). Outcome measures will be assessed at baseline and 15 weeks.
Interventions
BEHAVIORALCulinary focused nutrition education
Culinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods.
BEHAVIORALStandard low intensity nutrition education
Provided by a written MyPlate resource
Sponsors
Penn State University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
31 Years to 59 Years
Healthy volunteers
Yes
Inclusion criteria
* Age 31-59 years * Involved in meal cooking at home and consumes a home cooked meal ≥ 1 time per week * Individuals taking medications for blood pressure, lipid or glucose lowering will be eligible if they have been on a stable dose for the 1 month prior to baseline
Exclusion criteria
* A member of the household is already enrolled (only one person per household will be eligible for inclusion in the study). * Unstable medical conditions requiring active intervention (surgeries, medication/drug therapy for \< 3 months) as assessed during the telephone screening (e.g. cancer, kidney disease requiring dialysis, heart or gastrointestinal diseases requiring surgery). * Received nutrition education for a medical condition within the past 6 months * Currently following a weight loss diet * Lost ≥ 10% body weight in the past 6 months * Currently (within 6 months) smoke or use any tobacco or nicotine containing products * Currently pregnant or given birth within the prior 6 months * Currently participating in another clinical trial * Principal investigator discretion (e.g., disrespectful or inappropriate interactions with study staff) * Does not speak or understand English
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Diet quality change | 15 weeks | Change in diet quality assessed by the Healthy Eating Index-2015 (HEI-2015) assessed by 24-hour recalls |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Food group intake change | 15 weeks | Changes in intake of fruits; vegetables; refined grains; wholegrains; dairy; meat, poultry, eggs; seafood; nuts, seeds and soy products; oils) assessed by 24-hour recalls |
| Change in intake of added sugars, sodium and saturated fat | 15 weeks | Changes in intake of added sugars, sodium and saturated fat assessed by 24 hour recalls |
| Change in weight | 15 weeks | assessed by electronic scale |
| Change in waist circumference | 15 weeks | Assessed by tape measure at 1 cm above the naval |
| Change in central systolic and diastolic blood pressure | 15 weeks | Assessed using a SphymoCor Xcel (Atcor Medical) |
| Change in brachial systolic and diastolic blood pressure | 15 weeks | Blood pressure measured assessed using a SphymoCor Xcel (Atcor Medical) |
| Change in carotid-femoral pulse wave velocity | 15 weeks | Assessed using a SphymoCor Xcel (Atcor Medical) |
| Change in LDL-cholesterol | 15 weeks | Assessed from fasting blood draw expressed in mg/dL. LDL-cholesterol will be measured directly via enzymatic assay. |
| Change in total cholesterol | 15 weeks | Assessed from fasting blood draw expressed in mg/dL. |
| Change in HDL-Cholesterol | 15 weeks | Assessed from fasting blood draw expressed in mg/dL. |
| Change in triglycerides | 15 weeks | Assessed from fasting blood draw expressed in mg/dL. |
| Change in fasting glucose | 15 weeks | Assessed in a fasting blood draw and expressed in mg/dL |
| Change in HbA1c | 15 weeks | Assessed in a fasting blood draw and expressed in % |
| Diet quality component scores change | 15 weeks | Change in the 13 components that comprise the Healthy Eating Index-2015 (HEI-2015) assessed by 24 hour recalls |
| Program acceptability and satisfaction | 15 weeks | Assessed via surveys |
Countries
United States
Contacts
PRINCIPAL_INVESTIGATORKristina Petersen, PhD
Penn State University
Outcome results
None listed