Cooking Skills
Conditions
Brief summary
The purpose of the study is to assess a culinary curriculum in persons with substance use disorder who are receiving medication assisted therapy and who are in recovery residences in Texas. The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills.
Interventions
BEHAVIORALCulinary curriculum
The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills, and it will introduce the fundamentals of cooking techniques in 5 weekly sessions. The curriculum includes introductions to cooking equipment and safety in the kitchen (basic knife skills), carbohydrate dishes, seasonal vegetables and making simple salad dressing and salads, cooking techniques (grilling, baking, and pan-frying), cooking with varying proteins, the importance of timing and organization in the kitchen, bite-size desserts, the importance of small portions, and different cultural cuisines. Additionally, the curriculum will help participants establish goals related to incorporating new ingredients.
Sponsors
Texas Health and Human Services Commission
The University of Texas Health Science Center, Houston
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
OTHER
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* Persons with a substance use disorder in Texas
Exclusion criteria
* Unable to give consent * Does not speak English or Spanish
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Dietary intake as assessed by an abbreviated version of the Dietary Screener Questionnaire (DSQ) developed by the Nutrition Incentive Hub | baseline, 5 weeks | The Abbreviated Dietary Screener Questionnaire (DSQ) asks how often in the past month different foods were eaten, for each of 9 different types of foods. For each of the 9 types of foods, data are reported categorically as follows: Never; 1 time per month; 2-3 times per month; 1 time per week ; 2 times per week; 3-4 times per week; 5-6 times per week; 1 time per day; 2 -3 times per day; 4-5 times per day; or 6 or more times per day. |
| Motivation to eat healthy foods as assessed by the Regulation of Eating Behavior Scale (REBS) Adapted | baseline, 5 weeks | Total score on the Regulation of Eating Behavior Scale (REBS) Adapted ranges from 12 to 84, with a higher score indicating greater motivation to eat healthy foods. |
| Cooking skill self-efficacy scale as assessed by the Culinary Efficacy Scale | baseline, 5 weeks | Total score on the Culinary Efficacy Scale ranges from 24 to 120, with a higher score indicating greater confidence in performing cooking skills. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Body Mass Index (BMI) as assessed by a bioelectrical impedance analysis (BIA) device | baseline, 5 weeks | Body mass index will be measured using a bioelectrical impedance analysis (BIA) device designed for use with children and adults. |
| Percent Body Fat (PBF) as assessed by a bioelectrical impedance analysis (BIA) device | baseline, 5 weeks | Percent Body Fat (PBF) will be measured using a bioelectrical impedance analysis (BIA) device designed for use with children and adults. |
| Skin Carotenoid Level as assessed by the Veggie Meter | baseline, 5 weeks | Skin Carotenoid Level will be assessed using the Veggie Meter®, which utilizes spectroscopy to quantify the concentration of carotenoids present in the skin. Carotenoids are not synthesized internally and are only obtainable through food; therefore, skin carotenoid levels can be used to detect an increase or decrease in fruit and vegetable intake over time. The VeggieMeter reports a score ranging from 0 to 800, with a higher score indicating higher skin carotenoid stores. |
Countries
United States
Contacts
Primary ContactMichael Wilkerson, PhD
Backup ContactEstevan R Herrera, BSMT
Outcome results
None listed