Dementia, Type 2 Diabetes
Conditions
Brief summary
Previous research demonstrates that 1) adherence to a DASH dietary pattern and diets low in certain UPFs are linked to lower likelihood of experiencing cognitive impairments in later life, that 2) engagement in cooking is linked to healthier eating, reduced UPF consumption, and higher food self-efficacy, and 3) that cooking activity itself in midlife is associated with reduced incidence of dementia. There may be multiple pathways through which cooking engagement facilitates healthier cognitive aging- including the benefits of healthier meals on cardiometabolic and neural health, but also the role of cooking as a cognitively-engaging activity - one that has been identified as a potential contributor to cognitive reserve during aging. While at least one computerized cognitive training program is based on cooking activities and has demonstrated improvements to untrained EF processes in older adults, no intervention has used actual cooking as a form of cognitive training. Part of the promise of such an intervention is that this sort of activity, while still engaging EF processes in a way that might lead to generalizable improvements, is much closer to real-world instrumental activities of daily living and may reinforce consumption of a brain- and cardiometabolic- health promoting dietary pattern. This pilot study involves a randomized controlled trial of a behavioral change intervention to promote a healthy diet by increasing cooking self-efficacy (agency), and for this study, cooking self-efficacy is the primary focus.
Interventions
BEHAVIORALCooking skills training including in-person classes
For four weeks, participants (n=20) attend an in-person cooking class once per week (1-1.5 hours), followed by an at-home cooking practice session (1 hour), and at-home cognitive training on their smartphones (3 times per week, 10 minutes per session)
BEHAVIORALCooking skills education (at-home)
For four weeks, participants (n=20) receive nutrition educational handouts with recipes or cooking tips for healthy, balanced meals via email.
Sponsors
Virginia Polytechnic Institute and State University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
50 Years to 75 Years
Healthy volunteers
Yes
Inclusion criteria
* Age: 50 - 75 yrs * Score of 5 or greater on ADA (diabetes) screener * Self-report family history of dementia or AD * Smartphone (iOS or Android) * Verbal and written informed consent
Exclusion criteria
* Food allergies or conditions requiring a specialized diet that would limit participation
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Food agency scale (FAS) | Five minute survey in laboratory at baseline and post-intervention | A survey measure of cooking proficiency, eight items, each from 1-7, minimum score is 8 and maximum score is thus 56 and higher score means greater food agency |
Countries
United States
Contacts
CONTACTBenjamin D Katz, PhD
Outcome results
None listed