A Culinary Intervention for Bone Health

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.

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