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NCT Number: NCT07251205

Evaluating a Culinary Curriculum Program for Residents of Medication Assisted Therapy (MAT) Recovery Houses

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.

Recruiting

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Key information

Conditions

Cooking Skills

Age range

18 year and older

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Who can participate

Healthy volunteers accepted: No

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Persons with a substance use disorder in Texas

Exclusion criteria

  • Unable to give consent
  • Does not speak English or Spanish

Treatment and study plan

Culinary curriculum

Behavioral

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.

Primary outcomes

  1. Dietary intake as assessed by an abbreviated version of the Dietary Screener Questionnaire (DSQ) developed by the Nutrition Incentive Hub

    Time frame: 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.

  2. Motivation to eat healthy foods as assessed by the Regulation of Eating Behavior Scale (REBS) Adapted

    Time frame: 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.

  3. Cooking skill self-efficacy scale as assessed by the Culinary Efficacy Scale

    Time frame: 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 outcomes

  1. Body Mass Index (BMI) as assessed by a bioelectrical impedance analysis (BIA) device

    Time frame: baseline, 5 weeks

    Body mass index will be measured using a bioelectrical impedance analysis (BIA) device designed for use with children and adults.

  2. Percent Body Fat (PBF) as assessed by a bioelectrical impedance analysis (BIA) device

    Time frame: baseline, 5 weeks

    Percent Body Fat (PBF) will be measured using a bioelectrical impedance analysis (BIA) device designed for use with children and adults.

  3. Skin Carotenoid Level as assessed by the Veggie Meter

    Time frame: 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.

Study contacts

Contact information is provided by the study sponsor or research team.

Estevan R Herrera, BSMT

CONTACT

[email protected]

(713) 500-9006

Michael Wilkerson, PhD

CONTACT

[email protected]

(713) 500-9974

Sponsors and collaborators

Lead sponsor

The University of Texas Health Science Center, Houston

Other

Collaborators

  • Texas Health and Human Services Commission

Registry information

Official study title

Evaluation of a Culinary Curriculum Program for Persons Living in Recovery Residences for Opioid Use on Medication Assisted Therapy in Texas

Important dates

Study start
2025
Primary completion
2025
Study completion
2025
First posted
Nov 26, 2025
Registry last updated
Nov 26, 2025

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.