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Completed

NCT Number: NCT06096506

Nourishing the Community Through Culinary Medicine - Acres Homes

The purpose of this study is to assess the effect of an adapted virtual Culinary Medicine (CM) curriculum on dietary behaviors, nutrition knowledge, and cooking skills and behaviors on outcomes such as HbA1c levels, Body Mass Index, Blood Pressure, HDL, LDL, and Triglycerides, as well as to determine the feasibility and reproducibility of virtual synchronous CM classes.

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Key information

Conditions

Diabetes Diabetes Mellitus Elevated Body Mass Index Endocrine System Diseases Glucose Metabolism Disorders Metabolic Diseases Nutritional and Metabolic Diseases

Age range

18 year–70 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

The University of Texas Health Science Center at Houston

Houston, Texas, 77030, United States

Who can participate

Healthy volunteers accepted: No

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

Inclusion criteria

  • Receiving care at UT Physicians clinics
  • diagnosed with type 2 diabetes and elevated body mass index (>=25)
  • HbA1c labs and clinic-assessed weight completed within the last 3 months
  • English speaking or Spanish speaking
  • Can obtain groceries before each class (intervention group only)

Exclusion criteria

  • Patients without the technological support needed to participate (e.g., reliable internet and device - cell phone, tablet or laptop)
  • Patients with an uncontrolled impairment that interferes with ability to participate

Treatment and study plan

Culinary Medicine Program

Behavioral

The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.

Primary outcomes

  1. Hemoglobin A1c (HbA1c) Level

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Marginal mean is reported.

Secondary outcomes

  1. Body Mass Index

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Marginal mean is reported.

  2. Systolic Blood Pressure

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Marginal mean is reported.

  3. Diastolic Blood Pressure

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Marginal mean is reported.

  4. High-density Lipoprotein (HDL) Level

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Marginal mean is reported.

  5. Low-density Lipoprotein (LDL) Level

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Marginal mean is reported.

  6. Triglyceride Level

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Marginal mean is reported.

  7. Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    This is a 1-item questionnaire that asks "Overall, how would you rate your health in the past four weeks?," and it is reported categorically in 6 categories: Excellent, Very Good, Good, Fair, Poor, and Very Poor.

  8. Fruit and Vegetable Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    This is a 1-item questionnaire that asks "How many servings of VEGETABLES do you eat or drink each day?," and it is reported as number of servings consumed each day. Marginal mean is reported.

  9. Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    This is a 1-item questionnaire that asks "How many servings of Whole Grains do you eat each day?," and it is reported categorically in 6 categories: 4 servings or more; 2-3 servings; 1-2 servings; 1/2 to 1 serving; 1/2 serving or less; or none.

  10. Typical Healthy Food Consumption Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Total score ranges from 0-4, with a higher score indicating greater healthy food consumption behaviors. Marginal mean is reported.

  11. Perceived Barriers of Eating Fruits and Vegetables as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Total score ranges from 1 to 5, with a higher score indicating less barriers.

  12. Eating, Cooking, and Shopping (i.e., Using Nutrition Label) Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Total score ranges from 0-4, with a higher score indicating better eating, cooking, and shopping behaviors. Marginal mean is reported.

  13. Barriers to Healthy Eating as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Total score ranges from 1 to 5, with a higher score indicating less barriers. This outcome measure includes assessment of barriers to eating fruits and vegetables, as well as barriers to overall healthy eating. Marginal mean is reported.

  14. Self-efficacy in Cooking Food and Meal Planning as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)

    Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)

    Total score ranges from 1 to 5, with a greater score indicating greater self-efficacy. Marginal mean is reported.

  15. Diabetes Self-Management as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)

    Time frame: Baseline, post intervention (up to 10 weeks after baseline)

    Total score ranges from 1 to 4, with a higher score indicating better diabetes self-management. Marginal mean is reported.

Sponsors and collaborators

Lead sponsor

The University of Texas Health Science Center, Houston

Other

Collaborators

  • M.D. Anderson Cancer Center
  • National Cancer Institute (NCI)

Registry information

Important dates

Study start
2023
Primary completion
2024
Study completion
2024
First posted
Oct 23, 2023
Registry last updated
Mar 17, 2026

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.

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