Culinary Nutrition Education for Cardiometabolic Risk Factors

Overseen By Stacey Meily

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: Penn State University

Must be taking: Blood pressure, Lipid, Glucose lowering

Disqualifiers: Unstable medical conditions, Weight loss, Smoking, Pregnancy, others

No Placebo Group All trial participants will receive the active study treatment (no placebo)

Compensation: Varies

Number of Visits: Unknown

50 Participants Needed

What You Need to Know Before You Apply

What is the purpose of this trial?

This trial tests whether a cooking-focused nutrition program helps people follow healthy eating guidelines better than standard nutrition advice. The program includes online cooking and nutrition classes, focusing on flavorful meals using herbs and spices. It targets individuals who cook at home at least once a week and are on stable medication for high blood pressure, cholesterol, or blood sugar. Participants will receive either this new culinary-focused nutrition education or traditional nutrition tips. As an unphased study, this trial provides a unique opportunity to explore innovative methods for improving dietary habits and overall health.

Do I have to stop taking my current medications for the trial?

The trial does not require you to stop taking your current medications. You can participate if you've been on a stable dose of blood pressure, lipid, or glucose-lowering medications for at least one month before starting the trial.

What prior data suggests that culinary focused nutrition education is safe?

Research shows that eating well greatly benefits heart health. Studies have found that consuming whole grains, beans, and nuts reduces the risk of metabolic syndrome, a group of conditions that increase the chance of heart disease. However, consuming too many salty or sugary snacks raises this risk.

Nutrition education focused on cooking teaches people to enjoy healthy foods by using herbs and spices for flavor. This approach is not a drug or supplement, so it lacks the usual side effects of medications. Instead, it involves changing eating habits, which is generally safe.

Specific data on negative effects is lacking because this method focuses on education and behavior change, which are usually well-tolerated. This makes it a safe option for most people, without the side effects often seen with drug treatments. ^{1 2 3 4 5}

Why are researchers excited about this trial?

Researchers are excited about this trial because it focuses on culinary nutrition education as a way to tackle cardiometabolic risk factors. Unlike typical nutrition programs that might only offer basic dietary guidelines, this approach emphasizes the enjoyment of healthy foods by teaching participants to use herbs and spices creatively. The online delivery and structured modules make it accessible and engaging, potentially leading to sustained lifestyle changes. By focusing on taste and enjoyment, this method aims to make healthy eating more appealing and sustainable for the long term.

What evidence suggests that culinary focused nutrition education could be effective for cardiometabolic risk factors?

Research has shown that a poor diet can lead to serious health problems like heart disease and diabetes. One study found that consuming healthy foods, such as whole grains, beans, and nuts, reduces the risk of metabolic syndrome, a group of conditions that increase the risk of heart disease. Another study suggested that learning about nutrition and cooking helps people eat better and improve their overall health. This trial will compare two approaches: a culinary-focused nutrition education program and standard nutrition education. Evidence indicates that following dietary guidelines can improve heart health by lowering risk factors for heart disease. Teaching people how to cook and eat healthily, as done in the culinary-focused program, could help them maintain good eating habits and enhance their heart health. ^{1 3 6 7 8}

Who Is on the Research Team?

Kristina Petersen, PhD

Principal Investigator

Penn State University

Are You a Good Fit for This Trial?

This trial is for people aged 31-59 who cook and eat at least one home-cooked meal per week. It's suitable for those on stable blood pressure, lipid, or glucose-lowering medications. However, it's not open to individuals outside this age range or those not involved in home cooking.

Inclusion Criteria

I cook and eat at least one home-cooked meal weekly.

I am between 31 and 59 years old.

I've been on a stable dose of my blood pressure, cholesterol, or diabetes medication for the last month.

Exclusion Criteria

A member of the household is already enrolled (only one person per household will be eligible for inclusion in the study)

Currently following a weight loss diet

Currently (within 6 months) smoke or use any tobacco or nicotine containing products

Timeline for a Trial Participant

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Intervention

Participants receive a 12-week culinary focused nutrition education program delivered online, emphasizing taste and enjoyment of healthy foods using herbs and spices.

12 weeks

Online content delivery

Control

Participants receive standard low-intensity nutrition education with printed MyPlate resources.

12 weeks

Printed material

Follow-up

Participants are monitored for changes in diet quality, food intake, and various health metrics.

3 weeks

What Are the Treatments Tested in This Trial?

Interventions

• Culinary focused nutrition education

Trial Overview The study compares two types of nutrition education: a culinary-focused program designed to make healthy eating tasty and appealing versus standard low-intensity nutrition advice. The goal is to see which method better promotes adherence to the Dietary Guidelines for Americans.

How Is the Trial Designed?

Group I: Culinary focused nutrition education Experimental Treatment 1 Intervention

The intervention group will receive a 12-week culinary focused nutrition education program. Participants in the intervention group will receive culinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods. Using herbs and spices to flavor foods will be the emphasis. The intervention will be delivered in an online format with online content delivery . The intervention will consist of eight modules. Modules one to four will be provided during the first month. Modules four to eight will be provided during months 2 and 3.

Group II: Standard nutrition education Active Control 1 Intervention

The control group will represent standard low intensity nutrition education. Control group participants will be provided with a printed MyPlate resource.

Who Is Running the Clinical Trial?

Penn State University

Lead Sponsor

Trials

380

Recruited

131,000+

Citations

1. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC6289298/

Nutrition and Cardio-Metabolic Risk Factors: Findings from 20 ... Whole grains, legumes, nuts and healthy dietary patterns (DPs) reduced risk of MetS, while white rice, salty/sweet snacks increased this. The western DP had a ...

2. sciencedirect.com sciencedirect.com/science/article/pii/S0735109723083171

“Food Is Medicine” Strategies for Nutrition Security and ... Among modifiable metabolic and behavioral risks for CVD, poor diet has emerged as a top contributor, estimated to cause 45% of U.S. cardiometabolic deaths, 36% ...

3. ahajournals.org ahajournals.org/doi/10.1161/cir.0000000000001031

2021 Dietary Guidance to Improve Cardiovascular Health The evidence documenting aspects of diet that improve cardiovascular health and reduce cardiovascular risk is summarized, focusing on dietary patterns and food- ...

4. academic.oup.com academic.oup.com/eurjpc/advance-article/doi/10.1093/eurjpc/zwaf310/8161061

Diet and nutrition in cardiovascular disease prevention The CARDIVEG RCT showed that a low-calorie, vegetarian diet was as effective as the Mediterranean diet in reducing surrogate markers related ...

5. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC9899878/

Dietary patterns and cardiometabolic health: Clinical evidence ... This review examined several dietary patterns that may improve cardiometabolic health, including restrictive dietary patterns, regional dietary patterns, and ...

6. ahajournals.org ahajournals.org/doi/10.1161/CIRCRESAHA.123.322065

Diet and Food and Nutrition Insecurity ... In this article, we provide a brief overview of how diet in early life relates to CMD then transition to focus on how food and nutrition insecurity impact CMD.

7. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC4772793/

Fast Food Pattern and Cardiometabolic Disorders Increased risk (OR=1.81, 95% CI=1.35-2.44) of obesity was observed in adults with consuming ≥3 times/week compared to <1 time/week fast foods. Anderson et al., ...

8. nature.com nature.com/articles/s41467-022-34195-8

Validation of Food Compass with a healthy diet ... FCS was associated with more favorable levels of major clinical risk factors, major disease conditions, and optimal cardiometabolic health.