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

Trial Summary

What is the purpose of this trial?

The aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care.

Research Team

Kristina Petersen, PhD

Principal Investigator

Penn State University

Eligibility Criteria

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

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

Treatment Details

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.

Participant Groups

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+