Culinary Nutrition Education for Cardiometabolic Risk Factors
What You Need to Know Before You Apply
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.
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
Exclusion Criteria
Timeline for a Trial Participant
Screening
Participants are screened for eligibility to participate in the trial
Intervention
Participants receive a 12-week culinary focused nutrition education program delivered online, emphasizing taste and enjoyment of healthy foods using herbs and spices.
Control
Participants receive standard low-intensity nutrition education with printed MyPlate resources.
Follow-up
Participants are monitored for changes in diet quality, food intake, and various health metrics.
What Are the Treatments Tested in This Trial?
Interventions
- Culinary focused nutrition education
Find a Clinic Near You
Who Is Running the Clinical Trial?
Penn State University
Lead Sponsor