Cooking Program for Cancer Prevention

Overseen By Jenny Whitten-Brannon

Age: 18+

Sex: Any

Trial Phase: Academic

Sponsor: Fred Hutchinson Cancer Center

Disqualifiers: Diabetes, others

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

Compensation: Varies

Number of Visits: 8

What You Need to Know Before You Apply

What is the purpose of this trial?

This trial aims to teach better cooking skills and improve nutrition knowledge to help prevent cancer in Southern New Mexico. Participants will join cooking sessions to learn techniques for making healthier meals that are both practical and culturally relevant. The goal is to increase fruit and vegetable intake, which can lower the risk of cancer and other chronic diseases. Named "Cooking for Your Health," this trial suits residents of Doña Ana or Otero County who consume less than 2.5 servings of fruits and vegetables daily and have no prior diagnosis of diabetes. As an unphased trial, this study offers a unique opportunity to enhance cooking skills and nutrition knowledge, contributing to better health and cancer prevention.

Will I have to stop taking my current medications?

The trial information does not specify whether you need to stop taking your current medications.

What prior data suggests that this nutritional intervention is safe?

Research has shown that cooking programs like Cooking for Your Health are generally safe. These programs teach nutrition and cooking skills, typically without any physical risks.

Participants in similar programs have reported positive changes, such as increased vegetable consumption and greater confidence in cooking. No harmful effects have been reported from these activities. As this trial does not involve medication or medical procedures, it is expected to be well-tolerated.

Overall, the main goal is to learn and improve dietary habits, supporting better health without introducing new safety concerns. ^{1 2 3 4 5}

Why are researchers excited about this trial?

"Cooking for Your Health" is unique because it uses a hands-on approach to promote cancer prevention through nutrition. While typical cancer prevention strategies might focus on medication or dietary guidelines, this program emphasizes experiential learning in a teaching kitchen. Participants not only watch educational videos but also actively engage in cooking sessions and group discussions, which can enhance their understanding and commitment to healthier eating habits. Researchers are excited about this approach because it combines practical skills with nutritional education, potentially leading to more sustainable lifestyle changes that could lower cancer risk.

What evidence suggests that this nutritional intervention is effective for cancer prevention?

Research has shown that cooking and nutrition programs can help people eat healthier. In past studies, participants in cooking classes preferred healthy foods more and felt more confident making balanced meals. These programs often lead to increased consumption and a wider variety of vegetables at home. For communities in Southern New Mexico, this is especially beneficial because good nutrition is linked to lower risks of cancer and obesity. In this trial, participants will attend the Cooking for Your Health program, which aims to teach practical cooking skills and raise awareness about healthy food, potentially reducing the risk of cancer and chronic diseases over time. ^{1 2 3 4 6}

Who Is on the Research Team?

Heather Greenlee

Principal Investigator

Fred Hutch/University of Washington Cancer Consortium

Are You a Good Fit for This Trial?

This trial is for individuals in the El Paso del Norte region of New Mexico who are interested in improving their diet and nutrition knowledge to potentially reduce cancer risk. Participants should be willing to engage in interviews, learn nutritional interventions, and complete questionnaires and surveys.

Inclusion Criteria

Current resident of Dona Ana or Otero County

I am fluent in either Spanish or English.

I can attend all 6 required classes in person.

Exclusion Criteria

I cannot complete all the required preliminary activities.

I cannot or do not want to attend the 6 in-person classes.

Not a current resident of Doña Ana or Otero County

Timeline for a Trial Participant

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Nutritional Intervention

Participants attend Cooking for Your Health in Southern New Mexico intervention sessions, consisting of pre-work, hands-on cooking, and group discussion once a week for 6 weeks

6 weeks

6 visits (in-person)

Follow-up

Participants are monitored for engagement and retention, with follow-up assessments at week 8 and 10

4 weeks

2 visits (in-person)

What Are the Treatments Tested in This Trial?

Interventions

• Cooking for Your Health

Trial Overview The study tests 'Cocinar Para Su Salud en Paso del Norte' (Cook for Your Health), a program aimed at teaching proper cooking techniques and promoting awareness about nutritious foods that may help lower cancer risk.

How Is the Trial Designed?

Group I: Prevention (nutrition intervention) Experimental Treatment 4 Interventions

Participants attend Cooking for Your Health in Southern New Mexico intervention sessions, consisting of 15-30 minutes of pre-work (watching an educational video and/or practicing a new culinary skill), 60 minutes of hands-on experiential cooking and culinary session in a teaching kitchen, and a 30 minute meal that includes group discussion of educational information, QW for 6 weeks.

Who Is Running the Clinical Trial?

Fred Hutchinson Cancer Center

Lead Sponsor

Trials

583

Recruited

1,341,000+

National Cancer Institute (NCI)

Collaborator

Trials

14,080

Recruited

41,180,000+

New Mexico State University

Collaborator

Trials

10

Recruited

2,100+

Published Research Related to This Trial

The 'Southwest Harvest for Health' program, a home-based vegetable gardening intervention for cancer survivors, was highly feasible and well-accepted, with a 100% retention rate among 30 participants over nine months.

Participants reported a median increase of 1.2 servings of vegetables and fruits per day, indicating that the program effectively promoted healthier eating habits among adult cancer survivors.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Southwest Harvest for Health: An Adapted Mentored Vegetable Gardening Intervention for Cancer Survivors. Blair, CK., Adsul, P., Guest, DD., et al.[2023]

The Healthy Teaching Kitchen (HTK) program, implemented by the Veterans Health Administration, has been found to be acceptable and feasible for veterans, providing interactive nutrition and culinary education.

Participants in the HTK program reported increased self-efficacy for making dietary changes, suggesting that the program empowers veterans to improve their dietary and cooking habits, potentially leading to better health outcomes.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Healthy Teaching Kitchen Programs: Experiential Nutrition Education Across Veterans Health Administration, 2018. Black, M., LaCroix, R., Hoerster, K., et al.[2020]

Cooking programs for children aged 5 to 12 can positively influence their food-related preferences, attitudes, and behaviors, as shown in a review of eight studies.

The effectiveness of these programs varied widely in terms of duration and outcomes measured, indicating a need for further research to identify best practices and ideal program components.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The impact of cooking classes on food-related preferences, attitudes, and behaviors of school-aged children: a systematic review of the evidence, 2003-2014. Hersch, D., Perdue, L., Ambroz, T., et al.[2018]

Culinary medicine programs, which include teaching kitchens and gardens, have shown promising preliminary outcomes in improving health metrics like weight and cardiometabolic risk factors in pediatric patients dealing with obesity.

Participation in culinary medicine workshops has increased healthcare employees' confidence and knowledge in preparing whole plant-based meals, suggesting that such programs can enhance healthy lifestyle behaviors both in patients and healthcare providers.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Teaching Kitchens and Culinary Gardens as Integral Components of Healthcare Facilities Providing Whole Person Care: A Commentary. Fals, AM., Brennan, AM.[2023]

A multidisciplinary cooking program at a health center significantly improved participants' cooking self-efficacy and diet-related self-management strategies, with 44% reporting increased vegetable consumption after attending the classes.

Participants felt a strong sense of community, with 100% feeling valued in their cooking group, highlighting the program's effectiveness in fostering social connections alongside dietary education.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Cross-Sector Partnerships for Improved Cooking Skills, Dietary Behaviors, and Belonging: Findings from a Produce Prescription and Cooking Education Pilot Program at a Federally Qualified Health Center. Ylitalo, KR., Janda, KM., Clavon, R., et al.[2023]

Patients with diabetes expressed frustration over inconsistent dietary advice from healthcare providers and a lack of culturally relevant recommendations, highlighting the need for tailored nutrition guidance.

Registered dietitian nutritionists (RDNs) identified a need for more training in cultural humility and culinary nutrition skills to effectively support low-income, diverse populations in implementing food prescription and culinary medicine programs.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Barriers and Facilitators of Implementing a Clinic-Integrated Food Prescription Plus Culinary Medicine Program in a Low-Income Food Insecure Population: A Qualitative Study. McWhorter, JW., Danho, MP., LaRue, DM., et al.[2022]

Culinary medicine (CM) programs are emerging to educate both health professionals and patients on healthy food preparation, with 10 identified programs educating 2,654 health professionals and 4,225 patients annually.

Despite the growth of CM programs, there is a lack of consensus on learning objectives and outcomes, highlighting the need for a unified approach to enhance their effectiveness and research on their impact.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients. Polak, R., Phillips, EM., Nordgren, J., et al.[2020]

The Culinary Medicine Curriculum (CMC) is the first comprehensive, open-source guide designed to help health professionals teach culinary medicine, emphasizing a whole food, plant-based diet that is healthy, delicious, and accessible.

In just two months after its release, the CMC was downloaded 2,379 times across 83 countries, indicating a strong global demand for resources that support culinary medicine education and dietary behavior change in patient care.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The First, Comprehensive, Open-Source Culinary Medicine Curriculum for Health Professional Training Programs: A Global Reach. Hauser, ME., Nordgren, JR., Adam, M., et al.[2021]

A 3-week hospital-based cooking and gardening program for children aged 8-15 in Seattle showed promising results, with 100% of participants cooking at home and 78% gardening at home one year later.

This program demonstrates the feasibility of using integrated cooking and gardening interventions as effective strategies for promoting healthy eating habits among children and their families.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Joy of gardening: a hospital-based cooking and gardening program. Kim, G., Thompson, K.[2021]

Over three years, the Sodium Reduction in Communities Program successfully reduced sodium intake in community meal programs in northwest Arkansas, achieving a 40% reduction in sodium served per diner in the first year and maintaining a 35% reduction by Year 3.

The program's strategies, including food service guidelines and procurement practices, effectively supported sustainable sodium reduction, benefiting diners who are food insecure and at high risk for hypertension.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016-2019. Long, CR., Spear, MJ., Bogulski, CA., et al.[2021]

Citations

1. app.trialscreen.org app.trialscreen.org/trials/cooking-health-southern-new-mexico-trial-nct06609057

Cooking for Your Health in Southern New Mexico Participation in this study may help individuals develop skills and knowledge related to healthy cooking, increase their confidence in preparing balanced meals ...

2. withpower.com withpower.com/trial/phase-neoplasms-9-2024-9d495

Cooking Program for Cancer Prevention · Info for Participants This clinical trial evaluates a nutritional intervention called Cooking for Your Health in Southern New Mexico for improving diet quality and knowledge ...

3. careacross.com careacross.com/clinical-trials/trial/NCT06609057

Cooking for Your Health in Southern New Mexico Summary: This clinical trial evaluates a nutritional intervention called Cooking for Your Health in Southern New Mexico for improving diet quality and knowledge ...

4. reporter.nih.gov reporter.nih.gov/project-details/10931571

Project Details The research will establish a new “kitchen-to-lab-to-table” model to collaborate with Hispanic/Latinx communities in southern New Mexico with high cancer health ...

5. jandonline.org jandonline.org/article/S2212-2672(24)00090-X/fulltext

A Scoping Review of Group Nutrition Education ... Key Findings: To date, group nutrition education and cooking programs for people affected by cancer have primarily been designed for adult cancer survivors ...

6. snaped.fns.usda.gov snaped.fns.usda.gov/library/intervention/cooking-for-a-lifetime-of-cancer-prevention

Cooking for a Lifetime of Cancer Prevention | SNAP-Ed The Cooking for a Lifetime of Cancer Prevention (C4L program) is a direct education intervention designed to increase participant's intention to: