Cooking Education for Healthy Nutrition

(ACE Trial)

Overseen By Tashara M Leak, PhD, RD

Age: Any Age

Sex: Any

Trial Phase: Academic

Sponsor: Cornell University

Disqualifiers: Non-English speakers, Previous ACE participants

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

Approved in 1 Jurisdiction This treatment is already approved in other countries

Compensation: Varies

Number of Visits: 16

200 Participants Needed

Trial Summary

Do I need to stop my current medications to join the trial?

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

What data supports the effectiveness of the treatment ACE intervention, Advanced Cooking Education Program, ACE 4-H After School Club?

Research shows that cooking education programs can help people improve their cooking skills, increase their confidence in cooking, and make healthier food choices. For example, a study on a senior men's cooking group found that participants gained cooking confidence and developed healthier cooking habits. Additionally, teaching kitchens have been associated with improved health outcomes, such as better blood sugar and blood pressure control, in people with chronic diseases. ^{1 2 3 4 5}

Is the Cooking Education for Healthy Nutrition program safe for participants?

The available research on cooking education programs, including those for seniors and children, suggests they are generally safe and beneficial. Participants often gain cooking skills, improve their nutrition, and experience social benefits without reported safety concerns. ^{1 2 6 7 8}

How is the ACE intervention treatment different from other treatments for promoting healthy nutrition in children?

The ACE intervention is unique because it focuses on experiential cooking education, specifically designed for after-school programs, to improve children's food preferences, attitudes, and behaviors. Unlike other treatments, it emphasizes hands-on learning and is tailored to low-income, minority children, making it accessible and relevant to their needs. ^{7 9 10 11 12}

What is the purpose of this trial?

The aim of this study is to assess the impact of an in-person multi-component Advanced Cooking Education (ACE) 4-H after school program. The ACE Program consists of mindfulness, nutrition education, cooking labs, and professional development activities.

Research Team

Tashara M Leak, PhD, RD

Principal Investigator

Cornell University

Eligibility Criteria

This trial is for 7th and 8th grade students, along with their caregivers, from Title I funded schools in New York City. Participants must understand English and should not have taken part in previous ACE programs (Virtual or In-Person Pilot).

Inclusion Criteria

I am a 7th or 8th grader at a Title I school in NYC.

I am a caregiver of a 7th or 8th grader at a Title I school in NYC.

Exclusion Criteria

I do not speak or understand English.

Those who have previously participated in the Virtual ACE program (Feasibility Study), or In-Person ACE Pilot Study

Timeline

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Intervention

Participants attend weekly sessions for mindfulness, nutrition lessons, and professional development activities, and participate in cooking labs at home.

12 weeks

12 visits (in-person), home activities

Control

Participants enter a control phase where they receive no intervention.

12 weeks

2 visits (in-person) for data collection

Follow-up

Participants are monitored for changes in various health and behavioral outcomes.

24 weeks

2 visits (in-person)

Treatment Details

Interventions

• ACE intervention

Trial Overview The study evaluates the Advanced Cooking Education (ACE) program's effectiveness on healthy nutrition and adolescent behaviors. It includes mindfulness, nutritional education, cooking labs, and professional development activities.

Participant Groups

Group I: ACE intervention Experimental Treatment 1 Intervention

The ACE Program is a culturally inclusive, 4-H after school club where youth meet once a week for 12 weeks after school in person. They also receive groceries to make a meal 1 day every 2 weeks.

Group II: Control phase Active Control 1 Intervention

After the first data collection session, participants spend 12 weeks and enter a "control phase" where they receive no intervention. At the end of the 12 weeks, participants will attend another data collection session.

ACE intervention is already approved in United States for the following indications:

Approved in United States as ACE Program for:

• Nutrition education
• Cooking skills improvement
• Professional development for adolescents

Who Is Running the Clinical Trial?

Cornell University

Lead Sponsor

Trials

179

Recruited

14,090,000+

United States Department of Agriculture (USDA)

Collaborator

Trials

103

Recruited

287,000+

Findings from Research

The community-based nutrition and cooking education program led by a registered dietitian significantly increased cooking confidence and skills among senior men, with 19 participants completing questionnaires before and after the program.

Participants reported not only improved cooking activities and variety in their meals but also social benefits, indicating that such programs can enhance both nutritional and social well-being for older adults.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Men can cook! Development, implementation, and evaluation of a senior men's cooking group. Keller, HH., Gibbs, A., Wong, S., et al.[2019]

Culinary interventions, such as cooking classes, did not significantly change cardiometabolic risk factors like body mass index, blood pressure, or LDL cholesterol in a review of 30 studies involving 7381 participants.

However, these interventions were effective in improving participants' attitudes, self-efficacy, and dietary intake, especially when combined with additional components like nutrition education or physical activity.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. Hasan, B., Thompson, WG., Almasri, J., et al.[2022]

In a study involving 3077 participants at a Community Teaching Kitchen, patients with diabetes who were highly engaged showed a significant reduction in HbA1c levels from 9.8% to 8.6% over 6 months, with sustained improvements for up to 36 months.

Patients with hypertension also experienced significant and sustained reductions in blood pressure, indicating that engagement in culinary education can lead to better management of chronic diseases and improve overall health outcomes.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Enhancing Chronic-Disease Education through Integrated Medical and Social Care: Exploring the Beneficial Role of a Community Teaching Kitchen in Oregon. Tanumihardjo, JP., Davis, H., Zhu, M., 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]

Despite ongoing sodium-reduction initiatives since the 1970s, average sodium intake in the U.S. remains significantly above recommended levels, highlighting the need for more effective strategies.

Culinary medicine offers a promising approach to reduce sodium intake by equipping individuals with practical cooking skills and food knowledge, which can lead to better adherence to healthier dietary patterns and ultimately help prevent cardiovascular diseases.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Achieving Dietary Sodium Recommendations and Atherosclerotic Cardiovascular Disease Prevention through Culinary Medicine Education. Razavi, AC., Dyer, A., Jones, M., et al.[2021]

The Pawtucket Heart Health Program successfully implemented community-wide nutrition programs aimed at reducing cardiovascular risk factors, including initiatives like the Heart Healthy Cook-Off for students.

In a specific junior high school class, students who participated in the cook-off experienced a significant 10.7% reduction in cholesterol levels, demonstrating the program's effectiveness in promoting healthier eating habits.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The Pawtucket Heart Health Program. Influencing adolescent eating patterns. Carleton, RA., Sennett, L., Gans, KM., et al.[2019]

The Food As Medicine (FAME) initiative successfully engaged children in hands-on cooking and nutrition education, leading to increased enthusiasm for trying new foods and assisting with meal preparation at home.

The pilot program demonstrated that involving children in nutrition education can positively influence family dietary habits, encouraging healthier eating practices among low-income families.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Food as Medicine: A Pilot Nutrition and Cooking Curriculum for Children of Participants in a Community-Based Culinary Medicine Class. Marshall, H., Albin, J.[2021]

Culinary education interventions for children from low-income families are mostly school-based and focus on teaching children cooking skills, which can help improve nutrition and potentially reduce obesity rates.

Only a small number of studies (9 out of 370) met the criteria for inclusion, indicating a need for more comprehensive research and development in culinary education programs, particularly in involving parents and training program leaders.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Culinary Education Programs for Children in Low-Income Households: A Scoping Review. Li, PP., Mackey, G., Callender, C., et al.[2020]

The experiential teaching kitchen program was successfully implemented in 21 out of 25 community centers in Nashville, TN, with high fidelity (97.5%) and significant improvements in children's cooking self-efficacy and attitudes towards fruits and vegetables (P < 0.001).

Among 369 participating children, the program effectively increased their intention to eat fruits and vegetables and willingness to try new ones, demonstrating its potential as a valuable nutritional education tool for low-income, minority children.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Assessing the scale and spread of an experiential teaching kitchen in after-school programming among school-age children. Heerman, WJ., Elsakary, Y., Sommer, EC., et al.[2022]

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]

TEACH Kitchen, a student-led initiative at the Medical College of Georgia, aims to improve nutrition education and healthy cooking skills among patients with chronic diseases, addressing a significant gap in healthcare.

The program has enrolled 14 patients and 6 children, focusing on modules related to obesity, hypertension, hyperlipidemia, and diabetes, with the goal of measuring improvements in knowledge and clinical indicators like body mass index and blood pressure.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

TEACH Kitchen: A Chronological Review of Accomplishments. Chae, JH., Ansa, BE., Smith, SA.[2020]

The Flint Kids Cook program, a 6-week chef-led initiative, effectively improved children's and adolescents' food acceptance, dietary habits, and cooking confidence, as reported by 72 participants in focus groups.

Key factors for the program's success included its location in a farmers' market kitchen and the involvement of an experienced chef, highlighting the importance of engaging environments and skilled facilitators in nutrition education.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Family Perceptions of a Cooking and Nutrition Program for Low-Income Children and Adolescents. Saxe-Custack, A., Goldsworthy, M., Lofton, HC., et al.[2021]

References

1. United States pubmed.ncbi.nlm.nih.gov

Men can cook! Development, implementation, and evaluation of a senior men's cooking group. [2019]

2. England pubmed.ncbi.nlm.nih.gov

The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. [2022]

3. Switzerland pubmed.ncbi.nlm.nih.gov

Enhancing Chronic-Disease Education through Integrated Medical and Social Care: Exploring the Beneficial Role of a Community Teaching Kitchen in Oregon. [2023]

4. United States pubmed.ncbi.nlm.nih.gov

Healthy Teaching Kitchen Programs: Experiential Nutrition Education Across Veterans Health Administration, 2018. [2020]

5. Switzerland pubmed.ncbi.nlm.nih.gov

Achieving Dietary Sodium Recommendations and Atherosclerotic Cardiovascular Disease Prevention through Culinary Medicine Education. [2021]

6. United States pubmed.ncbi.nlm.nih.gov

The Pawtucket Heart Health Program. Influencing adolescent eating patterns. [2019]

7. United States pubmed.ncbi.nlm.nih.gov

Food as Medicine: A Pilot Nutrition and Cooking Curriculum for Children of Participants in a Community-Based Culinary Medicine Class. [2021]

8. Switzerland pubmed.ncbi.nlm.nih.gov

Culinary Education Programs for Children in Low-Income Households: A Scoping Review. [2020]

9. England pubmed.ncbi.nlm.nih.gov

Assessing the scale and spread of an experiential teaching kitchen in after-school programming among school-age children. [2022]

10. United States 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. [2018]

11. United States pubmed.ncbi.nlm.nih.gov

TEACH Kitchen: A Chronological Review of Accomplishments. [2020]

12. United States pubmed.ncbi.nlm.nih.gov

Family Perceptions of a Cooking and Nutrition Program for Low-Income Children and Adolescents. [2021]