CHEF-ED Program for Nutrition Education

(CHEF-ED Trial)

Overseen By Arely Y. Balderas, BA

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: Baylor College of Medicine

Disqualifiers: Food allergies, Medical conditions, Dietary restrictions, others

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

Compensation: Varies

Number of Visits: Unknown

300 Participants Needed

What You Need to Know Before You Apply

What is the purpose of this trial?

This trial tests an online program called CHEF-ED, which teaches parents and their preschool children about healthy cooking and involving kids in meal preparation. The trial aims to determine if this program helps families eat healthier at home. Participants may join one of three groups: one receiving both the program and a food delivery, another receiving only the food delivery, and a control group receiving neither. This trial suits parents of preschoolers aged 3 to 5 in the Houston area who have internet access and can communicate in English or Spanish. As an unphased trial, it offers families the opportunity to contribute to valuable research on improving children's nutrition and health habits.

Will I have to stop taking my current medications?

The trial information does not specify whether you need to stop taking your current medications. It focuses on nutrition education and does not mention medication requirements.

What prior data suggests that the CHEF-ED program is safe for parents and their preschool children?

Research has shown that programs like CHEF-ED, which focus on cooking and nutrition education, are safe and well-received. Studies involving healthcare students and other participants in similar programs have reported positive results without negative effects. These programs typically enhance nutrition knowledge and cooking skills, indicating they are low-risk.

Since the CHEF-ED program emphasizes learning and experience rather than medication, safety concerns are minimal. It primarily involves using online resources like videos and recipes, which are generally safe activities. This makes CHEF-ED an appealing option for those considering participation, as it involves everyday learning about healthy cooking and eating habits. ^{1 2 3 4 5}

Why are researchers excited about this trial?

Researchers are excited about the CHEF-ED Program for Nutrition Education because it offers a fresh take on nutrition education by combining practical resources with engaging digital content. Unlike traditional nutritional advice that often comes in the form of pamphlets or one-time consultations, this program includes a delivery of essential cooking ingredients and utensils, making it easier for participants to apply what they learn. Additionally, the program's digital format, featuring weekly videos, infographics, and recipes, allows for ongoing engagement and learning in a way that's accessible and interactive. This holistic approach could lead to more sustainable dietary changes and improved health outcomes.

What evidence suggests that the CHEF-ED program is effective for nutrition education?

Research has shown that nutrition education programs can help people improve their cooking skills and eat healthier. One study found that children who participated in a nutrition and cooking program learned more about healthy foods and became more willing to eat fruits and vegetables. Another study found that these programs can also boost confidence in cooking skills. For adults, food education programs have led to better eating habits. In this trial, participants in the CHEF-ED + Food Delivery group will receive both the CHEF-ED program and a delivery of culinary ingredients, potentially helping families eat healthier by teaching parents and children how to cook and enjoy nutritious meals. Meanwhile, the Food Delivery Only group will receive the ingredients without the program, and the Control group will not receive either during the study period. ^{3 6 7 8 9}

Who Is on the Research Team?

Sheryl O. Hughes, PhD

Principal Investigator

Baylor College of Medicine

Are You a Good Fit for This Trial?

The CHEF-ED study is for parents with preschool children. It's designed to help families improve their cooking habits and encourage kids' involvement in food preparation. To join, participants should be interested in nutrition education.

Inclusion Criteria

Must have access to the Internet through a smartphone, tablet, laptop, or desktop computer

I am a parent/caregiver of a 3 to 5-year-old child living in the greater Houston area.

Exclusion Criteria

Parents/caregivers and children who have any kind of food allergies, medical conditions, or dietary restrictions that may affect participation in the program

I am a parent/caregiver of a child with severe developmental delays.

My caregiver is younger than 18.

Timeline for a Trial Participant

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Pre-program

Participants complete time point 1 surveys shortly after enrollment

1 week

Online survey

Intervention

Participants receive program materials and complete weekly lessons over 7 weeks

7 weeks

Weekly online lessons

Post-program

Participants complete time point 2 surveys about 8-10 weeks after time point 1 surveys

1 week

Online survey

Follow-up

Participants are monitored for program effectiveness and may receive additional materials

4 weeks

What Are the Treatments Tested in This Trial?

Interventions

• CHEF-ED

Trial Overview This trial tests a new online program called CHEF-ED that teaches healthy cooking and feeding practices. Participants will either receive just food delivery or the CHEF-ED program plus food delivery to see which is more effective.

How Is the Trial Designed?

Group I: CHEF-ED + Food Delivery group Experimental Treatment 1 Intervention

Participants in this arm will receive a one-time delivery of non-perishable basic culinary ingredients and kitchen utensils and access to the CHEF-ED program, which includes weekly online program materials, such as videos, infographics, and recipes sent via text or email over 7 weeks.

Group II: Control group Active Control 1 Intervention

Participants in this arm will not receive the healthy cooking ingredients delivery nor will they have access to the CHEF-ED program during the study period.

Group III: Food Delivery Only group Active Control 1 Intervention

Participants in this arm receive a one-time delivery of non-perishable basic culinary ingredients and kitchen utensils but will not have access to the CHEF-ED program during the study period.

Who Is Running the Clinical Trial?

Baylor College of Medicine

Lead Sponsor

Trials

1,044

Recruited

6,031,000+

M.D. Anderson Cancer Center

Collaborator

Trials

3,107

Recruited

1,813,000+

Published Research Related to This Trial

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]

Culinary medicine (CM) and culinary nutrition (CN) education can effectively enhance culinary skills and nutrition knowledge among health professionals and students, as evidenced by 33 studies reviewed.

There is a need for more research to determine the best ways to implement CM/CN programs and to evaluate their impact on the dietary habits of patients and clients influenced by these trained professionals.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Culinary medicine and culinary nutrition education for individuals with the capacity to influence health related behaviour change: A scoping review. Asher, RC., Shrewsbury, VA., Bucher, T., et al.[2022]

Citations

1. clinicaltrials.gov clinicaltrials.gov/study/NCT06940817

Study Details | NCT06940817 | Cooking HEalthy and ... This study aims to test a new online program we developed for parents and their preschool children, called CHEF-ED. CHEF-ED focuses on healthy cooking, parental ...

2. snaped.fns.usda.gov snaped.fns.usda.gov/library/literature-database/an-experiential-cooking-and-nutrition-education-program-increases-cooking-self-efficacy-and-vegetable-consumption-in-children-in

An Experiential Cooking and Nutrition Education Program ... Main outcome measure(s): Changes in student nutrition knowledge, cooking self-efficacy, fruit and vegetable liking and consumption, and communication to family ...

3. sciencedirect.com sciencedirect.com/science/article/pii/S0022318298703395

The Cookshop Program: Outcome Evaluation of a Nutrition ... The purpose of this study was to examine the feasibility and effectiveness of a nutrition education intervention for elementary school children, grades K–6, ...

4. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC7481566/

The effect of teacher-delivered nutrition education programs ... The purpose of the updated systematic review and meta-analysis was to ascertain the impact that nutrition education programs have on elementary-aged students.

5. jneb.org jneb.org/article/S1499-4046(23)00392-5/fulltext

Determining the Effectiveness of an Adult Food Literacy ... Quasi-experimental designs indicate food literacy programs can produce modest short-term changes across a range of food literacy and dietary behaviors.

6. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC12107952/

Increasing nutrition knowledge and culinary skills in ... The study aimed to increase culinary skills and nutrition knowledge in healthcare students, and showed significant improvements in attitudes ...

7. medicine.yale.edu medicine.yale.edu/news-article/study-shows-culinary-medicine-improves-trainee-nutrition-education/

Study Shows Culinary Medicine Improves Trainee Nutrition ... The surveys showed that 83% of residents felt their training in nutrition to date had not been sufficient in preparing them to provide dietary ...

8. sciencedirect.com sciencedirect.com/science/article/pii/S1499404616307138

An Experiential Cooking and Nutrition Education Program ... Increased nutrition knowledge score from 0.6 to 0.8, cooking self-efficacy score from 3.2 to 3.6, and vegetable consumption score from 2.2 to 2.4 (all P < .05).

9. open.clemson.edu open.clemson.edu/cgi/viewcontent.cgi?article=1160&context=joe

Outcome Evaluation of the Super Star Chef Summer Youth ... Super Star Chef is an experiential summer youth nutrition education and cooking program designed to enhance participants' nutrition knowledge, ...