Cooking and Nutrition Education for Health Among Adults With Diabetes

NCT02548299 | Completed

• 1 other identifier: 14-1607
• Study Type: interventional
• Target: 45
• Locations: 0 countries
• Sites: N/A

Brief Summary

This study is a multi-dimensional therapeutic lifestyle program that offers cooking and nutrition education as well as email-based health coaching to diabetic patients in an underserved Cleveland community. This is an innovative project as it is one of the first focused efforts within this community to improve diabetes control and prevent diabetes progression through cooking and nutrition as well as to systematically measure both clinical and behavioral outcomes.

Conditions

Diabetes

Keywords

Diabetes; Cooking; Nutrition; Lifestyle Medicine

Outcome Measures

Primary Outcomes (2)

• Investigator-Designed Cooking Skills Questionnaire - Change from Baseline to 8 weeks

  Responses to individual questions will be tracked throughout the intervention in order to evaluate basic cooking skills and knowledge of nutrition that can be used to prepare healthy meals and follow recipes.

  8 weeks

• Investigator-Designed Cooking Skills Questionnaire - Change from Baseline to 6 months

  Responses to individual questions will be tracked throughout the intervention in order to evaluate basic cooking skills and knowledge of nutrition that can be used to prepare healthy meals and follow recipes.

  6 months

Secondary Outcomes (22)

• Height (centimeters) - Change from Baseline to 8 weeks

  8 weeks

• Height (centimeters) - Change from Baseline to 6 months

  6 months

• Weight (kilograms) - Change from Baseline to 8 weeks

  8 weeks

• Weight (kilograms) - Change from Baseline to 6 months

  6 months

• Fasting Blood Glucose (mg/dL) - Change from Baseline to 8 weeks

  8 weeks

Study Arms (3)

Cooking Lecture

EXPERIMENTAL

Participants in this arm will receive cooking education through lecture/PowerPoint presentation led by our executive chef. Participants will also attend nutrition education classes led by our registered dietician. Lastly, e-coaching with a certified health coach will be offered to participants with access to a personal email account.

Other: Nutrition Education; Other: Cooking Lecture; Other: e-Coaching

Cooking Demo

EXPERIMENTAL

Participants in this arm will receive cooking education through observation of our executive chef who will explain cooking techniques and healthy food preparation practices as he cooks a healthy recipe(s) for participants to sample. Participants will also attend nutrition education classes led by our registered dietician. Lastly, e-coaching with a certified health coach will be offered to participants with access to a personal email account.

Other: Nutrition Education; Other: Cooking Demo; Other: e-Coaching

Hands-on Cooking

EXPERIMENTAL

Participants in this arm will receive cooking education through hands on practical experience with our executive chef in a teaching kitchen. Participants will be able to sample what they prepare. Participants will also attend nutrition education classes led by our registered dietician. Lastly, e-coaching with a certified health coach will be offered to participants with access to a personal email account.

Other: Nutrition Education; Other: Hands-on Cooking; Other: e-Coaching

Interventions

Nutrition Education OTHER

Nutrition classes will be led by a registered dietician.

Cooking Demo; Cooking Lecture; Hands-on Cooking

Cooking Lecture OTHER

Cooking Lecture

Cooking Demo OTHER

Cooking Demo

Hands-on Cooking OTHER

Hands-on Cooking

e-Coaching OTHER

Cooking Demo; Cooking Lecture; Hands-on Cooking

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: No
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Age 18 years or older
• Current State of Ohio Medicaid recipient
• Current diagnosis of diabetes, as reported in the electronic medical record
• Completed at least one diabetes education visit at STJHC
• Have daily access to a functional kitchen in home

You may not qualify if:

• Pregnancy or lactation or plans to be pregnant or lactate during study
• Current alcoholism or abuse of recreational drugs
• Self-reported or history of HIV or hepatitis or active tuberculosis
• Travel plans that do not permit full participation especially during the first 8 study visits
• Recent unexplained weight loss (10 pounds or more in past 3 months)
• Any diagnosis that would interfere with or prevent a change in diet

Sponsors & Collaborators

• The Cleveland Clinic: lead
• The Honor Project Trust: collaborator

MeSH Terms

Conditions

Diabetes Mellitus

Interventions

Nutrition Assessment

Condition Hierarchy (Ancestors)

Glucose Metabolism Disorders; Metabolic Diseases; Nutritional and Metabolic Diseases; Endocrine System Diseases

Intervention Hierarchy (Ancestors)

Data Collection; Epidemiologic Methods; Investigative Techniques; Health Care Evaluation Mechanisms; Quality of Health Care; Health Care Quality, Access, and Evaluation; Epidemiologic Measurements; Public Health; Environment and Public Health

Study Officials

• Mladen Golubic, MD, PhD

  The Cleveland Clinic

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: TREATMENT
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Research Coordinator

Study Record Dates

• First Submitted: September 4, 2015
• First Posted: September 14, 2015
• Study Start: May 1, 2015
• Primary Completion: March 1, 2016
• Study Completion: March 1, 2016
• Last Updated: May 11, 2022

Record last verified: 2022-05