Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults

NCT05593978 | Completed

• 1 other identifier: Muscle Culinary Medicine
• Study Type: interventional
• Target: 56
• Locations: 1 country
• Sites: 1

Brief Summary

Aging is associated with a decline in muscle mass, strength, and physical function, leading to muscle mass loss and weakness. These concerns can impact an individual's functional independence and quality of life (QOL). Dietary protein stimulates muscle protein growth. Current studies suggest that optimal protein intake for older adults is greater than the Recommended Dietary Allowance. Barriers to consuming protein-rich foods in older adults include reductions in taste and smell, dentition, dexterity, and changes in living situation. Therefore, nutritional interventions are needed to effectively improve eating behaviors, diet quality, and stimulate muscle growth and strength. These interventions will help prevent, manage, and promote muscle mass loss recovery. Older adults may not be aware of their changing nutrient needs and therefore may lack the skills to prepare nutritionally adequate foods properly. Cooking demonstrations, or culinary medicine (CM), can help teach healthy cooking to reduce potential red meat consumption barriers and improve community-dwelling older adults' dietary habits. Thus, CM can be a novel strategy to improve diet quality in older adults and promote and augment at-home cooking. CM is an evidenced-base field that combines skills of preparing, cooking, and presenting food with the science of medicine. This field can help to accomplish potential eating behaviors and health outcome improvements. A tailored CM program can be an effective strategy that could reduce barriers in protein intake that will enable older adults to age well and productively.

Conditions

Sarcopenia

Keywords

Culinary medicine; muscle synthesis; muscle strength; protein intake

Outcome Measures

Primary Outcomes (1)

• Dual Energy X-ray Absorptiometry (DXA)

  DXA will measure full body muscle mass and fat mass in grams.

  Baseline and change from baseline muscle mass and fat mass at 4 months

Secondary Outcomes (8)

• Protein questionnaire

  Baseline and through study completion, an average of 4 months

• Cooking Effectiveness Questionnaire

  Baseline and through study completion, an average of 4 months

• Body mass index in kg/m^2

  Baseline and change from baseline BMI at 4 months

• Weight in lbs

  Baseline and change from baseline weight at 4 months

• Height in inches

  Baseline

Study Arms (2)

Culinary Medicine

EXPERIMENTAL

Those in this group will receive culinary medicine, which includes cooking videos and educational videos to help educate on ways to increase protein intake through lean ground beef.

Behavioral: Culinary Medicine

Control

OTHER

This group will only receive recipes containing lean ground beef to help increase protein intake.

Behavioral: Control

Interventions

Culinary Medicine BEHAVIORAL

The CM-group will receive weekly cooking demonstrations and education videos via electronic links for 16 weeks, and three nutrition education based on the content of the Nutrition Care Manual from the Academy of Nutrition and Dietetics to show age-appropriate recipes with correct preparation methods and different cooking methods for lean ground red meat to increase protein consumption.

Culinary Medicine

Control BEHAVIORAL

The CN-group will receive weekly recipes via electronic links without the culinary medicine intervention.

Control

Eligibility Criteria

• Age: 65 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Older Adult (65+)

You may qualify if:

• years and older
• physically active
• able to cook for oneself
• willing to complete two blood draws

You may not qualify if:

• \<65 years old
• sedentary lifestyle
• bleeding disorder
• heart pacemaker
• type 1 diabetics and type 2 diabetics taking insulin
• current smokers
• amputees

Sponsors & Collaborators

• Texas Tech University: lead

Study Sites (1)

Texas Tech University

Lubbock, Texas, 79409, United States

Location

Related Publications (1)

• Salas-Groves E, Alcorn M, Childress A, Galyean S. The Effect of Web-Based Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults: Randomized Controlled Trial. JMIR Form Res. 2024 Feb 13;8:e49322. doi: 10.2196/49322.

  PMID: 38349721 DERIVED

MeSH Terms

Conditions

Sarcopenia

Condition Hierarchy (Ancestors)

Muscular Atrophy; Neuromuscular Manifestations; Neurologic Manifestations; Nervous System Diseases; Atrophy; Pathological Conditions, Anatomical; Pathological Conditions, Signs and Symptoms; Signs and Symptoms

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: February 7, 2022
• First Posted: October 26, 2022
• Study Start: June 1, 2022
• Primary Completion: December 4, 2022
• Study Completion: January 31, 2023
• Last Updated: August 4, 2023

Record last verified: 2023-08

Locations

US (1)