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

NCT06157385 | Completed

• 1 other identifier: IRB2023-505
• Study Type: interventional
• Target: 28
• Locations: 1 country
• Sites: 1

Brief Summary

Aging is associated with a decline in muscle mass, strength, and physical function, leading to sarcopenia and frailty. This deterioration of muscle and physical capabilities impacts an individual's functional independence and quality of life. Dietary protein stimulates muscle protein synthesis. Therefore, nutritional interventions that recommend higher protein intakes may enhance muscle protein synthesis. Food intake, including protein-rich foods such as red meat, has been shown to decline with age. Barriers to consuming protein-rich foods include reductions in taste and smell, dentition and dexterity, and changes in living situations. Therefore, nutritional interventions that can effectively improve eating behaviors and diet quality while stimulating muscle protein synthesis in older adults are necessary to help prevent, manage, and promote recovery of sarcopenia. To reduce potential barriers of red meat consumption in community-dwelling older adults, an additional beneficial strategy may be the use of cooking demonstrations, or culinary medicine, by imparting knowledge about healthy cooking to improve the dietary habits of individuals who are at risk of sarcopenia. In this approach, people will be educated about age-appropriate, healthy eating behaviors and equipped with basic cooking skills to incorporate nutritious food into their daily diet. A systematic review concluded that culinary interventions such as cooking classes effectively improved attitudes, self-efficacy, and healthy eating in children and adults. A recent study using cooking videos to encourage the consumption of calcium-rich foods showed that the subjects gained knowledge and were motivated to consume calcium-rich foods, and video demonstrations were accepted as an effective communication channel to impart cooking skills. Additionally, it is suggested that cooking at home improves adherence to healthy nutrition, thereby reducing chronic illness risks. Older adults may not be aware of their changing nutrient needs and therefore may lack the skills to prepare nutritionally adequate foods properly. Thus, cooking demonstrations can be a novel strategy to improve diet quality in older adults and promote and augment at-home cooking. Culinary medicine is an evidence-based field that combines skills of preparing, cooking, and presenting food with the science of medicine to accomplish potential improvements in eating behaviors and health outcomes. The goal of culinary medicine is to help people improve their diet quality which assists them in their medical regimen to produce an effective treatment.

Conditions

Sarcopenia

Keywords

Culinary medicine; Protein intake; Muscle quality; Older adults

Outcome Measures

Primary Outcomes (2)

• Food Frequency Questionnaire (FFQ)

  The Diet History Questionnaire III (DHQ III) is a comprehensive FFQ that will be used to measure the subjects' protein intake and healthy eating index (HEI) for diet quality. The HEI uses a scoring system to evaluate a set of foods. The scores range from 0 to 100. An ideal overall HEI score of 100 reflects that the set of foods aligns with key dietary recommendations and dietary patterns published in the Dietary Guidelines.

  This will be assessed at baseline and after the 4-month intervention.

• Weekly Cooking Effectiveness and Protein Intake Questionnaire

  This is a brief weekly questionnaire designed by the research team to assess the subjects' protein intake as well as their experience with the beef and culinary medicine or recipes that received for that week. There is no scale associated with this measurement. The researchers will evaluate the answers individually.

  This will be assessed every week throughout the 4-month intervention starting at the end of the first week.

Secondary Outcomes (13)

• Cooking Effectiveness Questionnaire

  This will be assessed at baseline and after the 4-month intervention.

• Nutrition Knowledge Questionnaire

  This will be assessed at baseline and after the 4-month intervention.

• Physical Activity Questionnaire

  This will be assessed at baseline and after the 4-month intervention.

• Handgrip Strength

  This will be assessed at baseline and after the 4-month intervention.

• Short Physical Performance Battery (SPPB) Exam

  This will be assessed at baseline and after the 4-month intervention.

Study Arms (2)

Culinary Medicine

EXPERIMENTAL

The participants in this group will receive culinary medicine in the form of videos that will include cooking demonstrations and nutrition education based on lean beef to enhance protein intake.

Behavioral: Culinary Medicine

Control

OTHER

This group will only receive recipes based on lean beef to enhance protein intake.

Behavioral: Control

Interventions

Culinary Medicine BEHAVIORAL

The CM group will receive virtually-delivered cooking demonstration videos every week and nutrition education videos every other week. The cooking demonstrations will provide them with visual instructions on how to incorporate lean beef into their diet. The nutrition education videos will be developed using the Nutrition Care Manual from the Academy of Nutrition and Dietetics and will cover the importance of maintaining adequate protein intake and ways to enhance it in the diet.

Also known as: CM

Culinary Medicine

Control BEHAVIORAL

The CN group will receive virtually-delivered recipes every week centered on lean beef intake.

Also known as: CN

Control

Eligibility Criteria

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

You may qualify if:

• years of age and older
• Physically active
• Willing to eat beef
• Able to cook
• Able to use a computer or mobile device
• Willing to undergo two blood draws

You may not qualify if:

• \<65 years of age
• Screening for sarcopenia SARC-F score of 4 or greater
• Regular consumption of nicotine, excessive alcohol (4+ drinks/day for women or 5+ drinks/day for men), and/or illicit drugs such as amphetamines, cocaine, marijuana, or opiates
• Have cancer, transplant, amputation, or renal disorder
• Limited mobility
• Self-reported cognitive dysfunction
• Have heart pacemaker
• Have Type 1 diabetes or Type 2 diabetes with insulin therapy

Sponsors & Collaborators

• Texas Tech University: lead
• National Cattlemen's Beef Association, a contractor to the Beef Checkoff: collaborator

Study Sites (1)

Texas Tech University

Lubbock, Texas, 79409, United States

Location

Related Publications (25)

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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 Officials

• Shannon Galyean

  Texas Tech Nutritional Sciences

  PRINCIPAL INVESTIGATOR

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: October 26, 2023
• First Posted: December 5, 2023
• Study Start: May 6, 2023
• Primary Completion: April 25, 2024
• Study Completion: July 22, 2024
• Last Updated: July 25, 2024

Record last verified: 2024-07

Locations

US (1)