Teaching Kitchens Intervention for Older Adults in a Senior Center in New England

NCT07609368 | Not Yet Recruiting

• 3 other identifiers: STUDY0000700758-8050-3-003PT0445
• Study Type: observational
• Target: 30
• Locations: 1 country
• Sites: 1

Brief Summary

This study will evaluate a culinary nutrition intervention designed to improve the quality of meals served to older adults participating in a senior center. Many meals currently provided in these settings do not meet recommended dietary guidelines, which negatively impact health outcomes among older adults. In this pilot study, participants will receive improved lunch meals that are designed to be more nutritious, culturally appropriate, and acceptable, along with nutrition education sessions over a 6-month period. This intervention will also include training for food service staff to support implementation of the improved meals. The study will assess changes in dietary quality, physical health measures, and social and behavioral outcomes among participants at baseline, 3 months, and 6 months. Findings from this study will help determine the feasibility and effectiveness of this approach and inform future efforts to improve nutrition and health outcomes in Congregate Meal Program for older adults.

Conditions

Dietary Quality

Keywords

Teaching Kitchen; Nutrition Literacy; Older Adults; Social Engagement; Congregate Meal Programs; Healthy Eating Index

Outcome Measures

Primary Outcomes (1)

• Mean change from baseline to 6 months in dietary quality among meal recipients

  The mean change from baseline to 6 months in dietary quality among meal recipients will be measured using the healthy eating index (HEI) and individual components of the HEI.

  Baseline to 6 months

Secondary Outcomes (13)

• Satisfaction in meal program from baseline to 6 months

  Baseline to 6 months

• Mean meal consumption scores from baseline to 6 months

  Weeks 3 and 7 of meal implementation

• Mean change in nutrition literacy from baseline to 6 months

  Baseline to 6 months

• Mean change in blood pressure from baseline to 6 months

  Baseline to 6 months

• Mean change in body weight from baseline to 6 months

  baseline to 6 months

Study Arms (1)

Senior Center Meal Recipients

Adults aged 50+ who regularly attend The Senior Center in Glastonbury, CT and participate in the 6-month culinary nutrition intervention, including redesigned lunch meals, nutrition education sessions, focus groups, and dietary/health assessments.

Eligibility Criteria

• Age: 50 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)
• Sampling Method: Non-Probability Sample

Study Population

The participants for this study are senior center members either of the current lunch program or other programming events at "The Senior Center" in Glastonbury, Connecticut.

You may qualify if:

• Age 50 years or older
• Regularly visits the Senior Center either for lunch meals or other center-based programming
• Willing and able to participate in a 6-month intervention, which includes consistent involvement in the lunch program
• Willing and able to participate in multiple focus group discussions centered around meal preferences, health perceptions, and dietary habits (full study participation is 7 months)
• Capable of providing informed consent and completing an eligibility screening

You may not qualify if:

• History of moderate to severe neurological condition(s) that may impact cognitive ability (e.g., dementia, major stroke)
• Known severe food allergies that may interfere with participation. (with study MD approval, participants with mild allergies or intolerances may be included and notified not to consume any known allergens)
• Recent changes in health status that affect the ability to assess foods (e.g., altered appetite, smell, vision, hearing, and/or taste)
• Individuals who have a cognitive, sensory, or physical impairment that prevents them from understanding the consent information or completing the required consent documentation will be excluded from participation.

Sponsors & Collaborators

• Tufts University: lead
• USDA Human Nutrition Research Center on Aging: collaborator

Study Sites (1)

Glastonbury Senior Center

Glastonbury, Connecticut, 06033, United States

Location

Study Officials

• Andres V Ardisson Korat, ScD

  Tuft's University

  PRINCIPAL INVESTIGATOR

Central Study Contacts

Andres V Ardisson Korat, ScD

CONTACT

617-556-3386; andres.ardisson_korat@tufts.edu

Meghan Hendricksen, Ph.D

CONTACT

617-556-3384; meghan.hendricksen@tufts.edu

Study Design

• Study Type: observational
• Observational Model: OTHER
• Time Perspective: PROSPECTIVE
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: May 19, 2026
• First Posted: May 27, 2026
• Study Start: July 1, 2026
• Primary Completion (Estimated): March 1, 2027
• Study Completion (Estimated): June 1, 2027
• Last Updated: May 27, 2026

Record last verified: 2026-05

Data Sharing

• IPD Sharing: Will not share

Locations

US (1)