Trial Outcomes & Findings for Nourishing the Community Through Culinary Medicine - Acres Homes (NCT NCT06096506)
NCT ID: NCT06096506
Last Updated: 2026-03-17
Results Overview
Marginal mean is reported.
COMPLETED
NA
89 participants
baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
2026-03-17
Participant Flow
Participant milestones
| Measure |
Clinics Receiving the Culinary Medicine Program
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
Control Clinics
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
|---|---|---|
|
Overall Study
STARTED
|
58
|
31
|
|
Overall Study
COMPLETED
|
45
|
22
|
|
Overall Study
NOT COMPLETED
|
13
|
9
|
Reasons for withdrawal
Withdrawal data not reported
Baseline Characteristics
Nourishing the Community Through Culinary Medicine - Acres Homes
Baseline characteristics by cohort
| Measure |
Clinics Receiving the Culinary Medicine Program
n=58 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
Control Clinics
n=31 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Total
n=89 Participants
Total of all reporting groups
|
|---|---|---|---|
|
Sex/Gender, Customized
Male
|
16 Participants
n=10 Participants
|
4 Participants
n=50 Participants
|
20 Participants
n=108 Participants
|
|
Age, Continuous
|
53.1 years
STANDARD_DEVIATION 12.6 • n=10 Participants
|
58.2 years
STANDARD_DEVIATION 10.1 • n=50 Participants
|
54.8 years
STANDARD_DEVIATION 12.0 • n=108 Participants
|
|
Sex/Gender, Customized
Female
|
42 Participants
n=10 Participants
|
26 Participants
n=50 Participants
|
68 Participants
n=108 Participants
|
|
Sex/Gender, Customized
Chose not to answer
|
0 Participants
n=10 Participants
|
1 Participants
n=50 Participants
|
1 Participants
n=108 Participants
|
|
Race/Ethnicity, Customized
Hispanic
|
9 Participants
n=10 Participants
|
13 Participants
n=50 Participants
|
22 Participants
n=108 Participants
|
|
Race/Ethnicity, Customized
Non-Hispanic Black
|
44 Participants
n=10 Participants
|
13 Participants
n=50 Participants
|
57 Participants
n=108 Participants
|
|
Race/Ethnicity, Customized
Non-Hispanic White or Other
|
4 Participants
n=10 Participants
|
2 Participants
n=50 Participants
|
6 Participants
n=108 Participants
|
|
Race/Ethnicity, Customized
Chose not to answer
|
1 Participants
n=10 Participants
|
3 Participants
n=50 Participants
|
4 Participants
n=108 Participants
|
|
Region of Enrollment
United States
|
58 Participants
n=10 Participants
|
31 Participants
n=50 Participants
|
89 Participants
n=108 Participants
|
PRIMARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 18 in the Culinary Medicine Intervention Arm and 7 in the Control Arm or at program completion for 25 in the Culinary Medicine Intervention Arm and 17 in the Control Arm--this is because HbA1c testing at these timepoints was not performed in these participants and was therefore not available in the medical record.
Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=24 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=40 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Hemoglobin A1c (HbA1c) Level
At Program Completion
|
8.25 mmol/mol
Interval 7.0 to 9.5
|
7.60 mmol/mol
Interval 6.79 to 8.41
|
|
Hemoglobin A1c (HbA1c) Level
Baseline
|
8.80 mmol/mol
Interval 7.69 to 9.91
|
8.40 mmol/mol
Interval 7.63 to 9.17
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 13 in the Culinary Medicine Intervention Arm and 3 in the Control Arm or at program completion for 18 in the Culinary Medicine Intervention Arm and 5 in the Control Arm--this is because BMI data were not collected at these timepoints in these participants and were therefore not available in the medical record.
Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=28 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=45 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Body Mass Index
Baseline
|
36.45 kg/m^2
Interval 32.0 to 40.91
|
40.02 kg/m^2
Interval 36.85 to 43.19
|
|
Body Mass Index
At Program Completion
|
36.26 kg/m^2
Interval 31.8 to 40.72
|
39.67 kg/m^2
Interval 36.5 to 42.84
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 14 in the Culinary Medicine Intervention Arm and 4 in the Control Arm or at program completion for 19 in the Culinary Medicine Intervention Arm and 6 in the Control Arm--this is because blood pressure data were not collected at these timepoints in these participants and was therefore not available in the medical record.
Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=27 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=44 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Systolic Blood Pressure
Baseline
|
128.33 mmHg
Interval 120.26 to 136.4
|
130.82 mmHg
Interval 125.09 to 136.54
|
|
Systolic Blood Pressure
At Program Completion
|
132.09 mmHg
Interval 123.69 to 140.5
|
124.93 mmHg
Interval 118.88 to 130.98
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 14 in the Culinary Medicine Intervention Arm and 4 in the Control Arm or at program completion for 19 in the Culinary Medicine Intervention Arm and 6 in the Control Arm--this is because blood pressure data were not collected at these timepoints in these participants and was therefore not available in the medical record.
Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=27 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=44 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Diastolic Blood Pressure
Baseline
|
78.68 mmHg
Interval 74.65 to 82.71
|
77.80 mmHg
Interval 74.94 to 80.66
|
|
Diastolic Blood Pressure
At Program Completion
|
79.90 mmHg
Interval 75.7 to 84.1
|
75.23 mmHg
Interval 72.21 to 78.25
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 33 in the Culinary Medicine Intervention Arm and 15 in the Control Arm or at program completion for 44 in the Culinary Medicine Intervention Arm and 28 in the Control Arm--this is because HDL level data were not collected at these timepoints in these participants and was therefore not available in the medical record.
Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=16 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=25 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
High-density Lipoprotein (HDL) Level
Baseline
|
52.82 mg/dL
Interval 44.42 to 61.22
|
48.90 mg/dL
Interval 43.95 to 53.85
|
|
High-density Lipoprotein (HDL) Level
At program completion
|
57.64 mg/dL
Interval 45.06 to 70.22
|
49.50 mg/dL
Interval 44.04 to 54.95
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 36 in the Culinary Medicine Intervention Arm and 15 in the Control Arm or at program completion for 44 in the Culinary Medicine Intervention Arm and 28 in the Control Arm--this is because LDL level data were not collected at these timepoints in these participants and was therefore not available in the medical record.
Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=16 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=22 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Low-density Lipoprotein (LDL) Level
Baseline
|
114.42 mg/dL
Interval 86.59 to 142.25
|
93.82 mg/dL
Interval 76.77 to 110.86
|
|
Low-density Lipoprotein (LDL) Level
At program completion
|
34.51 mg/dL
Interval -8.47 to 77.49
|
84.53 mg/dL
Interval 65.95 to 103.1
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 33 in the Culinary Medicine Intervention Arm and 15 in the Control Arm or at program completion for 44 in the Culinary Medicine Intervention Arm and 28 in the Control Arm--this is because Triglyceride level data were not collected at these timepoints in these participants and was therefore not available in the medical record.
Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=16 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=25 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Triglyceride Level
Baseline
|
135.31 mg/dL
Interval 50.82 to 219.81
|
220.18 mg/dL
Interval 167.37 to 272.98
|
|
Triglyceride Level
At program completion
|
38.55 mg/dL
Interval -140.94 to 218.04
|
145.47 mg/dL
Interval 77.57 to 213.37
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 9 in the Culinary Medicine Intervention Arm and 1 in the Control Arm or at program completion for 13 in the Culinary Medicine Intervention Arm and 10 in the Control Arm because this survey was not completed by these participants at these timepoints.
This is a 1-item questionnaire that asks "Overall, how would you rate your health in the past four weeks?," and it is reported categorically in 6 categories: Excellent, Very Good, Good, Fair, Poor, and Very Poor.
Outcome measures
| Measure |
Control Clinics
n=30 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=49 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · Excellent
|
2 Participants
|
3 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · Very Good
|
3 Participants
|
2 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · Fair
|
11 Participants
|
15 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · Poor
|
3 Participants
|
11 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · Very Poor
|
1 Participants
|
3 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · Excellent
|
1 Participants
|
15 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · Fair
|
7 Participants
|
9 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · Good
|
10 Participants
|
15 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · Very Good
|
2 Participants
|
11 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · Good
|
8 Participants
|
10 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · Poor
|
1 Participants
|
0 Participants
|
|
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · Very Poor
|
2 Participants
|
0 Participants
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 10 in the Culinary Medicine Intervention Arm or at program completion for 15 in the Culinary Medicine Intervention Arm and 10 in the Control Arm because this survey was not completed by these participants at these timepoints.
This is a 1-item questionnaire that asks "How many servings of VEGETABLES do you eat or drink each day?," and it is reported as number of servings consumed each day. Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=31 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=48 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Fruit and Vegetable Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline
|
3.12 number of servings
Interval 2.69 to 3.56
|
3.33 number of servings
Interval 3.02 to 3.65
|
|
Fruit and Vegetable Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion
|
3.21 number of servings
Interval 2.69 to 3.74
|
4.01 number of servings
Interval 3.68 to 4.35
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 8 in the Culinary Medicine Intervention Arm and 1 in the Control Arm or at program completion for 14 in the Culinary Medicine Intervention Arm and 10 in the Control Arm because this survey was not completed by these participants at these timepoints.
This is a 1-item questionnaire that asks "How many servings of Whole Grains do you eat each day?," and it is reported categorically in 6 categories: 4 servings or more; 2-3 servings; 1-2 servings; 1/2 to 1 serving; 1/2 serving or less; or none.
Outcome measures
| Measure |
Control Clinics
n=30 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=50 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · 2-3 servings
|
0 Participants
|
7 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · 1/2 to 1 serving
|
7 Participants
|
12 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · 1/2 serving or less
|
8 Participants
|
12 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · none
|
2 Participants
|
0 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · 4 servings or more
|
1 Participants
|
2 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · 2-3 servings
|
3 Participants
|
5 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · 1-2 servings
|
4 Participants
|
12 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · 1/2 to 1 serving
|
5 Participants
|
14 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · 1/2 serving or less
|
11 Participants
|
9 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline · none
|
6 Participants
|
8 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · 4 servings or more
|
1 Participants
|
1 Participants
|
|
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion · 1-2 servings
|
3 Participants
|
12 Participants
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 8 in the Culinary Medicine Intervention Arm and 1 in the Control Arm or at program completion for 13 in the Culinary Medicine Intervention Arm and 10 in the Control Arm because this survey was not completed by these participants at these timepoints.
Total score ranges from 0-4, with a higher score indicating greater healthy food consumption behaviors. Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=30 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=50 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Typical Healthy Food Consumption Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline
|
2.93 score on a scale
Interval 2.75 to 3.11
|
2.97 score on a scale
Interval 2.85 to 3.1
|
|
Typical Healthy Food Consumption Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion
|
2.98 score on a scale
Interval 2.77 to 3.2
|
3.23 score on a scale
Interval 3.1 to 3.36
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: This outcome measure was pre-specified in the study protocol; however, no data were collected. The study team determined that collecting this measure would increase participant burden and be redundant, as Outcome Measure 14 reports both barriers to eating fruits and vegetables and barriers to healthy eating overall as one score. The study protocol was not amended to reflect this decision. Data collection and analysis for this outcome measure will not be conducted in the future.
Total score ranges from 1 to 5, with a higher score indicating less barriers.
Outcome measures
Outcome data not reported
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 8 in the Culinary Medicine Intervention Arm and 2 in the Control Arm or at program completion for 14 in the Culinary Medicine Intervention Arm and 9 in the Control Arm because this survey was not completed by these participants at these timepoints.
Total score ranges from 0-4, with a higher score indicating better eating, cooking, and shopping behaviors. Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=29 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=50 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Eating, Cooking, and Shopping (i.e., Using Nutrition Label) Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline
|
3.20 score on a scale
Interval 2.91 to 3.5
|
3.29 score on a scale
Interval 3.08 to 3.49
|
|
Eating, Cooking, and Shopping (i.e., Using Nutrition Label) Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion
|
3.53 score on a scale
Interval 3.18 to 3.87
|
3.67 score on a scale
Interval 3.45 to 3.89
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 9 in the Culinary Medicine Intervention Arm and 2 in the Control Arm or at program completion for 14 in the Culinary Medicine Intervention Arm and 10 in the Control Arm because this survey was not completed by these participants at these timepoints.
Total score ranges from 1 to 5, with a higher score indicating less barriers. This outcome measure includes assessment of barriers to eating fruits and vegetables, as well as barriers to overall healthy eating. Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=29 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=49 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Barriers to Healthy Eating as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline
|
2.58 score on a scale
Interval 2.2 to 2.97
|
2.68 score on a scale
Interval 2.41 to 2.95
|
|
Barriers to Healthy Eating as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion
|
2.67 score on a scale
Interval 2.21 to 3.13
|
2.12 score on a scale
Interval 1.84 to 2.41
|
SECONDARY outcome
Timeframe: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)Population: Data are not available at baseline for 8 in the Culinary Medicine Intervention Arm and 1 in the Control Arm or at program completion for 13 in the Culinary Medicine Intervention Arm and 9 in the Control Arm because this survey was not completed by these participants at these timepoints.
Total score ranges from 1 to 5, with a greater score indicating greater self-efficacy. Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=30 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=50 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Self-efficacy in Cooking Food and Meal Planning as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline
|
4.31 score on a scale
Interval 4.04 to 4.58
|
4.20 score on a scale
Interval 4.01 to 4.4
|
|
Self-efficacy in Cooking Food and Meal Planning as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
At Program Completion
|
4.34 score on a scale
Interval 4.02 to 4.66
|
4.66 score on a scale
Interval 4.46 to 4.86
|
SECONDARY outcome
Timeframe: Baseline, post intervention (up to 10 weeks after baseline)Population: Data are not available at baseline for 11 in the Culinary Medicine Intervention Arm and 1 in the Control Arm or at program completion for 14 in the Culinary Medicine Intervention Arm and 11 in the Control Arm because this survey was not completed by these participants at these timepoints.
Total score ranges from 1 to 4, with a higher score indicating better diabetes self-management. Marginal mean is reported.
Outcome measures
| Measure |
Control Clinics
n=30 Participants
Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area.
|
Clinics Receiving the Culinary Medicine Program
n=47 Participants
Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston.
Culinary Medicine Program: The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
|
|---|---|---|
|
Diabetes Self-Management as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Baseline
|
2.95 score on a scale
Interval 2.77 to 3.12
|
2.96 score on a scale
Interval 2.83 to 3.09
|
|
Diabetes Self-Management as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Post Intervention (up to 10 weeks after baseline)
|
3.15 score on a scale
Interval 2.94 to 3.35
|
3.10 score on a scale
Interval 2.96 to 3.23
|
Adverse Events
Clinics Receiving the Culinary Medicine Program
Control Clinics
Serious adverse events
Adverse event data not reported
Other adverse events
Adverse event data not reported
Additional Information
Natalia I. Heredia, Assistant Professor
The University of Texas Health Science Center at Houston
Results disclosure agreements
- Principal investigator is a sponsor employee
- Publication restrictions are in place