No phaseActive, not recruitingAge-related condition
The Cooking for Health Optimization and Disease Prevention (CHOP) Trial
Community Teaching Kitchen-based Culinary Education as a 'Food is Medicine' Solution for Improving Health Equity Among Racially/Ethnically Diverse Seniors
- Sponsor
- Tulane University (Academic or other)
- Enrolment
- 97 enrolled
- Conditions
- Cardiovascular Diseases
- Interventions
- Cooking class; Standard of care
- Ages
- adults, older adults
- Registry
- NCT07011459
Full record on ClinicalTrials.gov
From the registry
Poor nutrition-related diseases disproportionately impact seniors and racial/ethnic minorities who are more likely to experience disparities in proper nutrition. Culinary medicine is a new evidence-based educational approach that blends the art of food and cooking with the science of medicine. Recently, culinary medicine is proposed by the 2020-2030 Strategic Plan for NIH Nutrition Research and national 'Food is Medicine (FIM)' Movement as potential solutions for improving healthy eating, creating social and emotional connections, and nutrition-related health equity. Built upon the well-established community teaching kitchen at The Goldring Center for Culinary Medicine (GCCM) at Tulane University and nearly 10 years of experience in delivering culinary education of Mediterranean diet (MedDiet), the investigators will conduct a randomized controlled trial (RCT) to test the feasibility and effectiveness of 3-month community teaching kitchen-based culinary education of MedDiet on improving cardiometabolic and mental health among racially and ethnically diverse seniors.
Primary outcomes
- Change in blood pressure measurements
- Change in blood glucose measurements
- Change in blood lipid profile measurements
History
Primary completion expected
Last registry update
Started
Registered