Overview
The aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care.
Description
This is a 15-week, 2-arm randomized controlled pilot trial. In a 1:1 ratio, participants will be randomized to the intervention arm or the control arm. The intervention group will receive a 12-week culinary focused nutrition education program. The control group will receive standard low-intensity care (i.e., printed healthy eating material). Outcome measures will be assessed at baseline and 15 weeks.
Eligibility
Inclusion Criteria:
- Age 31-59 years
- Involved in meal cooking at home and consumes a home cooked meal ≥ 1 time per week
- Individuals taking medications for blood pressure, lipid or glucose lowering will be eligible if they have been on a stable dose for the 1 month prior to baseline
Exclusion Criteria:
- A member of the household is already enrolled (only one person per household will be eligible for inclusion in the study).
- Unstable medical conditions requiring active intervention (surgeries, medication/drug therapy for < 3 months) as assessed during the telephone screening (e.g. cancer, kidney disease requiring dialysis, heart or gastrointestinal diseases requiring surgery).
- Received nutrition education for a medical condition within the past 6 months
- Currently following a weight loss diet
- Lost ≥ 10% body weight in the past 6 months
- Currently (within 6 months) smoke or use any tobacco or nicotine containing products
- Currently pregnant or given birth within the prior 6 months
- Currently participating in another clinical trial
- Principal investigator discretion (e.g., disrespectful or inappropriate interactions with study staff)
- Does not speak or understand English