Recruiting NCT07251205
Evaluating a Culinary Curriculum Program for Residents of Medication Assisted Therapy (MAT) Recovery Houses
For patients and families
In plain language
An automatic summary of structured registry data. It is an orientation aid, not a substitute for the official protocol or a physician assessment.
- What is being studied
- The protocol lists: Culinary curriculum.
- Who it may be relevant to
- Registry conditions: Cooking Skills. Basic parameters: from 18 years · All.
- What needs checking
- Age, condition and sex are only basic indicators. Prior treatment, laboratory values and other mandatory requirements appear in the eligibility criteria below.
- Where it takes place
- United States
- Next step
- Save the trial, show it to the treating physician, and confirm current recruitment with the study center. Costs, documents and travel →
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Official title
Evaluation of a Culinary Curriculum Program for Persons Living in Recovery Residences for Opioid Use on Medication Assisted Therapy in Texas
Overview
The purpose of the study is to assess a culinary curriculum in persons with substance use disorder who are receiving medication assisted therapy and who are in recovery residences in Texas. The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills.
Interventions
- Behavioral Culinary curriculum
The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills, and it will introduce the fundamentals of cooking techniques in 5 weekly sessions. The curriculum includes introductions to cooking equipment and safety in the kitchen (basic knife skills), carbohydrate dishes, seasonal vegetables and making simple salad dressing and salads, cooking techniques (grilling, baking, and pan-frying), cooking with varying proteins, the importance of timing and organizatio
Primary outcome measures
- Dietary intake as assessed by an abbreviated version of the Dietary Screener Questionnaire (DSQ) developed by the Nutrition Incentive Hub [Time frame: baseline, 5 weeks]
- Motivation to eat healthy foods as assessed by the Regulation of Eating Behavior Scale (REBS) Adapted [Time frame: baseline, 5 weeks]
- Cooking skill self-efficacy scale as assessed by the Culinary Efficacy Scale [Time frame: baseline, 5 weeks]
Secondary outcome measures (3)
- Body Mass Index (BMI) as assessed by a bioelectrical impedance analysis (BIA) device [Time frame: baseline, 5 weeks]
- Percent Body Fat (PBF) as assessed by a bioelectrical impedance analysis (BIA) device [Time frame: baseline, 5 weeks]
- Skin Carotenoid Level as assessed by the Veggie Meter [Time frame: baseline, 5 weeks]
Eligibility criteria
Inclusion criteria
- Persons with a substance use disorder in Texas
Exclusion criteria
- Unable to give consent
- Does not speak English or Spanish
Criteria are shown verbatim from the registry (in English). Final eligibility is always assessed by the study center.
Healthy volunteers: No
Study design
- Allocation
- N/A
- Model
- Single group
- Masking
- Open label
- Primary purpose
- Other
Study locations
United States · 1 center
- The University of Texas Health Science Center at Houston — Houston
Publications
- Pelletier, LG, Dion, SC, Slovinec-D'Angelo, M et al. Why Do You Regulate What You Eat? Relationships Between Forms of Regulation, Eating Behaviors, Sustained Dietary Behavior Change, and Psychological Adjustment. Motivation and Emotion. 2004; 28: 245-277.
- Condrasky MD, Williams JE, Catalano PM, Griffin SF. Development of psychosocial scales for evaluating the impact of a culinary nutrition education program on cooking and healthful eating. J Nutr Educ Behav. 2011 Nov-Dec;43(6):511-6. doi: 10.1016/j.jneb.2010.09.013. Epub 2011 Aug 15. PMID 21840764
- Karelis AD, Chamberland G, Aubertin-Leheudre M, Duval C; Ecological mobility in Aging and Parkinson (EMAP) group. Validation of a portable bioelectrical impedance analyzer for the assessment of body composition. Appl Physiol Nutr Metab. 2013 Jan;38(1):27-32. doi: 10.1139/apnm-2012-0129. Epub 2013 Jan 1. PMID 23368825
- Di Noia J, Gellermann W. Use of the Spectroscopy-Based Veggie Meter(R) to Objectively Assess Fruit and Vegetable Intake in Low-Income Adults. Nutrients. 2021 Jun 30;13(7):2270. doi: 10.3390/nu13072270. PMID 34209048
- May K, Jilcott Pitts S, Stage VC, Kelley CJ, Burkholder S, Fang X, Zeng A, Lazorick S. Use of the Veggie Meter(R) as a tool to objectively approximate fruit and vegetable intake among youth for evaluation of preschool and school-based interventions. J Hum Nutr Diet. 2020 Dec;33(6):869-875. doi: 10.1111/jhn.12755. Epub 2020 Apr 12. PMID 32281191
Identifiers
NCT: NCT07251205 · HSC-SPH-18-0715