A Culinary Intervention for Bone Health
Randomized Controlled Pilot Study of a Culinary Intervention for Bone Health
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
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-
Alberta
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Calgary, Alberta, Canada
- University Of Calgary
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-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Description
Inclusion Criteria:
- Adults referred to local tertiary osteoporosis centre for assessment of age-associated low bone mass or assessment of fracture risk
- Women must be postmenopausal (i.e. documented history of surgical menopause, or at least 12 months since last menstrual period), men must be age ≥45 years
- Self-determined ability to learn in classroom and kitchen environments and a virtual (video) learning environment
- Reliable access to hardware, software, and internet connection required to participate in an interactive virtual (video) conference
- Ability to attend local hospital-based teaching kitchen for culinary medicine intervention
- Willing to participate in a culinary medicine intervention and provide informed consent
Exclusion Criteria:
- Complex metabolic bone disease or on dialysis for end-stage kidney disease
- Exclusion on the basis of other active health conditions which may present a contraindication to intake of whole and calcium-rich foods will be determined by the medical team on a case-by-case basis
- Deemed by research team to be unable to learn in a group classroom or kitchen environment
- Unable to communicate in English
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Parallel Assignment
- Masking: None (Open Label)
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
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No Intervention: Control
Participants will receive usual care.
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|
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Experimental: Culinary Medicine Intervention
Participants will attend a 2-hour hands-on cooking class in additional to usual care.
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A 2-hour practical culinary medicine program facilitated by a culinary dietitian at a hospital-based teaching kitchen, followed by 3 virtual group follow-up sessions occurring monthly, each lasting approximately 30 minutes.
The follow-up sessions will be facilitated by a culinary dietitian and will be conducted using a secure telephone/video conference platform.
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What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Recruitment capacity
Time Frame: Baseline
|
Proportion of total referrals who meet criteria for eligibility screening
|
Baseline
|
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Intervention reach
Time Frame: Baseline
|
Proportion of eligible individuals who agree to participate in study
|
Baseline
|
|
Intervention fidelity
Time Frame: 3 months
|
Proportion of participants who complete study procedures
|
3 months
|
|
Intervention satisfaction
Time Frame: 3 months
|
Proportion of the intervention group who indicate that they are satisfied with their experience in the culinary medicine class
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3 months
|
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Intervention mode and dose
Time Frame: 3 months
|
Proportion of the intervention group who would have preferred to attend multiple hands-on culinary medicine sessions rather than a single session
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3 months
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Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Readiness to change home cooking patterns
Time Frame: Immediately post-intervention
|
Proportion of participants who plan to make a change in home cooking patterns
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Immediately post-intervention
|
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Readiness to change diet
Time Frame: Immediately post-intervention
|
Proportion of participants who plan to make a change in diet
|
Immediately post-intervention
|
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Confidence in ability to change home cooking patterns
Time Frame: Immediately post-intervention
|
Confidence in ability to change home cooking patterns graded on a scale of 1 (not at all confident) to 10 (very confident)
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Immediately post-intervention
|
|
Confidence in ability to change diet
Time Frame: Immediately post-intervention
|
Confidence in ability to change diet graded on a scale of 1 (not at all confident) to 10 (very confident)
|
Immediately post-intervention
|
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Nutrition education needs
Time Frame: Immediately post-intervention
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Proportion of participants requesting additional education regarding nutrition and bone health
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Immediately post-intervention
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Other Outcome Measures
Other Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
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Meals eaten at home
Time Frame: 3 months
|
Change in number of meals eaten each week that are prepared at home
|
3 months
|
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Home cooking behaviours
Time Frame: 3 months
|
Change in number of meals personally prepared by participant "from scratch" each week
|
3 months
|
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Dietary patterns
Time Frame: 3 months
|
Change in weekly intake of fruits, vegetables, dairy (including fermented dairy)
|
3 months
|
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Food skills
Time Frame: 3 months
|
Change in score on a modified food skills questionnaire (higher score means better food skills)
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3 months
|
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Overall diet quality
Time Frame: 3 months
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Change in overall diet quality (assessed using 24-hour food recall)
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3 months
|
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Dietary calcium intake
Time Frame: 3 months
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Change in daily dietary calcium intake (assessed via 24-hour dietary recall)
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3 months
|
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Dietary vitamin D intake
Time Frame: 3 months
|
Change in daily dietary vitamin D intake (assessed via 24-hour dietary recall)
|
3 months
|
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Dietary protein intake
Time Frame: 3 months
|
Change in daily dietary protein intake (assessed via 24-hour dietary recall)
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3 months
|
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Calcium supplement use
Time Frame: 3 months
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Proportion of participants taking a calcium supplement
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3 months
|
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Vitamin D supplement use
Time Frame: 3 months
|
Proportion of participants taking a vitamin D supplement
|
3 months
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Emma O Billington, MD, University Of Calgary
Study record dates
Study Major Dates
Study Start (Actual)
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Actual)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- REB21-1332
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
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