Evaluating a Culinary Curriculum Program for Residents of Medication Assisted Therapy (MAT) Recovery Houses
Evaluation of a Culinary Curriculum Program for Persons Living in Recovery Residences for Opioid Use on Medication Assisted Therapy in Texas
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Estimated)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Contact
Study Contact
- Name: Michael Wilkerson, PhD
- Phone Number: (713) 500-9974
- Email: Johnny.M.Wilkerson@uth.tmc.edu
Study Contact Backup
- Name: Estevan R Herrera, BSMT
- Phone Number: (713) 500-9006
- Email: Estevan.R.Herrera@uth.tmc.edu
Study Locations
-
-
Texas
-
Houston, Texas, United States, 77030
- Recruiting
- The University of Texas Health Science Center at Houston
-
Contact:
- Michael Wilkerson, PhD
- Phone Number: 713-500-9974
- Email: Johnny.M.Wilkerson@uth.tmc.edu
-
Contact:
- Estevan Herrera, BSMT
- Phone Number: (713) 500-9006
- Email: Estevan.R.Herrera@uth.tmc.edu
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
- Adult
- Older Adult
Accepts Healthy Volunteers
Description
Inclusion Criteria:
- Persons with a substance use disorder in Texas
Exclusion Criteria:
- Unable to give consent
- Does not speak English or Spanish
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Other
- Allocation: N/A
- Interventional Model: Single Group Assignment
- Masking: None (Open Label)
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: 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 organization in the kitchen, bite-size desserts, the importance of small portions, and different cultural cuisines.
Additionally, the curriculum will help participants establish goals related to incorporating new ingredients.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
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
|
The Abbreviated Dietary Screener Questionnaire (DSQ) asks how often in the past month different foods were eaten, for each of 9 different types of foods.
For each of the 9 types of foods, data are reported categorically as follows: Never; 1 time per month; 2-3 times per month; 1 time per week ; 2 times per week; 3-4 times per week; 5-6 times per week; 1 time per day; 2 -3 times per day; 4-5 times per day; or 6 or more times per day.
|
baseline, 5 weeks
|
|
Motivation to eat healthy foods as assessed by the Regulation of Eating Behavior Scale (REBS) Adapted
Time Frame: baseline, 5 weeks
|
Total score on the Regulation of Eating Behavior Scale (REBS) Adapted ranges from 12 to 84, with a higher score indicating greater motivation to eat healthy foods.
|
baseline, 5 weeks
|
|
Cooking skill self-efficacy scale as assessed by the Culinary Efficacy Scale
Time Frame: baseline, 5 weeks
|
Total score on the Culinary Efficacy Scale ranges from 24 to 120, with a higher score indicating greater confidence in performing cooking skills.
|
baseline, 5 weeks
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Body Mass Index (BMI) as assessed by a bioelectrical impedance analysis (BIA) device
Time Frame: baseline, 5 weeks
|
Body mass index will be measured using a bioelectrical impedance analysis (BIA) device designed for use with children and adults.
|
baseline, 5 weeks
|
|
Percent Body Fat (PBF) as assessed by a bioelectrical impedance analysis (BIA) device
Time Frame: baseline, 5 weeks
|
Percent Body Fat (PBF) will be measured using a bioelectrical impedance analysis (BIA) device designed for use with children and adults.
|
baseline, 5 weeks
|
|
Skin Carotenoid Level as assessed by the Veggie Meter
Time Frame: baseline, 5 weeks
|
Skin Carotenoid Level will be assessed using the Veggie Meter®, which utilizes spectroscopy to quantify the concentration of carotenoids present in the skin.
Carotenoids are not synthesized internally and are only obtainable through food; therefore, skin carotenoid levels can be used to detect an increase or decrease in fruit and vegetable intake over time.
The VeggieMeter reports a score ranging from 0 to 800, with a higher score indicating higher skin carotenoid stores.
|
baseline, 5 weeks
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Michael Wilkerson, PhD, The University of Texas Health Science Center, Houston
Publications and helpful links
General Publications
- 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.
- 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.
- 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.
- 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.
- 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.
Study record dates
Study Major Dates
Study Start (Actual)
Study Start
Primary Completion (Estimated)
Primary Completion
Study Completion (Estimated)
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
Other Study ID Numbers
Other Study ID Numbers
- HSC-SPH-18-0715
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
This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.