Cooking Health-Oriented Meals to Prevent Dementia and Diabetes (CHOMPDD)
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: Benjamin D Katz, PhD
- Phone Number: 540-231-9816
- Email: katzben@vt.edu
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
- Adult
- Older Adult
Accepts Healthy Volunteers
Description
Inclusion Criteria:
- Age: 50 - 75 yrs
- Score of 5 or greater on ADA (diabetes) screener
- Self-report family history of dementia or AD
- Smartphone (iOS or Android)
- Verbal and written informed consent
Exclusion Criteria:
- Food allergies or conditions requiring a specialized diet that would limit participation
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 |
|---|---|
|
Experimental: Experimental Group
For four weeks, participants (n=20) attend an in-person cooking class once per week (1-1.5 hours), followed by an at-home cooking practice session (1 hour), and at-home cognitive training on their smartphones (3 times per week, 10 minutes per session)
|
For four weeks, participants (n=20) attend an in-person cooking class once per week (1-1.5 hours), followed by an at-home cooking practice session (1 hour), and at-home cognitive training on their smartphones (3 times per week, 10 minutes per session)
|
|
Active Comparator: Control Group
For four weeks, participants (n=20) receive nutrition educational handouts with recipes or cooking tips for healthy, balanced meals via email.
|
For four weeks, participants (n=20) receive nutrition educational handouts with recipes or cooking tips for healthy, balanced meals via email.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Food agency scale (FAS)
Time Frame: Five minute survey in laboratory at baseline and post-intervention
|
A survey measure of cooking proficiency
|
Five minute survey in laboratory at baseline and post-intervention
|
Collaborators and Investigators
Sponsor
Sponsor
Study record dates
Study Major Dates
Study Start (Estimated)
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
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- 26-509
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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