Cooking Classes as a Family-based Intervention for Weight Reduction: Effects on Dietary Quality and Weight Management in Abu Dhabi (United Arab Emirates)
17. juli 2026 opdateret af: Institute for Healthier Living Abu Dhabi
The goal of this quasi-experimental interventional study is to learn if healthy cooking classes for home cooks can improve weight management and dietary quality among Emirati adults with overweight or obesity living in Abu Dhabi. The main questions it aims to answer are:
- Does participation in the culinary medicine program reduce body weight over time?
- Does the intervention improve diet quality and increase compliance with healthy home-cooked meals?
- Does the intervention improve health measures such as waist circumference, body fat percentage, blood pressure, and heart rate?
- What are the experiences and satisfaction levels of participating family members and trained home cooks?
Participants will:
- Enroll in a 3-month family-based nutrition intervention program
- Receive meals prepared by home cooks trained in culinary medicine through the ICCA program
- Complete assessments before the intervention, during the intervention, and 3 months after completion
- Undergo measurements including weight, waist circumference, body fat percentage, blood pressure, and heart rate
- Complete questionnaires about diet quality, meal habits, and overall program experience
Studieoversigt
Status
Rekruttering
Betingelser
Intervention / Behandling
Undersøgelsestype
Interventionel
Tilmelding (Anslået)
250
Fase
- Ikke anvendelig
Kontakter og lokationer
Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.
Studiekontakt
- Navn: Erik Koornneef, Ph.D
- Telefonnummer: +971500888594
- E-mail: e.koornneef@ihlad.ae
Undersøgelse Kontakt Backup
- Navn: Yamna Azim
- Telefonnummer: +971509149171
- E-mail: y.azim@ihlad.ae
Studiesteder
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-
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Abu Dhabi, Forenede Arabiske Emirater
- Rekruttering
- Institute for Healthier Living Abu Dhabi
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Kontakt:
- Shamma Al Jneibi
- Telefonnummer: +97126423567
- E-mail: s.aljneibi@ihlad.ae
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-
Deltagelseskriterier
Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.
Berettigelseskriterier
Aldre berettiget til at studere
- Voksen
Tager imod sunde frivillige
Ja
Beskrivelse
Inclusion Criteria:
- Emirati
- Based in Abu Dhabi
- Home cooked meals prepared by full-time home cooks who are certified in the ICCA Culinary Medicine course (post 4 weeks cooking training)
- Certified home cooks are residing with participant during the training and intervention
- Aged between 18 years and 60 years
- BMI between 28-40 kg/m2
- Participant and cooks being able to provide informed consent
Exclusion Criteria:
- Body weight exceeding 220 kilograms at the time of recruitment
- Undergoing treatment for serious illnesses (active cancer), planned for surgery, interventional management, and immunomodulation
- Undergone surgery within 3 months prior to study recruitment, including bariatric surgery
- Enrolled in other lifestyle intervention programs
Studieplan
Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.
Hvordan er undersøgelsen tilrettelagt?
Design detaljer
- Primært formål: Forebyggelse
- Tildeling: N/A
- Interventionel model: Enkelt gruppeopgave
- Maskning: Ingen (Åben etiket)
Våben og indgreb
Deltagergruppe / Arm |
Intervention / Behandling |
|---|---|
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Eksperimentel: Culinary Medicine Intervention Group
Participants receive a household-based culinary medicine intervention.
The designated home cook undergoes a 4-week ICCA culinary medicine training program focused on healthy cooking techniques, nutrition education, and chronic disease prevention.
Following training, the home cook implements healthy home-prepared meals for participating household members over a 3-month period.
Participants receive repeated assessments of weight, anthropometric measures, blood pressure, heart rate, body composition, and diet quality at baseline, mid-intervention (6 weeks), and post-intervention (3 months).
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This intervention consists of a 4-week structured culinary medicine training program delivered by ICCA to designated household home cooks.
The training includes theoretical nutrition education and practical cooking sessions focused on healthy meal preparation techniques aimed at reducing chronic disease risk.
Following completion of training and certification, home cooks implement these techniques over a 3-month period by preparing and providing healthy home-cooked meals for participating household members.
The intervention encourages reduced reliance on ultra-processed and restaurant foods and promotes improved dietary quality, with outcomes assessed through repeated measures of anthropometry, body composition, cardiovascular indicators, and dietary intake.
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Hvad måler undersøgelsen?
Primære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
|---|---|---|
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Weight Status (Body Weight)
Tidsramme: Baseline (immediately after home cook certification and before intervention), Mid-intervention (6 weeks), and Post-intervention (3 months after intervention start).
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Assessment of participant weight to determine changes associated with the culinary medicine intervention.
Weight will be measured using the InBody Dial H30 portable device.
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Baseline (immediately after home cook certification and before intervention), Mid-intervention (6 weeks), and Post-intervention (3 months after intervention start).
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Sekundære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
|---|---|---|
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Waist Circumference
Tidsramme: Baseline, 6 weeks, and 3 months.
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Measurement of abdominal adiposity using a smart tape according to WHO protocol.
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Baseline, 6 weeks, and 3 months.
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Body Fat Percentage
Tidsramme: Baseline, 6 weeks, and 3 months.
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Measurement of body fat percentage using the InBody Dial H30 portable device.
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Baseline, 6 weeks, and 3 months.
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Blood Pressure
Tidsramme: Baseline, 6 weeks, and 3 months.
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Systolic and diastolic blood pressure measured using a Welch Allyn ProBP 2000 device after a standardized resting period.
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Baseline, 6 weeks, and 3 months.
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Heart Rate
Tidsramme: Baseline, 6 weeks, and 3 months.
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Resting heart rate measured using the Welch Allyn ProBP 2000 device.
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Baseline, 6 weeks, and 3 months.
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Compliance with Home-Cooked Meal Consumption
Tidsramme: Every week for 3 months
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Survey-based assessment of participant adherence to consuming meals prepared by the trained home cook
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Every week for 3 months
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Frequency of home-cooked meal consumption.
Tidsramme: every week for 3 months
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Number of home-cooked meals consumed per week, assessed by participant survey.
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every week for 3 months
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Participant Experience and Satisfaction
Tidsramme: End of intervention (3 months).
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Survey evaluating participants' overall experience, satisfaction, acceptability, and perceived benefits of the culinary medicine program.
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End of intervention (3 months).
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Andre resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
|---|---|---|
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Handgrip Strength
Tidsramme: Baseline, 6 weeks, and 3 months.
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Measurement of muscle strength using a calibrated Jamar digital hand dynamometer.
Highest value from repeated trials will be recorded.
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Baseline, 6 weeks, and 3 months.
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Body Mass Index (BMI)
Tidsramme: Baseline, 6 weeks, and 3 months.
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BMI calculated using measurements obtained from the InBody Dial H30 and height from the SECA stadiometer.
Although weight is the primary outcome, BMI is also collected and may be analyzed.
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Baseline, 6 weeks, and 3 months.
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Medication Use
Tidsramme: Baseline and Post-intervention (3 months).
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Documentation of medication type and dose, including diabetes, hypertension, and weight-loss medications, to account for potential confounding effects.
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Baseline and Post-intervention (3 months).
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Diet Quality Score
Tidsramme: Pre-intervention (during recruitment/consent) and Post-intervention (end of 3-month intervention).
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Assessment of dietary quality using the Global Diet Quality Questionnaire (GDQS), including overall score and NCD-Risk/NCD-Protect indicators. The following summarizes the scoring system of the GDQS: Score Range Interpretation - GDS (Global Diet Score / GDR Score): (0-18) Overall diet quality score combining protective and risk components. Higher scores indicate better adherence to global dietary recommendations. NCD-Protect: (0-9) Measures consumption of foods that protect against non-communicable diseases (e.g., fruits, vegetables, whole grains, pulses, nuts, seeds). Higher scores are better. NCD-Risk: (0-9) Measures consumption of foods associated with increased NCD risk (e.g., processed meat, sugary foods and beverages, ultra-processed salty foods). Higher scores indicate greater dietary risk. |
Pre-intervention (during recruitment/consent) and Post-intervention (end of 3-month intervention).
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Samarbejdspartnere og efterforskere
Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.
Samarbejdspartnere
Publikationer og nyttige links
Den person, der er ansvarlig for at indtaste oplysninger om undersøgelsen, leverer frivilligt disse publikationer. Disse kan handle om alt relateret til undersøgelsen.
Generelle publikationer
- Hasan B, Thompson WG, Almasri J, Wang Z, Lakis S, Prokop LJ, Hensrud DD, Frie KS, Wirtz MJ, Murad AL, Ewoldt JS, Murad MH. The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. BMC Nutr. 2019 May 10;5:29. doi: 10.1186/s40795-019-0293-8. eCollection 2019.
- Vaishya R, Misra A, Vaish A, Ursino N, D'Ambrosi R. Hand grip strength as a proposed new vital sign of health: a narrative review of evidences. J Health Popul Nutr. 2024 Jan 9;43(1):7. doi: 10.1186/s41043-024-00500-y.
- Global Diet Quality Project: Diet Quality Questionnaire. https://www.dietquality.org/.
- Davidson LE, Wang J, Thornton JC, Kaleem Z, Silva-Palacios F, Pierson RN, Heymsfield SB, Gallagher D. Predicting fat percent by skinfolds in racial groups: Durnin and Womersley revisited. Med Sci Sports Exerc. 2011 Mar;43(3):542-9. doi: 10.1249/MSS.0b013e3181ef3f07.
- World Health Organization: Waist circumference and waist-hip ratio: report of a WHO expert consultation. https://www.who.int/publications/i/item/9789241501491.
- Alpaugh M, Pope L, Trubek A, Skelly J, Harvey J. Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention. Nutrients. 2020 Nov 28;12(12):3669. doi: 10.3390/nu12123669.
- Lillquist S, Ruiz Barnecett G, Flexman N, Mikati N. Recipes for Health: A Community-Based Nutrition and Culinary Intervention. Cureus. 2022 Dec 8;14(12):e32322. doi: 10.7759/cureus.32322. eCollection 2022 Dec.
- Thomas OW, Reilly JM, Wood NI, Albin J. Culinary Medicine: Needs and Strategies for Incorporating Nutrition into Medical Education in the United States. J Med Educ Curric Dev. 2024 May 5;11:23821205241249379. doi: 10.1177/23821205241249379. eCollection 2024 Jan-Dec.
- Heart and stroke: Risk and prevention. https://www.heartandstroke.ca/heart-disease/risk-and-prevention.
- The National: UAE's healthcare bill for diabetes could soar to $3.4 billion a year, study suggests. https://www.thenationalnews.com/uae/2024/03/03/uaes-healthcare-bill-for-diabetes-could-soar-to-34-billion-a-year-study-suggests/.
Datoer for undersøgelser
Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.
Studer store datoer
Studiestart (Faktiske)
8. oktober 2025
Primær færdiggørelse (Anslået)
30. september 2026
Studieafslutning (Anslået)
31. oktober 2026
Datoer for studieregistrering
Først indsendt
11. juni 2026
Først indsendt, der opfyldte QC-kriterier
29. juni 2026
Først opslået (Faktiske)
30. juni 2026
Opdateringer af undersøgelsesjournaler
Sidste opdatering sendt (Faktiske)
20. juli 2026
Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier
17. juli 2026
Sidst verificeret
1. juli 2026
Mere information
Begreber relateret til denne undersøgelse
Yderligere relevante MeSH-vilkår
Andre undersøgelses-id-numre
- DOH/ADHRTC/2025/1895
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