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 aktualisiert von: 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
Studienübersicht
Status
Rekrutierung
Bedingungen
Intervention / Behandlung
Studientyp
Interventionell
Einschreibung (Geschätzt)
250
Phase
- Unzutreffend
Kontakte und Standorte
Dieser Abschnitt enthält die Kontaktdaten derjenigen, die die Studie durchführen, und Informationen darüber, wo diese Studie durchgeführt wird.
Studienkontakt
- Name: Erik Koornneef, Ph.D
- Telefonnummer: +971500888594
- E-Mail: e.koornneef@ihlad.ae
Studieren Sie die Kontaktsicherung
- Name: Yamna Azim
- Telefonnummer: +971509149171
- E-Mail: y.azim@ihlad.ae
Studienorte
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Abu Dhabi, Vereinigte Arabische Emirate
- Rekrutierung
- 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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Teilnahmekriterien
Forscher suchen nach Personen, die einer bestimmten Beschreibung entsprechen, die als Auswahlkriterien bezeichnet werden. Einige Beispiele für diese Kriterien sind der allgemeine Gesundheitszustand einer Person oder frühere Behandlungen.
Zulassungskriterien
Studienberechtigtes Alter
- Erwachsene
Akzeptiert gesunde Freiwillige
Ja
Beschreibung
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
Studienplan
Dieser Abschnitt enthält Einzelheiten zum Studienplan, einschließlich des Studiendesigns und der Messung der Studieninhalte.
Wie ist die Studie aufgebaut?
Designdetails
- Hauptzweck: Verhütung
- Zuteilung: N / A
- Interventionsmodell: Einzelgruppenzuweisung
- Maskierung: Keine (Offenes Etikett)
Waffen und Interventionen
Teilnehmergruppe / Arm |
Intervention / Behandlung |
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Experimental: 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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Was misst die Studie?
Primäre Ergebnismessungen
Ergebnis Maßnahme |
Maßnahmenbeschreibung |
Zeitfenster |
|---|---|---|
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Weight Status (Body Weight)
Zeitfenster: 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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Sekundäre Ergebnismessungen
Ergebnis Maßnahme |
Maßnahmenbeschreibung |
Zeitfenster |
|---|---|---|
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Waist Circumference
Zeitfenster: 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
Zeitfenster: 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
Zeitfenster: 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
Zeitfenster: 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
Zeitfenster: 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.
Zeitfenster: 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
Zeitfenster: 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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Andere Ergebnismessungen
Ergebnis Maßnahme |
Maßnahmenbeschreibung |
Zeitfenster |
|---|---|---|
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Handgrip Strength
Zeitfenster: 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)
Zeitfenster: 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
Zeitfenster: 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
Zeitfenster: 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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Mitarbeiter und Ermittler
Hier finden Sie Personen und Organisationen, die an dieser Studie beteiligt sind.
Mitarbeiter
Publikationen und hilfreiche Links
Die Bereitstellung dieser Publikationen erfolgt freiwillig durch die für die Eingabe von Informationen über die Studie verantwortliche Person. Diese können sich auf alles beziehen, was mit dem Studium zu tun hat.
Allgemeine Veröffentlichungen
- 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/.
Studienaufzeichnungsdaten
Diese Daten verfolgen den Fortschritt der Übermittlung von Studienaufzeichnungen und zusammenfassenden Ergebnissen an ClinicalTrials.gov. Studienaufzeichnungen und gemeldete Ergebnisse werden von der National Library of Medicine (NLM) überprüft, um sicherzustellen, dass sie bestimmten Qualitätskontrollstandards entsprechen, bevor sie auf der öffentlichen Website veröffentlicht werden.
Haupttermine studieren
Studienbeginn (Tatsächlich)
8. Oktober 2025
Primärer Abschluss (Geschätzt)
30. September 2026
Studienabschluss (Geschätzt)
31. Oktober 2026
Studienanmeldedaten
Zuerst eingereicht
11. Juni 2026
Zuerst eingereicht, das die QC-Kriterien erfüllt hat
29. Juni 2026
Zuerst gepostet (Tatsächlich)
30. Juni 2026
Studienaufzeichnungsaktualisierungen
Letztes Update gepostet (Tatsächlich)
20. Juli 2026
Letztes eingereichtes Update, das die QC-Kriterien erfüllt
17. Juli 2026
Zuletzt verifiziert
1. Juli 2026
Mehr Informationen
Begriffe im Zusammenhang mit dieser Studie
Zusätzliche relevante MeSH-Bedingungen
Andere Studien-ID-Nummern
- DOH/ADHRTC/2025/1895
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