Cooking Classes as a Family-based Intervention for Weight Reduction: Effects on Dietary Quality and Weight Management in Abu Dhabi (United Arab Emirates)
17 de julio de 2026 actualizado por: 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
Descripción general del estudio
Estado
Reclutamiento
Condiciones
Intervención / Tratamiento
Tipo de estudio
Intervencionista
Inscripción (Estimado)
250
Fase
- No aplica
Contactos y Ubicaciones
Esta sección proporciona los datos de contacto de quienes realizan el estudio e información sobre dónde se lleva a cabo este estudio.
Estudio Contacto
- Nombre: Erik Koornneef, Ph.D
- Número de teléfono: +971500888594
- Correo electrónico: e.koornneef@ihlad.ae
Copia de seguridad de contactos de estudio
- Nombre: Yamna Azim
- Número de teléfono: +971509149171
- Correo electrónico: y.azim@ihlad.ae
Ubicaciones de estudio
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Abu Dhabi, Emiratos Árabes Unidos
- Reclutamiento
- Institute for Healthier Living Abu Dhabi
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Contacto:
- Shamma Al Jneibi
- Número de teléfono: +97126423567
- Correo electrónico: s.aljneibi@ihlad.ae
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Criterios de participación
Los investigadores buscan personas que se ajusten a una determinada descripción, denominada criterio de elegibilidad. Algunos ejemplos de estos criterios son el estado de salud general de una persona o tratamientos previos.
Criterio de elegibilidad
Edades elegibles para estudiar
- Adulto
Acepta Voluntarios Saludables
Sí
Descripción
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
Plan de estudios
Esta sección proporciona detalles del plan de estudio, incluido cómo está diseñado el estudio y qué mide el estudio.
¿Cómo está diseñado el estudio?
Detalles de diseño
- Propósito principal: Prevención
- Asignación: N / A
- Modelo Intervencionista: Asignación de un solo grupo
- Enmascaramiento: Ninguno (etiqueta abierta)
Armas e Intervenciones
Grupo de participantes/brazo |
Intervención / Tratamiento |
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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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¿Qué mide el estudio?
Medidas de resultado primarias
Medida de resultado |
Medida Descripción |
Periodo de tiempo |
|---|---|---|
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Weight Status (Body Weight)
Periodo de tiempo: 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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Medidas de resultado secundarias
Medida de resultado |
Medida Descripción |
Periodo de tiempo |
|---|---|---|
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Waist Circumference
Periodo de tiempo: 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
Periodo de tiempo: 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
Periodo de tiempo: 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
Periodo de tiempo: 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
Periodo de tiempo: 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.
Periodo de tiempo: 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
Periodo de tiempo: 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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Otras medidas de resultado
Medida de resultado |
Medida Descripción |
Periodo de tiempo |
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Handgrip Strength
Periodo de tiempo: 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)
Periodo de tiempo: 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
Periodo de tiempo: 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
Periodo de tiempo: 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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Colaboradores e Investigadores
Aquí es donde encontrará personas y organizaciones involucradas en este estudio.
Patrocinador
Colaboradores
Publicaciones y enlaces útiles
La persona responsable de ingresar información sobre el estudio proporciona voluntariamente estas publicaciones. Estos pueden ser sobre cualquier cosa relacionada con el estudio.
Publicaciones Generales
- 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/.
Fechas de registro del estudio
Estas fechas rastrean el progreso del registro del estudio y los envíos de resultados resumidos a ClinicalTrials.gov. Los registros del estudio y los resultados informados son revisados por la Biblioteca Nacional de Medicina (NLM) para asegurarse de que cumplan con los estándares de control de calidad específicos antes de publicarlos en el sitio web público.
Fechas importantes del estudio
Inicio del estudio (Actual)
8 de octubre de 2025
Finalización primaria (Estimado)
30 de septiembre de 2026
Finalización del estudio (Estimado)
31 de octubre de 2026
Fechas de registro del estudio
Enviado por primera vez
11 de junio de 2026
Primero enviado que cumplió con los criterios de control de calidad
29 de junio de 2026
Publicado por primera vez (Actual)
30 de junio de 2026
Actualizaciones de registros de estudio
Última actualización publicada (Actual)
20 de julio de 2026
Última actualización enviada que cumplió con los criterios de control de calidad
17 de julio de 2026
Última verificación
1 de julio de 2026
Más información
Términos relacionados con este estudio
Términos MeSH relevantes adicionales
Otros números de identificación del estudio
- DOH/ADHRTC/2025/1895
Plan de datos de participantes individuales (IPD)
¿Planea compartir datos de participantes individuales (IPD)?
NO
Información sobre medicamentos y dispositivos, documentos del estudio
Estudia un producto farmacéutico regulado por la FDA de EE. UU.
No
Estudia un producto de dispositivo regulado por la FDA de EE. UU.
No
Esta información se obtuvo directamente del sitio web clinicaltrials.gov sin cambios. Si tiene alguna solicitud para cambiar, eliminar o actualizar los detalles de su estudio, comuníquese con register@clinicaltrials.gov. Tan pronto como se implemente un cambio en clinicaltrials.gov, también se actualizará automáticamente en nuestro sitio web. .