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Teaching Kitchens Intervention for Older Adults in a Senior Center in New England

2026年5月19日 更新者：Tufts University

A Pilot Teaching Kitchens Intervention Protocol to Improve the Dietary Quality of Congregate Meals for Older Adults

This study will evaluate a culinary nutrition intervention designed to improve the quality of meals served to older adults participating in a senior center. Many meals currently provided in these settings do not meet recommended dietary guidelines, which negatively impact health outcomes among older adults. In this pilot study, participants will receive improved lunch meals that are designed to be more nutritious, culturally appropriate, and acceptable, along with nutrition education sessions over a 6-month period. This intervention will also include training for food service staff to support implementation of the improved meals. The study will assess changes in dietary quality, physical health measures, and social and behavioral outcomes among participants at baseline, 3 months, and 6 months. Findings from this study will help determine the feasibility and effectiveness of this approach and inform future efforts to improve nutrition and health outcomes in Congregate Meal Program for older adults.

調査の概要

状態

まだ募集していません

条件

詳細な説明

Congregate meal programs within senior centers serve a large population of older adults in the United States, yet many meals provided in these settings do not meet recommended dietary guidelines particularly for whole grains, micronutrients, sodium, and saturated fat. Poor dietary quality in this population may contribute to increased risk of chronic diseases, reduced physical function, and lower overall well-being. This study is a Phase III pilot feasibility study designed to evaluate a culinary nutrition intervention implemented in a senior meal center serving older adults. The intervention is based on a Teaching Kitchens model and includes three core components: (1) development and implementation of a nutritionally improved lunch menu, (2) training of food service staff to prepare healthier and culturally appropriate meals, and (3) delivery of nutrition education sessions to meal recipients. The intervention will be conducted over a 6-month period. Participants will receive reformulated lunch meals designed to improve dietary quality, alongside structured nutrition education sessions aimed at increasing nutritional literacy, supporting healthy food choices, and promoting engagement in the meal program. The effectiveness of the intervention will be evaluated by measuring changes in dietary quality, physical health indicators, and psychosocial outcomes at baseline, 3 months, and 6 months. Outcomes will include dietary intake, anthropometric measures (e.g., body weight, hip-to-waist circumference, height), blood pressure, food security, and measures of social engagement and well-being. This study aims to assess the feasibility and preliminary effectiveness of a scalable culinary nutrition intervention tailored to older adults in Congregate meal settings. Findings from this pilot study will inform the development of larger-scale interventions and may contribute to improving nutrition and health outcomes for older adults in similar programs.

研究の種類

観察的

入学 (推定)

30

連絡先と場所

このセクションには、調査を実施する担当者の連絡先の詳細と、この調査が実施されている場所に関する情報が記載されています。

研究連絡先

研究連絡先のバックアップ

研究場所

  • アメリカ
    • Connecticut
      • Glastonbury、Connecticut、アメリカ、06033

参加基準

研究者は、適格基準と呼ばれる特定の説明に適合する人を探します。これらの基準のいくつかの例は、人の一般的な健康状態または以前の治療です。

適格基準

就学可能な年齢

  • 大人
  • 高齢者

健康ボランティアの受け入れ

はい

サンプリング方法

非確率サンプル

調査対象母集団

The participants for this study are senior center members either of the current lunch program or other programming events at "The Senior Center" in Glastonbury, Connecticut.

説明

Inclusion Criteria:

  1. Age 50 years or older
  2. Regularly visits the Senior Center either for lunch meals or other center-based programming
  3. Willing and able to participate in a 6-month intervention, which includes consistent involvement in the lunch program
  4. Willing and able to participate in multiple focus group discussions centered around meal preferences, health perceptions, and dietary habits (full study participation is 7 months)
  5. Capable of providing informed consent and completing an eligibility screening

Exclusion Criteria:

  1. History of moderate to severe neurological condition(s) that may impact cognitive ability (e.g., dementia, major stroke)
  2. Known severe food allergies that may interfere with participation. (with study MD approval, participants with mild allergies or intolerances may be included and notified not to consume any known allergens)
  3. Recent changes in health status that affect the ability to assess foods (e.g., altered appetite, smell, vision, hearing, and/or taste)
  4. Any disorder, unwillingness, or inability, not covered by any of the other exclusion criteria, which, in either the investigator's or study MD's opinion, might jeopardize the subject's compliance with the protocol. This includes impaired vision requiring assistance or aid from another person, impaired smell, or impaired taste perception. Given the number of written surveys and visual support materials, the study would place a large burden on participation for individuals with visual impairment requiring assistance.
  5. Individuals who have a cognitive, sensory, or physical impairment that prevents them from understanding the consent information or completing the required consent documentation will be excluded from participation.

研究計画

このセクションでは、研究がどのように設計され、研究が何を測定しているかなど、研究計画の詳細を提供します。

研究はどのように設計されていますか？

デザインの詳細

コホートと介入

グループ/コホート
Senior Center Meal Recipients
Adults aged 50+ who regularly attend The Senior Center in Glastonbury, CT and participate in the 6-month culinary nutrition intervention, including redesigned lunch meals, nutrition education sessions, focus groups, and dietary/health assessments.

この研究は何を測定していますか？

主要な結果の測定

結果測定
メジャーの説明
時間枠
Mean change from baseline to 6 months in dietary quality among meal recipients
時間枠：Baseline to 6 months
The mean change from baseline to 6 months in dietary quality among meal recipients will be measured using the healthy eating index (HEI) and individual components of the HEI.
Baseline to 6 months

二次結果の測定

結果測定
メジャーの説明
時間枠
Satisfaction in meal program from baseline to 6 months
時間枠：Baseline to 6 months
The satisfaction in meal program will be measured using the meal program satisfaction questionnaire from baseline to 6 months.
Baseline to 6 months
Mean meal consumption scores from baseline to 6 months
時間枠：Weeks 3 and 7 of meal implementation
The mean meal consumption scores will be measured through visual assessment of food discarded during weeks 3 and 7 using the official plate waste analysis guide.
Weeks 3 and 7 of meal implementation
Mean change in nutrition literacy from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in nutrition literacy will be assessed using a nutritional literacy survey for older adults from baseline to 6 months.
Baseline to 6 months
Mean change in blood pressure from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in blood pressure (systolic/diastolic) will be assessed using an automated sphygmomanometer.
Baseline to 6 months
Mean change in body weight from baseline to 6 months
時間枠：baseline to 6 months
The mean change in body weight will be assessed using a digital scale from baseline to 6 months.
baseline to 6 months
Mean change in waist circumference from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in waist circumference using a tape measure will be assessed from baseline to 6 months.
Baseline to 6 months
Mean change in hip circumference from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in hip circumference using a tape measure will be assessed from baseline to 6 months.
Baseline to 6 months
Mean change in waist-to-hip circumference ratio from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in waist-to-hip circumference ratio will be mathematically calculated from the hip and waist measurements.
Baseline to 6 months
Mean change in height from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in height will be assessed using a stadiometer from baseline to 6 months.
Baseline to 6 months
Mean change in body mass index (BMI) from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in body mass index will be mathematically calculated from the body weight and height measurements from baseline to 6 months.
Baseline to 6 months
Mean change in Food and Nutrition Insecurity from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in food and nutrition insecurity will be measured through validated questionnaires (e.g., US Household Food Security Survey Module) from baseline to 6 months.
Baseline to 6 months
Mean Change in Loneliness and Socialization Measures from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in loneliness and socialization measures using validated questionnaires (e.g., Socialization questionnaire) from baseline to 6 months.
Baseline to 6 months
Mean change in frequency of meal participation and participation in other activities at the Senior Center from baseline to 6 months
時間枠：Baseline to 6 months
The mean change in frequency of meal participation and participation in other activities at the Senior Center will be assessed using the current Senior Center's attendance log.
Baseline to 6 months

協力者と研究者

ここでは、この調査に関係する人々や組織を見つけることができます。

スポンサー

Tufts University

協力者

USDA Human Nutrition Research Center on Aging

捜査官

  • 主任研究者：Andres V Ardisson Korat, ScD、Tuft's University

研究記録日

これらの日付は、ClinicalTrials.gov への研究記録と要約結果の提出の進捗状況を追跡します。研究記録と報告された結果は、国立医学図書館 (NLM) によって審査され、公開 Web サイトに掲載される前に、特定の品質管理基準を満たしていることが確認されます。

主要日程の研究

研究開始 (推定)

2026年7月1日

一次修了 (推定)

2027年3月1日

研究の完了 (推定)

2027年6月1日

試験登録日

最初に提出

2026年5月19日

QC基準を満たした最初の提出物

2026年5月19日

最初の投稿 (実際)

2026年5月27日

学習記録の更新

投稿された最後の更新 (実際)

2026年5月27日

QC基準を満たした最後の更新が送信されました

2026年5月19日

最終確認日

2026年5月1日

詳しくは

本研究に関する用語

キーワード

その他の研究ID番号

  • STUDY00007007
  • 58-8050-3-003 (その他の助成金/資金番号：USDA Cooperative Agreement)
  • PT0445 (その他の助成金/資金番号：Danone Institute of North America)

個々の参加者データ (IPD) の計画

個々の参加者データ (IPD) を共有する予定はありますか?

いいえ

IPD プランの説明

Participant privacy given the small sample size (n=30)

医薬品およびデバイス情報、研究文書

米国FDA規制医薬品の研究

いいえ

米国FDA規制機器製品の研究

いいえ

この情報は、Web サイト clinicaltrials.gov から変更なしで直接取得したものです。研究の詳細を変更、削除、または更新するリクエストがある場合は、register@clinicaltrials.gov。 までご連絡ください。 clinicaltrials.gov に変更が加えられるとすぐに、ウェブサイトでも自動的に更新されます。

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