Cooking Classes as a Family-based Intervention for Weight Reduction: Effects on Dietary Quality and Weight Management in Abu Dhabi (United Arab Emirates)
2026年7月17日 更新者：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
調査の概要
状態
募集
研究の種類
介入
入学 (推定)
250
段階
- 適用できない
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
- 名前：Erik Koornneef, Ph.D
- 電話番号：+971500888594
- メール：e.koornneef@ihlad.ae
研究連絡先のバックアップ
- 名前：Yamna Azim
- 電話番号：+971509149171
- メール：y.azim@ihlad.ae
研究場所
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-
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Abu Dhabi、アラブ首長国連邦
- 募集
- Institute for Healthier Living Abu Dhabi
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コンタクト：
- Shamma Al Jneibi
- 電話番号：+97126423567
- メール：s.aljneibi@ihlad.ae
-
-
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
健康ボランティアの受け入れ
はい
説明
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
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
- 主な目的：防止
- 割り当て：なし
- 介入モデル：単一グループの割り当て
- マスキング：なし（オープンラベル）
武器と介入
参加者グループ / アーム |
介入・治療 |
|---|---|
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実験的：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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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 |
|---|---|---|
|
Weight Status (Body Weight)
時間枠：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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二次結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
|
Waist Circumference
時間枠：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
時間枠：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
時間枠：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
時間枠：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
時間枠：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.
時間枠：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
時間枠：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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その他の成果指標
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
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Handgrip Strength
時間枠：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)
時間枠：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
時間枠：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
時間枠：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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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。
出版物と役立つリンク
研究に関する情報を入力する責任者は、自発的にこれらの出版物を提供します。これらは、研究に関連するあらゆるものに関するものである可能性があります。
一般刊行物
- 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/.
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 (実際)
2025年10月8日
一次修了 (推定)
2026年9月30日
研究の完了 (推定)
2026年10月31日
試験登録日
最初に提出
2026年6月11日
QC基準を満たした最初の提出物
2026年6月29日
最初の投稿 (実際)
2026年6月30日
学習記録の更新
投稿された最後の更新 (実際)
2026年7月20日
QC基準を満たした最後の更新が送信されました
2026年7月17日
最終確認日
2026年7月1日
詳しくは
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。