Teaching Kitchens Intervention for Older Adults in a Senior Center in New England
2026년 5월 19일 업데이트: 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.
연구 개요
상태
아직 모집하지 않음
정황
상세 설명
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.
연구 유형
관찰
등록 (추정된)
30
연락처 및 위치
이 섹션에서는 연구를 수행하는 사람들의 연락처 정보와 이 연구가 수행되는 장소에 대한 정보를 제공합니다.
연구 연락처
- 이름: Andres V Ardisson Korat, ScD
- 전화번호: 617-556-3386
- 이메일: andres.ardisson_korat@tufts.edu
연구 연락처 백업
- 이름: Meghan Hendricksen, Ph.D
- 전화번호: 617-556-3384
- 이메일: meghan.hendricksen@tufts.edu
연구 장소
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Connecticut
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Glastonbury, Connecticut, 미국, 06033
- Glastonbury Senior Center
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연락하다:
- Ronda Guberman, Senior Center Supervisor
- 전화번호: 860-652-7646
- 이메일: ronda.guberman@glastonbury-ct.gov
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참여기준
연구원은 적격성 기준이라는 특정 설명에 맞는 사람을 찾습니다. 이러한 기준의 몇 가지 예는 개인의 일반적인 건강 상태 또는 이전 치료입니다.
자격 기준
공부할 수 있는 나이
- 성인
- 고령자
건강한 자원 봉사자를 받아들입니다
예
샘플링 방법
비확률 샘플
연구 인구
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.
설명
Inclusion Criteria:
- Age 50 years or older
- Regularly visits the Senior Center either for lunch meals or other center-based programming
- Willing and able to participate in a 6-month intervention, which includes consistent involvement in the lunch program
- 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)
- Capable of providing informed consent and completing an eligibility screening
Exclusion Criteria:
- History of moderate to severe neurological condition(s) that may impact cognitive ability (e.g., dementia, major stroke)
- 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)
- Recent changes in health status that affect the ability to assess foods (e.g., altered appetite, smell, vision, hearing, and/or taste)
- 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.
- 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.
공부 계획
이 섹션에서는 연구 설계 방법과 연구가 측정하는 내용을 포함하여 연구 계획에 대한 세부 정보를 제공합니다.
연구는 어떻게 설계됩니까?
디자인 세부사항
코호트 및 개입
그룹/코호트 |
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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.
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연구는 무엇을 측정합니까?
주요 결과 측정
결과 측정 |
측정값 설명 |
기간 |
|---|---|---|
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Mean change from baseline to 6 months in dietary quality among meal recipients
기간: Baseline to 6 months
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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.
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Baseline to 6 months
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2차 결과 측정
결과 측정 |
측정값 설명 |
기간 |
|---|---|---|
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Satisfaction in meal program from baseline to 6 months
기간: Baseline to 6 months
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The satisfaction in meal program will be measured using the meal program satisfaction questionnaire from baseline to 6 months.
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Baseline to 6 months
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Mean meal consumption scores from baseline to 6 months
기간: Weeks 3 and 7 of meal implementation
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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.
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Weeks 3 and 7 of meal implementation
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Mean change in nutrition literacy from baseline to 6 months
기간: Baseline to 6 months
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The mean change in nutrition literacy will be assessed using a nutritional literacy survey for older adults from baseline to 6 months.
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Baseline to 6 months
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Mean change in blood pressure from baseline to 6 months
기간: Baseline to 6 months
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The mean change in blood pressure (systolic/diastolic) will be assessed using an automated sphygmomanometer.
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Baseline to 6 months
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Mean change in body weight from baseline to 6 months
기간: baseline to 6 months
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The mean change in body weight will be assessed using a digital scale from baseline to 6 months.
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baseline to 6 months
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Mean change in waist circumference from baseline to 6 months
기간: Baseline to 6 months
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The mean change in waist circumference using a tape measure will be assessed from baseline to 6 months.
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Baseline to 6 months
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Mean change in hip circumference from baseline to 6 months
기간: Baseline to 6 months
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The mean change in hip circumference using a tape measure will be assessed from baseline to 6 months.
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Baseline to 6 months
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Mean change in waist-to-hip circumference ratio from baseline to 6 months
기간: Baseline to 6 months
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The mean change in waist-to-hip circumference ratio will be mathematically calculated from the hip and waist measurements.
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Baseline to 6 months
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Mean change in height from baseline to 6 months
기간: Baseline to 6 months
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The mean change in height will be assessed using a stadiometer from baseline to 6 months.
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Baseline to 6 months
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Mean change in body mass index (BMI) from baseline to 6 months
기간: Baseline to 6 months
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The mean change in body mass index will be mathematically calculated from the body weight and height measurements from baseline to 6 months.
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Baseline to 6 months
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Mean change in Food and Nutrition Insecurity from baseline to 6 months
기간: Baseline to 6 months
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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.
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Baseline to 6 months
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Mean Change in Loneliness and Socialization Measures from baseline to 6 months
기간: Baseline to 6 months
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The mean change in loneliness and socialization measures using validated questionnaires (e.g., Socialization questionnaire) from baseline to 6 months.
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Baseline to 6 months
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Mean change in frequency of meal participation and participation in other activities at the Senior Center from baseline to 6 months
기간: Baseline to 6 months
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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.
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Baseline to 6 months
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공동 작업자 및 조사자
여기에서 이 연구와 관련된 사람과 조직을 찾을 수 있습니다.
스폰서
수사관
- 수석 연구원: Andres V Ardisson Korat, ScD, Tuft's University
연구 기록 날짜
이 날짜는 ClinicalTrials.gov에 대한 연구 기록 및 요약 결과 제출의 진행 상황을 추적합니다. 연구 기록 및 보고된 결과는 공개 웹사이트에 게시되기 전에 특정 품질 관리 기준을 충족하는지 확인하기 위해 국립 의학 도서관(NLM)에서 검토합니다.
연구 주요 날짜
연구 시작 (추정된)
2026년 7월 1일
기본 완료 (추정된)
2027년 3월 1일
연구 완료 (추정된)
2027년 6월 1일
연구 등록 날짜
최초 제출
2026년 5월 19일
QC 기준을 충족하는 최초 제출
2026년 5월 19일
처음 게시됨 (실제)
2026년 5월 27일
연구 기록 업데이트
마지막 업데이트 게시됨 (실제)
2026년 5월 27일
QC 기준을 충족하는 마지막 업데이트 제출
2026년 5월 19일
마지막으로 확인됨
2026년 5월 1일
추가 정보
이 연구와 관련된 용어
기타 연구 ID 번호
- STUDY00007007
- 58-8050-3-003 (기타 보조금/기금 번호: USDA Cooperative Agreement)
- PT0445 (기타 보조금/기금 번호: Danone Institute of North America)
개별 참가자 데이터(IPD) 계획
개별 참가자 데이터(IPD)를 공유할 계획입니까?
아니요
IPD 계획 설명
Participant privacy given the small sample size (n=30)
약물 및 장치 정보, 연구 문서
미국 FDA 규제 의약품 연구
아니
미국 FDA 규제 기기 제품 연구
아니
이 정보는 변경 없이 clinicaltrials.gov 웹사이트에서 직접 가져온 것입니다. 귀하의 연구 세부 정보를 변경, 제거 또는 업데이트하도록 요청하는 경우 register@clinicaltrials.gov. 문의하십시오. 변경 사항이 clinicaltrials.gov에 구현되는 즉시 저희 웹사이트에도 자동으로 업데이트됩니다. .