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 julho de 2026 atualizado 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
Visão geral do estudo
Status
Recrutamento
Condições
Intervenção / Tratamento
Tipo de estudo
Intervencional
Inscrição (Estimado)
250
Estágio
- Não aplicável
Contactos e Locais
Esta seção fornece os detalhes de contato para aqueles que conduzem o estudo e informações sobre onde este estudo está sendo realizado.
Contato de estudo
- Nome: Erik Koornneef, Ph.D
- Número de telefone: +971500888594
- E-mail: e.koornneef@ihlad.ae
Estude backup de contato
- Nome: Yamna Azim
- Número de telefone: +971509149171
- E-mail: y.azim@ihlad.ae
Locais de estudo
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Abu Dhabi, Emirados Árabes Unidos
- Recrutamento
- Institute for Healthier Living Abu Dhabi
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Contato:
- Shamma Al Jneibi
- Número de telefone: +97126423567
- E-mail: s.aljneibi@ihlad.ae
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Critérios de participação
Os pesquisadores procuram pessoas que se encaixem em uma determinada descrição, chamada de critérios de elegibilidade. Alguns exemplos desses critérios são a condição geral de saúde de uma pessoa ou tratamentos anteriores.
Critérios de elegibilidade
Idades elegíveis para estudo
- Adulto
Aceita Voluntários Saudáveis
Sim
Descrição
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
Plano de estudo
Esta seção fornece detalhes do plano de estudo, incluindo como o estudo é projetado e o que o estudo está medindo.
Como o estudo é projetado?
Detalhes do projeto
- Finalidade Principal: Prevenção
- Alocação: N / D
- Modelo Intervencional: Atribuição de grupo único
- Mascaramento: Nenhum (rótulo aberto)
Armas e Intervenções
Grupo de Participantes / Braço |
Intervenção / Tratamento |
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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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O que o estudo está medindo?
Medidas de resultados primários
Medida de resultado |
Descrição da medida |
Prazo |
|---|---|---|
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Weight Status (Body Weight)
Prazo: 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 resultados secundários
Medida de resultado |
Descrição da medida |
Prazo |
|---|---|---|
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Waist Circumference
Prazo: 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
Prazo: 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
Prazo: 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
Prazo: 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
Prazo: 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.
Prazo: 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
Prazo: 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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Outras medidas de resultado
Medida de resultado |
Descrição da medida |
Prazo |
|---|---|---|
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Handgrip Strength
Prazo: 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)
Prazo: 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
Prazo: 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
Prazo: 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
É aqui que você encontrará pessoas e organizações envolvidas com este estudo.
Patrocinador
Colaboradores
Publicações e links úteis
A pessoa responsável por inserir informações sobre o estudo fornece voluntariamente essas publicações. Estes podem ser sobre qualquer coisa relacionada ao estudo.
Publicações Gerais
- 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/.
Datas de registro do estudo
Essas datas acompanham o progresso do registro do estudo e os envios de resumo dos resultados para ClinicalTrials.gov. Os registros do estudo e os resultados relatados são revisados pela National Library of Medicine (NLM) para garantir que atendam aos padrões específicos de controle de qualidade antes de serem publicados no site público.
Datas Principais do Estudo
Início do estudo (Real)
8 de outubro de 2025
Conclusão Primária (Estimado)
30 de setembro de 2026
Conclusão do estudo (Estimado)
31 de outubro de 2026
Datas de inscrição no estudo
Enviado pela primeira vez
11 de junho de 2026
Enviado pela primeira vez que atendeu aos critérios de CQ
29 de junho de 2026
Primeira postagem (Real)
30 de junho de 2026
Atualizações de registro de estudo
Última Atualização Postada (Real)
20 de julho de 2026
Última atualização enviada que atendeu aos critérios de controle de qualidade
17 de julho de 2026
Última verificação
1 de julho de 2026
Mais Informações
Termos relacionados a este estudo
Termos MeSH relevantes adicionais
Outros números de identificação do estudo
- DOH/ADHRTC/2025/1895
Plano para dados de participantes individuais (IPD)
Planeja compartilhar dados de participantes individuais (IPD)?
NÃO
Informações sobre medicamentos e dispositivos, documentos de estudo
Estuda um medicamento regulamentado pela FDA dos EUA
Não
Estuda um produto de dispositivo regulamentado pela FDA dos EUA
Não
Essas informações foram obtidas diretamente do site clinicaltrials.gov sem nenhuma alteração. Se você tiver alguma solicitação para alterar, remover ou atualizar os detalhes do seu estudo, entre em contato com register@clinicaltrials.gov. Assim que uma alteração for implementada em clinicaltrials.gov, ela também será atualizada automaticamente em nosso site .