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STUDY PROTOCOL article

Front. Nutr.
Sec. Clinical Nutrition
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1383621
This article is part of the Research Topic Culinary Medicine and its Influence on Human Health View all articles

A Virtual Culinary Medicine Intervention for Ethnically Diverse Individuals with Type 2 Diabetes: Development of Nourishing the Community Through Culinary Medicine Program and Pilot Study Protocol

Provisionally accepted
Lorena Macias-Navarro Lorena Macias-Navarro 1John W. McWhorter John W. McWhorter 2Diana C. Guevara Diana C. Guevara 1Sarah S. Bentley Sarah S. Bentley 3Shreela Sharma Shreela Sharma 4Jennifer H. Torres Jennifer H. Torres 5David Ai David Ai 6Natalia I. Heredia Natalia I. Heredia 7*
  • 1 Michael & Susan Dell Center for Healthy Living, School of Public Health, University of Texas Health Science Center at Houston, Houston, Texas, United States
  • 2 Suvida Healthcare, Houston, Texas, United States
  • 3 Michael & Susan Dell Center for Healthy Living, School of Public Health, University of Texas Health Science Center at Houston, Austin, Texas, United States
  • 4 Center for Health Equity, School of Public Health, University of Texas Health Science Center at Houston, Houston, Texas, United States
  • 5 Tiburcio Vasquez Health Center, Union City, California, United States
  • 6 Baylor College of Medicine, Houston, Texas, United States
  • 7 Center for Health Promotion and Prevention Research, School of Public Health, University of Texas Health Science Center at Houston, Houston, United States

The final, formatted version of the article will be published soon.

    Virtual culinary medicine education interventions have the potential to improve dietary be-haviors, nutrition knowledge, cooking skills, and health outcomes for ethnically diverse indi-viduals with type 2 diabetes. The purpose of this study is to describe the adaptation of the Nour-ishing the Community through Culinary Medicine (NCCM) program for virtual delivery, and the protocol for pilot testing this intervention. The intervention included five 90-minute virtual NCCM sessions streamed live from a Teaching Kitchen. Feasibility outcomes were recruitment, retention, acceptability, and satisfaction. Short-term effectiveness outcomes were measured through self-administered questionnaires, including perceived health, average daily servings of fruits and vegetables, frequency of healthy food consumption, shopping, cooking, and eating behaviors, cooking self-efficacy, diabetes self-management, perceived barriers to healthy eating, and nutrition knowledge. Demographics and biometric outcomes were sourced from the patient’s electronic medical records including glycosylated hemoglobin (HbA1c), Body Mass Index, and blood pressure. We will conduct a single-arm pilot study to test the feasibility and short-term effectiveness of NCCM program with individuals with type 2 diabetes.

    Keywords: Culinary medicine, type 2 diabetes, nutrition education, Health Promotion, Cooking classes

    Received: 07 Feb 2024; Accepted: 22 Jul 2024.

    Copyright: © 2024 Macias-Navarro, McWhorter, Guevara, Bentley, Sharma, Torres, Ai and Heredia. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Natalia I. Heredia, Center for Health Promotion and Prevention Research, School of Public Health, University of Texas Health Science Center at Houston, Houston, United States

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.