Emory Teaching Kitchen Collaborative

Emory Teaching Kitchen Collaborative

The aim of the project is to evaluate the feasibility and acceptance of a teaching kitchen program as a worksite wellness program at Emory University

The teaching kitchen model is an innovative, multidisciplinary approach for motivating and establishing healthful habits and behaviors. The self-care program combines didactic information with experiential learning in nutrition, culinary arts, exercise, yoga, and mindfulness. The aim of the project is to evaluate the feasibility and acceptance of teaching kitchen program as a worksite wellness program at Emory University. Changes in biomarkers and self-reported behaviors will be evaluated up to one year.

Inclusion Criteria:

• age 18-65
• body mass index greater than or equal to 30,
• willingness to appear in videotapes and photographs that will be obtained during the course of the teaching kitchen program
• preference will be given to those with a cardiometabolic risk factor, such as diabetes mellitus, hypertension, and/or hyperlipidemia.

Exclusion Criteria:

• any health condition that would limit participation, including bariatric surgery, pregnancy, cardiovascular, pulmonary, orthopedic or neurologic medical problem, or gluten or nut allergy