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This is a randomized, controlled pilot study to evaluate the feasibility and acceptability of a single 2-hour culinary medicine intervention for bone health among individuals with age-associated low bone mass.
This is a randomized, controlled pilot study to evaluate the feasibility and acceptability of a single 2-hour culinary medicine intervention for bone health among individuals with age-associated low bone mass. A total of 40 individuals referred to a tertiary osteoporosis centre for age-associated low bone mass will be will be recruited and randomized 1:1 to attend either: 1) a 2-hour hands-on culinary medicine program at a hospital-based teaching kitchen followed by three monthly virtual group meetings, each lasting 30 minutes and led by the facilitator of the culinary nutrition program (intervention group), or, 2) not to attend the culinary nutrition program (control group). Baseline data will be collected at the time of recruitment, and both the intervention and control group will be followed for 3 months.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Culinary Medicine Intervention | Experimental | Participants will attend a 2-hour hands-on cooking class in additional to usual care. |
|
| Control | No Intervention | Participants will receive usual care. |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Culinary Medicine Intervention | Behavioral | A 2-hour practical culinary medicine program facilitated by a culinary dietitian at a hospital-based teaching kitchen, followed by 3 virtual group follow-up sessions occurring monthly, each lasting approximately 30 minutes. The follow-up sessions will be facilitated by a culinary dietitian and will be conducted using a secure telephone/video conference platform. |
| Measure | Description | Time Frame |
|---|---|---|
| Recruitment capacity | Proportion of total referrals who meet criteria for eligibility screening | Baseline |
| Intervention reach | Proportion of eligible individuals who agree to participate in study | Baseline |
| Intervention fidelity | Proportion of participants who complete study procedures | 3 months |
| Intervention satisfaction | Proportion of the intervention group who indicate that they are satisfied with their experience in the culinary medicine class | 3 months |
| Intervention mode and dose | Proportion of the intervention group who would have preferred to attend multiple hands-on culinary medicine sessions rather than a single session | 3 months |
| Measure | Description | Time Frame |
|---|---|---|
| Readiness to change home cooking patterns | Proportion of participants who plan to make a change in home cooking patterns | Immediately post-intervention |
| Readiness to change diet | Proportion of participants who plan to make a change in diet |
| Measure | Description | Time Frame |
|---|---|---|
| Meals eaten at home | Change in number of meals eaten each week that are prepared at home | 3 months |
| Home cooking behaviours | Change in number of meals personally prepared by participant "from scratch" each week |
Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Emma O Billington, MD | University of Calgary | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University of Calgary | Calgary | Alberta | Canada |
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| ID | Term |
|---|---|
| D010024 | Osteoporosis |
| D050723 | Fractures, Bone |
| ID | Term |
|---|---|
| D001851 | Bone Diseases, Metabolic |
| D001847 | Bone Diseases |
| D009140 | Musculoskeletal Diseases |
| D008659 | Metabolic Diseases |
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Two-arm randomized controlled trial
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| Immediately post-intervention |
| Confidence in ability to change home cooking patterns | Confidence in ability to change home cooking patterns graded on a scale of 1 (not at all confident) to 10 (very confident) | Immediately post-intervention |
| Confidence in ability to change diet | Confidence in ability to change diet graded on a scale of 1 (not at all confident) to 10 (very confident) | Immediately post-intervention |
| Nutrition education needs | Proportion of participants requesting additional education regarding nutrition and bone health | Immediately post-intervention |
| 3 months |
| Dietary patterns | Change in weekly intake of fruits, vegetables, dairy (including fermented dairy) | 3 months |
| Food skills | Change in score on a modified food skills questionnaire (higher score means better food skills) | 3 months |
| Overall diet quality | Change in overall diet quality (assessed using 24-hour food recall) | 3 months |
| Dietary calcium intake | Change in daily dietary calcium intake (assessed via 24-hour dietary recall) | 3 months |
| Dietary vitamin D intake | Change in daily dietary vitamin D intake (assessed via 24-hour dietary recall) | 3 months |
| Dietary protein intake | Change in daily dietary protein intake (assessed via 24-hour dietary recall) | 3 months |
| Calcium supplement use | Proportion of participants taking a calcium supplement | 3 months |
| Vitamin D supplement use | Proportion of participants taking a vitamin D supplement | 3 months |
| D009750 |
| Nutritional and Metabolic Diseases |
| D014947 | Wounds and Injuries |