Not provided
| ID | Type | Description | Link |
|---|---|---|---|
| NCI-2024-06525 | Registry Identifier | CTRP (Clinical Trial Reporting Program) | |
| 20558 | Other Identifier | Fred Hutch/University of Washington Cancer Consortium | |
| U54CA132381 | U.S. NIH Grant/Contract | View source |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Class |
|---|---|
| National Cancer Institute (NCI) | NIH |
| New Mexico State University | OTHER |
Not provided
Not provided
Not provided
Not provided
This clinical trial evaluates a nutritional intervention called Cooking for Your Health in Southern New Mexico for improving diet quality and knowledge related to nutrition and cancer prevention among individuals living in the Southern region of New Mexico. New Mexico border communities have high rates of cancer and obesity, both exacerbated by poor diet quality. Traditional Mexican diets are high in fruit, vegetables, and fiber, but are intensive to prepare and not practical for many families living in New Mexico now. Vegetable oils, such as canola, safflower, and sunflower oils, are commonly used in cooking within the regional New Mexican community because they are inexpensive and readily available; however, they may not be as healthy as other options. Interventions focused on teaching proper cooking techniques and raising awareness about nutritious foods have shown positive behavior changes, including greater preference for healthier foods, increased confidence in food preparation and cooking a balanced meal, and higher vegetable variety and availability in the home. This study may help identify effective and culturally relevant real-world strategies to improve knowledge, skills, behaviors, and access to resources to improve nutrient intake, with the long-term goal of decreasing cancer risk and chronic disease risk in southern New Mexican communities.
OUTLINE:
Participants attend Cooking for Your Health in Southern New Mexico intervention sessions, consisting of 15-30 minutes of pre-work (watching an educational video and/or practicing a new culinary skill), 60 minutes of hands-on experiential cooking and culinary session in a teaching kitchen, and a 60 minute meal that includes group discussion of educational information, once a week (QW) for 6 weeks.
After completion of study intervention, participants are followed up at week 8 and 10.
The study originally closed to accrual in May 2025, with 33 participants enrolled. Following a modification to add a second cohort, the study reopened to accrual in October 2025.
Not provided
Not provided
Not provided
Not provided
Not provided
| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Prevention (nutrition intervention) | Experimental | Participants attend Cooking for Your Health in Southern New Mexico intervention sessions, consisting of 15-30 minutes of pre-work (watching an educational video and/or practicing a new culinary skill), 60 minutes of hands-on experiential cooking and culinary session in a teaching kitchen, and a 60 minute meal that includes group discussion of educational information, QW for 6 weeks. |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Nutritional Intervention | Other | Receive Cooking for Your Health in Southern New Mexico intervention |
|
| Measure | Description | Time Frame |
|---|---|---|
| Accrual rate | The intervention will be considered feasible if accrual goals are met within 6 months of trial activation. Will be summarized using descriptive statistics. Results will be assessed separately for Part I and Part II, as well as for both groups combined. | Within 6 months of trial activation |
| Engagement | The intervention will be considered feasible if >= 70% of participants attend >= 70% of sessions. Will be summarized using descriptive statistics. Results will be assessed separately for Part I and Part II, as well as for both groups combined. | Up to 8 weeks |
| Retention | The intervention will be considered feasible if >= 70% of participants complete the week 8 food frequency questionnaire. Will be summarized using descriptive statistics. Results will be assessed separately for Part I and Part II, as well as for both groups combined. | At week 8 |
| Acceptability | The intervention will be considered feasible if >= 70% or more of participants state that the program and study processes were acceptable, appropriate, and feasible. Acceptability will assess: intervention pre-work and in-class work activities, as well as specific data collection methods. Will be summarized using descriptive statistics. Results will be assessed separately for Part I and Part II, as well as for both groups combined. | Up to 8 weeks |
Not provided
Not provided
Inclusion Criteria:
Exclusion Criteria:
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Jenny Whitten-Brannon | Contact | 206.667.5625 | jwhitten@fredhutch.org |
| Name | Affiliation | Role |
|---|---|---|
| Heather Greenlee, ND, PhD | Fred Hutch/University of Washington Cancer Consortium | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| New Mexico State University | Recruiting | Las Cruces | New Mexico | 88003 | United States |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Type | Includes Protocol | Includes SAP | Includes ICF | Document Label | Document Date | Document Uploaded Date | Document File Name |
|---|---|---|---|---|---|---|---|
| ICF | No | No | Yes | Informed Consent Form | Dec 17, 2024 | Jun 4, 2025 |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Questionnaire Administration | Other | Ancillary studies |
|
| Survey Administration | Other | Ancillary studies |
|
| Discussion | Other | Ancillary studies |
|
|
| ICF_000.pdf |