Previous research demonstrates that 1) adherence to a DASH dietary pattern and diets low in certain UPFs are linked to lower likelihood of experiencing cognitive impairments in later life (Seago et al., 2025a, 2025b), that 2) engagement in cooking is linked to healthier eating, reduced UPF consumption, and higher food self-efficacy (Lahne et al., 2017), and 3) that cooking activity itself in midlife is associated with reduced incidence of dementia (Tani et al., 2026). There may be multiple pathways through which cooking engagement facilitates healthier cognitive aging- including the benefits of healthier meals on cardiometabolic and neural health, but also the role of cooking as a cognitively-engaging activity - one that has been identified as a potential contributor to cognitive reserve during aging. While at least one computerized cognitive training program is based on cooking activities and has demonstrated improvements to untrained EF processes in older adults, no intervention has used actual cooking as a form of cognitive training. Part of the promise of such an intervention is that this sort of activity, while still engaging EF processes in a way that might lead to generalizable improvements, is much closer to real-world instrumental activities of daily living and may reinforce consumption of a brain- and cardiometabolic- health promoting dietary pattern. This pilot study involves a randomized controlled trial of a behavioral change intervention to promote a healthy diet by increasing cooking self-efficacy (agency), and for this study, cooking self-efficacy is the primary focus.

Inclusion Criteria:

• Age: 50 - 75 yrs
• Score of 5 or greater on ADA (diabetes) screener
• Self-report family history of dementia or AD
• Smartphone (iOS or Android)
• Verbal and written informed consent

Exclusion Criteria:

• Food allergies or conditions requiring a specialized diet that would limit participation