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| Name | Class |
|---|---|
| Abu Dhabi Public Health Centre | OTHER_GOV |
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The goal of this quasi-experimental interventional study is to learn if healthy cooking classes for home cooks can improve weight management and dietary quality among Emirati adults with overweight or obesity living in Abu Dhabi. The main questions it aims to answer are:
Participants will:
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Culinary Medicine Intervention Group | Experimental | Participants receive a household-based culinary medicine intervention. The designated home cook undergoes a 4-week ICCA culinary medicine training program focused on healthy cooking techniques, nutrition education, and chronic disease prevention. Following training, the home cook implements healthy home-prepared meals for participating household members over a 3-month period. Participants receive repeated assessments of weight, anthropometric measures, blood pressure, heart rate, body composition, and diet quality at baseline, mid-intervention (6 weeks), and post-intervention (3 months). |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Culinary Medicine Healthy Cooking and Home Meal Implementation Program | Behavioral | This intervention consists of a 4-week structured culinary medicine training program delivered by ICCA to designated household home cooks. The training includes theoretical nutrition education and practical cooking sessions focused on healthy meal preparation techniques aimed at reducing chronic disease risk. Following completion of training and certification, home cooks implement these techniques over a 3-month period by preparing and providing healthy home-cooked meals for participating household members. The intervention encourages reduced reliance on ultra-processed and restaurant foods and promotes improved dietary quality, with outcomes assessed through repeated measures of anthropometry, body composition, cardiovascular indicators, and dietary intake. |
| Measure | Description | Time Frame |
|---|---|---|
| Weight Status (Body Weight) | Assessment of participant weight to determine changes associated with the culinary medicine intervention. Weight will be measured using the InBody Dial H30 portable device. | Baseline (immediately after home cook certification and before intervention), Mid-intervention (6 weeks), and Post-intervention (3 months after intervention start). |
| Measure | Description | Time Frame |
|---|---|---|
| Waist Circumference | Measurement of abdominal adiposity using a smart tape according to WHO protocol. | Baseline, 6 weeks, and 3 months. |
| Body Fat Percentage | Measurement of body fat percentage using the InBody Dial H30 portable device. |
| Measure | Description | Time Frame |
|---|---|---|
| Handgrip Strength | Measurement of muscle strength using a calibrated Jamar digital hand dynamometer. Highest value from repeated trials will be recorded. | Baseline, 6 weeks, and 3 months. |
| Body Mass Index (BMI) |
Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Erik Koornneef, Ph.D | Contact | +971500888594 | e.koornneef@ihlad.ae | |
| Needa Qureshi | Contact | +971508651433 | n.qureshi@ihlad.ae |
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Institute for Healthier Living Abu Dhabi | Recruiting | Abu Dhabi | United Arab Emirates |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 38195493 | Background | Vaishya R, Misra A, Vaish A, Ursino N, D'Ambrosi R. Hand grip strength as a proposed new vital sign of health: a narrative review of evidences. J Health Popul Nutr. 2024 Jan 9;43(1):7. doi: 10.1186/s41043-024-00500-y. | |
| Background | Global Diet Quality Project: Diet Quality Questionnaire. https://www.dietquality.org/. | ||
| 20689462 |
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|
| Baseline, 6 weeks, and 3 months. |
| Blood Pressure | Systolic and diastolic blood pressure measured using a Welch Allyn ProBP 2000 device after a standardized resting period. | Baseline, 6 weeks, and 3 months. |
| Heart Rate | Resting heart rate measured using the Welch Allyn ProBP 2000 device. | Baseline, 6 weeks, and 3 months. |
| Compliance with Home-Cooked Meal Consumption | Survey-based assessment of participant adherence to consuming meals prepared by the trained home cook | Every week for 3 months |
| Frequency of home-cooked meal consumption. | Number of home-cooked meals consumed per week, assessed by participant survey. | every week for 3 months |
| Participant Experience and Satisfaction | Survey evaluating participants' overall experience, satisfaction, acceptability, and perceived benefits of the culinary medicine program. | End of intervention (3 months). |
BMI calculated using measurements obtained from the InBody Dial H30 and height from the SECA stadiometer. Although weight is the primary outcome, BMI is also collected and may be analyzed.
| Baseline, 6 weeks, and 3 months. |
| Medication Use | Documentation of medication type and dose, including diabetes, hypertension, and weight-loss medications, to account for potential confounding effects. | Baseline and Post-intervention (3 months). |
| Diet Quality Score | Assessment of dietary quality using the Global Diet Quality Questionnaire (GDQS), including overall score and NCD-Risk/NCD-Protect indicators. The following summarizes the scoring system of the GDQS: Score Range Interpretation - GDS (Global Diet Score / GDR Score): (0-18) Overall diet quality score combining protective and risk components. Higher scores indicate better adherence to global dietary recommendations. NCD-Protect: (0-9) Measures consumption of foods that protect against non-communicable diseases (e.g., fruits, vegetables, whole grains, pulses, nuts, seeds). Higher scores are better. NCD-Risk: (0-9) Measures consumption of foods associated with increased NCD risk (e.g., processed meat, sugary foods and beverages, ultra-processed salty foods). Higher scores indicate greater dietary risk. | Pre-intervention (during recruitment/consent) and Post-intervention (end of 3-month intervention). |
| Background |
| Davidson LE, Wang J, Thornton JC, Kaleem Z, Silva-Palacios F, Pierson RN, Heymsfield SB, Gallagher D. Predicting fat percent by skinfolds in racial groups: Durnin and Womersley revisited. Med Sci Sports Exerc. 2011 Mar;43(3):542-9. doi: 10.1249/MSS.0b013e3181ef3f07. |
| Background | World Health Organization: Waist circumference and waist-hip ratio: report of a WHO expert consultation. https://www.who.int/publications/i/item/9789241501491. |
| 32153942 | Background | Hasan B, Thompson WG, Almasri J, Wang Z, Lakis S, Prokop LJ, Hensrud DD, Frie KS, Wirtz MJ, Murad AL, Ewoldt JS, Murad MH. The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. BMC Nutr. 2019 May 10;5:29. doi: 10.1186/s40795-019-0293-8. eCollection 2019. |
| 33260523 | Background | Alpaugh M, Pope L, Trubek A, Skelly J, Harvey J. Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention. Nutrients. 2020 Nov 28;12(12):3669. doi: 10.3390/nu12123669. |
| 36627985 | Background | Lillquist S, Ruiz Barnecett G, Flexman N, Mikati N. Recipes for Health: A Community-Based Nutrition and Culinary Intervention. Cureus. 2022 Dec 8;14(12):e32322. doi: 10.7759/cureus.32322. eCollection 2022 Dec. |
| 38711830 | Background | Thomas OW, Reilly JM, Wood NI, Albin J. Culinary Medicine: Needs and Strategies for Incorporating Nutrition into Medical Education in the United States. J Med Educ Curric Dev. 2024 May 5;11:23821205241249379. doi: 10.1177/23821205241249379. eCollection 2024 Jan-Dec. |
| Background | Heart and stroke: Risk and prevention. https://www.heartandstroke.ca/heart-disease/risk-and-prevention. |
| Background | The National: UAE's healthcare bill for diabetes could soar to $3.4 billion a year, study suggests. https://www.thenationalnews.com/uae/2024/03/03/uaes-healthcare-bill-for-diabetes-could-soar-to-34-billion-a-year-study-suggests/. |
| ID | Term |
|---|---|
| D009765 | Obesity |
| D050177 | Overweight |
| ID | Term |
|---|---|
| D044343 | Overnutrition |
| D009748 | Nutrition Disorders |
| D009750 | Nutritional and Metabolic Diseases |
| D001835 | Body Weight |
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
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