N/A N=89 Treatment

Nourishing the Community Through Culinary Medicine - Acres Homes

Diabetes · Elevated Body Mass Index

Bottom Line

View on ClinicalTrials.gov: NCT06096506 ↗

Enrolled (actual)

Serious AEs

0.0%

Results posted

Mar 2026

Primary outcome: Primary: Hemoglobin A1c (HbA1c) Level — 8.40; 8.80; 7.60; 8.25 mmol/mol

Study Design & Population

Study type: Interventional
Phase: N/A
Interventions: Culinary Medicine Program (Behavioral)
Age: Adult, Older Adult · 18+ yrs
Sex: All
Sponsor: The University of Texas Health Science Center, Houston
Primary completion: Oct 2024

Outcome Measures

Outcome	Result	p-value
PRIMARY Hemoglobin A1c (HbA1c) Level	8.40; 8.80; 7.60; 8.25	—
SECONDARY Body Mass Index	40.02; 36.45; 39.67; 36.26	—
SECONDARY Systolic Blood Pressure	130.82; 128.33; 124.93; 132.09	—
SECONDARY Diastolic Blood Pressure	77.80; 78.68; 75.23; 79.90	—
SECONDARY High-density Lipoprotein (HDL) Level	48.90; 52.82; 49.50; 57.64	—
SECONDARY Low-density Lipoprotein (LDL) Level	93.82; 114.42; 84.53; 34.51	—
SECONDARY Triglyceride Level	220.18; 135.31; 145.47; 38.55	—
SECONDARY Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)	3; 2; 2; 3; 15; 10	—
SECONDARY Fruit and Vegetable Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)	3.33; 3.12; 4.01; 3.21	—
SECONDARY Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)	2; 1; 5; 3; 12; 4	—
SECONDARY Typical Healthy Food Consumption Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)	2.97; 2.93; 3.23; 2.98	—
SECONDARY Perceived Barriers of Eating Fruits and Vegetables as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)	—	—
SECONDARY Eating, Cooking, and Shopping (i.e., Using Nutrition Label) Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)	3.29; 3.20; 3.67; 3.53	—
SECONDARY Barriers to Healthy Eating as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)	2.68; 2.58; 2.12; 2.67	—
SECONDARY Self-efficacy in Cooking Food and Meal Planning as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)	4.20; 4.31; 4.66; 4.34	—
SECONDARY Diabetes Self-Management as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)	2.96; 2.95; 3.10; 3.15	—

Summary

The purpose of this study is to assess the effect of an adapted virtual Culinary Medicine (CM) curriculum on dietary behaviors, nutrition knowledge, and cooking skills and behaviors on outcomes such as HbA1c levels, Body Mass Index, Blood Pressure, HDL, LDL, and Triglycerides, as well as to determine the feasibility and reproducibility of virtual synchronous CM classes.

Eligibility Criteria

Inclusion Criteria

Receiving care at UT Physicians clinics
diagnosed with type 2 diabetes and elevated body mass index (>=25)
HbA1c labs and clinic-assessed weight completed within the last 3 months
English speaking or Spanish speaking
Can obtain groceries before each class (intervention group only)

Exclusion Criteria

Patients without the technological support needed to participate (e.g., reliable internet and device - cell phone, tablet or laptop)
Patients with an uncontrolled impairment that interferes with ability to participate

View full record on ClinicalTrials.gov →

Data sourced from ClinicalTrials.gov (NCT06096506). Outcome figures and adverse-event rates are extracted automatically from the registry's posted results and are provided for clinician reference, not as a substitute for the primary publication.