Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
41 participants
INTERVENTIONAL
2019-07-17
2021-05-04
Brief Summary
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Detailed Description
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Conditions
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Study Design
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NA
SINGLE_GROUP
PREVENTION
NONE
Study Groups
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Teaching kitchen program
The teaching kitchen model is an innovative, multidisciplinary approach for motivating and establishing healthful habits and behaviors. The program combines didactic information with experiential learning in nutrition, culinary arts, exercise, yoga, and mindfulness.
Teaching kitchen program
The teaching kitchen program will include five 4-hour Saturday classes every other weekend over the course of 10 weeks (5 sessions totaling 20 hours of instruction). It will be taught by subject matter experts from the Emory University faculty and staff as well as potentially from the community. The classes will include the scientific rationale, practical applications, and recommendations for implementing self-care components into participants' daily lives. Experiential learning will include hands-on cooking demonstrations, mindfulness-based lunches, a yoga session, and a group exercise session. Rather than being prescriptive, the lectures and demonstrations are geared to inspire self-designed and personalized alterations in dietary patterns and behaviors that will match participants' culture, preferences, and health conditions. Biometrics and survey instruments will be assessed at 4 times: at baseline, after the 10-week program, and at 6 and 12 months after the program.
Interventions
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Teaching kitchen program
The teaching kitchen program will include five 4-hour Saturday classes every other weekend over the course of 10 weeks (5 sessions totaling 20 hours of instruction). It will be taught by subject matter experts from the Emory University faculty and staff as well as potentially from the community. The classes will include the scientific rationale, practical applications, and recommendations for implementing self-care components into participants' daily lives. Experiential learning will include hands-on cooking demonstrations, mindfulness-based lunches, a yoga session, and a group exercise session. Rather than being prescriptive, the lectures and demonstrations are geared to inspire self-designed and personalized alterations in dietary patterns and behaviors that will match participants' culture, preferences, and health conditions. Biometrics and survey instruments will be assessed at 4 times: at baseline, after the 10-week program, and at 6 and 12 months after the program.
Eligibility Criteria
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Inclusion Criteria
* body mass index greater than or equal to 30,
* willingness to appear in videotapes and photographs that will be obtained during the course of the teaching kitchen program
* preference will be given to those with a cardiometabolic risk factor, such as diabetes mellitus, hypertension, and/or hyperlipidemia.
Exclusion Criteria
18 Years
65 Years
ALL
Yes
Sponsors
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Ardmore Institute of Health
OTHER
Emory University
OTHER
Responsible Party
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Sharon Horesh Bergquist
Assistant Professor
Principal Investigators
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Sharon Bergquist, MD
Role: PRINCIPAL_INVESTIGATOR
Emory University
Locations
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Emory Clinic
Atlanta, Georgia, United States
Countries
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Other Identifiers
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IRB00109546
Identifier Type: -
Identifier Source: org_study_id