Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults

NCT ID: NCT05593978

Last Updated: 2023-08-04

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 56 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2022-06-01
• Study Completion Date: 2023-01-31

Brief Summary

Aging is associated with a decline in muscle mass, strength, and physical function, leading to muscle mass loss and weakness. These concerns can impact an individual's functional independence and quality of life (QOL). Dietary protein stimulates muscle protein growth. Current studies suggest that optimal protein intake for older adults is greater than the Recommended Dietary Allowance. Barriers to consuming protein-rich foods in older adults include reductions in taste and smell, dentition, dexterity, and changes in living situation. Therefore, nutritional interventions are needed to effectively improve eating behaviors, diet quality, and stimulate muscle growth and strength. These interventions will help prevent, manage, and promote muscle mass loss recovery. Older adults may not be aware of their changing nutrient needs and therefore may lack the skills to prepare nutritionally adequate foods properly. Cooking demonstrations, or culinary medicine (CM), can help teach healthy cooking to reduce potential red meat consumption barriers and improve community-dwelling older adults' dietary habits. Thus, CM can be a novel strategy to improve diet quality in older adults and promote and augment at-home cooking. CM is an evidenced-base field that combines skills of preparing, cooking, and presenting food with the science of medicine. This field can help to accomplish potential eating behaviors and health outcome improvements. A tailored CM program can be an effective strategy that could reduce barriers in protein intake that will enable older adults to age well and productively.

Conditions

Sarcopenia

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: PARALLEL
• Primary Study Purpose: PREVENTION
• Blinding Strategy: NONE

Study Groups

Culinary Medicine

Those in this group will receive culinary medicine, which includes cooking videos and educational videos to help educate on ways to increase protein intake through lean ground beef.

Group Type: EXPERIMENTAL

Culinary Medicine

Intervention Type: BEHAVIORAL

The CM-group will receive weekly cooking demonstrations and education videos via electronic links for 16 weeks, and three nutrition education based on the content of the Nutrition Care Manual from the Academy of Nutrition and Dietetics to show age-appropriate recipes with correct preparation methods and different cooking methods for lean ground red meat to increase protein consumption.

Control

This group will only receive recipes containing lean ground beef to help increase protein intake.

Group Type: OTHER

Control

Intervention Type: BEHAVIORAL

The CN-group will receive weekly recipes via electronic links without the culinary medicine intervention.

Interventions

Culinary Medicine

The CM-group will receive weekly cooking demonstrations and education videos via electronic links for 16 weeks, and three nutrition education based on the content of the Nutrition Care Manual from the Academy of Nutrition and Dietetics to show age-appropriate recipes with correct preparation methods and different cooking methods for lean ground red meat to increase protein consumption.

Intervention Type: BEHAVIORAL

Control

The CN-group will receive weekly recipes via electronic links without the culinary medicine intervention.

Intervention Type: BEHAVIORAL

Eligibility Criteria

Inclusion Criteria

• 65 years and older
• physically active
• able to cook for oneself
• willing to complete two blood draws

Exclusion Criteria

• <65 years old
• sedentary lifestyle
• bleeding disorder
• heart pacemaker
• type 1 diabetics and type 2 diabetics taking insulin
• current smokers
• amputees

• Minimum Eligible Age: 65 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Texas Tech University

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Locations

Texas Tech University

Lubbock, Texas, United States

Countries

United States

References

Salas-Groves E, Alcorn M, Childress A, Galyean S. The Effect of Web-Based Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults: Randomized Controlled Trial. JMIR Form Res. 2024 Feb 13;8:e49322. doi: 10.2196/49322.

Reference Type: DERIVED

PMID: 38349721 (View on PubMed)

Other Identifiers

Muscle Culinary Medicine

Identifier Type: -

Identifier Source: org_study_id