DiabetesNCT06096506
Nourishing the Community Through Culinary Medicine - Acres Homes
A study testing Culinary Medicine Program in people with Diabetes and Elevated Body Mass Index, run by The University of Texas Health Science Center, Houston at 1 site in United States.
Trial 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… Read more about this study
- Who is it for?
- Ages 18 to 70 years
- Conditions the study is for
- Diabetes, Elevated Body Mass Index
- What is being tested?
- Culinary Medicine Program
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 89 participants
- Where
- 1 siteUnited States
- Study dates
- 8 Nov 2023to 30 Oct 2024
- Phase
- Interventional
- Are there results?
- Yes, posted in the registrySummary in the doctors' view
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 70 years
- All sexes
- No healthy volunteers
- Adult, Older adult
Who may be able to join
- 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)
Who cannot join
- 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
Trial locations and contacts
1 site in 1 country.
United States1 site
The University of Texas Health Science Center at Houston
Houston, Texas, 77030
About this study
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.
- Conditions
- Diabetes, Elevated Body Mass Index
- Being tested
- Culinary Medicine Program
- Medical subject headings
- Diabetes Mellitus
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Culinary Medicine ProgramBehavioural
The virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions.
| Study group | Role | What they receive |
|---|---|---|
| Clinics Receiving the Culinary Medicine Program | Experimental | Participants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston. Receives: Behavioral: Culinary Medicine Program |
| Control Clinics | No intervention | Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area. |
What is being measured
The primary outcome is the main question the study is designed to answer.
Hemoglobin A1c (HbA1c) Level
Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Secondary outcomes (15)
Body Mass Index
Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Systolic Blood Pressure
Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Diastolic Blood Pressure
Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
High-density Lipoprotein (HDL) Level
Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Low-density Lipoprotein (LDL) Level
Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Triglyceride Level
Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
This is a 1-item questionnaire that asks "Overall, how would you rate your health in the past four weeks?," and it is reported categorically in 6 categories: Excellent, Very Good, Good, Fair, Poor, and Very Poor.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Fruit and Vegetable Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
This is a 1-item questionnaire that asks "How many servings of VEGETABLES do you eat or drink each day?," and it is reported as number of servings consumed each day. Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
This is a 1-item questionnaire that asks "How many servings of Whole Grains do you eat each day?," and it is reported categorically in 6 categories: 4 servings or more; 2-3 servings; 1-2 servings; 1/2 to 1 serving; 1/2 serving or less; or none.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Typical Healthy Food Consumption Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 0-4, with a higher score indicating greater healthy food consumption behaviors. Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Perceived Barriers of Eating Fruits and Vegetables as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 1 to 5, with a higher score indicating less barriers.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Eating, Cooking, and Shopping (i.e., Using Nutrition Label) Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 0-4, with a higher score indicating better eating, cooking, and shopping behaviors. Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Barriers to Healthy Eating as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 1 to 5, with a higher score indicating less barriers. This outcome measure includes assessment of barriers to eating fruits and vegetables, as well as barriers to overall healthy eating. Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Self-efficacy in Cooking Food and Meal Planning as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 1 to 5, with a greater score indicating greater self-efficacy. Marginal mean is reported.
Measured: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Diabetes Self-Management as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Total score ranges from 1 to 4, with a higher score indicating better diabetes self-management. Marginal mean is reported.
Measured: Baseline, post intervention (up to 10 weeks after baseline)
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted23 Oct 2023
- Study start8 Nov 2023
- Primary completion30 Oct 2024
- Study completion30 Oct 2024
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Posted resultsParticipant flow, outcome measures and adverse events reported by the sponsor.
- Other trials for DiabetesStudies of the same condition, open and under way.
- More trials run by The University of Texas Health Science Center, HoustonThe sponsor's other registered studies.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Treatment
- Allocation
- Non-randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Enrolment
- 89 participants (actual)
Sponsor and investigators
- Sponsor type
- University, hospital or other
- Collaborators
- National Cancer Institute (NCI), M.D. Anderson Cancer Center
- Responsible party
- Principal investigator, Natalia Heredia, The University of Texas Health Science Center, Houston
- Investigators
- Natalia I Heredia, PhD., MPH, Principal investigator, The University of Texas Health Science Center, Houston
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06096506
- Sponsor's protocol ID
- HSC-SPH-23-0810
- Other IDs
- 1U54CA280804-01
- Status last verified
- Feb 2026
- First submitted
- 17 Oct 2023
- Last updated
- 17 Mar 2026
- Results posted
- Yes, on ClinicalTrials.gov
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 17 Mar 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Nourishing the Community Through Culinary Medicine - Acres Homes
- ClinicalTrials.gov ID
- NCT06096506
- Acronym / sponsor ID
- HSC-SPH-23-0810
- Conditions
- Diabetes, Elevated Body Mass Index
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 89 participants (actual)
- Lead sponsor
- The University of Texas Health Science Center, HoustonUniversity, hospital or other
- Collaborators
- National Cancer Institute (NCI), M.D. Anderson Cancer Center
- Study start
- 8 Nov 2023 (actual)
- Primary completion
- 30 Oct 2024 (actual)
- Study completion
- 30 Oct 2024 (actual)
- First posted
- 23 Oct 2023 (actual)
- Results
- Posted 17 Mar 2026
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
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.
Study design
- Primary purpose
- Treatment
- Allocation
- Non-randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Clinics Receiving the Culinary Medicine Program | Experimental | Behavioral: Culinary Medicine ProgramParticipants will take part in the Culinary Medicine Program and will be recruited at University of Texas (UT) Physician Clinics serving the Acres Homes neighborhood in Houston. |
| Control Clinics | No intervention | –Participants will be recruited from UT Physicians clinics outside of the Acres Homes service area. |
Who may qualify
- Ages
- 18 to 70 years
- Sex
- All
- Healthy volunteers
- Not accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (5 listed)
- 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)
Key exclusion criteria (2 listed)
- 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
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Culinary Medicine ProgramThe virtual curriculum will include five 90-minute sessions (to be held weekly or bi-weekly) on basic cooking skills with behaviorally-based nutrition education. Participants will also be expected to shop for groceries ahead of the sessions to participate in the program. A gift card will be provided for groceries. Asynchronous virtual educational content (cooking skills videos, animated nutrition education videos, and additional recipes) will be provided to engage and retain participants beyond initial sessions. | Behavioural | Clinics Receiving the Culinary Medicine Program |
Primary outcome
Hemoglobin A1c (HbA1c) Level
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Marginal mean is reported.
15 secondary outcomes
Body Mass Index
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Systolic Blood Pressure
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Diastolic Blood Pressure
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
High-density Lipoprotein (HDL) Level
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Low-density Lipoprotein (LDL) Level
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Triglyceride Level
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Perceived Health as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Fruit and Vegetable Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Whole Grain Consumption as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Typical Healthy Food Consumption Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Perceived Barriers of Eating Fruits and Vegetables as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Eating, Cooking, and Shopping (i.e., Using Nutrition Label) Behaviors as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Barriers to Healthy Eating as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Self-efficacy in Cooking Food and Meal Planning as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)
Diabetes Self-Management as Assessed by the Nourishing the Community Through Culinary Medicine Survey (NCCM)
Time frame: Baseline, post intervention (up to 10 weeks after baseline)
Results and safety
Loading the posted results from ClinicalTrials.gov…
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 17 Mar 2026.
- Posted resultsParticipant flow, baseline, all outcome measures and adverse events.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Natalia I Heredia, PhD., MPH principal investigator
The University of Texas Health Science Center, Houston
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Culinary Medicine Program in people with Diabetes and Elevated Body Mass Index, run by The University of Texas Health Science Center, Houston at 1 site in United States.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 5 inclusion and 2 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 17 Mar 2026. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United States. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
Yes. Results are posted in the registry (first posted 17 Mar 2026). A summary is in the For doctors view, and the full results are on ClinicalTrials.gov.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Hemoglobin A1c (HbA1c) Level (time frame: baseline (within 90 days of starting the NCCM program), at program completion (within 90 days of NCCM program completion)). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 17 Mar 2026.