Cooking SkillsNCT07251205
Evaluating a Culinary Curriculum Program for Residents of Medication Assisted Therapy (MAT) Recovery Houses
A study testing Culinary curriculum in people with Cooking Skills, run by The University of Texas Health Science Center, Houston at 1 site in United States.
Trial summary
The purpose of the study is to assess a culinary curriculum in persons with substance use disorder who are receiving medication assisted therapy and who are in recovery residences in Texas. The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills. Read more about this study
- Who is it for?
- Ages 18 years and older
- Conditions the study is for
- Cooking Skills
- What is being tested?
- Culinary curriculum
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 50 participants
- Where
- 1 siteUnited States
- Study dates
- 11 Aug 2025to 1 Dec 2025
- Phase
- Interventional
- Are there results?
- Not yet: the study is under way
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 years and older
- All sexes
- No healthy volunteers
- Adult, Older adult
Who may be able to join
- Persons with a substance use disorder in Texas
Who cannot join
- Unable to give consent
- Does not speak English or Spanish
Trial locations and contacts
1 site in 1 country. Contact the study team or a site near you to ask about taking part.
United States1 site, 1 recruiting
- Recruiting
The University of Texas Health Science Center at Houston
Houston, Texas, 77030
Michael Wilkerson, PhD, 713-500-9974, Johnny.M.Wilkerson@uth.tmc.edu
Estevan Herrera, BSMT, (713) 500-9006, Estevan.R.Herrera@uth.tmc.edu
About this study
Official title: Evaluation of a Culinary Curriculum Program for Persons Living in Recovery Residences for Opioid Use on Medication Assisted Therapy in Texas
The purpose of the study is to assess a culinary curriculum in persons with substance use disorder who are receiving medication assisted therapy and who are in recovery residences in Texas. The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills.
- Conditions
- Cooking Skills
- Being tested
- Culinary curriculum
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Culinary curriculumBehavioural
The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills, and it will introduce the fundamentals of cooking techniques in 5 weekly sessions. The curriculum includes introductions to cooking equipment and safety in the kitchen (basic knife skills), carbohydrate dishes, seasonal vegetables and making simple salad dressing and salads, cooking techniques (grilling, baking, and pan-frying), cooking with varying proteins, the importance of timing and organization in the kitchen, bite-size desserts, the importance of small portions, and different cultural cuisines. Additionally, the curriculum will help participants establish goals related to incorporating new ingredients.
| Study group | Role | What they receive |
|---|---|---|
| Culinary curriculum | Experimental | Not described Receives: Behavioral: Culinary curriculum |
What is being measured
The primary outcome is the main question the study is designed to answer.
Dietary intake as assessed by an abbreviated version of the Dietary Screener Questionnaire (DSQ) developed by the Nutrition Incentive Hub
The Abbreviated Dietary Screener Questionnaire (DSQ) asks how often in the past month different foods were eaten, for each of 9 different types of foods. For each of the 9 types of foods, data are reported categorically as follows: Never; 1 time per month; 2-3 times per month; 1 time per week ; 2 times per week; 3-4 times per week; 5-6 times per week; 1 time per day; 2 -3 times per day; 4-5 times per day; or 6 or more times per day.
Measured: baseline, 5 weeks
Motivation to eat healthy foods as assessed by the Regulation of Eating Behavior Scale (REBS) Adapted
Total score on the Regulation of Eating Behavior Scale (REBS) Adapted ranges from 12 to 84, with a higher score indicating greater motivation to eat healthy foods.
Measured: baseline, 5 weeks
Cooking skill self-efficacy scale as assessed by the Culinary Efficacy Scale
Total score on the Culinary Efficacy Scale ranges from 24 to 120, with a higher score indicating greater confidence in performing cooking skills.
Measured: baseline, 5 weeks
Secondary outcomes (3)
Body Mass Index (BMI) as assessed by a bioelectrical impedance analysis (BIA) device
Body mass index will be measured using a bioelectrical impedance analysis (BIA) device designed for use with children and adults.
Measured: baseline, 5 weeks
Percent Body Fat (PBF) as assessed by a bioelectrical impedance analysis (BIA) device
Percent Body Fat (PBF) will be measured using a bioelectrical impedance analysis (BIA) device designed for use with children and adults.
Measured: baseline, 5 weeks
Skin Carotenoid Level as assessed by the Veggie Meter
Skin Carotenoid Level will be assessed using the Veggie Meter®, which utilizes spectroscopy to quantify the concentration of carotenoids present in the skin. Carotenoids are not synthesized internally and are only obtainable through food; therefore, skin carotenoid levels can be used to detect an increase or decrease in fruit and vegetable intake over time. The VeggieMeter reports a score ranging from 0 to 800, with a higher score indicating higher skin carotenoid stores.
Measured: baseline, 5 weeks
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted26 Nov 2025
- Study start11 Aug 2025
- Primary completion1 Dec 2025 (estimated)
- Study completion1 Dec 2025 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (5)Papers the sponsor has linked to this study.
- Other trials for Cooking SkillsStudies 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
- Other
- Allocation
- Not applicable
- Intervention model
- Single group
- Masking
- None (open label)
- Enrolment
- 50 participants (estimated)
Sponsor and investigators
- Sponsor type
- University, hospital or other
- Collaborators
- Texas Health and Human Services Commission
- Responsible party
- Principal investigator, J. Michael Wilkerson, The University of Texas Health Science Center, Houston
- Investigators
- Michael Wilkerson, PhD, Principal investigator, The University of Texas Health Science Center, Houston
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07251205
- Sponsor's protocol ID
- HSC-SPH-18-0715
- Status last verified
- Nov 2025
- First submitted
- 18 Nov 2025
- Last updated
- 26 Nov 2025
- Results posted
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Publications
Pelletier, LG, Dion, SC, Slovinec-D'Angelo, M et al. Why Do You Regulate What You Eat? Relationships Between Forms of Regulation, Eating Behaviors, Sustained Dietary Behavior Change, and Psychological Adjustment. Motivation and Emotion. 2004; 28: 245-277.
Condrasky MD, Williams JE, Catalano PM, Griffin SF. Development of psychosocial scales for evaluating the impact of a culinary nutrition education program on cooking and healthful eating. J Nutr Educ Behav. 2011 Nov-Dec;43(6):511-6. doi: 10.1016/j.jneb.2010.09.013. Epub 2011 Aug 15.
PubMed 21840764Karelis AD, Chamberland G, Aubertin-Leheudre M, Duval C; Ecological mobility in Aging and Parkinson (EMAP) group. Validation of a portable bioelectrical impedance analyzer for the assessment of body composition. Appl Physiol Nutr Metab. 2013 Jan;38(1):27-32. doi: 10.1139/apnm-2012-0129. Epub 2013 Jan 1.
PubMed 23368825Di Noia J, Gellermann W. Use of the Spectroscopy-Based Veggie Meter(R) to Objectively Assess Fruit and Vegetable Intake in Low-Income Adults. Nutrients. 2021 Jun 30;13(7):2270. doi: 10.3390/nu13072270.
PubMed 34209048May K, Jilcott Pitts S, Stage VC, Kelley CJ, Burkholder S, Fang X, Zeng A, Lazorick S. Use of the Veggie Meter(R) as a tool to objectively approximate fruit and vegetable intake among youth for evaluation of preschool and school-based interventions. J Hum Nutr Diet. 2020 Dec;33(6):869-875. doi: 10.1111/jhn.12755. Epub 2020 Apr 12.
PubMed 32281191
Study at a glance
From the registry record, last updated by the sponsor on 26 Nov 2025. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Evaluation of a Culinary Curriculum Program for Persons Living in Recovery Residences for Opioid Use on Medication Assisted Therapy in Texas
- ClinicalTrials.gov ID
- NCT07251205
- Acronym / sponsor ID
- HSC-SPH-18-0715
- Conditions
- Cooking Skills
- Study type
- Interventional
- Recruitment status
- Recruiting
- Enrolment
- 50 participants (estimated)
- Lead sponsor
- The University of Texas Health Science Center, HoustonUniversity, hospital or other
- Collaborators
- Texas Health and Human Services Commission
- Study start
- 11 Aug 2025 (actual)
- Primary completion
- 1 Dec 2025 (estimated)
- Study completion
- 1 Dec 2025 (estimated)
- First posted
- 26 Nov 2025 (actual)
- Results
- Not posted in the source record
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 the study is to assess a culinary curriculum in persons with substance use disorder who are receiving medication assisted therapy and who are in recovery residences in Texas. The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills.
Study design
- Primary purpose
- Other
- Allocation
- Not applicable
- Intervention model
- Single group
- Masking
- None (open label)
- Number of arms
- 1
| Arm | Type | Receives |
|---|---|---|
| Culinary curriculum | Experimental | Behavioral: Culinary curriculum |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Not accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (1 listed)
- Persons with a substance use disorder in Texas
Key exclusion criteria (2 listed)
- Unable to give consent
- Does not speak English or Spanish
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 curriculumThe curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills, and it will introduce the fundamentals of cooking techniques in 5 weekly sessions. The curriculum includes introductions to cooking equipment and safety in the kitchen (basic knife skills), carbohydrate dishes, seasonal vegetables and making simple salad dressing and salads, cooking techniques (grilling, baking, and pan-frying), cooking with varying proteins, the importance of timing and organization in the kitchen, bite-size desserts, the importance of small portions, and different cultural cuisines. Additionally, the curriculum will help participants establish goals related to incorporating new ingredients. | Behavioural | Culinary curriculum |
Primary outcome
Dietary intake as assessed by an abbreviated version of the Dietary Screener Questionnaire (DSQ) developed by the Nutrition Incentive Hub
Time frame: baseline, 5 weeks
The Abbreviated Dietary Screener Questionnaire (DSQ) asks how often in the past month different foods were eaten, for each of 9 different types of foods. For each of the 9 types of foods, data are reported categorically as follows: Never; 1 time per month; 2-3 times per month; 1 time per week ; 2 times per week; 3-4 times per week; 5-6 times per week; 1 time per day; 2 -3 times per day; 4-5 times per day; or 6 or more times per day.
Motivation to eat healthy foods as assessed by the Regulation of Eating Behavior Scale (REBS) Adapted
Time frame: baseline, 5 weeks
Total score on the Regulation of Eating Behavior Scale (REBS) Adapted ranges from 12 to 84, with a higher score indicating greater motivation to eat healthy foods.
Cooking skill self-efficacy scale as assessed by the Culinary Efficacy Scale
Time frame: baseline, 5 weeks
Total score on the Culinary Efficacy Scale ranges from 24 to 120, with a higher score indicating greater confidence in performing cooking skills.
3 secondary outcomes
Body Mass Index (BMI) as assessed by a bioelectrical impedance analysis (BIA) device
Time frame: baseline, 5 weeks
Percent Body Fat (PBF) as assessed by a bioelectrical impedance analysis (BIA) device
Time frame: baseline, 5 weeks
Skin Carotenoid Level as assessed by the Veggie Meter
Time frame: baseline, 5 weeks
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 26 Nov 2025.
- BackgroundPelletier, LG, Dion, SC, Slovinec-D'Angelo, M et al. Why Do You Regulate What You Eat? Relationships Between Forms of Regulation, Eating Behaviors, Sustained Dietary Behavior Change, and Psychological Adjustment. Motivation and Emotion. 2004; 28: 245-277.
- Background: PubMed 21840764Condrasky MD, Williams JE, Catalano PM, Griffin SF. Development of psychosocial scales for evaluating the impact of a culinary nutrition education program on cooking and healthful eating. J Nutr Educ Behav. 2011 Nov-Dec;43(6):511-6. doi: 10.1016/j.jneb.2010.09.013. Epub 2011 Aug 15.
- Background: PubMed 23368825Karelis AD, Chamberland G, Aubertin-Leheudre M, Duval C; Ecological mobility in Aging and Parkinson (EMAP) group. Validation of a portable bioelectrical impedance analyzer for the assessment of body composition. Appl Physiol Nutr Metab. 2013 Jan;38(1):27-32. doi: 10.1139/apnm-2012-0129. Epub 2013 Jan 1.
- Background: PubMed 34209048Di Noia J, Gellermann W. Use of the Spectroscopy-Based Veggie Meter(R) to Objectively Assess Fruit and Vegetable Intake in Low-Income Adults. Nutrients. 2021 Jun 30;13(7):2270. doi: 10.3390/nu13072270.
- Background: PubMed 32281191May K, Jilcott Pitts S, Stage VC, Kelley CJ, Burkholder S, Fang X, Zeng A, Lazorick S. Use of the Veggie Meter(R) as a tool to objectively approximate fruit and vegetable intake among youth for evaluation of preschool and school-based interventions. J Hum Nutr Diet. 2020 Dec;33(6):869-875. doi: 10.1111/jhn.12755. Epub 2020 Apr 12.
- Nutrition Incentive Hub. (2023). Dietary Screener Questionnaire (DSQ). Dietary Screener Questionnaire (DSQ) Fruit and Vegetable GuideLink provided by the sponsor.
- Individual participant dataSharing planned: No
Related trials for Cooking Skills
Recruiting
Cooking HEalthy and Facilitating Early Childhood Development: CHEF-ED Study
Teaching Healthy Cooking Skills to Parents and Their Preschool Children
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.
Michael Wilkerson, PhD 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 curriculum in people with Cooking Skills, 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 1 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: looking for participants now, as of the sponsor's last update on 26 Nov 2025. 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?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Michael Wilkerson, PhD ((713) 500-9974, Johnny.M.Wilkerson@uth.tmc.edu), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Dietary intake as assessed by an abbreviated version of the Dietary Screener Questionnaire (DSQ) developed by the Nutrition Incentive Hub (time frame: baseline, 5 weeks). The study lists 3 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT07251205, which also lists 5 linked publications.
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 26 Nov 2025; AzTrials last refreshed its copy on 2 Nov 2026.