Type 2 DiabetesCHOMPDDNCT07661368
Cooking Health-Oriented Meals to Prevent Dementia and Diabetes
A study testing Cooking skills training including in-person classes and Cooking skills education (at-home) in people with Type 2 Diabetes and Dementia, run by Virginia Polytechnic Institute and State University at 1 site in United States.
Trial summary
Previous research demonstrates that 1) adherence to a DASH dietary pattern and diets low in certain UPFs are linked to lower likelihood of experiencing cognitive impairments in later life, that 2) engagement in cooking is linked to healthier eating, reduced UPF consumption, and higher food self-efficacy, and 3) that… Read more about this study
- Who is it for?
- Ages 50 to 75 yearsHealthy volunteers can take part
- Conditions the study is for
- Type 2 Diabetes, Dementia
- What is being tested?
- Cooking skills training including in-person classes and Cooking skills education (at-home)
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 40 participants
- Where
- 1 siteUnited States
- Study dates
- 6 Jul 2026to Dec 2026
- 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 50 to 75 years
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- Age: 50 - 75 yrs
- Score of 5 or greater on ADA (diabetes) screener
- Self-report family history of dementia or AD
- Smartphone (iOS or Android)
- Verbal and written informed consent
Who cannot join
- Food allergies or conditions requiring a specialized diet that would limit participation
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
Virginia Tech
Blacksburg, Virginia, 24061
Benjamin Katz, 540-231-4794, chompdd@vt.edu
About this study
Previous research demonstrates that 1) adherence to a DASH dietary pattern and diets low in certain UPFs are linked to lower likelihood of experiencing cognitive impairments in later life, that 2) engagement in cooking is linked to healthier eating, reduced UPF consumption, and higher food self-efficacy, and 3) that cooking activity itself in midlife is associated with reduced incidence of dementia. There may be multiple pathways through which cooking engagement facilitates healthier cognitive aging- including the benefits of healthier meals on cardiometabolic and neural health, but also the role of cooking as a cognitively-engaging activity - one that has been identified as a potential contributor to cognitive reserve during aging. While at least one computerized cognitive training program is based on cooking activities and has demonstrated improvements to untrained EF processes in older adults, no intervention has used actual cooking as a form of cognitive training. Part of the promise of such an intervention is that this sort of activity, while still engaging EF processes in a way that might lead to generalizable improvements, is much closer to real-world instrumental activities of daily living and may reinforce consumption of a brain- and cardiometabolic- health promoting dietary pattern. This pilot study involves a randomized controlled trial of a behavioral change intervention to promote a healthy diet by increasing cooking self-efficacy (agency), and for this study, cooking self-efficacy is the primary focus.
- Conditions
- Type 2 Diabetes, Dementia
- Being tested
- Cooking skills training including in-person classes, Cooking skills education (at-home)
- Medical subject headings
- Diabetes Mellitus, Type 2, Dementia
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Cooking skills training including in-person classesBehavioural
For four weeks, participants (n=20) attend an in-person cooking class once per week (1-1.5 hours), followed by an at-home cooking practice session (1 hour), and at-home cognitive training on their smartphones (3 times per week, 10 minutes per session)
Cooking skills education (at-home)Behavioural
For four weeks, participants (n=20) receive nutrition educational handouts with recipes or cooking tips for healthy, balanced meals via email.
| Study group | Role | What they receive |
|---|---|---|
| Experimental Group | Experimental | For four weeks, participants (n=20) attend an in-person cooking class once per week (1-1.5 hours), followed by an at-home cooking practice session (1 hour), and at-home cognitive training on their smartphones (3 times per week, 10 minutes per session) Receives: Behavioral: Cooking skills training including in-person classes |
| Control Group | Active comparator | For four weeks, participants (n=20) receive nutrition educational handouts with recipes or cooking tips for healthy, balanced meals via email. Receives: Behavioral: Cooking skills education (at-home) |
What is being measured
The primary outcome is the main question the study is designed to answer.
Food agency scale (FAS)
A survey measure of cooking proficiency, eight items, each from 1-7, minimum score is 8 and maximum score is thus 56 and higher score means greater food agency
Measured: Five minute survey in laboratory at baseline and post-intervention
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted22 Jun 2026
- Study start6 Jul 2026
- Primary completionDec 2026 (estimated)
- Study completionDec 2026 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Type 2 DiabetesStudies of the same condition, open and under way.
- 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
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Enrolment
- 40 participants (estimated)
Sponsor and investigators
- Lead sponsor
- Virginia Polytechnic Institute and State University
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Benjamin Katz, Virginia Polytechnic Institute and State University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07661368
- Sponsor's protocol ID
- 26-509
- Acronym
- CHOMPDD
- Status last verified
- Sep 2026
- First submitted
- 16 Jun 2026
- Last updated
- 16 Sep 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
Study at a glance
From the registry record, last updated by the sponsor on 16 Sep 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Cooking Health-Oriented Meals to Prevent Dementia and Diabetes
- ClinicalTrials.gov ID
- NCT07661368
- Acronym / sponsor ID
- CHOMPDD / 26-509
- Conditions
- Type 2 Diabetes, Dementia
- Study type
- Interventional
- Recruitment status
- Recruiting
- Enrolment
- 40 participants (estimated)
- Lead sponsor
- Virginia Polytechnic Institute and State UniversityUniversity, hospital or other
- Study start
- 6 Jul 2026 (actual)
- Primary completion
- Dec 2026 (estimated)
- Study completion
- Dec 2026 (estimated)
- First posted
- 22 Jun 2026 (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.
Previous research demonstrates that 1) adherence to a DASH dietary pattern and diets low in certain UPFs are linked to lower likelihood of experiencing cognitive impairments in later life, that 2) engagement in cooking is linked to healthier eating, reduced UPF consumption, and higher food self-efficacy, and 3) that cooking activity itself in midlife is associated with reduced incidence of dementia. There may be multiple pathways through which cooking engagement facilitates healthier cognitive aging- including the benefits of healthier meals on cardiometabolic and neural health, but also the role of cooking as a cognitively-engaging activity - one that has been identified as a potential contributor to cognitive reserve during aging. While at least one computerized cognitive training program is based on cooking activities and has demonstrated improvements to untrained EF processes in older adults, no intervention has used actual cooking as a form of cognitive training. Part of the promise of such an intervention is that this sort of activity, while still engaging EF processes in a way that might lead to generalizable improvements, is much closer to real-world instrumental activities of daily living and may reinforce consumption of a brain- and cardiometabolic- health promoting dietary pattern. This pilot study involves a randomized controlled trial of a behavioral change intervention to promote a healthy diet by increasing cooking self-efficacy (agency), and for this study, cooking self-efficacy is the primary focus.
Study design
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Experimental Group | Experimental | Behavioral: Cooking skills training including in-person classesFor four weeks, participants (n=20) attend an in-person cooking class once per week (1-1.5 hours), followed by an at-home cooking practice session (1 hour), and at-home cognitive training on their smartphones (3 times per week, 10 minutes per session) |
| Control Group | Active comparator | Behavioral: Cooking skills education (at-home)For four weeks, participants (n=20) receive nutrition educational handouts with recipes or cooking tips for healthy, balanced meals via email. |
Who may qualify
- Ages
- 50 to 75 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (5 listed)
- Age: 50 - 75 yrs
- Score of 5 or greater on ADA (diabetes) screener
- Self-report family history of dementia or AD
- Smartphone (iOS or Android)
- Verbal and written informed consent
Key exclusion criteria (1 listed)
- Food allergies or conditions requiring a specialized diet that would limit participation
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 |
|---|---|---|
| Cooking skills training including in-person classesFor four weeks, participants (n=20) attend an in-person cooking class once per week (1-1.5 hours), followed by an at-home cooking practice session (1 hour), and at-home cognitive training on their smartphones (3 times per week, 10 minutes per session) | Behavioural | Experimental Group |
| Cooking skills education (at-home)For four weeks, participants (n=20) receive nutrition educational handouts with recipes or cooking tips for healthy, balanced meals via email. | Behavioural | Control Group |
Primary outcome
Food agency scale (FAS)
Time frame: Five minute survey in laboratory at baseline and post-intervention
A survey measure of cooking proficiency, eight items, each from 1-7, minimum score is 8 and maximum score is thus 56 and higher score means greater food agency
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 16 Sep 2026.
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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.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Cooking skills training including in-person classes and Cooking skills education (at-home) in people with Type 2 Diabetes and Dementia, run by Virginia Polytechnic Institute and State University 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 1 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 16 Sep 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?
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 Benjamin D Katz, PhD (540-231-9816, katzben@vt.edu), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Food agency scale (FAS) (time frame: Five minute survey in laboratory at baseline and post-intervention). 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 16 Sep 2026.