Clinical trials: Cooking
Diet, Healthy
Cooking as a Health Behavior in College Students
Students who live off campus at the University of Vermont will be recruited to participate in the study which will begin in Fall 2019 and run through May 2020.
- Trial name
- NCT04084028
- Testing
- Active Cooking Classes, Meal Kits, Recipes
- Where
- United States
- Volunteers
- 53 people, healthy volunteers welcome
- Sponsor
- University of Vermont
Perimenopausal
Development of Gourmet Medical Cooking Workshop for Lifestyle Changing and Its Affect on Perimenopausal Women
Subjects that participate in the practical workshop will improve their metabolic indexes, decrease their weight and improve their quality of life, in contrast to the participants that will take part in the nutritional consulting…
- Trial name
- NCT00364338
- Testing
- gourment cooking workshop
- Where
- Israel
- Volunteers
- healthy volunteers welcome
- Sponsor
- Hadassah Medical Organization
Iron Deficiency Anemia, Anemia
Iron Fish in Dominican Republic (DR) Children
The objective of the study is to assess the acceptability, feasibility, and barriers to Lucky Iron Fish™ (LIF) utilization among families with young children in a Latin American community with a high prevalence of iron deficiency…
- Conditions
- Iron Deficiency Anemia, Anemia, Iron-deficiency
- Trial name
- NCT03199235
- Testing
- Lucky Iron Fish, enhanced standard of care
- Where
- Dominican Republic
- Volunteers
- 80 people, healthy volunteers welcome
- Sponsor
- Children's Hospital of Philadelphia
Healthy Adults
Metabolic Availability of Lysine From Rice
The purpose of this study is to investigate the digestibility of the amino acid lysine in cooked rice in adult men using stable isotope technique.
- Trial name
- NCT01474226
- Testing
- Amino Acid Crystalline Lysine Amino Acid Mix, Cooked Rice containing Lysine
- Where
- Canada
- Volunteers
- 5 people, healthy volunteers welcome
- Sponsor
- The Hospital for Sick Children
Eating Behavior, Fruit and Vegetable Intake
Effectiveness of a Culinary Class on Food Literacy and Eating Behaviours of Francophone High School Students
As the frequency of meals taken outside the home increases, children and youth have less opportunities to develop their food and cooking skills.
- Trial name
- NCT04605224
- Testing
- Culinary class
- Where
- Canada
- Volunteers
- 1,003 people, healthy volunteers welcome
- Sponsor
- Universite de Moncton
Pediatric Obesity
LA Sprouts: The Impact of Gardening and Nutrition Education on Childhood Obesity in Latino Youth
The overall goal of this project is to conduct a randomized controlled 12-week after school, gardening, nutrition and cooking program (called "LA Sprouts") to improve dietary intake and reduce obesity in 3rd, 4th and 5th grade…
- Trial name
- LA Sprouts (NCT02291146)
- Testing
- LA Sprouts intervention
- Where
- United States
- Volunteers
- 421 people, healthy volunteers welcome
- Sponsor
- University of Southern California
Obesity
Skill-based Cooking Intervention to Reduce Eating Out
The primary goal of the study is to use an iterative process to develop and refine a skill-based cooking intervention to decrease the consumption of energy from foods prepared away from home for evening meals, decrease energy…
- Trial name
- NCT02202733
- Testing
- Cooking
- Where
- United States
- Volunteers
- 33 people, healthy volunteers welcome
- Sponsor
- Children's Hospital Medical Center, Cincinnati
Fruit and Vegetable Consumption, Cooking Frequency
Market to MyPlate: Investigating the Impact of a Nutrition and Hands-On Cooking Intervention
Recent peer-reviewed research indicates that low-income families are at higher risk for unhealthy dietary intake and associated poor health outcomes.
- Trial name
- NCT04240782
- Testing
- Nutrition and hands on cooking classes for parents and their children, Produce allocations
- Where
- United States
- Volunteers
- 120 people, healthy volunteers welcome
- Sponsor
- University of Illinois at Urbana-Champaign
Overweight, Obesity
Evaluating the Impact of a Culinary Coaching Tele-medicine Program
Introduction: Obesity is a major public health problem and adopting healthy lifestyle habits, while effective, is challenging in real-world settings.
- Trial name
- NCT03823469
- Testing
- CCTP, Nutritional counseling
- Where
- 2 sites in United States, Israel
- Volunteers
- 75 people, healthy volunteers welcome
- Sponsor
- Spaulding Rehabilitation Hospital
Teaching Healthy Cooking Skills to Parents and Their Preschool Children
Cooking HEalthy and Facilitating Early Childhood Development: CHEF-ED Study
This study aims to test a new online program we developed for parents and their preschool children, called CHEF-ED. CHEF-ED focuses on healthy cooking, parental feeding practices, and involving children in home food preparation.
- Trial name
- CHEF-ED (NCT06940817)
- Testing
- CHEF-ED + Food Delivery, Food Delivery Only
- Where
- United States
- Volunteers
- 300 people, healthy volunteers welcome
- Sponsor
- Baylor College of Medicine
Type 2 Diabetes, Dementia
Cooking Health-Oriented Meals to Prevent Dementia and Diabetes
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…
- Trial name
- CHOMPDD (NCT07661368)
- Testing
- Cooking skills training including in-person classes, Cooking skills education (at-home)
- Where
- United States
- Volunteers
- 40 people, healthy volunteers welcome
- Sponsor
- Virginia Polytechnic Institute and State University
Perceptions, Self
Cook Like A Boss Online: A Virtual One-week 'Camp-style' Cooking Intervention
Cook Like A Boss Online is a public engaging virtual cooking camp styled intervention evaluating an adapted theory-driven co-created intervention designed to improve perceived cooking competence.
- Trial name
- CLAB (NCT05395234)
- Testing
- Cook Like A Boss Online - virtual week long cooking camp
- Where
- United Kingdom
- Volunteers
- 259 people, healthy volunteers welcome
- Sponsor
- Queen's University, Belfast
Exposure to Environmental Pollution, Exposure to Household Air Pollution
Applied Implementation Research for Clean Cooking in Cambodia
The goal of this study is to learn how to help families in Cambodia switch to using electric induction stoves instead of traditional stoves that burn wood or charcoal.
- Trial name
- AIR-C3 (NCT06942715)
- Testing
- Electric Induction Cookstoves
- Where
- Cambodia
- Volunteers
- 6,150 people, healthy volunteers welcome
- Sponsor
- Emory University
Cooking
Validation of a Questionnaire to Evaluate the Home Cooking Skills of Nutrition Professionals and the General Population
The goal of this observational study is to validate the questionnaire HCSQ-ITA in nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science, and experts in gastronomic…
- Trial name
- HCSQ-ITA (NCT06687798)
- Where
- Italy
- Volunteers
- 290 people, healthy volunteers welcome
- Sponsor
- University of Pavia
Inflammation, Oxidative Stress
Evaluation of the Beneficial Health Effects of an Additive-free Meat Product in Healthy Subjects (HIPOCARNE)
The purpose of this research is to test the hypothesis that the consumption of meat products without additives, in comparison with their analogues with additives, could be beneficial in terms of modifying health markers.
- Conditions
- Inflammation, Oxidative Stress, Food Toxicity
- Trial name
- NCT06392893
- Testing
- Meat product without additives and allergens, Commercial meat product
- Where
- Spain
- Volunteers
- 58 people, healthy volunteers welcome
- Sponsor
- Universidad de Murcia
Candle Burning, Cooking
Acute Health Effects Due to Ultrafine Particles From Candles and Cooking
People spend up to 90% of their life indoor, and the way we live and behave in our homes has substantial effects on our health and well-being.
- Conditions
- Candle Burning, Cooking, Lung Function Decreased, DNA Damage
- Trial name
- Ultrafine (NCT04315740)
- Testing
- Particles from candles, Particles from cooking, Clean Air
- Where
- Denmark
- Volunteers
- 36 people, healthy volunteers welcome
- Sponsor
- University of Aarhus
Healthy Volunteers
Daily Consumption of Well-Cooked Broccoli May Affect Glucosinolate Metabolites and Inflammatory Biomarkers
The objectives of the study are 1) to determine the influence of daily consumption of well-cooked broccoli on plasma and urinary glucosinolate metabolites, and 2) to determine inflammatory marker changes consistent with decreased…
- Trial name
- NCT03013465
- Testing
- Control Diet, Base Diet with Broccoli
- Where
- United States
- Volunteers
- 18 people, healthy volunteers welcome
- Sponsor
- USDA Beltsville Human Nutrition Research Center
Cardiovascular Diseases
The Cooking for Health Optimization and Disease Prevention (CHOP) Trial
Poor nutrition-related diseases disproportionately impact seniors and racial/ethnic minorities who are more likely to experience disparities in proper nutrition.
- Trial name
- NCT07011459
- Testing
- Cooking class, Standard of care
- Where
- 2 sites in United States
- Volunteers
- 97 people, healthy volunteers welcome
- Sponsor
- Tulane University
Obesity & Overweight, Culinary Medicine
Cooking Classes as a Family-based Intervention for Weight Reduction: Effects on Dietary Quality and Weight Management in Abu Dhabi (United Arab Emirates)
The goal of this quasi-experimental interventional study is to learn if healthy cooking classes for home cooks can improve weight management and dietary quality among Emirati adults with overweight or obesity living in Abu Dhabi.
- Trial name
- NCT07675148
- Testing
- Culinary Medicine Healthy Cooking and Home Meal Implementation Program
- Where
- United Arab Emirates
- Volunteers
- 250 people, healthy volunteers welcome
- Sponsor
- Institute for Healthier Living Abu Dhabi
Cardiovascular Diseases, Cardiovascular Risk Factor
Cooking for Health Optimization With Patients
Cooking for Health Optimization with Patients (CHOP) is the first known multi-site prospective cohort study with a nested Bayesian adaptive randomized trial in the preventive cardiology field of culinary medicine.
- Conditions
- Cardiovascular Diseases, Cardiovascular Risk Factor, Nutrition Disorders, Diabetes
- Trial name
- CHOP (NCT03443635)
- Testing
- Treatment
- Where
- United States
- Volunteers
- 7,192 people, healthy volunteers welcome
- Sponsor
- Tulane University