Clinical trials: Cooking Skills
Pre-diabetes
Pilot Trial of a Novel Cooking Skills Intervention (DPPCooks) to Prevent Diabetes
In this pilot trial participants will be randomized 1:1 to participate in either standard Diabetes Prevention Program (DPP) vs. DPP plus a novel cooking skills intervention (DPP Cooks).
- Trial name
- DPPCooks (NCT05166512)
- Testing
- DPP Cooks, DPP
- Where
- United States
- Volunteers
- 45 people
- Sponsor
- Johns Hopkins Bloomberg School of Public Health
Nutrition, Healthy
Nourish Clinical Trial
The purpose of the research study is to learn more about the best ways to teach cooking and food skills to adults, and how cooking classes may help reduce one's stress and food waste, as well as improve their diet.
- Trial name
- Nourish_CT (NCT06947954)
- Testing
- Nourish intervention then no intervention, no intervention then Nourish intervention
- Where
- United States
- Volunteers
- 180 people, healthy volunteers welcome
- Sponsor
- Case Western Reserve University
Intellectual Disability, Overweight and Obesity
Cooking Skills to Improve Long-Term Weight Loss in Young Adults With Intellectual Disabilities
The goal of this study is to see if adding hands-on cooking classes to a weight management program (called Chef-ID) helps young adults with intellectual disabilities lose more weight and keep it off compared to a standard weight…
- Trial name
- CHEF-ID (NCT06961591)
- Testing
- Weight Loss Plus Cooking, Traditional Weight Loss
- Where
- United States
- Volunteers
- 114 people
- Sponsor
- University of Kansas Medical Center
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
Child Nutrition, Fruit and Vegetable Intake
Pink and Dude Chef
The purpose of the study is to evaluate an afterschool program to teach nutrition through basic cooking skills. This after school extracurricular program increases the students' confidence, knowledge, and skills for cooking as…
- Conditions
- Child Nutrition, Fruit and Vegetable Intake, Healthy Food Choice, Healthy Food Preparation
- Trial name
- NCT01803997
- Testing
- Pink and Dude Chef Afterschool Cooking Program
- Where
- United States
- Volunteers
- 60 people, healthy volunteers welcome
- Sponsor
- USDA Grand Forks Human Nutrition Research Center
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
Fruit and Vegetable Intake, Eating Behavior
Effectiveness of the Apprenti en Action School-based Culinary Program on 9-10-year-old Children's Food Literacy
In New Brunswick, Canada, only 53% of Kindergarten to Grade 5 students reported eating five or more vegetables and fruits per day in 2016-2017.
- Trial name
- NCT05278377
- Testing
- "Apprenti en Action" program
- Where
- Canada
- Volunteers
- 150 people, healthy volunteers welcome
- Sponsor
- Universite de Moncton
Diabetes Mellitus, Type 2
Cooking for Health
Type 2 diabetes is a leading cause of morbidity and mortality among American Indians (AIs) in the United States. Although healthy diet is a key component of diabetes management programs, many AIs face barriers to adopting a…
- Trial name
- NCT03699709
- Testing
- Budgeting, purchasing and cooking educational intervention
- Where
- United States
- Volunteers
- 176 people
- Sponsor
- University of Washington
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
Nutrition, Healthy
Nourish Pilot & CoDesign Study
The purpose of the research study is to learn more about the best ways to teach cooking and food skills to adults, and how cooking classes may help reduce one's stress and food waste, as well as improve their diet.
- Trial name
- NCT06398197
- Testing
- cooking and food skills intervention
- Where
- United States
- Volunteers
- 26 people, healthy volunteers welcome
- Sponsor
- Case Western Reserve University
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
Obesity, Overweight
Food and Cooking Skills, and Eating Behaviors in People With Overweight or Obesity
In the present study, the authors aimed to determine food skills and cooking skills, and eating behaviors, and to evaluate the relationship between food skills and cooking skills, and eating behaviors in people with overweight or…
- Trial name
- NCT05581251
- Testing
- Food and cooking skills
- Where
- Turkey (Türkiye)
- Volunteers
- 185 people, healthy volunteers welcome
- Sponsor
- Hacettepe University
Cooking Skills
Evaluating a Culinary Curriculum Program for Residents of Medication Assisted Therapy (MAT) Recovery Houses
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.
- Trial name
- NCT07251205
- Testing
- Culinary curriculum
- Where
- United States
- Volunteers
- 50 people
- Sponsor
- The University of Texas Health Science Center, Houston