The Cooking for Health Optimization and Disease Prevention (CHOP) Trial

Part of paid clinical trials in New Orleans, Louisiana.

Sponsor
Tulane University
Study ID
NCT07011459
Status
Recruiting
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Conditions

  • Cardiovascular Diseases

Eligibility Criteria

Sex
ALL
Age
55 Years - 120 Years
Healthy Volunteers
Accepted

Interventions

  • Cooking class — BEHAVIORAL
    3-month community teaching kitchen-based culinary education of MedDiet
  • Standard of care — OTHER
    Participants will continue to receive clinical care recommendations from their physicians

Study Details

Poor nutrition-related diseases disproportionately impact seniors and racial/ethnic minorities who are more likely to experience disparities in proper nutrition. Culinary medicine is a new evidence-based educational approach that blends the art of food and cooking with the science of medicine. Recently, culinary medicine is proposed by the 2020-2030 Strategic Plan for NIH Nutrition Research and national 'Food is Medicine (FIM)' Movement as potential solutions for improving healthy eating, creating social and emotional connections, and nutrition-related health equity. Built upon the well-established community teaching kitchen at The Goldring Center for Culinary Medicine (GCCM) at Tulane University and nearly 10 years of experience in delivering culinary education of Mediterranean diet (MedDiet), the investigators will conduct a randomized controlled trial (RCT) to test the feasibility and effectiveness of 3-month community teaching kitchen-based culinary education of MedDiet on improving cardiometabolic and mental health among racially and ethnically diverse seniors.

Key Dates

Start date
Jul 7, 2025
Status verified
Sep 2025
Primary completion
Dec 31, 2026
Completion
Dec 31, 2026

Study Design

Enrollment
96 participants (estimated)
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION

Arms

  • Active Comparator: Culinary intervention group
    The interventions include the teaching-kitchen based structured, hands-on culinary education classes.
  • Placebo Comparator: Usual diet control group
    Participants randomized to the usual diet group will not receive culinary education classes, while they will continue to receive clinical care recommendations from their physician(s).

Primary Outcome Measure

Change in blood pressure measurements [ Time Frame: Baseline, 3 months ]

Central Contacts

Locations (2)

FacilityCityStateZIPSite coordinators
The Goldring Center for Culinary MedicineNew OrleansLouisiana70112
Heather Nace
[email protected]
504-988-9108
Vivian Fonseca, MD (PRINCIPAL_INVESTIGATOR)
Tulane Weatherhead School of Public Health and Tropical MedicineNew OrleansLouisiana70112
Cristina Miller, MPH
[email protected]
504-988-2166
Marquita Canatella, RN
[email protected]
504-988-1809
Lu Qi, MD, PhD (PRINCIPAL_INVESTIGATOR)

Find similar trials in New Orleans, LA

By research site
The Goldring Center for Culinary Medicine· New Orleans, LATulane Weatherhead School of Public Health and Tropical Medicine· New Orleans, LA

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