A Virtual Culinary Medicine Intervention for Ethnically Diverse Individuals with Type 2 Diabetes: Development of the Nourishing the Community Through Culinary Medicine

Overview

Journal Front Nutr

Specialty Nutritional Sciences

Date 2024 Sep 2

PMID 39221161

Authors

Lorena Macias-Navarro

John Wesley McWhorter

Diana C Guevara

Sarah S Bentley

Shreela V Sharma

Jennifer H Torres

David Ai

Natalia I Heredia

Affiliations

Soon will be listed here.

Abstract

Virtual culinary medicine education interventions have the potential to improve dietary behaviors, nutrition knowledge, cooking skills, and health outcomes for ethnically diverse individuals with type 2 diabetes. The purpose of this study is to describe the adaptation of the Nourishing the Community through Culinary Medicine (NCCM) program for virtual delivery, and the protocol for pilot testing this intervention. The intervention includes five 90-min virtual NCCM sessions streamed live from a Teaching Kitchen. Feasibility outcomes are recruitment, retention, acceptability, and satisfaction. Short-term effectiveness outcomes are measured through self-administered questionnaires, including perceived health, average daily servings of fruits and vegetables, frequency of healthy food consumption, shopping, cooking, and eating behaviors, cooking self-efficacy, diabetes self-management, perceived barriers to healthy eating, and nutrition knowledge. Demographics and biometric outcomes are sourced from the patient's electronic medical records including glycosylated hemoglobin (HbA1c), Body Mass Index, and blood pressure. We will conduct a single-arm pilot study to test the feasibility and short-term effectiveness of NCCM program with individuals with type 2 diabetes.

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