New Culinary Medicine Program Aims to Improve Health of Patients At-risk for Diabetes and Obesity-related Cancers
CHPPR investigators are evaluating a new culinary medicine and nutrition education program intended to improve the health of patients at-risk for diabetes and obesity-related cancers. This virtual, dietician-led program teaches basic cooking skills and techniques in order to improve diet and cooking behaviors and lower weight and blood sugar levels.
The “Nourishing the community through Culinary Medicine” program consists of five weekly, 90-minute virtual sessions. In each session, a dietician leads participants through preparation of recipes while educating them on healthy food preparation. The program is fully bilingual, with staff and materials available in English and Spanish, and is delivered with attention to cultural inclusiveness.
The pilot study was designed to assess the feasibility and efficacy of the program by administering it to five cohorts of UT Physicians patients living in the Acres Homes community in Houston. Researchers looked at participant BMI and HbAIc levels before and after the intervention to determine the impact. They also collected participant experiences to explain the findings and identify structural barriers to participation. The goal is to use this feedback to expand offerings of the cooking class to other communities.
Initial results from the study are promising. Researchers found positive changes in patient behaviors, including reduced perceived barriers to healthy eating and improved cooking self-efficacy, as well as improved perceived health. Data also showed an increase in servings of fruits and vegetables consumed and statistically significant decreases in systolic blood pressure.
Post-intervention interviews showed positive reactions to the program from participants, particularly on the convenience of the virtual format and the way the course affected their perception of healthy foods. Researchers also found the program feasible to implement and observed a 75% retention rate among the participants.
“I like enjoying and having that involvement in the class… us all participating and doing something instead of just,” said one participant. “The experience that I got from the cooking class, I learned a whole lot more, and I was able to incorporate that more into my daily life and how I cook and I feed me and my family now.”
“Nourishing the community through Culinary Medicine: Cooking and nutrition education for the Acres Homes community” is a pilot research project within the Acres Homes Cancer Prevention Collaboration (Acres Homes CPC), an MD Anderson-led initiative that seeks to reduce cancer risk and ultimately improve cancer outcomes in the Acres Homes neighborhood of Houston. Natalia Heredia, PhD, is the principal investigator. The curriculum is available to the public on the UTHealth Houston School of Public Health Nourish website.