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The purpose of this study is to assess the effect of an adapted virtual Culinary Medicine (CM) curriculum on dietary behaviors, nutrition knowledge, and cooking skills and behaviors on outcomes such as HbA1c levels, Body Mass Index, Blood Pressure, HDL, LDL, and Triglycerides, as well as to determine the feasibility and reproducibility of virtual synchronous CM classes.
Age
18 - 70 years
Sex
ALL
Healthy Volunteers
No
The University of Texas Health Science Center at Houston
Houston, Texas, United States
Start Date
November 8, 2023
Primary Completion Date
October 30, 2024
Completion Date
October 30, 2024
Last Updated
March 17, 2026
89
ACTUAL participants
Culinary Medicine Program
BEHAVIORAL
Lead Sponsor
The University of Texas Health Science Center, Houston
Collaborators
Data Source & Attribution
This clinical trial information is sourced from ClinicalTrials.gov, a service of the U.S. National Institutes of Health.
Modifications: This data has been reformatted for display purposes. Eligibility criteria have been parsed into inclusion/exclusion sections. Location data has been geocoded to enable distance-based search. For the authoritative and most current information, please visit ClinicalTrials.gov.
Neither the United States Government nor Clareo Health make any warranties regarding the data. Check ClinicalTrials.gov frequently for updates.
View ClinicalTrials.gov Terms and ConditionsNCT07296484