'Ai Pono Cooking Demonstrations
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18+
SponsorUniversity of Hawaii
About this trial
Native Hawaiians' traditional lifestyles and diets ensured the mutual health and well-being of the land and its inhabitants, which stand in stark contrast to the disproportionately high prevalence of diet-related, cardiometabolic diseases they experience today. In this project, the investigators will adapt and test an evidence-based multilevel intervention entitled PILI 'Āina to improve the self-management of prevalent cardiometabolic diseases and reduce risk factors for developing new diet-related illnesses and implement and evaluate the impact and sustainability of community-wide cooking demonstrations. The objectives of this project are to optimize the effectiveness and sustainability of PILI 'Āina, improve diet quality, cardiometabolic markers, promote traditional Native Hawaiian diets, and improve social cohesion.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
Age 18+ (looking for older adults)
Native Hawaiian resident in a participating homestead
Overweight or obese (BMI ≥ 25 kg/m²)
Prior diagnosis of type 2 diabetes or pre-diabetes, hypertension, and/or dyslipidemia (LDL cholesterol ≥ 130 mg/dL)
Disqualifiers
No children
Pregnancy
Serious illness such as cancer or chronic pain that may contraindicate full participation
Trial design
Design model
Single group
Treatments tested in this trial
'Ai Pono
Other intervention"Hands-on Cooking and Cultural Lessons" These lessons will be widely advertised. Each 2-hour presentation will involve hands-on cooking demonstrations and tastings, accompanied by lessons on the cultural significance of featured food items. Demonstrations will link the consumption of vegetables (e.g., sweet potato, breadfruit, kalo) to Native Hawaiian (NH) history and traditional beliefs to help participants rediscover their heritage through the meals they prepare.
Treatment groups
1,780 Participants
are divided into 1 treatment groupGroup A: Aim 3: Community Level InterventionOther 1 intervention
Trial outcomes
Primary outcomes
1
Family Environment
Three subscales, Cohesion, Expressiveness, and Conflict, assess the degree of commitment and support family members provide for one another, the extent to which family members are encouraged to express their feelings directly, and the amount of openly expressed anger and conflict among family members.
Time frame
Baseline, 1-year, 2-year, 3-year, 4-year2
Nutrition Environment
The perceived 9-item nutrition environment will be measured by the Gustafson Perceived Nutrition Environment Measures questionnaire, which examines perceived access and availability of healthy foods within \~1 mile of the participant's home, and the availability and affordability of produce in the participant's primary food store. The responses and scores vary depending on the question including 0- disagree, 1-agree, and 0-not important, 1-slightly important, 2-moderately important, 3- important, 4-very important. Higher scores indicate higher perceived access and availability of food.
Time frame
Baseline, 1-year, 2-year, 3-year, 4-year3
Social Cohesionn
4-item subscale of the neighborhood level stressors which asks about perceived shared values and trust.
Time frame
Baseline, 1-year, 2-year, 3-year, 4-yearSecondary outcomes
1
Diet Self-Efficacy
The 11-item Diet Self Efficacy Scale will measure self-efficacy in avoiding tempting high caloric food and managing social and internal cues and negative emotions. The responses and scores range from 1-strongly disagree, 2-somewhat disagree, 3-neutral, 4-somewhat agree, and 5-strongly agree. Higher scores indicate greater self-efficacy with diet.
Time frame
Baseline, 1-year, 2-year, 3-year, 4-year2
Food Literacy
Food literacy, defined as the ability to make healthy food choices in different settings and situations, will be assessed by the 11-item self-perceived food literacy scale, which encompasses knowledge, skills, and behaviors pertinent to planning, selecting, preparing, and eating healthy food. The responses and scores range from 1-not at all/never, 2-disagree, 3-slightly disagree, 4- slightly agree, 5-yes/always. Higher scores indicate greater food literacy.
Time frame
Baseline, 1-year, 2-year, 3-year, 4-year3
Social Support
Social support for a healthy diet will be measured as the perceived support that people who make dietary changes receive from family and friends. An 11-item questionnaire on social support will be used to ask participants' perceived level of support from friends and family regarding diet choices. The responses and scores range from 1-strongly disagree, 2-somewhat disagree, 3-neutral, 4-somewhat agree, and 5-strongly agree. Higher scores indicate greater social support.
Time frame
Baseline, 1-year, 2-year, 3-year, 4-yearOther outcomes
1
Cultural Identity
Cultural factors will be measured by the 4-item Cultural Identity Scale that will assess the degree of identification with NH cultural heritage. The responses and scores range from 0-not at all knowledgeable, 1- somewhat not knowledgeable, 2-neutral or no response, 3-somewhat knowledgeable, and 4-very knowledgeable. Higher scores indicate greater cultural identity.
Time frame
Baseline, 1-year, 2-year, 3-year, 4-year2
Demographic Data- Date of Birth
Date of birth: * Month * Day * Year
Time frame
Baseline, 1-year, 2-year, 3-year, 4-year3
Demographic Data- Biological Sex
Biological Sex: * Female * Male
Time frame
Baseline, 1-year, 2-year, 3-year, 4-year4
Demographic Data- Marital status
Marital Status: * Never married * Currently married * Divorced or separated * Widow/widower * Domestic partnership/other
Time frame
Baseline, 1-year, 2-year, 3-year, 4-yearSponsors and contacts
Click on the lead sponsor to view all of their trials.
University of Hawaii
Lead sponsor
National Institutes of Health (NIH)
Collaborator
American Heart Association
Collaborator
National Heart, Lung, and Blood Institute (NHLBI)
Collaborator
Source ClinicalTrials.gov