The goal of this quasi-experimental interventional study is to learn if healthy cooking classes for home cooks can improve weight management and dietary quality among Emirati adults with overweight or obesity living in Abu Dhabi. The main questions it aims to answer are:
* Does participation in the culinary medicine program reduce body weight over time? * Does the intervention improve diet quality and increase compliance with healthy home-cooked meals? * Does the intervention improve health measures such as waist circumference, body fat percentage, blood pressure, and heart rate? * What are the experiences and satisfaction levels of participating family members and trained home cooks?
Participants will:
* Enroll in a 3-month family-based nutrition intervention program * Receive meals prepared by home cooks trained in culinary medicine through the ICCA program * Complete assessments before the intervention, during the intervention, and 3 months after completion * Undergo measurements including weight, waist circumference, body fat percentage, blood pressure, and heart rate * Complete questionnaires about diet quality, meal habits, and overall program experience
Emirati
Based in Abu Dhabi
Home cooked meals prepared by full-time home cooks who are certified in the ICCA Culinary Medicine course (post 4 weeks cooking training)
Certified home cooks are residing with participant during the training and intervention
Body weight exceeding 220 kilograms at the time of recruitment
Undergoing treatment for serious illnesses (active cancer), planned for surgery, interventional management, and immunomodulation
Undergone surgery within 3 months prior to study recruitment, including bariatric surgery
Enrolled in other lifestyle intervention programs
Single group
Culinary Medicine Healthy Cooking and Home Meal Implementation Program
BehavioralThis intervention consists of a 4-week structured culinary medicine training program delivered by ICCA to designated household home cooks. The training includes theoretical nutrition education and practical cooking sessions focused on healthy meal preparation techniques aimed at reducing chronic disease risk. Following completion of training and certification, home cooks implement these techniques over a 3-month period by preparing and providing healthy home-cooked meals for participating household members. The intervention encourages reduced reliance on ultra-processed and restaurant foods and promotes improved dietary quality, with outcomes assessed through repeated measures of anthropometry, body composition, cardiovascular indicators, and dietary intake.
Weight Status (Body Weight)
Assessment of participant weight to determine changes associated with the culinary medicine intervention. Weight will be measured using the InBody Dial H30 portable device.
Waist Circumference
Measurement of abdominal adiposity using a smart tape according to WHO protocol.
Body Fat Percentage
Measurement of body fat percentage using the InBody Dial H30 portable device.
Blood Pressure
Systolic and diastolic blood pressure measured using a Welch Allyn ProBP 2000 device after a standardized resting period.
Heart Rate
Resting heart rate measured using the Welch Allyn ProBP 2000 device.
Handgrip Strength
Measurement of muscle strength using a calibrated Jamar digital hand dynamometer. Highest value from repeated trials will be recorded.
Body Mass Index (BMI)
BMI calculated using measurements obtained from the InBody Dial H30 and height from the SECA stadiometer. Although weight is the primary outcome, BMI is also collected and may be analyzed.
Medication Use
Documentation of medication type and dose, including diabetes, hypertension, and weight-loss medications, to account for potential confounding effects.
Diet Quality Score
Assessment of dietary quality using the Global Diet Quality Questionnaire (GDQS), including overall score and NCD-Risk/NCD-Protect indicators. The following summarizes the scoring system of the GDQS: Score Range Interpretation \- GDS (Global Diet Score / GDR Score): (0-18) Overall diet quality score combining protective and risk components. Higher scores indicate better adherence to global dietary recommendations. NCD-Protect: (0-9) Measures consumption of foods that protect against non-communicable diseases (e.g., fruits, vegetables, whole grains, pulses, nuts, seeds). Higher scores are better. NCD-Risk: (0-9) Measures consumption of foods associated with increased NCD risk (e.g., processed meat, sugary foods and beverages, ultra-processed salty foods). Higher scores indicate greater dietary risk.
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Institute for Healthier Living Abu Dhabi
Lead sponsor
Abu Dhabi Public Health Centre
Collaborator