[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100651361":3},{"organization":4,"armGroups":7,"interventions":19,"overallOfficials":25,"centralContacts":34,"locations":44,"responsibleParty":71,"collaborators":74,"id":78,"slug":79,"hasResults":80,"nctId":81,"briefTitle":82,"officialTitle":82,"acronym":83,"eligibilityCriteria":84,"healthyVolunteers":80,"sex":85,"minAge":86,"maxAge":12,"enrollmentInfo":87,"targetDuration":12,"studyType":90,"phases":91,"briefSummary":93,"conditions":94,"keywords":96,"overallStatus":99,"whyStopped":12,"lastUpdateSubmitDate":100,"lastUpdatePostDateStruct":101,"startDateStruct":104,"completionDateStruct":106,"leadSponsor":108,"locationsCount":109},{"fullName":5,"class":6},"University of Texas Southwestern Medical Center","OTHER",[8,13],{"label":9,"type":10,"description":11,"interventionNames":12},"Fruits and Vegetables (FV) Only (Control)","NO_INTERVENTION","This group will receive a prescribed amount of free (at no charge) base-producing FV for 12 months through pick-up at one of two Brother Bills Helping Hand (BBHH) sites. BBHH clients pick up groceries weekly from either their main West Dallas campus or the South Dallas Community Market. This calculated FV amount averages 2-3 cups of base-producing FV daily. The FV Only group is considered standard care.",null,{"label":14,"type":15,"description":16,"interventionNames":17},"Fruits and Vegetables + Nutrition and Cooking education","EXPERIMENTAL","Participants will receive the same free base-producing as the FV Only group plus 12 weekly group nutrition and cooking education classes delivered through the UTSW Culinary Medicine program. Classes include hands-on cooking instruction, nutrition education, goal setting, behavioral strategies, and skill-building activities designed to improve healthy eating behaviors, self-efficacy, and motivation.",[18],"Behavioral: Culinary Medicine Nutrition and Cooking Education",[20],{"type":21,"name":22,"description":23,"armGroupLabels":24,"otherNames":12},"BEHAVIORAL","Culinary Medicine Nutrition and Cooking Education","A 12-week group-based culinary medicine program integrating nutrition education, cooking instruction, and behavior change strategies to support healthy eating and meal preparation.",[14],[26,29,32],{"name":27,"affiliation":5,"role":28},"Sarah Messiah, PhD","PRINCIPAL_INVESTIGATOR",{"name":30,"affiliation":31,"role":28},"Heather Kitzman, PhD","Parkland Health",{"name":33,"affiliation":5,"role":28},"Donald Wesson, MD",[35,40],{"name":36,"role":37,"phone":38,"phoneExt":12,"email":39},"Emilie Ruiz, BS","CONTACT","469-285-6848","emilie.ruiz@utsouthwestern.edu",{"name":41,"role":37,"phone":42,"phoneExt":12,"email":43},"Meera J. Patel, PhD","469-852-8557","Meera.Patel@UTSouthwestern.edu",[45,63],{"facility":46,"status":12,"city":47,"state":48,"zip":49,"country":50,"countryCode":51,"cosmosGeoPoint":52,"geoPoint":57,"contacts":58},"Brother Bill's Helping Hand","Dallas","Texas","75212","United States","US",{"type":53,"coordinates":54},"Point",[55,56],-96.80667,32.78306,{"lat":56,"lon":55},[59],{"name":60,"role":37,"phone":61,"phoneExt":12,"email":62},"Wes Keyes","214-638-2196","wes.keyes@bbhh.org",{"facility":64,"status":12,"city":47,"state":48,"zip":65,"country":50,"countryCode":51,"cosmosGeoPoint":66,"geoPoint":68,"contacts":69},"University of Texas Southwestern","75390",{"type":53,"coordinates":67},[55,56],{"lat":56,"lon":55},[70],{"name":36,"role":37,"phone":38,"phoneExt":12,"email":39},{"type":28,"investigatorFullName":72,"investigatorTitle":73,"investigatorAffiliation":5,"oldNameTitle":12,"oldOrganization":12},"Sarah Messiah","Professor",[75],{"name":76,"class":77},"National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)","NIH","100651361","food-as-medicine-to-reduce-ckd-burden-in-health-disparity-populations-100651361",false,"NCT07759401","Food As Medicine to Reduce CKD Burden in Health Disparity Populations","FAME-CKD","Inclusion Criteria:\n\n* men and women of age ≥ 18 years and able to give consent;\n* willingness to participate in a 12-month study;\n* elevated albumin to creatinine ratio (ACR) (≥ 30 mg\u002Fg) determined by point-of-care urine dipstick during health screen;\n* Reside in a low-income area or visit a food pantry due to food insecurity\n\nExclusion Criteria:\n\n* whose urine dipstick does not indicate micro- or macro-albuminuria (ACR \\\u003C30 mg\u002Fg),\n* currently receiving dialysis or need dialysis,\n* have received or need a kidney transplant,\n* pregnant or plan to become pregnant in the next 12 months,\n* baseline urine potassium \\> 60 mEq\u002Fg creatinine (baseline excretion below this level was not associated with hyperkalemia when fruit\u002Fvegetable were paired with kidney-protective drugs,\n* urine ACR values indicate nephrotic proteinuria, and\n* CKD stage 5 demonstrated by elevated estimated glomerular filtration rate (eGFR) obtained during baseline measures.","ALL","18 Years",{"count":88,"type":89},500,"ESTIMATED","INTERVENTIONAL",[92],"NA","Healthy eating plays an important role in kidney and heart health, and programs that use food as medicine can help improve diet and overall health, but the best ways to support healthy eating in community settings are not well understood. The purpose of this study is to compare two study groups to see which is more effective at improving kidney health and related health outcomes in adults with chronic kidney disease. One group receives fruits and vegetables with cooking education, and the other receives fruits and vegetables alone. The results may help researchers develop community-based programs to improve kidney and heart health, especially in populations at higher risk for kidney disease.\n\nIf the participant joins the study, the participant will complete a baseline visit, a 6-month visit, and a 12-month visit. Visits include questionnaires about the participant's health, diet, and cooking habits; a urine sample; a blood sample; blood pressure, height, weight, and waist measurements; and a brief, painless Veggie Meter® scan to measure fruit and vegetable intake. Participants will pick up weekly fruits and vegetables for 12 months. Those in the cooking group will also attend 12 weekly cooking and nutrition classes and receive follow-up newsletters and optional monthly virtual sessions. Depending on the group to which the participants are assigned, the total time commitment for the participants in this study will range from approximately 3 to 15 hours.\n\nParticipation is voluntary, involves minimal risk, and all information will be kept private. Possible risks include brief pain or bruising from the blood draw, mild discomfort from urine collection, minor risk of cuts or burns during cooking, and some questions may feel personal; the participant may skip any question. There may be no direct benefit to the participant, but the participant's participation may help improve nutrition and kidney health programs in the community.",[95],"Chronic Kidney Disease",[95,97,98],"CKD","Food is Medicine","NOT_YET_RECRUITING","2026-08-06",{"date":102,"type":103},"2026-08-12","ACTUAL",{"date":105,"type":89},"2026-10",{"date":107,"type":89},"2032-10",{"name":5,"class":6},2]