Teaching Kitchens Intervention for Older Adults in a Senior Center in New England
ConditionDietary Quality
Trial statusNot yet recruiting
Trial phaseNot listed
Trial typeObservational
Biological sexAll
Age50+
SponsorTufts University
About this trial
This study will evaluate a culinary nutrition intervention designed to improve the quality of meals served to older adults participating in a senior center. Many meals currently provided in these settings do not meet recommended dietary guidelines, which negatively impact health outcomes among older adults. In this pilot study, participants will receive improved lunch meals that are designed to be more nutritious, culturally appropriate, and acceptable, along with nutrition education sessions over a 6-month period. This intervention will also include training for food service staff to support implementation of the improved meals. The study will assess changes in dietary quality, physical health measures, and social and behavioral outcomes among participants at baseline, 3 months, and 6 months. Findings from this study will help determine the feasibility and effectiveness of this approach and inform future efforts to improve nutrition and health outcomes in Congregate Meal Program for older adults.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
Age 50 years or older
Regularly visits the Senior Center either for lunch meals or other center-based programming
Willing and able to participate in a 6-month intervention, which includes consistent involvement in the lunch program
Willing and able to participate in multiple focus group discussions centered around meal preferences, health perceptions, and dietary habits (full study participation is 7 months)
Disqualifiers
History of moderate to severe neurological condition(s) that may impact cognitive ability (e.g., dementia, major stroke)
Known severe food allergies that may interfere with participation. (with study MD approval, participants with mild allergies or intolerances may be included and notified not to consume any known allergens)
Recent changes in health status that affect the ability to assess foods (e.g., altered appetite, smell, vision, hearing, and/or taste)
Any disorder, unwillingness, or inability, not covered by any of the other exclusion criteria, which, in either the investigator's or study MD's opinion, might jeopardize the subject's compliance with the protocol. This includes impaired vision requiring assistance or aid from another person, impaired smell, or impaired taste perception. Given the number of written surveys and visual support materials, the study would place a large burden on participation for individuals with visual impairment requiring assistance.
Trial population
The participants for this study are senior center members either of the current lunch program or other programming events at "The Senior Center" in Glastonbury, Connecticut.
Trial design
Design model
Other
Time perspective
Prospective
Treatments tested in this trial
Not listed
Trial groups
30 Participants
are grouped into 1 trial groupGroup A: Senior Center Meal Recipients
Trial outcomes
Primary outcomes
1
Mean change from baseline to 6 months in dietary quality among meal recipients
The mean change from baseline to 6 months in dietary quality among meal recipients will be measured using the healthy eating index (HEI) and individual components of the HEI.
Time frame
Baseline to 6 monthsSecondary outcomes
1
Satisfaction in meal program from baseline to 6 months
The satisfaction in meal program will be measured using the meal program satisfaction questionnaire from baseline to 6 months.
Time frame
Baseline to 6 months2
Mean meal consumption scores from baseline to 6 months
The mean meal consumption scores will be measured through visual assessment of food discarded during weeks 3 and 7 using the official plate waste analysis guide.
Time frame
Weeks 3 and 7 of meal implementation3
Mean change in nutrition literacy from baseline to 6 months
The mean change in nutrition literacy will be assessed using a nutritional literacy survey for older adults from baseline to 6 months.
Time frame
Baseline to 6 months4
Mean change in blood pressure from baseline to 6 months
The mean change in blood pressure (systolic/diastolic) will be assessed using an automated sphygmomanometer.
Time frame
Baseline to 6 monthsSponsors and contacts
Click on the lead sponsor to view all of their trials.
Tufts University
Lead sponsor
USDA Human Nutrition Research Center on Aging
Collaborator
Source ClinicalTrials.gov
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