eCulinary Medicine Emphasizing Herbs/Spices to Increase Vegetable Intake

Texas Tech University

Status: Completed

Conditions: Hypertension; Culinary Medicine; Diet, Healthy

Treatments: Other: E-group

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT05587855

IRB2021-446

Details and patient eligibility

About

e-Culinary medicine emphasizes on herbs and spices, will increase consumption of vegetables and reduce sodium in the diets of people with hypertension and lead to a more favorable health profile.

Full description

This will be a randomized controlled intervention in collaboration with physician care clinics. Participants with hypertension will be assigned to an eCulinary medicine group (E-group) or control that will receive recipes without the eCulinary intervention (C-group). The intervention group will receive weekly cooking demonstration videos, a one-time nutrition education session based on the content of the Nutrition Care Manual from the Academy of Nutrition and Dietetics, a bi-weekly phone visit, and will be given a digital blood pressure monitor and a digital weight scale. The cooking demonstrations will focus on utilizing herbs and spices in the preparation of various vegetables using different cooking methods aimed to reduce sodium and increase vegetable consumption. The control group will receive only recipes from the eCulinary intervention as well digital blood pressure monitor and a digital weight scale.

Enrollment: 18 patients

Sex: All

Ages: 18 to 80 years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Clinical diagnosis hypertension
• Age above 18

Exclusion criteria

• Use of tobacco
• Self-reported history of chronic diseases other than hypertension
• Allergy to any food
• Pregnant or lactating
• Alcohol or drug dependence

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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18 participants in 2 patient groups

eCulinary Medicine Group (E-group)

Experimental group

Description:

The intervention group will receive weekly cooking demonstrations and education videos via electronic links to use herbs and spices to increase vegetables and reduce sodium in the diet over six weeks

Treatment:

Other: E-group

Control Group (C-group)

No Intervention group

Description:

The control group participants will receive usual care from their physician's clinic and the recipes but without the eCulinary intervention over 6 weeks.