CompletedNot Applicable

Emory Teaching Kitchen Collaborative

United States41 participantsStarted 2019-07-17

Plain-language summary

The aim of the project is to evaluate the feasibility and acceptance of a teaching kitchen program as a worksite wellness program at Emory University

Who can participate

Age range18 Years – 65 Years

SexALL

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AI-rewrites the medical criteria so a patient or caregiver can understand them. Always confirm with the trial site.

Inclusion Criteria: * age 18-65 * body mass index greater than or equal to 30, * willingness to appear in videotapes and photographs that will be obtained during the course of the teaching kitchen program * preference will be given to those with a cardiometabolic risk factor, such as diabetes mellitus, hypertension, and/or hyperlipidemia. Exclusion Criteria: * any health condition that would limit participation, including bariatric surgery, pregnancy, cardiovascular, pulmonary, orthopedic or neurologic medical problem, or gluten or nut allergy

What they're measuring

Percent of enrolled participants attending 2-week visit

Timeframe: 2-week visit

Percent of enrolled participants attending 4-week visit

Timeframe: 4-week visit

Percent of enrolled participants attending 6-week visit

Timeframe: 6-week visits

Percent of enrolled participants attending 8-week visit

Timeframe: 8-week visit

Percent of participants completing the program

Timeframe: 10-week visit

Trial details

NCT IDNCT04005495

SponsorEmory University

Sponsor typeOTHER

Study typeINTERVENTIONAL

Primary completion2021-05-04

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