NCT05587855

eCulinary Medicine Emphasizing Herbs/Spices to Increase Vegetable Intake

Effects of eCulinary Medicine Emphasizing Herbs and Spices to Increase Vegetable Consumption Among Adults With Hypertension

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 18 (actual)
• Sponsor: Texas Tech University · Academic / Other
• Sex: All
• Age: 18 Years – 80 Years
• Healthy volunteers: Not accepted

Summary

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.

Detailed 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.

Conditions

• Hypertension
• Diet, Healthy
• Culinary Medicine

Interventions

Type	Name	Description
OTHER	E-group	Participants with Hypertension will be assigned to eCulinary medicine

Timeline

• Start date: 2021-07-30
• Primary completion: 2023-04-30
• Completion: 2023-04-30
• First posted: 2022-10-20
• Last updated: 2024-07-25

Locations

1 site across 1 country: United States