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The Cooking for Health Optimization and Disease Prevention (CHOP) Trial
Community Teaching Kitchen-based Culinary Education as a 'Food is Medicine' Solution for Improving Health Equity Among Racially/Ethnically Diverse Seniors
Who can join
Ages 55 to 120 · All sexes · Healthy volunteers welcome
Full eligibility criteria
Inclusion Criteria: * Age 55 years or older * English speaking * Ability to provide informed consent. Exclusion Criteria: * Medical history of cardiovascular disease (CVD) or cancer. * Food allergies including, but not limited to, milk, eggs, shellfish, nuts, wheat or gluten, and soy. * Special diets including, but not limited to, Mediterranean, veganism, vegetarianism, gluten-free, and the ketogenic diet. * Current use of medications that could affect blood glucose and lipids levels including, but not limited to, insulins (Humalog, Novolog, insulin detemir, etc.), anti-diabetic medications (metformin, sulfonylureas, meglitinides, etc.), Ozempic. HAART, and beta blockers. * No children are involved. * No other vulnerable subjects will be involved.
About the study
Poor nutrition-related diseases disproportionately impact seniors and racial/ethnic minorities who are more likely to experience disparities in proper nutrition. Culinary medicine is a new evidence-based educational approach that blends the art of food and cooking with the science of medicine. Recently, culinary medicine is proposed by the 2020-2030 Strategic Plan for NIH Nutrition Research and national 'Food is Medicine (FIM)' Movement as potential solutions for improving healthy eating, creating social and emotional connections, and nutrition-related health equity. Built upon the well-established community teaching kitchen at The Goldring Center for Culinary Medicine (GCCM) at Tulane University and nearly 10 years of experience in delivering culinary education of Mediterranean diet (MedDiet), the investigators will conduct a randomized controlled trial (RCT) to test the feasibility and effectiveness of 3-month community teaching kitchen-based culinary education of MedDiet on improving cardiometabolic and mental health among racially and ethnically diverse seniors.
What is being tested
- Cooking class (behavioral)
- Standard of care (other)
Sponsor: Tulane University · Participants: 96 · Started: Jul 7, 2025
Contact the study team
- Cristina Miller, MPH · Phone: 504-988-2166
- Marquita Canatella, RN · Phone: 504-988-1809
Official record on ClinicalTrials.gov — NCT07011459
Locations in the U.S.
| Louisiana | The Goldring Center for Culinary Medicine, New Orleans Tulane Weatherhead School of Public Health and Tropical Medicine, New Orleans |
Conditions
From ClinicalTrials.gov, data retrieved Oct 2, 2026. Each study sets its own eligibility; the study team decides who can join.