1,2,5-7,10UTHealth Houston School of Public Health, Houston, TX3 Suvida Healthcare, Houston, TX4 Rice University, Houston, TX9 Sanitas Medical Center, Houston, TX
The Science of Diabetes Self-Management and Care2023, Vol. 49(4) 328 –334© The Author(s) 2023Article reuse guidelines:sagepub.com/journals-permissionsDOI: 10.1177/26350106231186159journals.sagepub.com/home/tde
Background/Purpose: Racial/ethnic minority adults in Texas are disproportionately burdened by type 2 diabetes (T2D): 16.9% of Hispanic/Latino and 14.9% of non-Hispanic Black adults are diagnosed with T2D compared to 8.7% of non-Hispanic White adults. Culinary medicine (CM) combines practical food preparation skills with education on healthy dietary patterns. The purpose of this pilot study was to test a virtual CM (VCM) program to promote healthy cooking and eating among Texas adults with T2D.
Methods: The curriculum was adapted for virtual delivery from A Prescription for Healthy Living, an in-person CM program. A dietitian delivered the program weekly in English and Spanish to individuals with T2D (A1C >7%) recruited from a primary care practice servicing Houston and Dallas. The five 90-minute sessions included: healthy cooking skills, preparing a balanced meal, and diabetes-focused nutrition education. Pre and post-test surveys were collected, and data was analyzed using mixed effects models. Post-program in-depth interviews were analyzed using framework analysis.
Results: The sample (n = 61) with completed pre- and post-test surveys was 54% Hispanic/Latino and 24% Black. Findings indicate the program increased: servings of fruit and vegetable intake (ß = 0.63, P < 0.001), frequency of healthy food consumption (ß = 0.31, P < 0.001), healthy shopping, cooking, and eating behaviors (ß = 0.44, P < 0.001), and cooking self-efficacy (ß = 0.81, P < 0.001). The program decreased barriers to healthy eating (ß = -0.61, P < 0.001) and improved diabetes self-management (ß = 0.24, P < 0.001). In post-test interviews, participants indicated they were highly satisfied with the program, that it had a positive impact on their dietary habits, and lowered A1C values.
Conclusions: This VCM program leveraged technology to promote cooking and healthy eating among culturally diverse individuals with T2D. The program was well-liked by participants and successful in improving diet- and cooking-related attitudes and behaviors.
Disclosures: Blue Cross Blue Shield.