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About the Trial

This study is being led by Harvard T.H. Chan Department of Nutrition researchers and conducted by 4 member institutions of the Teaching Kitchen Collaborative in order to determine the benefits of participating in a teaching kitchen program. 

  • Dartmouth Health Team: Auden McClure (PI), Hannah Brilling, Meredith Rosenthal, Stephanie Lebby
  • Harvard Department of Nutrition Team: Jennifer Massa (PI), David Eisenberg (co-PI), Kate Janisch, Chongmin Lee
  • University of California, Irvine Team: Shaista Malik (PI), Karen Lindsay, Jessica VanRoo, Georgia Christodoulou, Mirian Kang
  • University of California, Los Angelos Team: Wendy Slusser(PI), Mopelola Adeyemo(co-PI), Tannaz Moin(co-PI), Julia Rhoton, Lydia Chau, Juliet Chushing
  • UT Health Houston Team: Deanna Hoelscher(PI), Natalia Heredia(co-PI), Diana Guevara, Lorena Macias-Navarro, Disha Patel, Samiha Momin

Hear a live interview with UT Health’s Dietitian about the program.

Read the study protocol.

Learn more about the Cooking Classes

Study Assessments:

All participants will be required to complete fasting bloodwork, body measures and survey questionnaires at 4 intervals throughout the study period

Assessments include:

  • Physical measures (height, weight, blood pressure, waist circumference)
  • Fasting bloodwork
  • Online questionnaires

Study assessments occur at 4 different periods:

  • At enrollment
  • 4 months after the program begins
  • 12 months after the program begins
  • 18 months after the program begins

Study Incentives:

All participants will have the opportunity to receive up to $200 worth of compensation.

Everyone (Group A and Group B) will receive the same incentives after completing all components of the assessment periods:

  • Enrollment: cast iron pan + $20 gift card
  • 16 weeks: $40 gift card + choice of small gift
  • 12 months: $40 gift card + choice of small gift
  • 18 months: $60 gift card + choice of small gift

Eligible participants will be randomly assigned to Group A or Group B after completing all screening requirements

GROUP A


Participate in a 12-month Teaching Kitchen Program
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Attend 24 2-hour classes (class 1+2 in-person, class 3-24 virtual)

 

Group A Teaching Kitchen Program consists of 2 phases:

Phase 1 – 16 weeks

  • Weekly hands-on cooking classes
  • Class 1 & 2 are in-person at the study site
  • Classes 3-16 are virtual from home kitchen

Phase 2 – 8 months 

  • Monthly hands-on cooking classes
  • Classes 17-24 are virtual from home kitchen

GROUP B


Receive all educational materials contained in the 12-month Teaching Kitchen program

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Attend 2 in-person teaching kitchen classes after completing 12 month assessments

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Receive access to instructional videos after attending in-person classes