Clinical trial

'Ai Pono Cooking Demonstrations

Recruiting now · Not applicable · 1 countries · Registry ID NCT06526650

Recruiting nowNot applicableInterventional

What this study is about

Native Hawaiians' traditional lifestyles and diets ensured the mutual health and well-being of the land and its inhabitants, which stand in stark contrast to the disproportionately high prevalence of diet-related, cardiometabolic diseases they experience today. In this project, the investigators will adapt and test an evidence-based multilevel intervention entitled PILI 'Āina to improve the self-management of prevalent cardiometabolic diseases and reduce risk factors for developing new diet-related illnesses and implement and evaluate the impact and sustainability of community-wide cooking demonstrations. The objectives of this project are to optimize the effectiveness and sustainability of PILI 'Āina, improve diet quality, cardiometabolic markers, promote traditional Native Hawaiian diets, and improve social cohesion.

A promising-looking record is not the same as confirmed eligibility. The study team must review the full criteria and current recruitment status.

Basic eligibility

Age18 Years to Not listed

SexAll

Healthy volunteersAccepted

ConditionType 2 Diabetes, Hypertension, Dyslipidemias, Overweight and Obesity

Full registry criteria

Inclusion Criteria: * Age 18+ (looking for older adults) * Native Hawaiian resident in a participating homestead * Overweight or obese (BMI ≥ 25 kg/m\^2) * Prior diagnosis of type 2 diabetes or pre-diabetes, hypertension, and/or dyslipidemia (LDL cholesterol ≥ 130 mg/dL) * Capable of 150 minutes of moderate physical activity (e.g., brisk walking) per week * Willing and able to participate in all aspects of the individual and household-level intervention * Fluent in written and spoken English Exclusion Criteria: * No children * Pregnancy * Serious illness such as cancer or chronic pain that may contraindicate full participation

Treatments and study arms

'Ai Pono

Other

"Hands-on Cooking and Cultural Lessons" These lessons will be widely advertised. Each 2-hour presentation will involve hands-on cooking demonstrations and tastings, accompanied by lessons on the cultural significance of featured food items. Demonstrations will link the consumption of vegetables (e.g., sweet potato, breadfruit, kalo) to Native Hawaiian (NH) history and traditional beliefs to help participants rediscover their heritage through the meals they prepare.

Primary outcomes

Family EnvironmentBaseline, 1-year, 2-year, 3-year, 4-year

Three subscales, Cohesion, Expressiveness, and Conflict, assess the degree of commitment and support family members provide for one another, the extent to which family members are encouraged to express their feelings directly, and the amount of openly expressed anger and conflict among family members.

Nutrition EnvironmentBaseline, 1-year, 2-year, 3-year, 4-year

The perceived 9-item nutrition environment will be measured by the Gustafson Perceived Nutrition Environment Measures questionnaire, which examines perceived access and availability of healthy foods within \~1 mile of the participant's home, and the availability and affordability of produce in the participant's primary food store. The responses and scores vary depending on the question including 0- disagree, 1-agree, and 0-not important, 1-slightly important, 2-moderately important, 3- important, 4-very important. Higher scores indicate higher perceived access and availability of food.

Social CohesionnBaseline, 1-year, 2-year, 3-year, 4-year

4-item subscale of the neighborhood level stressors which asks about perceived shared values and trust.

Study locations

2 locations were listed when this page was built. The first 40 are shown.

Kula no na Poe Hawaii🇺🇸 Honolulu, Hawaii, United States

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Meghan KenneyContact

Email · Call 8085208997

Kapolei Community Development Coalition🇺🇸 Kapolei, Hawaii, United States

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Chantal KeliihoomaluContact