| Titre : | Culinary Medicine Program Using Herbs and Spices to Increase Vegetable Consumption Among Adults with Hypertension: A Randomized Controlled Feasibility Study (2026) |
| Auteurs : | Michelle Alcorn, Auteur ; Allison Childress, Auteur ; Wasiuddin Najam, Auteur ; Shannon Galyean, Auteur |
| Type de document : | Article : texte imprimé |
| Dans : | American Journal of Health Promotion (Vol. 40, n° 4, mai 2026) |
| Article en page(s) : | pp. 500–505 |
| Langues : | Anglais |
| Catégories : | |
| Résumé : |
"Purpose
Unhealthy diets contribute to hypertension. Culinary medicine (CM) combines cooking skills with medical science to improve eating behavior. This study assessed the feasibility of an electronic CM education program emphasizing herbs/spices to improve diet and health among adults with hypertension. Design/Subjects Seventeen individuals with hypertension completed a 6-week, randomized, controlled, feasibility study, assigned to an eCulinary medicine (e-group) or control (c-group). Intervention/Measures The e-group received CM and nutrition education videos focusing on herbs/spices to enhance vegetable consumption. Dietary intake, weight, and blood pressure were measured at baseline, every two weeks for six weeks, and one-month follow-up. Analysis/Results At one month, the e-group showed significantly lower sodium (P = .008), caloric (P = .02), and fat intake (P = .005) compared to the c-group. Within the e-group, fiber intake (P = .01) and diastolic blood pressure (P = .003) improved significantly between baseline and one-month follow-up. Conclusion This study suggests that a 6-week virtual CM program emphasizing herbs/spices was feasible and led to modest improvements in dietary behaviors and health outcomes in adults with hypertension." |
| Catalogueur : | RESOdoc |
Exemplaires (1)
| Cote | Code-barres | Support | Localisation | Disponibilité |
|---|---|---|---|---|
| RESO A.19 | RE65682884 | Bulletin | RESOdoc | Consultation sur place Disponible |
