Trial reportBMC geriatrics2026
Group virtual nutrition and teaching kitchen intervention versus time/attention-matched health education curriculum control to improve dietary quality and social engagement among older Veterans with impaired mobility: a randomized controlled trial.
Trial report in BMC geriatrics, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT06726083 (Improving Dietary Quality and Social Engagement Through a Virtual Nutrition and Teaching Kitchen Intervention Among Older Veterans With Impaired Mobility), which is not on this map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Improving Dietary Quality and Social Engagement Through a Virtual Nutrition and Teaching Kitchen Intervention Among Older Veterans With Impaired Mobility
Who cites it
0 citing papers in PubMed.
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Authors and funding
10 authors.
Funding
Abstract
backgroundOlder Veterans with impaired mobility often face barriers to food shopping, meal preparation, and cooking that can contribute to poor diet quality and declining health.
methodsThis randomized controlled trial will test whether a 12-week virtual nutrition and teaching kitchen program improves diet quality (Healthy Eating Index [HEI]), compared with time- and attention-matched contact-control group. We plan to enroll 180 Veterans ≥ 65 years of age with mobility limitations who will be randomized to an intervention or control group. Participants in the intervention group will attend one live, one-hour virtual session each week for 12 weeks, including cooking demonstrations, and tailored nutrition education, with adaptive equipment and occupational therapy guidance provided as needed. Control participants will attend matched group health education sessions focused on healthy aging. Outcome assessments occur at baseline, 3 months, and 6 months. The primary outcome is change in HEI score from baseline to 3 months. Secondary outcomes include change in HEI from 3 to 6 months, and changes in social isolation, loneliness, and health-related quality of life, physical function, body composition, and fear of falling from baseline to 3 months. Sample size calculations indicate that 73 participants per group will provide 80% power to detect a 5.5-point between-group difference in HEI, allowing for 20% attrition. DISCUSSION: This trial aims to provide evidence on effectiveness of a virtual nutrition and cooking program designed to improve diet quality and social connection in older adults with mobility impairments. We anticipate that this protocol will show that virtual nutrition education and cooking demonstrations is an efficacious strategy to improve diet that also has potential for scalability through implementation into existing health promotion programs.
trial registrationThis trial was registered at ClinicalTrials.gov: NCT06726083 on 12/05/2024 (https://clinicaltrials.gov/study/NCT06726083).
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