RecruitingNot ApplicableNCT06526650

'Ai Pono Cooking Demonstrations

The PILI 'Āina Project

Sponsor

University of Hawaii

Enrollment

1,780 participants

Start Date

Feb 12, 2025

Study Type

INTERVENTIONAL

Conditions

Hypertension Type 2 Diabetes Overweight and Obesity Dyslipidemias

Summary

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.

Eligibility

Min Age: 18 Years

Inclusion Criteria7

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 Criteria3

No children
Pregnancy
Serious illness such as cancer or chronic pain that may contraindicate full participation

Interventions

OTHER'Ai Pono

"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.