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. 2024 Feb 13;8:e49322. doi: 10.2196/49322

Table 1.

Prestudy participant characteristics in body composition, physical activity, and diet components (n=47).

Variablea CMGb (n=24) CGc (n=23)
Participant characteristics

Sex, n (%)


Male 4 (17) 5 (22)


Female 20 (83) 18 (78)

Age, mean (SD) 71.4 (5.2) 73.2 (5.8)

Age group (years) n (%)


65-74 18 (75) 15 (65)


75-84 6 (25) 7 (30)


≥85 N/Ad 1 (4)

Race and ethnicity, n (%)


Black or African American 1 (4) N/A


Hispanic or Mexican American 2 (8) N/A


White 21 (88) 23 (100)
Body composition

Weight (kg), mean (SD) 76.6 (17.4) 69.4 (15.0)

Height (inches), mean (SD) 65 (3.6) 64.1 (3.7)

BMI (kg/m2), mean (SD) 28.0 (6.0) 26.1 (5.0)

BMI (kg/m2) n (%)


≤18.5, underweight N/A 2 (9)


18.6-24.9, normal 8 (33) 8 (35)


25-29.9, overweight 9 (38) 8 (35)


30-34.9, class I obesity 4 (17) 5 (22)


35-39.9, class II obesity 2 (8) N/A


≥40, class III obesity 1 (4) N/A
Physical activity (min/wk), mean (SD) 838.8 (545.9) 930.0 (649.1)
Diet components, mean (SD)

Fiber (g) 15.9 (2.8) 16.7 (2.9)

Calcium (mg) 905.2 (180.6) 932.1 (167.3)

Whole grain (ounce) 0.8 (0.3) 0.8 (0.3)

Total added sugar (teaspoons) 15.3 (4.9) 13.8 (2.9)

Dairy (cup) 1.4 (0.4) 1.6 (0.5)

Vegetables (cup) 1.5 (0.3) 1.6 (0.4)

Fruit (cup) 0.8 (0.3) 1.0 (0.4)

aRandomized controlled trial (June 2022 to August 2022; Texas Tech University Nutrition and Metabolic Health Initiative) evaluating the effect of a web-based culinary medicine intervention on protein intake, cooking effectiveness, muscle strength, muscle mass, and physical activity in an older adult population aged 65 years and older.

bCMG: culinary medicine intervention group.

cCG: control group.

dN/A: not applicable.