Krupp Center for Integrative Research

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Nutritional Intervention for College Students with Depression

Recruiting
Diet & Nutrition
Integrative Therapies
Experimental

This pilot feasibility study examines whether an 8-week nutritional intervention is acceptable and practical for college students experiencing symptoms of depression. The study investigates how sleep, meal timing, and diet interact to influence mood and daily rhythms in a population vulnerable to circadian disruption. Findings will inform the design of larger clinical trials evaluating lifestyle-based interventions for depression.

Study Activities

Participants take part in a 10–12-week study that includes a 2-week baseline assessment followed by an 8-week dietary intervention. Participants are randomly assigned to follow either a Mediterranean diet alone or a Mediterranean diet combined with time-restricted eating. The Mediterranean diet emphasizes fruits, vegetables, whole grains, legumes, nuts, and healthy fats such as olive oil, while limiting red meat and highly processed foods. Study activities include completing questionnaires, wearing a sleep and activity monitoring device, and logging meals using a mobile app. The study includes four visits, two of which involve individualized dietary counseling delivered via telehealth, along with ongoing educational materials and optional additional support throughout the intervention period.

Participant Benefits

While direct benefits cannot be guaranteed, some participants may experience improvements in mood, sleep, or overall well-being. Participants will receive personalized dietary guidance from a registered dietitian and may receive up to $150 in compensation for completing study requirements.

Eligibility Criteria

Eligible participants are college students aged 18 years or older who are experiencing symptoms of depression.

Principal Investigator(s)

Michael McCarthy, MD, PhD

 

Study Duration
10-12 weeks
Study Compensation
$150
Email
timedstudy@ucsd.edu
Phone Number
(858) 247-1409
Sign Up Link
Sign Up
Primary Center
KCIR

Practice-Based Research RFA

Request for Practice-Based Research Applications

Summary

The UC San Diego Krupp Center for Integrative Research (KCIR) is pleased to announce a Request for Applications (RFA) for Research Collaboration Support. This program provides mentoring, collaboration, and in-kind research resources for integrative medicine clinician-scientists interested in practice-embedded research.

A Whole Food Plant-based Diet for Endometriosis (122)

A Whole Food Plant-based Diet for Endometriosis (122)

Welcome to our study and thank you for your participation!

Dr. Sanjay Agarwal and his team are studying how diet may affect pain and inflammation in women with endometriosis. The goal of this study is to find out if changing what you eat can help reduce the painful symptoms of endometriosis.

Study Personnel Contacts

Kathleen – Dietitian
kabundy@health.ucsd.edu

Phoebe – Health Coach
psenowitz@health.ucsd.edu

Chloe – Study Coordinator
c1delgadoramirez@health.ucsd.edu 

Introduction

Nutrition can influence inflammation, hormone balance, and the bacteria in your gut. These factors can affect symptoms of endometriosis and may be improved by certain dietary strategies. In this study, we are examining if a whole-food, plant-based diet can reduce the pain of endometriosis and improve quality of life by reducing inflammation in the body.

As a study participant, you will receive complimentary personalized dietary counseling at three points during the intervention. Each session will last about 30–45 minutes.

You will take part in a series of four weekly cooking demonstration videos, where you’ll explore new foods, learn how to prepare balanced plant-based meals, and build your cooking skills. Each cooking class will take about 1.5 hours.

To help you get started, you’ve received a pantry bag with key ingredients for the classes. You’ll need to have some basic pantry staples on hand and purchase fresh produce each week.

Throughout the study, you will also receive educational materials to support learning about nutrition and plant-based diets.

During the study, we will call you on two different days at three timepoints to complete a 24-hour food recall with one of our staff. At the beginning of the study (week 1), mid-point (week 6), and at the end of the study (week 12). At each timepoint, we will call you on 2 different days to obtain a detailed report of your food and beverage intake over the previous 24hrs.Please use the following portion size reference to help in providing details of portion sizes you are eating

As part of this study, we recommend consuming key plant-based food groups and avoiding animal-based products and processed foods. The following instructions will help you complete the diet. Please read the documents carefully, watch the videos in their entirety, and contact the research team if you have any questions.

Cooking Demonstration Series 

In the cooking demonstration series orientation during your second nutrition visit, we will review the cooking manual and menus, pantry bag ingredients, resources, equipment needs, what to expect, and how to set yourself up for success with whole foods plant-based cooking at home. Please reference pages 14–16 in your manual for organizing tips and 6 easy recipes to get started. 

There will be one video class weekly over 4 weeks. You can choose any day or time during the week for cooking. You may consider dedicating a consistent weekly time for grocery shopping and cooking.

Each Friday, you will receive an email with the following:

  • The weeks menu and recipes
  • Ingredients needed: pantry bag, pantry, and fresh
  • Equipment needed
  • What to prep ahead

For the 4 week period, please complete each weekly activity in the manual.

Cooking Class Manual

Please review the 2 videos on kitchen equipment and cutting techniques before the start of class.

To become familiar with a variety of cooking techniques, follow the links for short instructional videos in the Appendix–Basic Cooking Techniques, pages 57–61.

Cooking Class One

In class one we will be focusing on food and diet quality for balanced meals. Please reference pages 6–17 for educational information with weekly activity and pages 75–77 for class recipes in your cooking class manual.

Class One Menu

Miso Soup, Steamed Greens, French Lentils, Quinoa & Radish Salad, Roasted Seed & Herb Dressing, Fruit Compote 

Pantry Bag items to use: 

  • Wakame flakes: 1 tsp + 1 Tbsp

  • Sesame seeds: ½ cup

  • Umeboshi vinegar: 3 Tbsp

  • Toasted sesame oil: 2 Tbsp

  • Lentils: 1 cup

  • Brown rice vinegar: 4 Tbsp

  • Miso: 1 tsp

Fresh items to purchase:

  • 2 carrots

  • 3 stalks celery

  • 1 bunch green onions

  • 1 bunch Italian parsley

  • 1 leek

  • 1 bunch radishes

  • Fresh fruit to equal 4 cups

  • 1 bunch greens (chard, kale, collards)

Pantry or purchase:

  • ½ cup dried fruit

  • Quinoa

  • Stoneground mustard

  • Olive oil

Please prepare the following before the start of class:

  • Wash vegetables

Cooking Class Two 

In class two we are focusing on phytonutrients which are compounds found in plant foods that help our bodies become healthy. Please reference pages 18–28 for educational information and pages 78-80 for class recipes in your cooking class manual.

Class Two Menu

Sweet Vegetable Drink, Colorful Massaged Kale Salad, White Bean Hummus, Cauliflower Millet Mash, Shitake Mushroom Gravy, Cucumber Citrus Seaweed Salad 

Pantry Bag items to use: 

  • Kombu: 1 inch piece

  • Wakame: 1 Tbsp

  • Dried shiitake mushrooms: 4–5

  • Sesame seeds: 2 Tbsp

  • Millet: 1 cup

  • Dried white beans: 1 cup

  • Tahini: 3 Tbsp

  • Kudzu: 1 Tbsp

  • Tamari: 2 Tbsp

  • Miso: 2 Tbsp

Fresh items to purchase:

  • 1 bunch scallions

  • 1 bunch parsley

  • 1 onion

  • 3 carrots

  • ½ cup cabbage

  • 2 cucumbers

  • 1 orange

  • 1 bunch kale

  • 1 winter squash (kabocha, acorn, butternut, etc.)

  • 1 lemon

  • 2 cups cauliflower

Pantry or purchase:

  • Frozen corn (or fresh)

  • Raw almonds

Please prepare the following before the start of class:

  • Soak white beans
  • Wash vegetables

Cooking Class Three 

In class three we are focusing on functional foods. Functional foods are foods that have been studied and used for their health-promoting, disease-preventing properties. Please reference pages 29–39 for educational information and pages 81–84 for class recipes in your cooking class manual.

Class Three Menu

Kukicha Tea, Sautéed Greens & Garlic, Adzuki Beans & Squash, Brown Basmati Stir Fry, Roasted Roots with Sea Vegetables, Fruit Water Sauté. 

Pantry Bag items to use: 

  • Dulse: 1 Tbsp

  • Sesame oil: 2 Tbsp

  • Adzuki beans: 1 cup

  • Kukicha tea

  • Tamari: 2 Tbsp

  • Brown rice vinegar: 1 Tbsp

  • Kudzu: 1 Tbsp

Fresh items to purchase:

  • Fresh fruit: 4 cups (about 4 pieces of medium-sized fruit)

  • Root vegetables: 4 cups (e.g., 4 carrots, 1 sweet potato, 1 large beet)

  • Winter squash from last week: 2 cups

  • 1 onion

  • 2 stalks celery (or other stir-fry vegetable)

  • 1 bunch greens

Pantry or purchase:

  • Brown rice

  • Garlic

Please prepare the following before the start of class:

Night Before

  • Soak adzuki beans

Day of

  • Wash vegetables

Cooking Class Four 

In class three we are focusing on meal planning and how to sustain a whole foods, plant-based diet in the future. Please reference pages 40-55 for educational information and pages 85–87 for class recipes in your cooking class manual.

Class Four Menu

Colorful Cabbage Coleslaw, Buckwheat Patties, Marinated Tempeh & Gravy, Veggie Au Gratin, Fruit Smoothie 

Pantry Bag items to use: 

  • Pumpkin seeds: 1 cup

  • Buckwheat: 2 cups

  • Umeboshi plum paste: 1 Tbsp

  • Kudzu: 1 Tbsp

  • Brown rice vinegar: ½ cup

  • Tamari: 2 Tbsp

Fresh items to purchase

  • 1 head cauliflower

  • ½ cup onion

  • 3 carrots

  • ½ cup winter squash

  • 1 head green cabbage

  • 1 cup red cabbage

  • 1 bunch kale

  • 2 oranges

  • 1 cup fresh fruit

Pantry or purchase

  • ½ cup almonds

  • ¼ cup nuts

  • 6 cloves garlic

  • 1 package tempeh

  • 3 Tbsp maple syrup

  • Dried rosemary or thyme

Please prepare the following before the start of class:

Night Before

  • Marinate tempeh according to recipe
  • Soak ¼ cup raw nuts of your choice for Fruit Smoothie

Day of

  • Separately, rinse almonds and pumpkin seeds and allow to dry in strainers  
  • Wash vegetables

Krupp Endowed Fund RFA

Request for Applications for Fiscal Year 2026–27 Funding

Summary

The UC San Diego Krupp Center for Integrative Research (KCIR) Krupp Endowed Fund (KEF) is soliciting applications for funding beginning July 1, 2026. These awards are funded up to $50,000 per year for 1–2 years, up to $100,000 total. Applicants must be responsive to the Primary Aim, Primary Objective, and Research Priorities as described below.

The Effect of Anti-Inflammatory Diet on Clinical and Biologic Outcomes in Long-COVID (PASC) Patients

Completed
Diet & Nutrition
Lifestyle Medicine
Observational

This study aims to assess the feasibility of a 12-week anti-inflammatory diet (ITIS) among Long-COVID (PASC) patients. This study also explores diet-induced changes in clinical symptoms and plasma inflammatory marker levels. The intervention includes individualized dietary counseling and 2 weeks of a Long-COVID ITIS diet plan including a food basket of key ingredients, recipes, and manuals to learn how to follow an anti-inflammatory diet.

Study analysis in progress.

Principal Investigator(s)

Susan Lee, MD

Email
krupp-wellness@health.ucsd.edu
Sign Up Link
Sign Up
Primary Center
KCIR
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