Ignite Creation Date:
2024-05-06 @ 12:41 PM
Last Modification Date:
2024-10-26 @ 1:02 PM
Study NCT ID:
NCT03823469
Status:
COMPLETED
Last Update Posted:
2023-03-06
First Post:
2019-01-15
Brief Title:
Evaluating the Impact of a Culinary Coaching Tele-medicine Program
Sponsor:
Spaulding Rehabilitation Hospital
Organization:
Spaulding Rehabilitation Hospital
Study Overview
Official Title:
Evaluating the Impact of a Culinary Coaching Telemedicine Program on Body Weight and Metabolic Outcomes - A Randomized Controlled Trial
Status:
COMPLETED
Status Verified Date:
2023-03
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
None
Brief Summary:
Introduction Obesity is a major public health problem and adopting healthy lifestyle habits while effective is challenging in real-world settings Culinary coaching is a behavioral intervention that aims to improve nutrition and overall health by facilitating home cooking through an active learning process that combines culinary training and health coaching Our goal is to evaluate whether a culinary coaching telemedicine program twelve 30-minute sessions will significantly improve outcomes among subjects with overweight or obesity
General hypothesis A culinary coaching telemedicine program will result in significant weight loss and improvement in culinary attitude and self-efficacy nutritional intake and metabolic outcomes
Methods This is a two-site 36-month randomized controlled trial in which study participants between the ages of 25 to 70 with 275 BMI 35 Kgm2 will be randomly assigned to nutritional counseling combined with a structured culinary coaching program or to nutritional counseling group 18 intervention 18 control at each site Intervention will include a 3-month culinary coaching telemedicine program with outcome data collected periodically for 12 months The pre-defined primary outcome is body weight loss at 6 months and secondary outcomes include change in body weight and composition at 1 year as well as culinary attitudes and self-efficacy through a validated questionnaire nutritional intake lipid profile blood pressure and HgA1c glycated hemoglobin and participants perception of the program
Potential impact The investigators believe that this program has a potential to be a viable tool in promoting effective and scalable home cooking interventions aimed at improved nutrition and health outcomes in overweight and obesity
General hypothesis A culinary coaching telemedicine program will result in significant weight loss and improvement in culinary attitude and self-efficacy nutritional intake and metabolic outcomes
Methods This is a two-site 36-month randomized controlled trial in which study participants between the ages of 25 to 70 with 275 BMI 35 Kgm2 will be randomly assigned to nutritional counseling combined with a structured culinary coaching program or to nutritional counseling group 18 intervention 18 control at each site Intervention will include a 3-month culinary coaching telemedicine program with outcome data collected periodically for 12 months The pre-defined primary outcome is body weight loss at 6 months and secondary outcomes include change in body weight and composition at 1 year as well as culinary attitudes and self-efficacy through a validated questionnaire nutritional intake lipid profile blood pressure and HgA1c glycated hemoglobin and participants perception of the program
Potential impact The investigators believe that this program has a potential to be a viable tool in promoting effective and scalable home cooking interventions aimed at improved nutrition and health outcomes in overweight and obesity
Detailed Description:
None
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
False
Is a FDA Regulated Device?:
False
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None