Rouxbe Pilot for MS

Study Overview
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Brief Summary
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The purpose of this protocol is to collect data from approximately 15 multiple sclerosis (MS) patients who are participating in a pilot cooking course. This online cooking training program is currently available to general public through the company Rouxbe for a fee. Data gathered from this cooking course will be used to develop novel ways of promoting healthy eating habits in people with MS. The investigators will use the data from blood tests, questionnaires, and demographics to assess the feasibility and effectiveness of this program. This is an outpatient program designed for people with MS that would occur regardless of whether participant data is collected. This pilot cooking course will run for approximately four weeks. The investigators intend start to the training course in mid-March 2015. Subjects will be followed prior to course initiation for baseline data gathering, at four weeks from baseline, twelve weeks from baseline, and twenty-four weeks from baseline.

Official Title
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A Low-fat, Plant-based Cooking Course for Patients With Multiple Sclerosis

Conditions
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Multiple Sclerosis

Intervention / Treatment
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* Behavioral: Cooking Course


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Confirmed diagnosis of MS Willingness to comply with the diet and values set forth in the course

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 75 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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No

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Treatment
Intervention Model: Single Group Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Rouxbe<br>Subjects will attend a one-month online cooking course, and be followed before, during, and after their participation for quality-of-life, fatigue, and blood biomarker changes. | Behavioral: Cooking Course<br>* This is a month-long online cooking course, aimed at promoting a low-fat, plant-based diet.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Program Feasibility and Efficacy (composite of student perception, learning, and adherence by surveys) | We will measure feasibility as a composite of student perception, learning, and adherence by administering Opening and Closing Surveys (to evaluate student perception of course), a Final Assessment (to evaluate student learning), and the NutritionQuest Block Food Frequency Questionnaire (to evaluate adherence to low-fat, plant-based lifestyle). | 6 months | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Weight Change measured by body weight, body mass index, waist circumference |  | 6 months | 
| Diet Change measured by NutritionQuest Block Food Frequency Questionnaire, Opening Survey, Program Evaluation Survey |  | 6 months | 
| Program Evaluation through Program Evaluation Survey |  | 6 months | 
| Fatigue measured by Modified Fatigue Impact Scale-5 and Fatigue Severity Scale |  | 6 months | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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diet, cooking, multiple sclerosis, fatigue