Clinical trial NCT03783962: Examining Cooking as a Health Behavior
Official title: Examining Cooking as a Health Behavior
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Obesity
Keywords: behavioral weight loss intervention, obesity
Lead sponsor: University of Vermont
Sponsor class: OTHER
First posted: 2018-12-21
Enrollment: 56
Sex: ALL
Minimum age (years): 18
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: PARALLEL
Intervention model description: The Behavioral Weight Loss Program: Investigators have developed and implemented a theory-based group-delivered behavioral weight control program in two previous studies that incorporates the elements of current thinking and empirical data on successful weight loss programs, including restricted calorie intake and increased physical activity. In addition to attending weekly classes, participants will track their food intake, exercise, and weight. Participants will share online tracking diaries with the group facilitator who will offer individualized feedback on progress.

The Cooking Program Active Intervention. Twelve cooking classes will be run every other week after the in-person weight loss meetings.

Demonstrations. The demonstration condition will serve as an "attention only" control. All participants will have an opportunity to sample the prepared food at the end of class. The demonstrations will be led by the same chef as the active intervention group.
Primary purpose: TREATMENT

Brief summary: The proposed pilot study will examine cooking as an intervention target for weight control in overweight adults. The study will also examine whether interventions designed to promote cooking at home can increase participants' sense of food agency, and overcome common barriers to cooking at home such as time scarcity and budget constrictions. The study will utilize a cooking pedagogy designed to not just teach participants the basics of cooking different foods, but how to be efficient, mindful cooks. If cooking class participation positively impacts diet and health outcomes, it will bolster the case for promoting cooking at home as a health behavior for multiple populations.

Detailed description: A two arm randomized control trial will examine whether the addition of an active cooking lesson versus a passive observed lesson to a behavioral weight loss intervention results in significantly greater weight loss. Additionally, the study will examine whether interventions designed to promote cooking at home can increase participants' sense of food agency, and overcome common barriers to cooking at home such as time scarcity and budget constrictions.

Overweight and obese but otherwise healthy participants (n=64) will be recruited. Recruitment and study initiation will occur in two waves. Wave 1 aims to recruit 32 individuals who will then be randomized to 1) a 24 week, 24 session group behavioral weight loss intervention with 12 bi-weekly cooking lessons; or, 2) the same 24 week, 24 session group behavioral weight loss intervention with 12 bi-weekly cooking demonstrations. Both groups get the same intervention and the same counselor delivered intervention elements; the presence of active cooking lessons vs. passive observed cooking demonstrations is the only difference between conditions. Assessments will be conducted at 0, 3 and 6 months. Wave 2 (n=32) will follow the same process as Wave 1 approximately two months after Wave 1 is initiated.

Eligibility criteria: Inclusion Criteria:

* only individuals who are cooking (from scratch) no more than 3 meals at home per week will be eligible.
* must have a computer or smart device with internet access (at home or work) in order to track their diet and exercise behaviors,
* potential participants will be required to demonstrate some ability to comply with study intervention procedures to be eligible (specifically, they must complete an online dietary self-monitoring diary for 3 days)
* must be at least 18 years old and have a BMI between 25-50 kg/m2
* must agree to be randomized to either study arm and available for both scheduled meeting times in person on the University of Vermont campus

Exclusion Criteria:

* pregnant or planning to become pregnant in the next 6 months or lactating
* physical conditions that would preclude exercise
* medication affecting weight loss
* currently enrolled in another weight loss program
* currently cooking more than 3 meals from scratch at home per week

Primary outcomes:
measure: Weight Change
timeFrame: 24 weeks
measure: Change From Baseline in the Total HEI Score, as a Measure of Diet Quality Change
timeFrame: Baseline and 24 weeks
Secondary outcomes:
measure: Cooking and Food Practices Change - Total Score
timeFrame: 24 weeks
measure: Cooking and Food Practices Change - Structure Subscale
timeFrame: 24 weeks
measure: Cooking and Food Practices Change - Attitude Subscale
timeFrame: 24 weeks
measure: Cooking and Food Practices Change - Self Efficacy Subscale
timeFrame: 24 weeks
measure: Cooking Frequency Change - Breakfast
timeFrame: 24 weeks
measure: Cooking Frequency Change - Lunch
timeFrame: 24 weeks
measure: Cooking Frequency Change - Dinner
timeFrame: 24 weeks
measure: Treatment Engagement- Attendance
timeFrame: 24 weeks
measure: Treatment Engagement- Food Journaling Compliance
timeFrame: Baseline to six months
Other outcomes:
Locations:
city: Burlington
country: United States
facility: University of Vermont
state: Vermont
Study officials:
affiliation: University of Vermont
name: Jean R Harvey, PhD, RD
role: PRINCIPAL_INVESTIGATOR
References: