Rouxbe Pilot for MS

Not Applicable

Completed

• Conditions: Multiple Sclerosis
• Interventions: Behavioral: Cooking Course

• Registration Number: NCT02424825
• Lead Sponsor: Oregon Health and Science University

Brief Summary

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.

Detailed Description

Not available

Basic Information
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Recruitment & Eligibility
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Study & Design
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Trial Locations

Study Timeline

• Study Start: 2015-02
• Study First Submitted: 2015-02-09
• Study First Submitted QC: 2015-04-22
• Study First Posted: 2015-04-23
• Primary Completion: 2015-05
• Study Completion: 2015-05
• Status Verified: 2019-04
• Last Update Submitted: 2019-04-25
• Last Update Posted: 2019-04-29

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 15

Inclusion Criteria

• Confirmed diagnosis of MS
• Willingness to comply with the diet and values set forth in the course

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Exclusion Criteria

Not provided

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: SINGLE_GROUP

Arm && Interventions

Group	Intervention	Description
Rouxbe	Cooking Course	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.

Primary Outcome Measures

Name	Time	Method
Program Feasibility and Efficacy (composite of student perception, learning, and adherence by surveys)	6 months	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).

Secondary Outcome Measures

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

Trial Locations

Locations (1)

Oregon Health & Science University Multiple Sclerosis Center.; 🇺🇸 Portland, Oregon, United States