A Low-fat, Plant-based Cooking Course for Patients With Multiple Sclerosis
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 15
- 试验地点
- 2
- 主要终点
- Program Feasibility and Efficacy (composite of student perception, learning, and adherence by surveys)
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Treatment
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 75 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Confirmed diagnosis of MS
- •Willingness to comply with the diet and values set forth in the course
排除标准
- 未提供
研究组 & 干预措施
Rouxbe
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.
干预措施: Cooking Course (Behavioral)
结局指标
主要结局
Program Feasibility and Efficacy (composite of student perception, learning, and adherence by surveys)
时间窗: 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).
次要结局
- 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)
研究者
Vijayshree Yadav
Principal Investigator
Oregon Health and Science University