Examining Cooking as a Health Behavior
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 56
- 试验地点
- 2
- 主要终点
- Weight Change
研究概览
简要总结
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.
详细描述
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Treatment
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •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
排除标准
- •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
结局指标
主要结局
Weight Change
时间窗: 24 weeks
Weight loss from baseline at 24 weeks
Change From Baseline in the Total HEI Score, as a Measure of Diet Quality Change
时间窗: Baseline and 24 weeks
Difference in diet quality change between groups across assessments. Measured by Healthy Eating Index scores. The HEI includes 13 components that capture recommendations of the 2015-2020 Dietary Guidelines for Americans. There are two groupings of components: 1. Adequacy components are encouraged. Higher scores reflect higher intakes. 2. Moderation components should be limited. Higher scores reflect lower intakes. A higher total HEI score reflects higher diet quality as defined by the Dietary Guidelines for Americans. Components are weighted equally and assigned a score of either 5 or 10. Scores as summed to determine total score. The minimum possible score is 0 and the maximum possible is 100. Adequacy Components: Total Fruits 5 Whole Fruits 5 Total vegetables 5 Greens and beans 5 Whole grains 10 Dairy 10 Total protein foods 5 Seafood and plant proteins 5 Fatty acids 10 Moderation Components: Refined grains 10 Sodium 10 Added sugars 10 Saturated fats 10
次要结局
- Cooking and Food Practices Change - Structure Subscale(24 weeks)
- Cooking and Food Practices Change - Attitude Subscale(24 weeks)
- Cooking Frequency Change - Breakfast(24 weeks)
- Cooking Frequency Change - Lunch(24 weeks)
- Cooking and Food Practices Change - Total Score(24 weeks)
- Cooking and Food Practices Change - Self Efficacy Subscale(24 weeks)
- Cooking Frequency Change - Dinner(24 weeks)
- Treatment Engagement- Attendance(24 weeks)
- Treatment Engagement- Food Journaling Compliance(Baseline to six months)
研究者
Jean R. Harvey, PhD, RD
Chairperson, Professor, Associate Dean
University of Vermont