N/A
N=56
Examining Cooking as a Health Behavior
Obesity
Bottom Line
View on ClinicalTrials.gov: NCT03783962 ↗Enrolled (actual)
56
Serious AEs
0.0%
Results posted
May 2021
Primary outcome: Primary: Weight Change — 7.34; 4.49 kilogram — p=.003
Study Design & Population
- Study type
- Interventional
- Phase
- N/A
- Interventions
- Active Intervention - Cooking (Behavioral); Demonstrations - Cooking (Behavioral)
- Age
- Adult, Older Adult · 18+ yrs
- Sex
- All
- Sponsor
- University of Vermont
- Primary completion
- Sep 2019
Outcome Measures
| Outcome | Result | p-value |
|---|---|---|
| PRIMARY Weight Change |
7.34; 4.49 | .003 sig |
| PRIMARY Change From Baseline in the Total HEI Score, as a Measure of Diet Quality Change |
6.08; 6.23 | .97 |
| SECONDARY Cooking and Food Practices Change - Total Score |
11.25; 10.41; 13.34; 13.4 | .08 |
| SECONDARY Cooking and Food Practices Change - Structure Subscale |
3.20; 2.74; 3.37; 3.32 | .18 |
| SECONDARY Cooking and Food Practices Change - Attitude Subscale |
4.45; 4.32; 5.31; 5.37 | .40 |
| SECONDARY Cooking and Food Practices Change - Self Efficacy Subscale |
3.59; 3.35; 4.65; 4.70 | .25 |
| SECONDARY Cooking Frequency Change - Breakfast |
2.46; 1.54; 2.82; 1.07 | .26 |
| SECONDARY Cooking Frequency Change - Lunch |
1.07; 1.07; 2.17; 3.58 | .03 sig |
| SECONDARY Cooking Frequency Change - Dinner |
2.57; 3.25; 3.37; 4.38 | .58 |
| SECONDARY Treatment Engagement- Attendance |
83; 69 | .009 sig |
| SECONDARY Treatment Engagement- Food Journaling Compliance |
95.92; 87.75 | 0.12 |
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.
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
Data sourced from ClinicalTrials.gov (NCT03783962). Outcome figures and adverse-event rates are extracted automatically from the registry's posted results and are provided for clinician reference, not as a substitute for the primary publication.