NCT03823469

Evaluating the Impact of a Culinary Coaching Tele-medicine Program

Completed NA Last updated 6 March 2023

What this trial tests

NA trial testing CCTP in Overweight in 75 participants. Completed in 19 September 2022.

Timeline

20 May 2019

Primary endpoint
19 September 2022

19 September 2022

Quick facts

Lead sponsor	Spaulding Rehabilitation Hospital
Phase	NA
Status	Completed
Study type	INTERVENTIONAL
Allocation	randomized
Design	parallel
Masking	single
Primary purpose	treatment
Enrollment	75
Start date	20 May 2019
Primary completion	19 September 2022
Estimated completion	19 September 2022
Sites	2 locations across United States, Israel

Drugs / interventions tested

• CCTP
• Nutritional counseling

Conditions studied

• Overweight — all drugs for Overweight →
• Obesity — all drugs for Obesity →

Sponsor

Spaulding Rehabilitation Hospital

Who can join

Adults 25 to 70, any sex, with Overweight or Obesity. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

Introduction: Obesity is a major public health problem and adopting healthy lifestyle habits, while effective, is challenging in real-world settings. Culinary coaching is a behavioral intervention that aims to improve nutrition and overall health by facilitating home cooking through an active learning process that combines culinary training and health coaching. Our goal is to evaluate whether a culinary coaching telemedicine program (twelve 30-minute sessions) will significantly improve outcomes among subjects with overweight or obesity.

General hypothesis: A culinary coaching telemedicine program will result in significant weight loss, and improvement in culinary attitude and self-efficacy, nutritional intake, and metabolic outcomes.

Methods: This is a two-site, 36-month randomized controlled trial in which study participants between the ages of 25 to 70, with 27.5 ≤ BMI ≤ 35 Kg/m2 will be randomly assigned to nutritional counseling combined with a structured culinary coaching program or to nutritional counseling group (18 intervention, 18 control at each site). Intervention will include a 3-month culinary coaching telemedicine program with outcome data collected periodically for 12 months. The pre-defined primary outcome is body weight loss at 6 months, and secondary outcomes include change in body weight and composition at 1 year, as well as culinary attitudes and self-efficacy through a validated questionnaire, nutritional intake, lipid profile, blood pressure, and HgA1c (glycated hemoglobin); and participants' perception of the program.

Potential impact: The investigators believe that this program has a potential to be a viable tool in promoting effective and scalable home cooking interventions aimed at improved nutrition and health outcomes in overweight and obesity.

Publications & conference data

3 peer-reviewed publications reference this trial (live from Europe PMC):

1. The Impact of a Culinary Coaching Telemedicine Program on Home Cooking and Emotional Well-Being during the COVID-19 Pandemic.
   Silver JK, Finkelstein A, Minezaki K, Parks K, et al · · 2021 · cited 18× · PMID 34371825 · DOI 10.3390/nu13072311
2. Expectations from a Home Cooking Program: Qualitative Analyses of Perceptions from Participants in "Action" and "Contemplation" Stages of Change, before Entering a Bi-Center Randomized Controlled Trial.
   Polak R, Finkelstein A, Budd MA, Gray BE, et al · · 2023 · cited 5× · PMID 37432182 · DOI 10.3390/nu15092082
3. One-Year Weight Loss Following a Remote Culinary Medicine Program: A Bi-Center Randomized Controlled Trial.
   Polak R, Budd MA, Finkelstein A, Goldsmith R, et al · · 2026 · PMID 41947527 · DOI 10.1002/oby.70193