Food and Cooking Skills, and Eating Behaviors in People With Overweight or Obesity

NCT05581251 | Completed

• 1 other identifier: STUDY020265
• Study Type: observational
• Target: 185
• Locations: 1 country
• Sites: 1

Brief Summary

In the present study, the authors aimed to determine food skills and cooking skills, and eating behaviors, and to evaluate the relationship between food skills and cooking skills, and eating behaviors in people with overweight or obesity. Methods: This cross-sectional study was conducted with 185 people with overweight or obesity. The researchers collected the study data using the face-to-face interview method through a questionnaire including the Descriptive Information Form, Cooking Skills and Food Skills Scale, and Three-Factor Eating Questionnaire-R21. Numbers, percentages, arithmetic mean, standard deviation, Student's t-test, Pearson Chi-Square test, and multiple linear regression analysis were used in the analysis of the data.

Conditions

Obesity; Overweight

Keywords

food skills; cooking skills; eating behavior

Outcome Measures

Primary Outcomes (1)

• In people with overweight or obesity, cognitive restraint and emotional eating behaviors improve as their food preparation and cooking skills improve.

  The researchers collected the study data using the face-to-face interview method through a questionnaire including the Descriptive Information Form, Cooking Skills and Food Skills Scale, and Three-Factor Eating Questionnaire-R21. In order to measure the BMI values of the individuals who presented to the Nutrition and Diet Clinic, the researchers who were experts in the field of nutrition and dietetics used a 100-gram precision SECA brand portable digital scale. During the measurements, the individuals wore light clothes and took off their shoes. Their height was measured in centimeters (cm) using a portable height-measuring rod with a 1-mm precision. The height-measuring rod can measure heights between 14 and 200 cm.

  6 months

Interventions

Food and cooking skills BEHAVIORAL

The researchers collected the study data using the face-to-face interview method through a questionnaire including the Descriptive Information Form, Cooking Skills and Food Skills Scale, and Three-Factor Eating Questionnaire-R21.

Eligibility Criteria

• Age: 19 Years - 64 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)
• Sampling Method: Non-Probability Sample

Study Population

This study cross-sectional was conducted in the Nutrition and Diet Clinic of Bandirma Training and Research Hospital in Bandirma district of Balikesir province, located on the coast of the Marmara Sea, in the west of Turkey.

You may qualify if:

• Clinical diagnosis of Obesity
• who were in the age group of 19-64 years

You may not qualify if:

• Clinical diagnosis of psychiatric disease
• Who cannot feed orally and/or have difficulty in chewing and swallowing
• Who had physical health problems that would prevent the researchers from assessing their food preparation and cooking skills or from making their anthropometric measurements
• Who were pregnant or lactating

Sponsors & Collaborators

• Hacettepe University: lead

Study Sites (1)

Yeni mh. Bandirma Onyedi Eylul University Faculty of Health Science Bandirma

Balıkesir, 10200, Turkey (Türkiye)

Location

MeSH Terms

Conditions

Obesity; Overweight; Feeding Behavior

Interventions

Food

Condition Hierarchy (Ancestors)

Overnutrition; Nutrition Disorders; Nutritional and Metabolic Diseases; Body Weight; Signs and Symptoms; Pathological Conditions, Signs and Symptoms; Behavior, Animal; Behavior

Intervention Hierarchy (Ancestors)

Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Design

• Study Type: observational
• Observational Model: CASE ONLY
• Time Perspective: CROSS SECTIONAL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor

Study Record Dates

• First Submitted: October 11, 2022
• First Posted: October 14, 2022
• Study Start: January 4, 2022
• Primary Completion: July 4, 2022
• Study Completion: July 4, 2022
• Last Updated: October 14, 2022

Record last verified: 2022-10

Data Sharing

• IPD Sharing: Will not share

Locations

TU (1)