Impacts of Remote Cooking Workshops on Patients With Obesity (CuisTO)

NCT05693506 | Recruiting DMC

• 1 other identifier: 2021-A00214-37
• Study Type: interventional
• Target: 420
• Locations: 1 country
• Sites: 6

Brief Summary

The implementation of therapeutic cooking workshops during the management of obesity in hospitals is now well accepted and recognized as of potential interest on the nutritional level but also cognitive and social (DESPORT, 2015; DAGONEAU, 2008). The literature shows that adults participating in cooking workshops are satisfied and acquire cooking skills potentially useful for improving their health (WOLFSON, BLEICH, 2015; CARAHER, 1999). REICKS (2014, 2018) and REES (2012) point out, however, the low methodological quality of most of the studies conducted and, in fact, the effectiveness of therapeutic cooking workshops has not been formally demonstrated by rigorous randomized studies. The Care and Prevention Research Unit (CRESP) of the Manhès Hospital Center then built a multicenter research protocol to demonstrate the impact of cooking workshops in the care of patients with obesity. The protocol involves 6 hospitals: Georges Pompidou European Hospital (HEGP) University Hospital Center (department of Prof S. CZERNICHOW), PITIE SALPETRIERE University Hospital Center (department of Prof J.M. OPPERT), Cognacq Jay Hospital Center, Forcilles Hospital Center, Bligny Hospital Center and Manhes Hospital Center . The CuisTO protocol was selected by the PHRIP Jury of the DGOS (General Direction of the Care Offer French Ministry of Health) in 2019 as a high priority project. The main objective of this research is to evaluate the effectiveness of remote cooking workshops in the management of obesity, through two methods of setting up therapeutic cooking workshops (so-called "classic" workshops and workshops in the form of "culinary challenges") to improve dietary balance in the context of the care of adult patients living with obesity. Dietary balance will be estimated by compliance with the recommendations of the latest National Health Nutrition Program (PNNS-4 2019-2023), "judged" by the PNNS-GS2 score, the consumption of fruits and vegetables, the frequency of cooking and a reduction in the consumption of ultra-processed dishes that have already been prepared. This is a multicentre, open-label, controlled, comparative intervention study with sequential randomization in clusters (clusters) of the "stepped wedge" type

Conditions

Impact of Cooking Workshops on Obese Adults

Outcome Measures

Primary Outcomes (1)

• daily diet

  the daily food balance, consumption of fruits and vegetables, the frequency of cooking and the reduction in the consumption of ultra-processed dishes already prepared. These changes will be measured by the PNNS-GS2 score through a dietary survey and a frequency questionnaire (CHALTIEL et al, national health nutrition program \- guidelines score 2 (PNNS-GS2): development and validation of a diet quality score reflecting the 2017 French dietary guidelines, British Journal of Nutrition, 2019, 122, 331-342)

  3 months

Secondary Outcomes (3)

• Self-efficacy

  3 and 6 months

• Patient goals

  3 months

• BMI

  3 and 6 months

Study Arms (3)

Control Group Arm A

NO INTERVENTION

Arm A: Usual care in the investigating hospitals + questionnaires on daily eating habits, feeling of self-efficacy, etc.

Experimental Group Arm B

EXPERIMENTAL

Arm B: Usual care in the investigating hospitals + Classic cooking workshops (number of 6) + questionnaires on daily eating habits, feeling of self-efficacy, etc.

Other: Cooking workshops

Experimental Group C

EXPERIMENTAL

Arm C: Usual care in the investigating hospitals + Cooking workshops in the form of culinary challenges (number of 6) + questionnaires on daily eating habits, feeling of self-efficacy...

Other: Cooking workshops

Interventions

Cooking workshops OTHER

Cooking workshop in classic form, i.e. with recipes imposed by the dietician on the participants, or cooking workshops in the form of culinary challenges, i.e. without imposed recipes but according to the creativity of the participants

Experimental Group Arm B; Experimental Group C

Eligibility Criteria

• Age: 18 Years - 75 Years
• Sex: all
• Healthy Volunteers: No
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• adult able to cook at home,
• BMI greater than or equal to 30 kg/m²,
• Being affiliated or beneficiaries of a social security scheme,
• can be followed on an outpatient basis,
• with physical and mental autonomy to cook,
• having a kitchen in their place of accommodation (home, household, etc.),
• ability to understand French,
• agreeing to answer the various questionnaires,
• having signed the information and consent form
• Patient having the necessary tools for a workshop by videoconference (smartphone, tablet or computer)
• Patient with sufficient connectivity for a videoconference in their kitchen (wifi, 4G network etc.)

You may not qualify if:

• patient undergoing bariatric surgery
• patient planning to undergo bariatric surgery within 6 months
• patient who is not affiliated or beneficiary of a social security scheme,
• patient taking part in another experimental research that may interfere with his physical or mental state to cook for the duration of the study.
• patient having treatments that could have an impact on the study criteria will be excluded (treatment with cortisone, neuroleptics, etc.) according to the judgment of the doctors of the departments concerned
• patient with an unstabilized pathology (hyper or hypothyroidism, etc.) that could have an impact on the study criteria according to the judgment of the doctors in the departments concerned
• patient having attended other programs or other cooking workshops (whether therapeutic or not, "chefs' workshop" type) in the last 6 months
• patient having planned to attend other programs or other cooking workshops (whether therapeutic or not, "chefs' workshop" type) apart from those offered during the study

Sponsors & Collaborators

• Centre Hospitalier FH Manhes: lead

Study Sites (6)

CH Bligny

Briis-sous-Forges, 91640, France

RECRUITING

Hôpital FORCILLES

Férolles-Attilly, 77150, France

RECRUITING

CH Manhès

Fleury-Mérogis, 91700, France

RECRUITING

La Pitié Salpêtrière AP-HP.Sorbonne Université

Paris, 75013, France

RECRUITING

HEGP

Paris, 75015, France

RECRUITING

Hôpital Cognacq-Jay

Paris, 75015, France

RECRUITING

Study Officials

• Damien GALTIER

  Centre Hospitalier FH Manhès

  PRINCIPAL INVESTIGATOR

Central Study Contacts

Damien GALTIER

CONTACT

00 33 610105577; damien.galtier@ch-manhes.fr

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: SEQUENTIAL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: care and prevention research coordinator

Model Details: Stepped Wedge

Study Record Dates

• First Submitted: December 22, 2022
• First Posted: January 23, 2023
• Study Start: February 6, 2023
• Primary Completion: May 1, 2025
• Study Completion: May 1, 2025
• Last Updated: September 4, 2024

Record last verified: 2024-08

Data Sharing

• IPD Sharing: Will not share

Locations

FR (6)