Family Researchn-CHEFNCT04986449
Nutritional and Culinary Habits to Empower Families - A Feasibility Study
A study testing nutritional and culinary intervention in people with Family Research, run by Clinica Universidad de Navarra, Universidad de Navarra at 1 site in Spain.
Trial summary
Background: Currently, one of the health challenges in the field of public health is to improve the quality of life of people with metabolic diseases, using new strategies to promote eating habits and lifestyle that allow an active involvement in health. Read more about this study
- Who is it for?
- Ages 10 to 14 yearsHealthy volunteers can take part
- Conditions the study is for
- Family Research
- What is being tested?
- nutritional and culinary intervention
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 30 participants
- Where
- 1 siteSpain
- Study dates
- 4 Apr 2021to 15 Feb 2022
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 10 to 14 years
- All sexes
- Healthy volunteers accepted
- Child
Who may be able to join
- Families in which at least one parent commits to attend all information-gathering visits and culinary-nutritional workshops.
- Families in which the child who commits to attend the information gathering visits and culinary-nutritional workshops is between 10 and 14 years old.
- Families in which the parent and the child eat food prepared at home at least 5 days a week.
- Families that assume the cost of food purchases for the workshops.
Who cannot join
- Families in which children and/or parents eat 5 days a week food not prepared at home.
- Families in which any member of the family has allergies (nuts, fruits, cow protein...) or food intolerances (dairy, gluten...) that prevent them from following the culinary-nutritional intervention.
- Families that follow a specific dietary pattern that makes the intervention impossible (weight loss diet, vegetarian or vegan diet, etc.).
- Families in which some members have chronic diseases such as type 1 diabetes, morbid obesity, type 2 diabetes, etc.
- Families in which one of the parents is involved in cooking and/or nutrition or one of the parents and/or children have attended a previous cooking course.
- Families in which any member has eating disorders (bulimia, anorexia nervosa).
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- Families in which any member has severe digestive tract diseases, kidney disease, cancer, and other diseases that limit survival to 1 year.
- Families in which a member presents some type of cognitive and/or psychic impairment, Alzheimer's disease, depressive pathology, etc.
- Families in which poor collaboration is foreseen or that, in the opinion of the researcher, any of the members have difficulties in following the study procedures.
- Families in which a lack of commitment (in the researcher's opinion) to the intervention, suspicion of non-compliance, or real difficulties in following the development of the study are detected.
Trial locations and contacts
1 site in 1 country.
About this study
Official title: Nutritional and Culinary Habits to Empower Families (n-CHEF) - A Feasibility Study
Background: Currently, one of the health challenges in the field of public health is to improve the quality of life of people with metabolic diseases, using new strategies to promote eating habits and lifestyle that allow an active involvement in health.
Within the new strategies to promote an improvement in the eating habits of the population, culinary-nutritional interventions based on culinary medicine or strategies such as home-cooking, have been proposed as effective measures for the implementation of healthy eating habits in the population. Intervention with families (the environment in which the eating habits of children are implemented for the future) should be highlighted.
Read more
Methods: The present project will cover culinary medicine and home-cooking as innovative strategies to improve the eating habits of families through an intervention based on face-to-face (2) and online (2) cooking workshops, where apart from receiving nutritional education, they will be taught a series of culinary techniques (adapted to adults and children) so that they learn to cook in an easy, enjoyable and family-friendly way, with tools to eat healthier in a simple and quick way.
The main objective is to evaluate the feasibility of the culinary-nutritional intervention. The intervention will be carried out with 15 families (one of the parents and one of the children of the family aged between 10 and 14 years), through the measurement of anthropometric parameters and questionnaires on eating habits and lifestyles (both individual and family). In addition, questionnaires specific to the research will be collected in order to study the feasibility of the intervention.
- Conditions
- Family Research
- Being tested
- nutritional and culinary intervention
- Keywords
- culinary medicine, home cooking, feasibility study
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
nutritional and culinary interventionBehavioural
Each family will attend a total of 4 culinary-nutritional workshops between April and June 2021. Workshops 1 and 2 will be held in the kitchen located at the Science Building of the University of Navarra and will be given individually to each family.
Workshops 3 and 4 will be online (Zoom) and will be held in groups of 5 families. These workshops will be held from 5.30 pm to 7.30 pm on Fridays or from 11.30 am to 1.30 pm on Saturdays.
Finally, a meeting will be organized with all the families (parents and children) where the recipes prepared by the children for the n-CHEF challenge will be shared and prizes will be awarded.
| Study group | Role | What they receive |
|---|---|---|
| Intervention group | Experimental | All families will receive the culinary and nutritional intervention. Changes before-after will be assessed regarding culinary skills, knowledge and attitudes of families on cooking with plant-based foods Receives: Behavioral: nutritional and culinary intervention |
What is being measured
The primary outcome is the main question the study is designed to answer.
Effect of the culinary intervention on home cooking habits measured with the Culinary Habits Frequency Questionnaire
A validated questionnaire will be used to assess the use of different culinary techniques (Culinary Habits Frequency Questionnaire). This questionnaire collects information about the frequency use of cooking techniques applied when cooking several food groups during the past year. Answers include 8 different categories, from never to 3 or more times per day. Results between the baseline and 8-month questionnaires will be compared.
Measured: 8 months
Adherence to the Mediterranean Diet (MedDiet)
Adherence to the MedDiet will be measured with a validated 14-item Mediterranean Diet Adherence (MEDAS) questionnaire. A higher score means a higher adherence to the Mediterranean Diet. Results between the baseline and 8-month questionnaires will be compared.
Measured: 8 months
Home cooking attitudes and self-confidence on cooking at home with the cooking attitudes and self-confidence questionnaire
A non-validated questionnaire that measures cooking attitudes and self-confidence will be used at baseline and after 8-months of follow-up. The "cooking self-confidence and attitudes questionnaire" includes 18 questions on self-confidence and 18 questions on attitudes. Each question includes a 5-item Likert scale answer. A higher score means a higher self-confidence or positive attitude on home cooking.
Measured: 8 months
Secondary outcomes (1)
Participants satisfaction
A non-validated "satisfaction questionnaire" will be used to identify potential barriers of the intervention, including time spent in each workshop with the chef and nutritionist, cost of the foods used in the workshops, and level of difficulty of the culinary techniques used in the study. Questions with a 5-item Likert scale answer will show a higher level of satisfaction with a higher score.
Measured: 3 months
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted2 Aug 2021
- Study start4 Apr 2021
- Primary completion29 Jun 2021
- Study completion15 Feb 2022
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Family ResearchStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Prevention
- Allocation
- Not applicable
- Intervention model
- Single group
- Masking
- None (open label)
- Enrolment
- 30 participants (actual)
Sponsor and investigators
- Lead sponsor
- Clinica Universidad de Navarra, Universidad de Navarra
- Sponsor type
- University, hospital or other
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT04986449
- Sponsor's protocol ID
- 2021.036
- Acronym
- n-CHEF
- Status last verified
- Mar 2022
- First submitted
- 25 Jun 2021
- Last updated
- 7 Mar 2022
- Results posted
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 7 Mar 2022. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Nutritional and Culinary Habits to Empower Families (n-CHEF) - A Feasibility Study
- ClinicalTrials.gov ID
- NCT04986449
- Acronym / sponsor ID
- n-CHEF / 2021.036
- Conditions
- Family Research
- Keywords
- culinary medicine, home cooking, feasibility study
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 30 participants (actual)
- Lead sponsor
- Clinica Universidad de Navarra, Universidad de NavarraUniversity, hospital or other
- Study start
- 4 Apr 2021 (actual)
- Primary completion
- 29 Jun 2021 (actual)
- Study completion
- 15 Feb 2022 (actual)
- First posted
- 2 Aug 2021 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Background: Currently, one of the health challenges in the field of public health is to improve the quality of life of people with metabolic diseases, using new strategies to promote eating habits and lifestyle that allow an active involvement in health.
Within the new strategies to promote an improvement in the eating habits of the population, culinary-nutritional interventions based on culinary medicine or strategies such as home-cooking, have been proposed as effective measures for the implementation of healthy eating habits in the population. Intervention with families (the environment in which the eating habits of children are implemented for the future) should be highlighted.
Methods: The present project will cover culinary medicine and home-cooking as innovative strategies to improve the eating habits of families through an intervention based on face-to-face (2) and online (2) cooking workshops, where apart from receiving nutritional education, they will be taught a series of culinary techniques (adapted to adults and children) so that they learn to cook in an easy, enjoyable and family-friendly way, with tools to eat healthier in a simple and quick way.
The main objective is to evaluate the feasibility of the culinary-nutritional intervention. The intervention will be carried out with 15 families (one of the parents and one of the children of the family aged between 10 and 14 years), through the measurement of anthropometric parameters and questionnaires on eating habits and lifestyles (both individual and family). In addition, questionnaires specific to the research will be collected in order to study the feasibility of the intervention.
Study design
- Primary purpose
- Prevention
- Allocation
- Not applicable
- Intervention model
- Single group
- Masking
- None (open label)
- Number of arms
- 1
| Arm | Type | Receives |
|---|---|---|
| Intervention group | Experimental | Behavioral: nutritional and culinary interventionAll families will receive the culinary and nutritional intervention. Changes before-after will be assessed regarding culinary skills, knowledge and attitudes of families on cooking with plant-based foods |
Who may qualify
- Ages
- 10 to 14 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Child
Key inclusion criteria (4 listed)
- Families in which at least one parent commits to attend all information-gathering visits and culinary-nutritional workshops.
- Families in which the child who commits to attend the information gathering visits and culinary-nutritional workshops is between 10 and 14 years old.
- Families in which the parent and the child eat food prepared at home at least 5 days a week.
- Families that assume the cost of food purchases for the workshops.
Key exclusion criteria (10 listed)
- Families in which children and/or parents eat 5 days a week food not prepared at home.
- Families in which any member of the family has allergies (nuts, fruits, cow protein...) or food intolerances (dairy, gluten...) that prevent them from following the culinary-nutritional intervention.
- Families that follow a specific dietary pattern that makes the intervention impossible (weight loss diet, vegetarian or vegan diet, etc.).
- Families in which some members have chronic diseases such as type 1 diabetes, morbid obesity, type 2 diabetes, etc.
- Families in which one of the parents is involved in cooking and/or nutrition or one of the parents and/or children have attended a previous cooking course.
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| nutritional and culinary interventionEach family will attend a total of 4 culinary-nutritional workshops between April and June 2021. Workshops 1 and 2 will be held in the kitchen located at the Science Building of the University of Navarra and will be given individually to each family. Workshops 3 and 4 will be online (Zoom) and will be held in groups of 5 families. These workshops will be held from 5.30 pm to 7.30 pm on Fridays or from 11.30 am to 1.30 pm on Saturdays. Finally, a meeting will be organized with all the families (parents and children) where the recipes prepared by the children for the n-CHEF challenge will be shared and prizes will be awarded. | Behavioural | Intervention group |
Primary outcome
Effect of the culinary intervention on home cooking habits measured with the Culinary Habits Frequency Questionnaire
Time frame: 8 months
A validated questionnaire will be used to assess the use of different culinary techniques (Culinary Habits Frequency Questionnaire). This questionnaire collects information about the frequency use of cooking techniques applied when cooking several food groups during the past year. Answers include 8 different categories, from never to 3 or more times per day. Results between the baseline and 8-month questionnaires will be compared.
Adherence to the Mediterranean Diet (MedDiet)
Time frame: 8 months
Adherence to the MedDiet will be measured with a validated 14-item Mediterranean Diet Adherence (MEDAS) questionnaire. A higher score means a higher adherence to the Mediterranean Diet. Results between the baseline and 8-month questionnaires will be compared.
Home cooking attitudes and self-confidence on cooking at home with the cooking attitudes and self-confidence questionnaire
Time frame: 8 months
A non-validated questionnaire that measures cooking attitudes and self-confidence will be used at baseline and after 8-months of follow-up. The "cooking self-confidence and attitudes questionnaire" includes 18 questions on self-confidence and 18 questions on attitudes. Each question includes a 5-item Likert scale answer. A higher score means a higher self-confidence or positive attitude on home cooking.
1 secondary outcome
Participants satisfaction
Time frame: 3 months
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 7 Mar 2022.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing nutritional and culinary intervention in people with Family Research, run by Clinica Universidad de Navarra, Universidad de Navarra at 1 site in Spain.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 4 inclusion and 10 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 7 Mar 2022. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Spain. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Effect of the culinary intervention on home cooking habits measured with the Culinary Habits Frequency Questionnaire (time frame: 8 months). The study lists 3 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 7 Mar 2022.