ObesityNCT05581251
Food and Cooking Skills, and Eating Behaviors in People With Overweight or Obesity
An observational study of Obesity and Overweight, run by Hacettepe University at 1 site in Turkey (Türkiye).
Trial 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. Read more about this study
- Who is it for?
- Ages 19 to 64 yearsHealthy volunteers can take part
- Conditions the study is for
- Obesity, Overweight
- What is being tested?
- Food and cooking skills
- Type of treatment
- Lifestyle or therapy programme
- How many people
- 185 participants
- Where
- 1 siteTurkey (Türkiye)
- Study dates
- 4 Jan 2022to 4 Jul 2022
- Phase
- Observational
- 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 19 to 64 years
- All sexes
- Healthy volunteers accepted
- Adult
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.
Who may be able to join
- Clinical diagnosis of Obesity
- who were in the age group of 19-64 years
Who cannot join
- 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
Trial locations and contacts
1 site in 1 country.
Turkey (Türkiye)1 site
Yeni mh. Bandirma Onyedi Eylul University Faculty of Health Science Bandirma
Balıkesir, 10200
About this study
Official title: The Relationship Between Food and Cooking Skills, and Eating Behaviors in People With Overweight or Obesity
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.
Read the detailed description
Food skills and cooking skills, considered a basic activity of daily living, have become an increasingly important issue, especially in Western countries in parallel with the change in food consumption patterns such as consuming Away-From-Home-Food and processed food. Food skills which include concepts such as menu planning for meals, purchasing, preparing and cooking foods, budgeting, food safety, and healthy nutrition using the resources at hand are defined as "the ability to produce balanced and delicious meals suitable for the age and needs of individuals". Cooking skills not only refer to a series of mechanical or physical skills such as chopping, mixing, and heating used in food preparation but also include conceptual and perceptual skills related to changes in food after the cooking process. The increase in obesity on a global scale and the significant decline in diet quality draw attention to the issue of increasing people's interest in home cooking and methods of preparing food to be eaten at home as a potential strategy for preventing obesity. Thus, it is stated that food preparation knowledge, skills, and behaviors can affect dietary intake and body weight.
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. The minimum sample size was calculated as 107 using the G*Power 3.1.9.7 program (power:95%, α=0.05, effect size d=0.15). However, considering the possibility of losses during the study, we decided to include 30% (n = 139) more people.
Of the individuals who presented to the diet outpatient clinic between January 2022 and July 2022, those who agreed to participate in the study (n=308), were in the age group of 19-64 years (n=212) and had a Body Mass Index (BMI) of 25.00 kg/m2 were included in the study. Written informed consent was obtained from the participants. Of these individuals, those with a diagnosis of psychiatric disease (n=8), those who cannot feed orally and/or have difficulty in chewing and swallowing (n=4), and those who had physical health problems that would prevent the researchers from assessing their food preparation and cooking skills or from making their anthropometric measurements (n=13) and those who were pregnant or lactating (n=2) were excluded, and data about 185 individuals were evaluated in the study.
- Conditions
- Obesity, Overweight
- Being tested
- Food and cooking skills
- Keywords
- food skills, cooking skills, eating behavior
- Medical subject headings
- Obesity, Overweight, Feeding Behavior
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Food and cooking skillsBehavioural
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.
What is being measured
The primary outcome is the main question the study is designed to answer.
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.
Measured: 6 months
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted14 Oct 2022
- Study start4 Jan 2022
- Primary completion4 Jul 2022
- Study completion4 Jul 2022
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for ObesityStudies of the same condition, open and under way.
- More trials run by Hacettepe UniversityThe sponsor's other registered studies.
- 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
- Observational
- Observational model
- Case only
- Time perspective
- Cross-sectional
- Enrolment
- 185 participants (actual)
Sponsor and investigators
- Lead sponsor
- Hacettepe University
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Sedat Arslan, Hacettepe University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT05581251
- Sponsor's protocol ID
- STUDY020265
- Status last verified
- Oct 2022
- First submitted
- 11 Oct 2022
- Last updated
- 14 Oct 2022
- Results posted
- No
- Data monitoring committee
- 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 14 Oct 2022. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- The Relationship Between Food and Cooking Skills, and Eating Behaviors in People With Overweight or Obesity
- ClinicalTrials.gov ID
- NCT05581251
- Acronym / sponsor ID
- STUDY020265
- Conditions
- Obesity, Overweight
- Keywords
- food skills, cooking skills, eating behavior
- Study type
- Observational
- Recruitment status
- Completed
- Enrolment
- 185 participants (actual)
- Lead sponsor
- Hacettepe UniversityUniversity, hospital or other
- Study start
- 4 Jan 2022 (actual)
- Primary completion
- 4 Jul 2022 (actual)
- Study completion
- 4 Jul 2022 (actual)
- First posted
- 14 Oct 2022 (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.
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.
Detailed description
Food skills and cooking skills, considered a basic activity of daily living, have become an increasingly important issue, especially in Western countries in parallel with the change in food consumption patterns such as consuming Away-From-Home-Food and processed food. Food skills which include concepts such as menu planning for meals, purchasing, preparing and cooking foods, budgeting, food safety, and healthy nutrition using the resources at hand are defined as "the ability to produce balanced and delicious meals suitable for the age and needs of individuals". Cooking skills not only refer to a series of mechanical or physical skills such as chopping, mixing, and heating used in food preparation but also include conceptual and perceptual skills related to changes in food after the cooking process. The increase in obesity on a global scale and the significant decline in diet quality draw attention to the issue of increasing people's interest in home cooking and methods of preparing food to be eaten at home as a potential strategy for preventing obesity. Thus, it is stated that food preparation knowledge, skills, and behaviors can affect dietary intake and body weight.
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. The minimum sample size was calculated as 107 using the G*Power 3.1.9.7 program (power:95%, α=0.05, effect size d=0.15). However, considering the possibility of losses during the study, we decided to include 30% (n = 139) more people.
Of the individuals who presented to the diet outpatient clinic between January 2022 and July 2022, those who agreed to participate in the study (n=308), were in the age group of 19-64 years (n=212) and had a Body Mass Index (BMI) of 25.00 kg/m2 were included in the study. Written informed consent was obtained from the participants. Of these individuals, those with a diagnosis of psychiatric disease (n=8), those who cannot feed orally and/or have difficulty in chewing and swallowing (n=4), and those who had physical health problems that would prevent the researchers from assessing their food preparation and cooking skills or from making their anthropometric measurements (n=13) and those who were pregnant or lactating (n=2) were excluded, and data about 185 individuals were evaluated in the study.
Study design
- Observational model
- Case only
- Time perspective
- Cross-sectional
Who may qualify
- Ages
- 19 to 64 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
- 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.
Key inclusion criteria (2 listed)
- Clinical diagnosis of Obesity
- who were in the age group of 19-64 years
Key exclusion criteria (4 listed)
- 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
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 |
|---|---|---|
| Food and cooking skillsThe 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. | Behavioural | – |
Primary outcome
In people with overweight or obesity, cognitive restraint and emotional eating behaviors improve as their food preparation and cooking skills improve.
Time frame: 6 months
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.
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 14 Oct 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?
An observational study of Obesity and Overweight, run by Hacettepe University at 1 site in Turkey (Türkiye).
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 2 inclusion and 4 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 14 Oct 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 Turkey (Türkiye). 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?
In people with overweight or obesity, cognitive restraint and emotional eating behaviors improve as their food preparation and cooking skills improve. (time frame: 6 months). 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 14 Oct 2022.