Intellectual DisabilityCHEF-IDNCT06961591
Cooking Skills to Improve Long-Term Weight Loss in Young Adults With Intellectual Disabilities
A study testing Weight Loss Plus Cooking and Traditional Weight Loss in people with Intellectual Disability and Overweight and Obesity, run by University of Kansas Medical Center at 1 site in United States.
Trial summary
The goal of this study is to see if adding hands-on cooking classes to a weight management program (called Chef-ID) helps young adults with intellectual disabilities lose more weight and keep it off compared to a standard weight loss program. Read more about this study
- Who is it for?
- Ages 18 to 35 years
- Conditions the study is for
- Intellectual Disability, Overweight and Obesity
- What is being tested?
- Weight Loss Plus Cooking and Traditional Weight Loss
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 114 participants
- Where
- 1 siteUnited States
- Study dates
- 19 May 2025to 1 Jul 2029
- Phase
- Interventional
- Are there results?
- Not yet: the study is under way
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 18 to 35 years
- All sexes
- No healthy volunteers
- Adult
Who may be able to join
- Diagnosis of mild-to-moderate intellectual disability (ID).
- 18-35 years of age.
- BMI >24.9, Body weight <350lbs.
- Sufficient functional ability to understand directions, communicate preferences, e.g., foods, wants, and can communicate through spoken language e.g., request more to eat/drink, asks for assistance with food preparation.
- Living at home with a parent/guardian, or in a supported living environment with a caregiver who assists with food shopping, meal planning, and meal preparation and agrees to serve as a study partner.
- Plan to attend all study required visits over the next 24 mos.
Who cannot join
- Unable to participate in PA.
- Insulin dependent diabetes as this condition requires medical monitoring beyond the scope of this study.
- Participation in a weight management program involving diet, PA, or pharmacotherapy in the past 6 mos.
- Diagnosis of Prader-Willi Syndrome.
- Pregnancy during the previous 6 mos., currently lactating or planned pregnancy in the following 24 mos. Participants who become pregnant will be removed from the study and referred to appropriate agencies for consultation.
- Serious medical risk, e.g., cancer, recent heart attack, stroke, angioplasty as determined by the PCP.
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- Unwilling to be randomized.
- Unable to participate in small group, in-person instruction.
- Use of wheelchair or power chair as primary locomotion.
Trial locations and contacts
1 site in 1 country. Contact the study team or a site near you to ask about taking part.
United States1 site, 1 recruiting
- Recruiting
University of Kansas Medical Center
Kansas City, Kansas, 66160
Lauren Ptomey, PhD, 913-588-7983, lptomey@kumc.edu
About this study
The goal of this study is to see if adding hands-on cooking classes to a weight management program (called Chef-ID) helps young adults with intellectual disabilities lose more weight and keep it off compared to a standard weight loss program. The study will last 24 months and include three phases: 6 months of active support, 12 months of maintenance, and 6 months with no contact.
The investigators will look at how much weight participants lose over the first 18 months. Changes in cooking skills, body fat, health markers (like blood pressure and cholesterol), daily living skills, and caregiver stress will be tracked. Finally, factors that might help or prevent weight loss, and how changes in weight and body fat are linked to overall health will be explored.
This research will help inform on how to better support healthy lifestyles for people with intellectual disabilities.
Read the detailed description
This study will compare two different approaches to long-term weight loss in young adults (ages 18-30) with mild-to-moderate intellectual disabilities. One group will follow a traditional weight loss program (called eSLD), while the other will follow the same program plus take part in in-person cooking classes (called eSLD+Chef-ID). A total of 114 participants will be randomly assigned by computer to one of the two groups for a 24-month study, which includes 6 months of active support, 12 months of follow-up, and 6 months with no contact.
All participants will follow a simple diet called the "enhanced stoplight diet" and try to get at least 120 minutes of aerobic exercise and 30 minutes of strength training each week. Participants be given an iPad® with pre-recorded exercise videos, a wearable fitness tracker, and will have monthly Zoom check-ins with a health coach for 18 months.
Those in the eSLD+Chef-ID group will also attend fun, hands-on cooking classes twice a month during the first 6 months and once a month from months 7-18. Participants in the traditional eSLD group will receive short motivational video messages from their coach instead of cooking classes.
Weight will be measured at the beginning, 6, 12, 18, and 24 months. Other health measures like cooking skills, body fat, blood pressure, and caregiver stress will also be collected during lab and home visits. The goal is to find out whether learning to cook helps improve long-term weight loss and overall health in this community.
- Conditions
- Intellectual Disability, Overweight and Obesity
- Being tested
- Weight Loss Plus Cooking, Traditional Weight Loss
- Keywords
- Weight Loss Maintenance, Cooking Skills, Weight loss, Down syndrome
- Medical subject headings
- Intellectual Disability, Overweight, Obesity, Weight Loss, Down Syndrome
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Weight Loss Plus CookingBehavioural
Also called eSLD+Chef-ID
Participants in the eSLD+Chef-ID group will follow a healthy eating plan using the enhanced stoplight diet, meet with a health coach once a month on Zoom® using an iPad®, and aim to get 120 minutes of aerobic activity and 30 minutes of strength exercises each week.
In addition, they will attend in-person cooking classes-twice a month during the first 6 months and once a month for the next 12 months. In these 60-minute classes, instructors will teach cooking skills, and participants will practice on their own or with a partner, depending on their comfort level. They will learn how to safely use kitchen tools and appliances (like ovens, blenders, knives, and measuring cups) and prepare simple meals or snacks.
Traditional Weight LossBehavioural
Also called eSLD
Participants in the eSLD group will follow a healthy eating plan using the enhanced stoplight diet, meet once a month with a health coach on Zoom® using an iPad®, and aim to get 120 minutes of aerobic activity and 30 minutes of strength exercises each week.
They will also receive short (2-minute) video messages from their coach-twice a month during the first 6 months and once a month after that. These videos will include feedback on their progress, reminders about their goals, and tips to help them stay on track with healthy eating and exercise.
| Study group | Role | What they receive |
|---|---|---|
| Weight Loss Plus Cooking | Experimental | Not described Receives: Behavioral: Weight Loss Plus Cooking |
| Traditional Weight Loss | Active comparator | Not described Receives: Behavioral: Traditional Weight Loss |
What is being measured
The primary outcome is the main question the study is designed to answer.
Weight Loss Between Arms
Weight will be measured in duplicate on a calibrated scale after an overnight fast during a laboratory visit at baseline, 6, 12, and 18 mos.
Measured: Baseline to 18 months
Secondary outcomes (12)
Changes in Weight
Weight will be measured in duplicate on a calibrated scale during a laboratory visit after an overnight fast at baseline, 6, 12, and 18 mos and during a home visit at 24 mos.
Measured: Baseline to 24 months
Activities of Daily Living
Activities of Daily Living will be assessed using the 17-item Waisman Activities of Daily Living survey, which was specifically developed for and validated in adolescents and adults with intellectual disabilities. Scores range from 0 to 34, with a higher score indicating increased independence.
Measured: Baseline to 24 months
Caregiver Strain
Caregiver strain will be assessed using the Modified Caregiver Strain Index which measures caregivers' levels of strain, a combination of stress and burden. The index assesses 13 aspects of physical health, family finances, social interactions, time demands, and employment. Scores range from 0 to 26, with a higher score indicating increased caregiver strain.
Measured: Baseline to 24 months
Fat Mass
Body composition will be assessed using dual energy x-ray absorptiometry (DXA -Prodigy Advance Plus, GE, Madison WI). Pregnancy testing will be completed by all females prior to each DXA test. All participants will wear a hospital gown during DXA scans to standardize clothing.
Measured: Baseline to 18 months
Fat-free Mass
Body composition will be assessed using dual energy x-ray absorptiometry (DXA -Prodigy Advance Plus, GE, Madison WI). Pregnancy testing will be completed by all females prior to each DXA test. All participants will wear a hospital gown during DXA scans to standardize clothing.
Measured: Baseline to 18 months
Percent Body Fat
Body composition will be assessed using dual energy x-ray absorptiometry (DXA -Prodigy Advance Plus, GE, Madison WI). Pregnancy testing will be completed by all females prior to each DXA test. All participants will wear a hospital gown during DXA scans to standardize clothing.
Measured: Baseline to 18 months
High-density Lipoprotein (HDL)
Whole blood will be drawn by a trained phlebotomist following a minimum 12-hr. fast and sent to The University of Kansas Health Systems for analysis.
Measured: Baseline to 18 months
Low-density Lipoprotein (LDL)
Whole blood will be drawn by a trained phlebotomist following a minimum 12-hr. fast and sent to The University of Kansas Health Systems for analysis.
Measured: Baseline to 18 months
Fasting Glucose
Whole blood will be drawn by a trained phlebotomist following a minimum 12-hr. fast and sent to The University of Kansas Health Systems for analysis.
Measured: Baseline to 18 months
Hemoglobin A1c (HbA1c)
Whole blood will be drawn by a trained phlebotomist following a minimum 12-hr. fast and sent to The University of Kansas Health Systems for analysis.
Measured: Baseline to 18 months
Resting Blood Pressure
Resting systolic and diastolic blood pressure will be measured on the non-dominant arm with participants seated in a chair and both feet flat on the ground.
Measured: Baseline to 18 months
Cooking Skills
Cooking skills will be assessed using the Assessment of Functional Living Skills (AFLS): Independent Living Skills. Scores range from 48 to 336, with a lower score indicating increased independence.
Measured: Baseline to 18 months
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted8 May 2025
- Study start19 May 2025
- Primary completion31 Dec 2028 (estimated)
- Study completion1 Jul 2029 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Intellectual DisabilityStudies of the same condition, open and under way.
- More trials run by University of Kansas Medical CenterThe 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
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind
- Who is masked
- Outcomes assessor
- Enrolment
- 114 participants (estimated)
Sponsor and investigators
- Lead sponsor
- University of Kansas Medical Center
- Sponsor type
- University, hospital or other
- Collaborators
- Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD)
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06961591
- Sponsor's protocol ID
- STUDY 160822
- Other IDs
- R01HD116832
- Acronym
- CHEF-ID
- Status last verified
- Aug 2026
- First submitted
- 24 Apr 2025
- Last updated
- 11 Aug 2026
- 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 11 Aug 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Cooking Skills to Improve Long-Term Weight Loss in Young Adults With Intellectual Disabilities
- ClinicalTrials.gov ID
- NCT06961591
- Acronym / sponsor ID
- CHEF-ID / STUDY 160822
- Conditions
- Intellectual Disability, Overweight and Obesity
- Keywords
- Weight Loss Maintenance, Cooking Skills, Weight loss, Down syndrome
- Study type
- Interventional
- Recruitment status
- Recruiting
- Enrolment
- 114 participants (estimated)
- Lead sponsor
- University of Kansas Medical CenterUniversity, hospital or other
- Collaborators
- Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD)
- Study start
- 19 May 2025 (actual)
- Primary completion
- 31 Dec 2028 (estimated)
- Study completion
- 1 Jul 2029 (estimated)
- First posted
- 8 May 2025 (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.
The goal of this study is to see if adding hands-on cooking classes to a weight management program (called Chef-ID) helps young adults with intellectual disabilities lose more weight and keep it off compared to a standard weight loss program. The study will last 24 months and include three phases: 6 months of active support, 12 months of maintenance, and 6 months with no contact.
The investigators will look at how much weight participants lose over the first 18 months. Changes in cooking skills, body fat, health markers (like blood pressure and cholesterol), daily living skills, and caregiver stress will be tracked. Finally, factors that might help or prevent weight loss, and how changes in weight and body fat are linked to overall health will be explored.
This research will help inform on how to better support healthy lifestyles for people with intellectual disabilities.
Detailed description
This study will compare two different approaches to long-term weight loss in young adults (ages 18-30) with mild-to-moderate intellectual disabilities. One group will follow a traditional weight loss program (called eSLD), while the other will follow the same program plus take part in in-person cooking classes (called eSLD+Chef-ID). A total of 114 participants will be randomly assigned by computer to one of the two groups for a 24-month study, which includes 6 months of active support, 12 months of follow-up, and 6 months with no contact.
All participants will follow a simple diet called the "enhanced stoplight diet" and try to get at least 120 minutes of aerobic exercise and 30 minutes of strength training each week. Participants be given an iPad® with pre-recorded exercise videos, a wearable fitness tracker, and will have monthly Zoom check-ins with a health coach for 18 months.
Those in the eSLD+Chef-ID group will also attend fun, hands-on cooking classes twice a month during the first 6 months and once a month from months 7-18. Participants in the traditional eSLD group will receive short motivational video messages from their coach instead of cooking classes.
Weight will be measured at the beginning, 6, 12, 18, and 24 months. Other health measures like cooking skills, body fat, blood pressure, and caregiver stress will also be collected during lab and home visits. The goal is to find out whether learning to cook helps improve long-term weight loss and overall health in this community.
Study design
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind (outcomes assessor)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Weight Loss Plus Cooking | Experimental | Behavioral: Weight Loss Plus Cooking |
| Traditional Weight Loss | Active comparator | Behavioral: Traditional Weight Loss |
Who may qualify
- Ages
- 18 to 35 years
- Sex
- All
- Healthy volunteers
- Not accepted
- Age groups
- Adult
Key inclusion criteria (6 listed)
- Diagnosis of mild-to-moderate intellectual disability (ID).
- 18-35 years of age.
- BMI >24.9, Body weight <350lbs.
- Sufficient functional ability to understand directions, communicate preferences, e.g., foods, wants, and can communicate through spoken language e.g., request more to eat/drink, asks for assistance with food preparation.
- Living at home with a parent/guardian, or in a supported living environment with a caregiver who assists with food shopping, meal planning, and meal preparation and agrees to serve as a study partner.
Key exclusion criteria (9 listed)
- Unable to participate in PA.
- Insulin dependent diabetes as this condition requires medical monitoring beyond the scope of this study.
- Participation in a weight management program involving diet, PA, or pharmacotherapy in the past 6 mos.
- Diagnosis of Prader-Willi Syndrome.
- Pregnancy during the previous 6 mos., currently lactating or planned pregnancy in the following 24 mos. Participants who become pregnant will be removed from the study and referred to appropriate agencies for consultation.
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 |
|---|---|---|
| Weight Loss Plus CookingAlso: eSLD+Chef-IDParticipants in the eSLD+Chef-ID group will follow a healthy eating plan using the enhanced stoplight diet, meet with a health coach once a month on Zoom® using an iPad®, and aim to get 120 minutes of aerobic activity and 30 minutes of strength exercises each week. In addition, they will attend in-person cooking classes-twice a month during the first 6 months and once a month for the next 12 months. In these 60-minute classes, instructors will teach cooking skills, and participants will practice on their own or with a partner, depending on their comfort level. They will learn how to safely use kitchen tools and appliances (like ovens, blenders, knives, and measuring cups) and prepare simple meals or snacks. | Behavioural | Weight Loss Plus Cooking |
| Traditional Weight LossAlso: eSLDParticipants in the eSLD group will follow a healthy eating plan using the enhanced stoplight diet, meet once a month with a health coach on Zoom® using an iPad®, and aim to get 120 minutes of aerobic activity and 30 minutes of strength exercises each week. They will also receive short (2-minute) video messages from their coach-twice a month during the first 6 months and once a month after that. These videos will include feedback on their progress, reminders about their goals, and tips to help them stay on track with healthy eating and exercise. | Behavioural | Traditional Weight Loss |
Primary outcome
Weight Loss Between Arms
Time frame: Baseline to 18 months
Weight will be measured in duplicate on a calibrated scale after an overnight fast during a laboratory visit at baseline, 6, 12, and 18 mos.
12 secondary outcomes
Changes in Weight
Time frame: Baseline to 24 months
Activities of Daily Living
Time frame: Baseline to 24 months
Caregiver Strain
Time frame: Baseline to 24 months
Fat Mass
Time frame: Baseline to 18 months
Fat-free Mass
Time frame: Baseline to 18 months
Percent Body Fat
Time frame: Baseline to 18 months
High-density Lipoprotein (HDL)
Time frame: Baseline to 18 months
Low-density Lipoprotein (LDL)
Time frame: Baseline to 18 months
Fasting Glucose
Time frame: Baseline to 18 months
Hemoglobin A1c (HbA1c)
Time frame: Baseline to 18 months
Resting Blood Pressure
Time frame: Baseline to 18 months
Cooking Skills
Time frame: Baseline to 18 months
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 11 Aug 2026.
- 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.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Weight Loss Plus Cooking and Traditional Weight Loss in people with Intellectual Disability and Overweight and Obesity, run by University of Kansas Medical Center at 1 site in United States.
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 6 inclusion and 9 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: looking for participants now, as of the sponsor's last update on 11 Aug 2026. 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 United States. 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?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Lauren Ptomey, PhD (913-588-7983, lptomey@kumc.edu), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Weight Loss Between Arms (time frame: Baseline to 18 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 11 Aug 2026.