Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
15 participants
INTERVENTIONAL
2015-02-28
2015-05-31
Brief Summary
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This pilot cooking course will run for approximately four weeks. The investigators intend start to the training course in mid-March 2015. Subjects will be followed prior to course initiation for baseline data gathering, at four weeks from baseline, twelve weeks from baseline, and twenty-four weeks from baseline.
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Detailed Description
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Conditions
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Study Design
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NA
SINGLE_GROUP
TREATMENT
NONE
Study Groups
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Rouxbe
Subjects will attend a one-month online cooking course, and be followed before, during, and after their participation for quality-of-life, fatigue, and blood biomarker changes.
Cooking Course
This is a month-long online cooking course, aimed at promoting a low-fat, plant-based diet.
Interventions
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Cooking Course
This is a month-long online cooking course, aimed at promoting a low-fat, plant-based diet.
Eligibility Criteria
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Inclusion Criteria
* Willingness to comply with the diet and values set forth in the course
18 Years
75 Years
ALL
No
Sponsors
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Rouxbe Cooking School
UNKNOWN
Oregon Health and Science University
OTHER
Responsible Party
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Vijayshree Yadav
Principal Investigator
Principal Investigators
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Vijayshree Yadav, MBBs, MCR
Role: PRINCIPAL_INVESTIGATOR
Oregon Health and Science University
Locations
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Oregon Health & Science University Multiple Sclerosis Center.
Portland, Oregon, United States
Countries
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References
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Perlman J, Wu H, Fryman A, Lane M, Bittner F, Sammi MK, Rooney WD, Stevens A, Yadav V. Effects of vascular disease risk factors on brain metabolism in multiple sclerosis. Mult Scler Relat Disord. 2025 Sep 10;104:106700. doi: 10.1016/j.msard.2025.106700. Online ahead of print.
Related Links
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Rouxbe Cooking School
Other Identifiers
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IRB00011383
Identifier Type: -
Identifier Source: org_study_id
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