Nutritional and Culinary Habits to Empower Families Towards Sustainability - a Multicentric Pilot Study
NCT ID: NCT05280652
Last Updated: 2024-12-27
Study Results
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Basic Information
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COMPLETED
NA
29 participants
INTERVENTIONAL
2022-09-01
2024-10-17
Brief Summary
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Objective: The main objective is to demonstrate whether a culinary-nutritional intervention in families reduces the risk of obesity and increases adherence to a healthy and sustainable diet.
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 nutricional-culinary workshops and online material, 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 intervention will be carried out with 92 families (dyads 1 adult and 1 child) which will be randomized in a 1: 1: 2 ratio into three groups: group 1 (intervention with families) in which families will attend nutritional-culinary workshops with theoretical and practical information to follow a sustainable Mediterranean diet; group 2 (intervention with parents) in which only parents will attend nutritional-culinary workshops with theoretical and practical information to follow a sustainable Mediterranean diet; and group 3 (control) in which families will attend nutritional workshops with theoretical information to follow a sustainable Mediterranean diet.
UPDATED NOTE AFTER RECRUITMENT: Due to financial and recruitment issues, a total of 29 families were recruited.
Detailed Description
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The study is divided into two periods: the 10-month intervention period and the 4-month follow-up period. The intervention period will be from May 2022 to February 2023 and the follow-up period from March 2023 to June 2023.
A total of 92 families will be included in the present study which will be randomized in a 1: 1: 2 ratio into three groups: group 1 (intervention with families) in which families will attend nutritional-culinary workshops with theoretical and practical information to follow a sustainable Mediterranean diet; group 2 (intervention with parents) in which only parents will attend nutritional-culinary workshops with theoretical and practical information to follow a sustainable Mediterranean diet; and group 3 (control) in which families will attend nutritional workshops with theoretical information to follow a sustainable Mediterranean diet.
The sample size was calculated according to the the results on the change in BMI between subjects who followed a culinary intervention vs subjects in the control group of the study by Gatto et al. (2017) (doi:10.1111/ijpo.12102). A sample size of 83 families (55 intervention group families, 28 control group families) was estimated to find a change between groups (intervention vs. control) in the z-score BMI of 0.06 points with a standard deviation (SD) of 0.09 points, with a power of 80% and an alpha error of 5%. Assuming a 10% dropout rate, the initial number of families recruited is increased to 92 (30-31 families in each of the three groups).
UPDATED NOTE AFTER RECRUITMENT: Due to financial and recruitment issues, a total of 29 families were recruited.
Conditions
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Keywords
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Study Design
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RANDOMIZED
PARALLEL
PREVENTION
NONE
Study Groups
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Family intervention group
Families (dyads parent and child) will attend culinary-nutritional workshops with theoretical and practical nutritional and culinary information (knowledge and skills to prepare healthy and easy menus) to follow a sustainable Mediterranean diet.
Nutritional and culinary intervention
Participants will attend 6 two-hours nutritional-culinary workshops between May 2022 and February 2023. All of the workshops will be held in a kitchen, and will be given in groups of 2 dyads or parents according to the intervention group. In addition, during the intervention families will be given access to a web page with nutrition and culinary education materials (infographics, videos).
Parent-only intervention group
Parents will attend culinary-nutritional workshops with theoretical and practical nutritional and culinary information (knowledge and skills to prepare healthy and easy menus) to follow a sustainable Mediterranean diet.
Nutritional and culinary intervention
Participants will attend 6 two-hours nutritional-culinary workshops between May 2022 and February 2023. All of the workshops will be held in a kitchen, and will be given in groups of 2 dyads or parents according to the intervention group. In addition, during the intervention families will be given access to a web page with nutrition and culinary education materials (infographics, videos).
Control
Families (dyads parent and child) will attend nutritional workshops with theoretical information to follow a sustainable Mediterranean diet.
Nutritional intervention
Participants will attend 6 1-hour nutritional workshops between May 2022 and February 2023. The workshops will be held in person, and will be given in groups of 10-12 families. In addition, during the intervention families will be given access to a web page with nutrition education materials (infographics, videos).
Interventions
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Nutritional and culinary intervention
Participants will attend 6 two-hours nutritional-culinary workshops between May 2022 and February 2023. All of the workshops will be held in a kitchen, and will be given in groups of 2 dyads or parents according to the intervention group. In addition, during the intervention families will be given access to a web page with nutrition and culinary education materials (infographics, videos).
Nutritional intervention
Participants will attend 6 1-hour nutritional workshops between May 2022 and February 2023. The workshops will be held in person, and will be given in groups of 10-12 families. In addition, during the intervention families will be given access to a web page with nutrition education materials (infographics, videos).
Eligibility Criteria
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Inclusion Criteria
* The child is at risk of obesity because it is over cut-offs of BMI according to their age or because it has a low level of adherence to the Mediterranean dietary pattern (an score ≤7 points in the Kidmed questionnaire).
* There is at least 1 obesity risk factor in the household: one or both progenitors has overweight or obesity; one of both progenitors has only primary studies; one or both progenitors are unskilled workers; the total household number is ≤3; the child birthweight was \>4 kg; biological mother smoked during pregnancy; biological mother's weight gain during pregnancy was greater than the cut-offs of weight according to her BMI before pregnancy; biological mother's BMI before pregnancy was ≥30 kg/m2; one or both progenitors has a low adherence to the Mediterranean diet (17 points Mediterranean diet score ≤8); or the score for the family nutrition and physical activity screening tool is ≤50.
Exclusion Criteria
* The participant progenitor or child follow a specific dietary pattern incompatible with the intervention.
* The participant progenitor or child has type 1 diabetes, severe diseases of the digestive system, kidney, cancer, other diseases that limit survival less than 1 year, or eating disorders.
* The family has not access to a PC, tablet or telephone with internet.
* The family has participated in cooking workshops in the past 3 years.
9 Years
14 Years
ALL
Yes
Sponsors
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Clinica Universidad de Navarra, Universidad de Navarra
OTHER
Responsible Party
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Locations
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University of Navarra
Pamplona, Navarre, Spain
Universidad de Alicante
Alicante, , Spain
Countries
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References
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Enright G, Allman-Farinelli M, Redfern J. Effectiveness of Family-Based Behavior Change Interventions on Obesity-Related Behavior Change in Children: A Realist Synthesis. Int J Environ Res Public Health. 2020 Jun 8;17(11):4099. doi: 10.3390/ijerph17114099.
Smith JD, Montano Z, Dishion TJ, Shaw DS, Wilson MN. Preventing weight gain and obesity: indirect effects of the family check-up in early childhood. Prev Sci. 2015 Apr;16(3):408-19. doi: 10.1007/s11121-014-0505-z.
Other Identifiers
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2021.124
Identifier Type: -
Identifier Source: org_study_id