Rouxbe Pilot for MS

Multiple Sclerosis Clinical Trial

Official title:

A Low-fat, Plant-based Cooking Course for Patients With Multiple Sclerosis

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02424825
• Other study ID #: IRB00011383
• Status: Completed
• Phase: N/A
• Start date: February 2015
• Est. completion date: May 2015

Study information

• Verified date: April 2019
• Source: Oregon Health and Science University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

The purpose of this protocol is to collect data from approximately 15 multiple sclerosis (MS) patients who are participating in a pilot cooking course. This online cooking training program is currently available to general public through the company "Rouxbe" for a fee. Data gathered from this cooking course will be used to develop novel ways of promoting healthy eating habits in people with MS. The investigators will use the data from blood tests, questionnaires, and demographics to assess the feasibility and effectiveness of this program. This is an outpatient program designed for people with MS that would occur regardless of whether participant data is collected.

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 15
• Est. completion date: May 2015
• Est. primary completion date: May 2015
• Accepts healthy volunteers: No
• Gender: All
• Age group: 18 Years to 75 Years

Eligibility

Inclusion Criteria:

• Confirmed diagnosis of MS

• Willingness to comply with the diet and values set forth in the course

Related Conditions & MeSH terms

• Multiple Sclerosis
• Sclerosis

Intervention

Behavioral:
• Cooking Course
This is a month-long online cooking course, aimed at promoting a low-fat, plant-based diet.

Locations

Country	Name	City	State
United States	Oregon Health & Science University Multiple Sclerosis Center.	Portland	Oregon

Sponsors (2)

Lead Sponsor	Collaborator
Oregon Health and Science University	Rouxbe Cooking School

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Program Feasibility and Efficacy (composite of student perception, learning, and adherence by surveys)	We will measure feasibility as a composite of student perception, learning, and adherence by administering Opening and Closing Surveys (to evaluate student perception of course), a Final Assessment (to evaluate student learning), and the NutritionQuest Block Food Frequency Questionnaire (to evaluate adherence to low-fat, plant-based lifestyle).	6 months
Secondary	Weight Change measured by body weight, body mass index, waist circumference		6 months
Secondary	Diet Change measured by NutritionQuest Block Food Frequency Questionnaire, Opening Survey, Program Evaluation Survey		6 months
Secondary	Program Evaluation through Program Evaluation Survey		6 months
Secondary	Fatigue measured by Modified Fatigue Impact Scale-5 and Fatigue Severity Scale		6 months

External Links

•   Rouxbe Cooking School