Outcome
Type |
Measure |
Description |
Time frame |
Safety issue |
Primary |
Body weight at 6 months |
5% decrease in body weight (kg) in the intervention arm as compared to control. measured by a registered dietitian. |
Six months |
|
Secondary |
Body weight |
Body weight (kg), measured by a registered dietitian |
Body weight will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Culinary attitude & self-efficacy |
Culinary attitudes and self-efficacy will be evaluated by the Cooking With a Chef (CWC) Instrument. This is a 22-item self-administered Likert scale questionnaire that generates three subscales: 1) the cooking techniques and meal preparation self-efficacy subscale (14 items; 1 - not al all confident; 5- extremely confident; sub-scale range 14-70), 2) the negative cooking attitudes subscale (4 items; 1 - strongly disagree; 5 - strongly agree; sub-scale range 4-20), and, 3) the self-efficacy to consume fruit and vegetables subscale (5 items; 1 - not al all confident; 5- extremely confident; sub-scale range 5-25). |
Culinary attitude & self-efficacy will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Nutritional intake |
Nutritional intake will be evaluated by a 4-day food record. Intake will be analyzed for its caloric content (kcal), saturated fats(g), trans fats(g), legumes (g), fruits (g), red and processed meat (g), sugars(g), processed food(g), vegetables(g), soft drinks(g), fish(g), whole grain(g), refined grain(g), and monounsaturated fat-saturated fat ratio. Vegetables, legumes, fruits, nuts, whole grains, fish, monounsaturated fat-saturated fat ratio, alcohol, and meat will be aggregate to report Mediterranean index in points (1-9)) |
Nutritional intake will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Adherence to Mediterranean Diet |
Adherence to Mediterranean Diet will be evaluated by the validated 14 items Questionnaire of Mediterranean Diet Adherence, extracted by a dietitian from a 4-day food record (0 - low adherence; 14 - high adherence) |
Nutritional intake will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Consumption of ultra-processed |
Consumption of ultra-processed food will be evaluated by the NOVE food classification, extracted by a dietitian from a 4-day food record (unprocessed or minimally processed foods (g), processed culinary ingredients (g), processed foods (g), ultra processed foods (g)) |
Nutritional intake will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Blood pressure |
blood pressure (both systolic and diastolic), measured in a seated position by a nurse using a sphygmometer |
Blood pressure will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Lipid profile |
Lipid profile (total cholesterol, HDL-cholesterol, LDL-cholesterol, non-HDL cholesterol and triglycerides), measured from a blood sample drawn |
Lipid profile will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
HbA1c |
HbA1c, measured from a blood sample drawn |
HbA1c will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Lean body mass |
Lean body mass (g) will measured using Bone Densitometry |
Lean body mass will be obtained at baseline, and at 6 months after the beginning of the intervention |
|
Secondary |
Total fat mass |
Total fat mass (g, %fat) will measured using Bone Densitometry |
Total fat mass will be obtained at baseline, and at 6 months after the beginning of the intervention |
|
Secondary |
Trunk fat mass |
Trunk fat mass (g, %fat) will measured using Bone Densitometry |
Trunk fat mass will be obtained at baseline, and at 6 months after the beginning of the intervention |
|
Secondary |
Fat distribution |
Fat distribution will measured using Bone Densitometry. Measurements includes: android fat mass (g, %fat) and gynoid fat mass (g, %fat). Fat distribution will be extracted from Android/ Gynoid |
Body composition will be obtained at baseline, and at 6 months after the beginning of the intervention |
|
Secondary |
Stages of change in relation to home cooking |
Stages of change in relation to home cooking as assessed by the validated University of Rod Island Change Assessment (URICA) Scale. This is a 32-item self-administered Likert scale questionnaire (1 - strongly disagree; 5 - strongly agree). Minimum score - 32, maximum score - 160 |
Stages of change will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Perceived Stress |
Perceived Stress, evaluated by the validated Perceived Stress Scale. This is a 10-item self-administered Likert scale questionnaire (0 - never; 4 - very often). Minimum score - 0, maximum score - 10. |
Perceived stress will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Subject perceptions of the program |
Information about subjects' experiences (e.g., feelings during the CCTP; difficulties, dilemmas, and challenges during the program) will be evaluated using a structured open-ended questionnaire. |
subjects perception of the program will be obtained using open ended questionnaires at baseline, 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention |
|
Secondary |
Subject perceptions of the program |
Information about subjects' experiences (e.g., feelings during the CCTP; difficulties, dilemmas, and challenges during the program) will be evaluated using In-depth semi-structured interview. |
Subjects perception of the program will be obtained using in-depth interview after the intervention (at 3 months). |
|
Secondary |
Coping with Stress |
Overall resiliency to cope with the COVID-19 epidemic with be obtained through the Brief Resilient Coping Scale and copying strategies through the Brief Cope scale |
Coping with stress will be obtain through the 2 months of the pick COVID-19 epidemic |
|