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Completed

NCT Number: NCT02424825

Rouxbe Pilot for MS

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.

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Key information

Conditions

Multiple Sclerosis Autoimmune Diseases Autoimmune Diseases of the Nervous System Demyelinating Autoimmune Diseases, CNS Demyelinating Diseases Fatigue Immune System Diseases Nervous System Diseases Pathological Conditions, Signs and Symptoms Signs and Symptoms

Age range

18 year–75 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Oregon Health & Science University Multiple Sclerosis Center.

Portland, Oregon, 97239, United States

Who can participate

Healthy volunteers accepted: No

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Confirmed diagnosis of MS
  • Willingness to comply with the diet and values set forth in the course

Treatment and study plan

Cooking Course

Behavioral

This is a month-long online cooking course, aimed at promoting a low-fat, plant-based diet.

Primary outcomes

  1. Program Feasibility and Efficacy (composite of student perception, learning, and adherence by surveys)

    Time frame: 6 months

    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).

Secondary outcomes

  1. Weight Change measured by body weight, body mass index, waist circumference

    Time frame: 6 months

  2. Diet Change measured by NutritionQuest Block Food Frequency Questionnaire, Opening Survey, Program Evaluation Survey

    Time frame: 6 months

  3. Program Evaluation through Program Evaluation Survey

    Time frame: 6 months

  4. Fatigue measured by Modified Fatigue Impact Scale-5 and Fatigue Severity Scale

    Time frame: 6 months

Sponsors and collaborators

Lead sponsor

Oregon Health and Science University

Other

Collaborators

  • Rouxbe Cooking School

Registry information

Official study title

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

Important dates

Study start
2015
Primary completion
2015
Study completion
2015
First posted
Apr 23, 2015
Registry last updated
Apr 29, 2019

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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