Pilot Trial of a Novel Cooking Skills Intervention (DPPCooks) to Prevent Diabetes (DPPCooks)
Development and Pilot Evaluation of a Novel Cooking Skills Intervention to Prevent Diabetes
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
Maryland
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Baltimore, Maryland, United States, 21205
- Brancati Center
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-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Description
Inclusion Criteria:
- Adults in Baltimore City
- eligible for DPP based on Centers for Disease Control guidelines
- possession of a smart phone with camera
- can commit to 12 month study participation
Exclusion Criteria:
- current or prior diagnosis of type 1- or type 2 diabetes
- non-English speaker
- participating in another research study that may effect diabetes, diet, or weight loss
- currently pregnant
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Parallel Assignment
- Masking: None (Open Label)
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
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Active Comparator: Standard DPP
Standard DPP (over 12 months)
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Standard DPP
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Experimental: DPP Cooks
Standard DPP plus DPP Cooks (over 12 months, with 6 active cooking sessions during the first 4 months)
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6 'food agency' based cooking skills classes during the first 4 months of the DPP
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What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Change From Baseline in Absolute Body Weight (Kilograms (kg))
Time Frame: baseline, 4 months and 12 months
|
Weight change will be measured in absolute kg.
Weight will be measured at baseline, 4 months and 12 months.
Weight will be measured by DPP coaches at weekly meetings (or, if DPP groups are meeting virtually, weight will be reported by participants to their DPP coaches in weekly virtual meetings).
|
baseline, 4 months and 12 months
|
|
Change From Baseline in Percentage of Baseline Bodyweight
Time Frame: baseline, 4 months and 12 months
|
Weight change will be measured in the percent of body weight change.
Weight will be measured at baseline, 4 months and 12 months.
Weight will be measured by DPP coaches at weekly meetings (or, if DPP groups are meeting virtually, weight will be reported by participants to their DPP coaches in weekly virtual meetings).
|
baseline, 4 months and 12 months
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Difference From Baseline in Diet Quality (Healthy Eating Index- 2015) Score
Time Frame: Baseline and at 4 months
|
Dietary intake and diet quality (Healthy Eating Index (HEI-2015) as measured by the Remote Food Photography Method (RFPM) over 3 days of dietary intake at baseline and 4 months.
The HEI-2015 is a score from 0-100 with high score indicating better diet quality.
The HEI-2015 measures how well an individuals dietary intake aligns with the 2015 US Dietary Guidelines.
|
Baseline and at 4 months
|
|
Change From Baseline in Cooking Confidence
Time Frame: baseline, 4 months and 12 months
|
Cooking confidence, attitudes and behaviors will be measured via online survey (7- point Likert Scale (strongly agree to strongly disagree) questions) at baseline, 4 months and 12 months.
Survey items were based on prior literature, but there is not a formal named scale that was used.
Cooking confidence was assessed by 7 items all measured on a 7 point Likert scale.
Negative items were reverse coded, then 7 confidence items were summed to create a overall confidence score (range 7-49) with higher values indicating higher confidence.
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baseline, 4 months and 12 months
|
|
Change From Baseline in Food Agency Measured Via the Cooking and Food Provisioning Action Scale (CAFPAS)
Time Frame: baseline, 4 months and 12 months
|
The Cooking and Food Provisioning Action Scale (CAFPAS) is a 28 question scale in which higher scores indicate higher Food Agency.
All questions in the CAFPAS are measured on 7-point Likert Scales (strongly agree to strongly disagree).
The CAFPAS has 3 sub-scales which are scored by summing the scores on each individual question (after reverse coding negative items) and are then standardized.
Then the 3 standardized sub-scale scores are summed to generate an overall CAFPAS score in which higher scores indicate better Food Agency.
In this sample scores range from 10.48- 22.25 points with higher scores indicating better Food Agency.
|
baseline, 4 months and 12 months
|
|
Participant Food Security Status Over the Past 30 Days Using the 10-item United States Department of Agriculture (USDA) Adult Food Security Survey Module
Time Frame: baseline, 4 months and 12 months
|
The USDA Adult Food Security Survey Module is a 10-item progressive survey instrument in which individuals are asked about the food situation in their household over the last 30 days.
Scores are summed and generate the following categories: High food security status (raw score: 0), Marginal food security status (raw score: 1-2), Low food security status (raw score 3-5), Very low food security status (raw score: 6-10).
|
baseline, 4 months and 12 months
|
|
Change From Baseline in Cooking Attitudes
Time Frame: baseline, 4 months and 12 months
|
Cooking confidence, attitudes and behaviors will be measured via online survey (7- point Likert Scale (strongly agree to strongly disagree) questions) at baseline, 4 months and 12 months.
Survey items were based on prior literature, but there is not a formal named scale that was used.
Attitudes were assessed by 11 questions all scored on a 7 point Likert scale.
Negative attitudes were reverse coded, then scores were summed across all 11 items to create an overall Attitudes score (range: 7-77) with higher scores indicating more positive attitudes about cooking.
|
baseline, 4 months and 12 months
|
|
Change From Baseline in Cooking Behavior (Days Cooking Dinner)
Time Frame: baseline, 4 months and 12 months
|
Cooking confidence, attitudes and behaviors will be measured via online survey (7- point Likert Scale (strongly agree to strongly disagree) questions) at baseline, 4 months and 12 months.
To assess behavior change, an item from the National Health an Nutrition Examination Survey (NHANES) assessing frequency of cooking dinner was used.
Change in number of days (0-7) cooking is reported with higher numbers indicating more frequent cooking dinner at home.
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baseline, 4 months and 12 months
|
Other Outcome Measures
Other Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Program Attendance Among DPP and DPP Cooks Participants
Time Frame: 12 months
|
DPP coaches will report weekly session attendance for all trial participants.
Attendance at a higher number of sessions will be a favorable result.
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12 months
|
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Program Satisfaction Among DPP Cooks Participants (Qualitative)
Time Frame: 12 months
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Investigators will use interviews or focus groups with DPP Cooks participants to gather qualitative feedback about program satisfaction among participants
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12 months
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Julia A Wolfson, PhD, Johns Hopkins Bloomberg School of Public Health
Study record dates
Study Major Dates
Study Start (Actual)
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Actual)
First Posted
Study Record Updates
Last Update Posted (Estimated)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- IRB00018839
- K01DK119166 (U.S. NIH Grant/Contract)
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
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