CClinicalTrials.gg
CompletedNCT03443635CHOPUpdated Apr 29, 2022Results posted

Cooking for Health Optimization With Patients

A Phase 1/2 interventional study of Treatment in Cardiovascular Diseases, Cardiovascular Risk Factor and Nutrition Disorders, sponsored by Tulane University. Completed at 1 site in United States. Open to participants aged 7 Years to 115 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2022-04-29.

Sponsored by Tulane University · Phase 1/2, Interventional, and Treatment

Phase
Phase 1/2
Study type
Interventional
Enrollment
7,192
Allocation
Randomized
Ages
7 Years to 115 Years
Sex
All
01

Study summary

Cooking for Health Optimization with Patients (CHOP) is the first known multi-site prospective cohort study with a nested Bayesian adaptive randomized trial in the preventive cardiology field of culinary medicine. It is also the first known longitudinal study to assess the impact of hands-on cooking and nutrition education on patient outcomes, with those classes taught by medical students and other future and current medical professionals who have first been trained in those classes on how to integrate diet and lifestyle counseling of patients with their respective scopes of clinical practice. CHOP is the primary research study of the world's first known medical school based teaching kitchen, The Goldring Center for Culinary Medicine at Tulane University School of Medicine. Medical trainees and professionals are followed in this study long-term to understand how the classes impact their competencies in patient counseling, attitudes about the counseling, and their own diets. Patients who consent to being randomized to these classes compared to standard of care are studied within the nested Bayesian adaptive randomized trial to understand how the classes impact their health outcomes, clinical and food costs, and the costs of health systems caring for these patient populations. CHOP is designed as a pragmatic population health trial to hopefully improve healthcare effectiveness, equity, and cost by establishing an evidence-based, scalable, sustainable model of healthcare intervention targeting the social determinants of health, while complementing the pharmacological and/or surgical management of patients.

02

Conditions studied

  • Cardiovascular Diseases
  • Cardiovascular Risk Factor
  • Nutrition Disorders
  • Diabetes
  • Hypertension
  • Cancer
  • Depression
  • Obesity
  • Physical Activity
03

Who can participate

Ages eligible
7 Years to 115 Years
Sexes eligible
All
Accepts healthy volunteers
Yes

Inclusion criteria

  • 7 to 115 years of age (patients), and currently a medical trainee or professional (including for physicians, nurses, physician assistants, and dieticians)

Exclusion criteria

Exclusion Criteria:

  • Inability to complete at least 2 intervention classes
04

Study design

Phase
Phase 1 / Phase 2
Primary purpose
Treatment
Allocation
Randomized
Intervention model
Parallel assignment
Masking
None (open label)
Enrollment
7,192 participants (actual)

Study arms

  • Experimental
    Treatment

    Subjects receiving hands-on cooking and nutrition education classes

    Behavioral: Treatment

  • No intervention
    Control

    Subjects not receiving any additional nutrition education aside from that contained in their curricula (for trainees) or medical care (for patients)

Interventions

  • BehavioralTreatment

    The intervention educates subjects through the hands-on cooking and nutrition education classes how to buy, cook, store, and consume healthy foods as an adjunct to healthy activity levels and avoidance of such health risks factors as smoking, excessive alcohol intake, and drug use.

05

What researchers measure

Primary outcomes

  1. High or Medium (Versus Low) Mediterranean Diet Adherence

    Based on 9-point Trichopoulou et al. 2003 NEJM scale (for patients, medical trainees, and providers)

    Time frame: 6 months

Secondary outcomes

  1. Hospital Readmissions

    Re-presenting to the hospital for similar presenting diagnosis (for patients)

    Time frame: 30 days

  2. Composite Rate of All Cause-mortality, Myocardial Infarction, and Cerebrovascular Event

    (For patients)

    Time frame: 6 months

  3. Competencies

    Educating patients on healthy diet and lifestyles according to 25 competency topics (for medical trainees)

    Time frame: 6 months

  4. Healthcare Costs

    Direct and indirect (for patients)

    Time frame: 6 months

  5. Healthcare Costs

    Direct and indirect (for health systems caring for the patients in the trial)

    Time frame: 6 months

  6. Food Costs

    Grocery and restaurant costs (for patients)

    Time frame: 6 months

06

Results

Posted Feb 25, 2022

Participant flow

Participant flow — Overall Study
MilestoneTreatmentControl
Started26164576
Completed21273720
Not completed489856

Outcome measures

PrimaryHigh or Medium (Versus Low) Mediterranean Diet Adherence

Based on 9-point Trichopoulou et al. 2003 NEJM scale (for patients, medical trainees, and providers)

Time frame:
6 months
Reported as:
Number · percentage of arm
High or Medium (Versus Low) Mediterranean Diet Adherence
percentage of armTreatmentControl
High or Medium (Versus Low) Mediterranean Diet Adherence55.9950.53
SecondaryHospital Readmissions

Re-presenting to the hospital for similar presenting diagnosis (for patients)

Time frame:
30 days

Results for this outcome have not been posted.

SecondaryComposite Rate of All Cause-mortality, Myocardial Infarction, and Cerebrovascular Event

(For patients)

Time frame:
6 months

Results for this outcome have not been posted.

SecondaryCompetencies

Educating patients on healthy diet and lifestyles according to 25 competency topics (for medical trainees)

Time frame:
6 months

Results for this outcome have not been posted.

SecondaryHealthcare Costs

Direct and indirect (for patients)

Time frame:
6 months

Results for this outcome have not been posted.

SecondaryHealthcare Costs

Direct and indirect (for health systems caring for the patients in the trial)

Time frame:
6 months

Results for this outcome have not been posted.

SecondaryFood Costs

Grocery and restaurant costs (for patients)

Time frame:
6 months

Results for this outcome have not been posted.

Adverse events

Collected over 6 months. Non-serious events are listed at a 5% frequency threshold.

Adverse event summary by group
GroupDeathsSeriousOther
Treatment0/2,616 (0%)0/2,616 (0%)0/2,616 (0%)
Control0/4,576 (0%)0/4,576 (0%)0/4,576 (0%)

Baseline characteristics

Age, Categorical
Age, Categorical(Participants)TreatmentControlTotal
<=18 years000
Between 18 and 65 years187035715441
>=65 years74610051751
Age, Continuous
Age, Continuous(years)TreatmentControlTotal
Mean32.02 ± 12.6928.16 ± 8.4829.49 ± 10.30
Sex: Female, Male
Sex: Female, Male(Participants)TreatmentControlTotal
Female170027254425
Male91618512767
Race (NIH/OMB)
Race (NIH/OMB)(Participants)TreatmentControlTotal
American Indian or Alaska Native391453
Asian3767091085
Native Hawaiian or Other Pacific Islander000
Black or African American5565071063
White126226013863
More than one race3837451128
Unknown or Not Reported000
Region of Enrollment
Region of Enrollment(participants)TreatmentControlTotal
United States261645767192
07

Study locations

1 site
  • The Goldring Center for Culinary Medicine at Tulane University School of Medicine
    New Orleans, Louisiana 70119, United States
08

References and documents

Publications

  • Monlezun DJ, Kasprowicz E, Tosh KW, Nix J, Urday P, Tice D, Sarris L, Harlan TS. Medical school-based teaching kitchen improves HbA1c, blood pressure, and cholesterol for patients with type 2 diabetes: Results from a novel randomized controlled trial. Diabetes Res Clin Pract. 2015 Aug;109(2):420-6. doi: 10.1016/j.diabres.2015.05.007. Epub 2015 May 12. PubMed 26002686 ↗
  • Monlezun DJ, Leong B, Joo E, Birkhead AG, Sarris L, Harlan TS. Novel Longitudinal and Propensity Score Matched Analysis of Hands-On Cooking and Nutrition Education versus Traditional Clinical Education among 627 Medical Students. Adv Prev Med. 2015;2015:656780. doi: 10.1155/2015/656780. Epub 2015 Sep 8. PubMed 26435851 ↗
  • Monlezun DJ, Carr C, Niu T, Nordio F, DeValle N, Sarris L, Harlan T. Meta-analysis and machine learning-augmented mixed effects cohort analysis of improved diets among 5847 medical trainees, providers and patients. Public Health Nutr. 2022 Feb;25(2):281-289. doi: 10.1017/S1368980021002809. Epub 2021 Jun 28. PubMed 34176552 ↗
  • Razavi AC, Sapin A, Monlezun DJ, McCormack IG, Latoff A, Pedroza K, McCullough C, Sarris L, Schlag E, Dyer A, Harlan TS. Effect of culinary education curriculum on Mediterranean diet adherence and food cost savings in families: a randomised controlled trial. Public Health Nutr. 2021 Jun;24(8):2297-2303. doi: 10.1017/S1368980020002256. Epub 2020 Aug 3. PubMed 32744215 ↗
  • Patnaik A, Tran J, McWhorter JW, Burks H, Ngo A, Nguyen TD, Mody A, Moore L, Hoelscher DM, Dyer A, Sarris L, Harlan T, Chassay CM, Monlezun D. Regional variations in medical trainee diet and nutrition counseling competencies: Machine learning-augmented propensity score analysis of a prospective multi-site cohort study. Med Sci Educ. 2020 May 20;30(2):911-915. doi: 10.1007/s40670-020-00973-6. eCollection 2020 Jun. PubMed 34457749 ↗
  • Razavi AC, Monlezun DJ, Sapin A, Stauber Z, Schradle K, Schlag E, Dyer A, Gagen B, McCormack IG, Akhiwu O, Sarris L, Dotson K, Harlan TS. Multisite Culinary Medicine Curriculum Is Associated With Cardioprotective Dietary Patterns and Lifestyle Medicine Competencies Among Medical Trainees. Am J Lifestyle Med. 2020 Jan 24;14(2):225-233. doi: 10.1177/1559827619901104. eCollection 2020 Mar-Apr. Erratum In: Am J Lifestyle Med. 2020 Mar 11;14(2):234. doi: 10.1177/1559827620912908. PubMed 32231488 ↗
  • Razavi AC, Monlezun DJ, Sapin A, Sarris L, Schlag E, Dyer A, Harlan T. Etiological Role of Diet in 30-Day Readmissions for Heart Failure: Implications for Reducing Heart Failure-Associated Costs via Culinary Medicine. Am J Lifestyle Med. 2019 Jul 14;14(4):351-360. doi: 10.1177/1559827619861933. eCollection 2020 Jul-Aug. PubMed 33281513 ↗
  • Wetherill MS, Davis GC, Kezbers K, Carter V, Wells E, Williams MB, Ijams SD, Monlezun D, Harlan T, Whelan LJ. Development and Evaluation of a Nutrition-Centered Lifestyle Medicine Curriculum for Physician Assistant Students. Med Sci Educ. 2018 Dec 6;29(1):163-172. doi: 10.1007/s40670-018-00655-4. eCollection 2019 Mar. PubMed 34457464 ↗
  • Monlezun DJ, Dart L, Vanbeber A, Smith-Barbaro P, Costilla V, Samuel C, Terregino CA, Abali EE, Dollinger B, Baumgartner N, Kramer N, Seelochan A, Taher S, Deutchman M, Evans M, Ellis RB, Oyola S, Maker-Clark G, Dreibelbis T, Budnick I, Tran D, DeValle N, Shepard R, Chow E, Petrin C, Razavi A, McGowan C, Grant A, Bird M, Carry C, McGowan G, McCullough C, Berman CM, Dotson K, Niu T, Sarris L, Harlan TS, Co-Investigators OBOTC. Machine Learning-Augmented Propensity Score-Adjusted Multilevel Mixed Effects Panel Analysis of Hands-On Cooking and Nutrition Education versus Traditional Curriculum for Medical Students as Preventive Cardiology: Multisite Cohort Study of 3,248 Trainees over 5 Years. Biomed Res Int. 2018 Apr 15;2018:5051289. doi: 10.1155/2018/5051289. eCollection 2018. PubMed 29850526 ↗
  • Kasprowicz E, Monlezun DJ, Harlan TS. Letter by Kasprowicz et al regarding article, "reducing sodium intake to prevent stroke: time for action, not hesitation". Stroke. 2014 Jun;45(6):e108. doi: 10.1161/STROKEAHA.114.005157. Epub 2014 May 6. No abstract available. PubMed 24803593 ↗
  • Birkhead AG, Foote S, Monlezun DJ, Loyd J, Joo E, Leong B, Sarris L, Harlan TS. Medical student-led community cooking classes: a novel preventive medicine model that's easy to swallow. Am J Prev Med. 2014 Mar;46(3):e41-2. doi: 10.1016/j.amepre.2013.11.006. No abstract available. PubMed 24512876 ↗

Related links

Study documents

  • Protocol and statistical analysis plan · Sep 26, 2015

Documents are hosted by the registry — open the source record to download them.

Individual participant data

Plan to share: No

09

Registry details

Key details

Study ID
NCT03443635
Lead sponsor
Tulane University
Responsible party
Sponsor
First posted
Feb 23, 2018
Start date
Feb 1, 2018
Primary completion
Dec 18, 2020
Completion
Dec 18, 2020
Results posted
Feb 25, 2022
Last update
Apr 29, 2022

Study contacts

Dominique Monlezun, MD, PhD, MPH
principal investigator · The Goldring Center for Culinary Medicine at Tulane University School of Medicine

Oversight

Data monitoring committee
No
FDA-regulated drug
No
FDA-regulated device
No
View the source record on ClinicalTrials.gov ↗

Not currently enrolling

This study is completed, as verified in Apr 2022. You cannot join it, but the record below documents what was studied.

Follow this study

Get an email when the registry record changes — status, dates, results — or when someone posts here.

Sign in to follow

Discussion

Questions and observations about this study, from anyone following it. Not medical advice, and not a channel to the study team — their contact details are on the registry record.

Sign in to join the discussion. Reading takes no account; posting does. You choose a display name, and a pseudonym is the default.

Nothing here yet. If you are running this trial, taking part in it, or weighing whether to, this is the place to say so.

Start the discussion