None listed
Conditions
Brief summary
We previously recruited 506 adults (mean age 38.8 ± 11.8 years; 18% male) who completed a nutrition questionnaire. Included were individuals with different classes of obesity and past weight loss surgery (11%, n=55). The relationship between demographic characteristics, nutrition knowledge, and diet quality were explored. Those with obesity (BMI >30 kg.m-2) had lower levels of nutrition knowledge and those with a BMI >40 kg.m-2 had the lowest diet quality of the BMI groups studied. The lowest diet quality was reported for individuals with past weight loss surgery. Our findings provide evidence that individuals who have undergone weight loss surgery should be targeted for nutrition interventions aimed at assisting in the adoption of higher quality diets. This study aims to evaluate cooking skills and diet quality of individuals who previously had a Sleeve Gastrectomy (at least 12 months ago) using a cross-sectional questionnaire. In addition, to conducting an on-line intervention that encourages cooking from fresh and basic ingredients delivered via a Closed Facebook group. The intervention will consist of healthy cooking tips and recipes specially developed for individuals 12 months post Sleeve Gastrectomy, delivered over 10 weeks.
Interventions
The intervention includes:
1) A cross-sectional questionnaire to evaluate the cooking skills and diet quality of individuals who previously had a Sleeve Gastrectomy (at least 12 months ago). This questionnaire will be administered at Baseline and at the end of the intervention (minus demographic questions) to measure change in cooking habits and attitudes.
2) The intervention consists of access to 10-weeks of cooking tips to encourage cooking using fresh and basic ingredients delivered via a
The intervention includes: 1) A cross-sectional questionnaire to evaluate the cooking skills and diet quality of individuals who previously had a Sleeve Gastrectomy (at least 12 months ago). This questionnaire will be administered at Baseline and at the end of the intervention (minus demographic questions) to measure change in cooking habits and attitudes. 2) The intervention consists of access to 10-weeks of cooking tips to encourage cooking using fresh and basic ingredients delivered via a Closed Facebook group. The research dietitian will post daily healthy cooking tips and recipes specially developed for individuals 12 months post Sleeve Gastrectomy. At the end of the intervention participants will complete a Post Project Evaluation and this will measure how often participants read the Facebook page posts, level of relevance, usefulness and enjoyment of the intervention. The research dietitian has 25 years of clinical experience, including 10 years supporting individuals who have had weight loss surgery.
Sponsors
University of Newcastle
Study design
Allocation
Non-randomised trial
Primary purpose
Educational / counselling / training
Eligibility
Sex/Gender
All
Age
18 Years to No maximum
Healthy volunteers
No
Inclusion criteria
• adults (age > 18 years) • those who have had a Sleeve Gastrectomy at least 12 months prior to recruitment • those with daily access to the Internet and Facebook, • those who cook a meal for themselves once a week or more.
Exclusion criteria
• has special dietary requirements (eg Coeliac disease, pregnancy)
Outcome results
None listed