Pilot trial of an adult community cooking skills intervention

Research to support the evaluation and implementation of adult cooking skills interventions in the UK: pilot randomized controlled trial with process and economic evaluation components

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

ISRCTN

Registry ID

ISRCTN91580447

Enrollment

Registered

2015-07-30

Start date

2013-10-13

Completion date

Unknown

Last updated

2020-01-06

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Prevention of chronic non-communicable diseases associated with unhealthy diet Nutritional, Metabolic, Endocrine

Interventions

1. Intervention arm - an adult cooking skills course delivered to groups of 6-10 participants, comprising eight 60-90 minute weekly sessions at community venues (The Jamie Oliver Ministry of Food (JOM

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: 1. Adults aged 18 years or over 2. Living in the community 3. Self-perceived poor cooking skills 4. Able to speak fluent English

Exclusion criteria

Exclusion criteria: 1. Aged under 18 years 2. Unable to speak English fluently

Design outcomes

Primary

Measure	Time frame
As this was a pilot randomized controlled trial, there was no primary outcome. However, a number of measures were collected to assess the feasibility and acceptability of the intervention and trial procedures. These data were specified by our research questions as follows: 1. What is the theoretical basis, in terms of behaviour change, of the JOMoF cooking skills intervention? 2. What is the fidelity of the JOMoF cooking skills intervention? 3. Are there temporal or locational variations in intervention fidelity? 4. What are the baseline self-reported cooking skills and socio-demographic characteristics of participants of a cooking skills intervention? 5. How do the baseline self-reported cooking skills and socio-demographic characteristics of wait-list recruits compare to community recruits? 6. Do the socio-demographic characteristics of wait-list recruits align with those identified as most in need of cooking skills interventions from research questions 1-4? 7. What are the consequences, both expected and unexpected, of cooking skills interventions for UK adults, as identified by cooking skills intervention participants and providers? 8. How practical and acceptable are cooking skills interventions for UK adult participants as well as those involved in commissioning and delivery? 9. How practical and acceptable are the research methods proposed for a definitive RCT of a multi-site cooking skills intervention, for both UK adult participants as well as those involved in commissioning and delivery? 10. What factors affect non-recruitment, attrition, attendance and compliance with data collection methods? 11. Is economic evaluation of a cooking skills intervention feasible?	—

Measure

Time frame

As this was a pilot randomized controlled trial, there was no primary outcome. However, a number of measures were collected to assess the feasibility and acceptability of the intervention and trial procedures. These data were specified by our research questions as follows: 1. What is the theoretical basis, in terms of behaviour change, of the JOMoF cooking skills intervention? 2. What is the fidelity of the JOMoF cooking skills intervention? 3. Are there temporal or locational variations in intervention fidelity? 4. What are the baseline self-reported cooking skills and socio-demographic characteristics of participants of a cooking skills intervention? 5. How do the baseline self-reported cooking skills and socio-demographic characteristics of wait-list recruits compare to community recruits? 6. Do the socio-demographic characteristics of wait-list recruits align with those identified as most in need of cooking skills interventions from research questions 1-4? 7. What are the consequences, both expected and unexpected, of cooking skills interventions for UK adults, as identified by cooking skills intervention participants and providers? 8. How practical and acceptable are cooking skills interventions for UK adult participants as well as those involved in commissioning and delivery? 9. How practical and acceptable are the research methods proposed for a definitive RCT of a multi-site cooking skills intervention, for both UK adult participants as well as those involved in commissioning and delivery? 10. What factors affect non-recruitment, attrition, attendance and compliance with data collection methods? 11. Is economic evaluation of a cooking skills intervention feasible?

—

Secondary

Measure	Time frame
See above under primary outcomes. As this was a pilot randomized controlled trial there were no primary or secondary outcomes.	—

Countries

United Kingdom

Outcome results

None listed

Source: ISRCTN (via WHO ICTRP) · Data processed: Feb 4, 2026