Perimenopausal
Conditions
Keywords
gourmet healthy cooking, quality of life, preimenopause, weight, lipids
Brief summary
Subjects that participate in the practical workshop will improve their metabolic indexes, decrease their weight and improve their quality of life, in contrast to the participants that will take part in the nutritional consulting sessions
Detailed description
Participants will be randomly assigned to a dietary consultation-only control group or to a gourmet medical cooking workshop. The workshop will consist of 9 lessons with the following lessons: introduction, fats, phytoestrogens, carbohydrates and fibers, calcium and low calorie diet, party's recipes, shopping and farewell dinner. All the lessons will start with half an hour theoretical introduction, followed by a 2.5 hours hands on session under supervision of a medical chef. The study population will include healthy women attending the menopause clinic. 72 patients will be recruited and will be randomly divided into two groups: an intervention group of 36 will commence the workshop during 2007 and a control group of 36 who will take part in dietitian consulting sessions only. During 2008 the control group will commence the workshop and will add to the study group.
Interventions
BEHAVIORALgourment cooking workshop
Sponsors
Hadassah Medical Organization
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
FEMALE
Age
45 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
* Age of 45-60 * Perimenopause * Healthy * BMI over 17
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| We expect to see change in the following outcomes: | — |
| the patient's metabolic state, | — |
| the patient's weight | — |
| body composite | — |
| patient's quality of life. | — |
Countries
Israel
Outcome results
None listed