Multiple Sclerosis
Conditions
Keywords
diet, cooking, multiple sclerosis, fatigue
Brief summary
The purpose of this protocol is to collect data from approximately 15 multiple sclerosis (MS) patients who are participating in a pilot cooking course. This online cooking training program is currently available to general public through the company Rouxbe for a fee. Data gathered from this cooking course will be used to develop novel ways of promoting healthy eating habits in people with MS. The investigators will use the data from blood tests, questionnaires, and demographics to assess the feasibility and effectiveness of this program. This is an outpatient program designed for people with MS that would occur regardless of whether participant data is collected. This pilot cooking course will run for approximately four weeks. The investigators intend start to the training course in mid-March 2015. Subjects will be followed prior to course initiation for baseline data gathering, at four weeks from baseline, twelve weeks from baseline, and twenty-four weeks from baseline.
Interventions
BEHAVIORALCooking Course
This is a month-long online cooking course, aimed at promoting a low-fat, plant-based diet.
Sponsors
Rouxbe Cooking School
Oregon Health and Science University
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
TREATMENT
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 75 Years
Healthy volunteers
No
Inclusion criteria
* Confirmed diagnosis of MS * Willingness to comply with the diet and values set forth in the course
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Program Feasibility and Efficacy (composite of student perception, learning, and adherence by surveys) | 6 months | We will measure feasibility as a composite of student perception, learning, and adherence by administering Opening and Closing Surveys (to evaluate student perception of course), a Final Assessment (to evaluate student learning), and the NutritionQuest Block Food Frequency Questionnaire (to evaluate adherence to low-fat, plant-based lifestyle). |
Secondary
| Measure | Time frame |
|---|---|
| Weight Change measured by body weight, body mass index, waist circumference | 6 months |
| Diet Change measured by NutritionQuest Block Food Frequency Questionnaire, Opening Survey, Program Evaluation Survey | 6 months |
| Program Evaluation through Program Evaluation Survey | 6 months |
| Fatigue measured by Modified Fatigue Impact Scale-5 and Fatigue Severity Scale | 6 months |
Countries
United States
Outcome results
None listed