Cooking for Health Optimization With Patients (CHOP)
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ClinicalTrials.gov Identifier: NCT03443635 |
Recruitment Status :
Completed
First Posted : February 23, 2018
Results First Posted : February 25, 2022
Last Update Posted : April 29, 2022
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Condition or disease | Intervention/treatment | Phase |
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Cardiovascular Diseases Cardiovascular Risk Factor Nutrition Disorders Diabetes Hypertension Cancer Depression Obesity Physical Activity | Behavioral: Treatment | Phase 1 Phase 2 |
Study Type : | Interventional (Clinical Trial) |
Actual Enrollment : | 7192 participants |
Allocation: | Randomized |
Intervention Model: | Parallel Assignment |
Masking: | None (Open Label) |
Primary Purpose: | Treatment |
Official Title: | Cooking for Health Optimization With Patients |
Actual Study Start Date : | February 1, 2018 |
Actual Primary Completion Date : | December 18, 2020 |
Actual Study Completion Date : | December 18, 2020 |
Arm | Intervention/treatment |
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Experimental: Treatment
Subjects receiving hands-on cooking and nutrition education classes
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Behavioral: Treatment
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. |
No Intervention: Control
Subjects not receiving any additional nutrition education aside from that contained in their curricula (for trainees) or medical care (for patients)
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- High or Medium (Versus Low) Mediterranean Diet Adherence [ Time Frame: 6 months ]Based on 9-point Trichopoulou et al. 2003 NEJM scale (for patients, medical trainees, and providers)
- Hospital Readmissions [ Time Frame: 30 days ]Re-presenting to the hospital for similar presenting diagnosis (for patients)
- Composite Rate of All Cause-mortality, Myocardial Infarction, and Cerebrovascular Event [ Time Frame: 6 months ](For patients)
- Competencies [ Time Frame: 6 months ]Educating patients on healthy diet and lifestyles according to 25 competency topics (for medical trainees)
- Healthcare Costs [ Time Frame: 6 months ]Direct and indirect (for patients)
- Healthcare Costs [ Time Frame: 6 months ]Direct and indirect (for health systems caring for the patients in the trial)
- Food Costs [ Time Frame: 6 months ]Grocery and restaurant costs (for patients)

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Ages Eligible for Study: | 7 Years to 115 Years (Child, Adult, Older Adult) |
Sexes Eligible for Study: | 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:
- Inability to complete at least 2 intervention classes

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT03443635
United States, Louisiana | |
The Goldring Center for Culinary Medicine at Tulane University School of Medicine | |
New Orleans, Louisiana, United States, 70119 |
Principal Investigator: | Dominique Monlezun, MD, PhD, MPH | The Goldring Center for Culinary Medicine at Tulane University School of Medicine |
Documents provided by Tulane University:
Publications:
Responsible Party: | Tulane University |
ClinicalTrials.gov Identifier: | NCT03443635 |
Other Study ID Numbers: |
CHOP |
First Posted: | February 23, 2018 Key Record Dates |
Results First Posted: | February 25, 2022 |
Last Update Posted: | April 29, 2022 |
Last Verified: | April 2022 |
Individual Participant Data (IPD) Sharing Statement: | |
Plan to Share IPD: | No |
Studies a U.S. FDA-regulated Drug Product: | No |
Studies a U.S. FDA-regulated Device Product: | No |
Product Manufactured in and Exported from the U.S.: | No |
Cardiovascular Diseases Nutrition Disorders |