Status:
COMPLETED
Cooking for Health Optimization With Patients
Lead Sponsor:
Tulane University
Conditions:
Cardiovascular Diseases
Cardiovascular Risk Factor
Eligibility:
All Genders
7-115 years
Phase:
PHASE1
PHASE2
Brief Summary
Cooking for Health Optimization with Patients (CHOP) is the first known multi-site prospective cohort study with a nested Bayesian adaptive randomized trial in the preventive cardiology field of culin...
Eligibility Criteria
Inclusion
- 7 to 115 years of age (patients), and currently a medical trainee or professional (including for physicians, nurses, physician assistants, and dieticians)
Exclusion
- Inability to complete at least 2 intervention classes
Key Trial Info
Start Date :
February 1 2018
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
December 18 2020
Estimated Enrollment :
7192 Patients enrolled
Trial Details
Trial ID
NCT03443635
Start Date
February 1 2018
End Date
December 18 2020
Last Update
April 29 2022
Active Locations (1)
Enter a location and click search to find clinical trials sorted by distance.
1
The Goldring Center for Culinary Medicine at Tulane University School of Medicine
New Orleans, Louisiana, United States, 70119