Fleury Merogis

Researchers are studying the impact of remote therapeutic cooking workshops on adults living with obesity to see if these workshops can improve dietary balance. This multicenter, open-label, controlled study uses a stepped wedge cluster design to compare two types of cooking workshopsclassic recipe-based and culinary challengesalongside usual care. The goal is to assess changes in diet quality, including fruit and vegetable intake, cooking frequency, and reduced consumption of ultra-processed foods, based on the latest national nutrition recommendations. Participants receive either usual care alone, usual care plus six classic cooking workshops led by a dietician, or usual care plus six culinary challenge workshops where participants create recipes. The study is conducted across six hospitals and involves completing questionnaires about eating habits and self-efficacy. The interventions are delivered remotely through videoconferencing to allow cooking in participants own kitchens. During the study, participants daily diet will be evaluated after three months, with additional assessments of self-efficacy, personal goals, and body mass index at three and six months. Participants must have the tools and connectivity for video workshops and will complete questionnaires on their eating habits and confidence in cooking. The total study period includes baseline assessments, interventions over several weeks, and follow-ups to monitor the effects on dietary behavior and weight management.