Correlated Drug Terms (1)

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	Name (Synonyms)	Correlation
drug1656	Nutritional counseling Wiki	1.00

Correlated MeSH Terms (1)

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	Name (Synonyms)	Correlation
D050177	Overweight NIH	0.45

Correlated HPO Terms (0)

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	Name (Synonyms)	Correlation

Primary Outcomes

Description: 5% decrease in body weight (kg) in the intervention arm as compared to control. measured by a registered dietitian.

Measure: Body weight at 6 months

Time: Six months

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Secondary Outcomes

Description: Body weight (kg), measured by a registered dietitian

Measure: Body weight

Time: Body weight will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: Culinary attitudes and self-efficacy will be evaluated by the Cooking With a Chef (CWC) Instrument. This is a 22-item self-administered Likert scale questionnaire that generates three subscales: 1) the cooking techniques and meal preparation self-efficacy subscale (14 items; 1 - not al all confident; 5- extremely confident; sub-scale range 14-70), 2) the negative cooking attitudes subscale (4 items; 1 - strongly disagree; 5 - strongly agree; sub-scale range 4-20), and, 3) the self-efficacy to consume fruit and vegetables subscale (5 items; 1 - not al all confident; 5- extremely confident; sub-scale range 5-25).

Measure: Culinary attitude & self-efficacy

Time: Culinary attitude & self-efficacy will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: Nutritional intake will be evaluated by a 4-day food record. Intake will be analyzed for its caloric content (kcal), saturated fats(g), trans fats(g), legumes (g), fruits (g), red and processed meat (g), sugars(g), processed food(g), vegetables(g), soft drinks(g), fish(g), whole grain(g), refined grain(g), and monounsaturated fat-saturated fat ratio. Vegetables, legumes, fruits, nuts, whole grains, fish, monounsaturated fat-saturated fat ratio, alcohol, and meat will be aggregate to report Mediterranean index in points (1-9))

Measure: Nutritional intake

Time: Nutritional intake will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: Adherence to Mediterranean Diet will be evaluated by the validated 14 items Questionnaire of Mediterranean Diet Adherence, extracted by a dietitian from a 4-day food record (0 - low adherence; 14 - high adherence)

Measure: Adherence to Mediterranean Diet

Time: Nutritional intake will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: Consumption of ultra-processed food will be evaluated by the NOVE food classification, extracted by a dietitian from a 4-day food record (unprocessed or minimally processed foods (g), processed culinary ingredients (g), processed foods (g), ultra processed foods (g))

Measure: Consumption of ultra-processed

Time: Nutritional intake will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: blood pressure (both systolic and diastolic), measured in a seated position by a nurse using a sphygmometer

Measure: Blood pressure

Time: Blood pressure will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: Lipid profile (total cholesterol, HDL-cholesterol, LDL-cholesterol, non-HDL cholesterol and triglycerides), measured from a blood sample drawn

Measure: Lipid profile

Time: Lipid profile will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: HbA1c, measured from a blood sample drawn

Measure: HbA1c

Time: HbA1c will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: Lean body mass (g) will measured using Bone Densitometry

Measure: Lean body mass

Time: Lean body mass will be obtained at baseline, and at 6 months after the beginning of the intervention

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Description: Total fat mass (g, %fat) will measured using Bone Densitometry

Measure: Total fat mass

Time: Total fat mass will be obtained at baseline, and at 6 months after the beginning of the intervention

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Description: Trunk fat mass (g, %fat) will measured using Bone Densitometry

Measure: Trunk fat mass

Time: Trunk fat mass will be obtained at baseline, and at 6 months after the beginning of the intervention

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Description: Fat distribution will measured using Bone Densitometry. Measurements includes: android fat mass (g, %fat) and gynoid fat mass (g, %fat). Fat distribution will be extracted from Android/ Gynoid

Measure: Fat distribution

Time: Body composition will be obtained at baseline, and at 6 months after the beginning of the intervention

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Description: Stages of change in relation to home cooking as assessed by the validated University of Rod Island Change Assessment (URICA) Scale. This is a 32-item self-administered Likert scale questionnaire (1 - strongly disagree; 5 - strongly agree). Minimum score - 32, maximum score - 160

Measure: Stages of change in relation to home cooking

Time: Stages of change will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: Perceived Stress, evaluated by the validated Perceived Stress Scale. This is a 10-item self-administered Likert scale questionnaire (0 - never; 4 - very often). Minimum score - 0, maximum score - 10.

Measure: Perceived Stress

Time: Perceived stress will be obtained at baseline, after the intervention (at 3 months), 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: Information about subjects' experiences (e.g., feelings during the CCTP; difficulties, dilemmas, and challenges during the program) will be evaluated using a structured open-ended questionnaire.

Measure: Subject perceptions of the program

Time: subjects perception of the program will be obtained using open ended questionnaires at baseline, 6 months after the beginning of the intervention, and 12 months after the beginning of the intervention

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Description: Information about subjects' experiences (e.g., feelings during the CCTP; difficulties, dilemmas, and challenges during the program) will be evaluated using In-depth semi-structured interview.

Measure: Subject perceptions of the program

Time: Subjects perception of the program will be obtained using in-depth interview after the intervention (at 3 months).

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Description: Overall resiliency to cope with the COVID-19 epidemic with be obtained through the Brief Resilient Coping Scale and copying strategies through the Brief Cope scale

Measure: Coping with Stress

Time: Coping with stress will be obtain through the 2 months of the pick COVID-19 epidemic

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