Impact study of ONCOOK webinars on the quality of life of patients being treated for cancer

ISRCTN	ISRCTN34629560
DOI	https://doi.org/10.1186/ISRCTN34629560
EU Clinical Trials Register (EudraCT)	2025-A01381-48
Sponsor	UniLaSalle
Funder	Malakoff Humanis

Submission date: 17/06/2026
Registration date: 06/07/2026
Last edited: 06/07/2026

Recruitment status: Recruiting
Overall study status: Ongoing
Condition category: Cancer

Prospectively registered

Protocol

Statistical analysis plan

Results

Individual participant data

Record updated in last year

Plain English summary of protocol

Not provided at time of registration

Contact information

Dr Bruno Raynard
Principal investigator

Service de Nutrition (UDEN)
Unité Transversale de Diététique et de Nutrition
Gustave Roussy, Cancer Campus, Grand Paris
114 rue Edouard Vaillant
Villejuif
94805
France

Phone	+33 0142114355
Email	bruno.raynard@gustaveroussy.fr

Dr Philippe Pouillart
Public, Scientific

Institut Polytechnique UniLaSalle, Unité De Recherche IDEALISS
19 rue Pierre Waguet
Beauvais
60000
France

ORCID ID	0000-0001-8332-9837
Phone	+33 0613030211
Email	philippe.pouillart@unilasalle.fr

Study information

Primary study design	Observational
Observational study design	Cohort study
Participant information sheet	49738_PIS_v3_14April2026.pdf
Scientific title	Impact study of a remote cooking and nutrition workshop program on the quality of life of patients being treated for cancer
Study acronym	ONCOOK
Study objectives	The main objective is to test the hypothesis—through a survey covering all of France, including the overseas regions—that “a high level of patient motivation to attend ONCOOK workshops and to apply the culinary and nutritional advice provided may lead to an improvement in their quality of life.”
Ethics approval(s)	Approved 07/04/2026, Île-de-France VIII Research Ethics Committee (Hôpital Ambroise Paré, 9 Avenue Charles de Gaule, Boulogne Billancourt, 92100, France; 0149095814; cppidf8@aphp.fr), ref: 25.02155.000391
Health condition(s) or problem(s) studied	cancer
Methodology	The study calls for the participation in online cooking workshops (cookinars), at a rate of one workshop per month according to a pre-established schedule, with a commitment to participate in at least three of them over a 6-month period. The “Cookinaires” The “Cookinars” are online cooking workshops lasting approximately 1 hour and 30 minutes, led by Dr. Philippe Pouillart, who may be joined by a healthcare professional or a patient advocate. An additional 30 minutes at the end of each workshop is set aside for participants to complete a satisfaction survey together. Each session addresses one or two cancer-related symptoms, offering advice on food choices, cooking tips, and adapted recipes. The shopping list and recipes will be sent out before each workshop. Participants can cook along or simply listen and ask questions live. Follow-up Questionnaires Throughout their participation, patients will receive a series of questionnaires via the SPHINX software: 1. Demographic questionnaire (upon enrollment) 2. Questionnaires on their experience with the cooking sessions (at the end of each session and 3 weeks later for each session they attend) 3. Quality of life questionnaire (after enrollment, then every three months for the duration of the study)
Intervention type	Behavioural
Primary outcome measure(s)	Quality of life measured using the EORTC Core Quality of Life questionnaire (EORTC QLQ-C30) at 0, 3 and 6 months
Key secondary outcome measure(s)	Motivation measured using a questionnaire on the motivation to attend the workshops and their uptake of culinary and nutritional advice at the end of each cookinar (up to 6)
Completion date	31/12/2028

Eligibility

Participant type(s)
Age group	Mixed
Lower age limit	18 Years
Upper age limit	99 Years
Sex	All
Target sample size at registration	720
Key inclusion criteria	1. French-speaking adults who report having cancer, regardless of their cancer status or the stage of the disease 2. Not hospitalized in palliative care or in intermediate-care facilities (SMR) or long-term care facilities (EHPAD) 3. Access to the Internet 4. Normal oral intake, meaning the ability to eat a varied diet consisting of foods of different textures, providing energy and nutrition at any time of day, consumed orally, either independently or with assistance during meals.
Key exclusion criteria	1. No Internet connection 2. Nasogastric tube feeding or parenteral nutrition 3. Admitted to palliative care or to intermediate-care facilities (SMR) or long-term care facilities (EHPAD)
Date of first enrolment	29/06/2026
Date of final enrolment	30/06/2028

Locations

Countries of recruitment

France
French Guiana
French Polynesia
French Southern Territories
Guadeloupe
Martinique
Mayotte
Réunion
Saint Pierre and Miquelon

Study participating centre

UniLaSalle Polytechnic Institute

19 Rue Pierre Waguet
Beauvais
60000
France

Results and Publications

Individual participant data (IPD) Intention to share	No

Study outputs

Output type	Details	Date created	Date added	Peer reviewed?	Patient-facing?
Other files			18/06/2026	No	No
Participant information sheet	version 3	14/04/2026	18/06/2026	No	Yes
Protocol file	version 2	14/04/2026	18/06/2026	No	No

Additional files

49738_Protocol_v2_14April2026.pdf: Protocol file
49738_PIS_v3_14April2026.pdf: Participant information sheet
49738_Personal Data Processing Declaration.pdf: Other files

Editorial Notes

18/06/2026: Study’s existence confirmed by the Île-de-France VIII Research Ethics Committee, France.