(P16-010-25) Virtual Culinary Nutrition Education Sessions for Individuals With ALS: Quantitative Experimental Pilot Study

Objectives: Amyotrophic lateral sclerosis (ALS) impairs voluntary muscular activity and often results in malnutrition. Although the need for specialized diet therapy for ALS-related illnesses is highlighted by research, a lack of adequate targeted nutrition interventions has been identified. This pilot study examined the feasibility and impact of virtual culinary nutrition education sessions on nutrition knowledge and functional nutrition disease outcomes in patients with ALS (pALS).

Methods: Five pALS were enrolled during their routine multidisciplinary clinic visit. Inclusion criteria were ALS diagnosis, internet access, and at least 75% of dietary intake by mouth. Three one-hour culinary sessions were conducted via Zoom over a 3-week period, with each comprised of one nutrition education topic and one recipe demonstration. Topics included macronutrients, cooking techniques, and high-calorie high-protein diet. Handouts including the information delivered in the sessions and recipes were emailed to participants after each one of the sessions. Caregivers were invited to participate in the sessions with the pALS. Outcomes were collected before and after the 3-week intervention period and included an online nutrition knowledge questionnaire (pre/post), body mass index (BMI), dietary intake of macronutrients and total energy (24-hour recall via phone) and ALSFRS-R.

Results: One participant was excluded for not meeting at least 75% of dietary intake by mouth upon starting of intervention. Mean age was 58 ± 12.5 years with one female. Three participants completed all sessions and one completed 2 out of 3 sessions. Nutrition knowledge significantly improved from 60% to 82.5% (p=0.017) and mean total calorie intake increased from 1790 to 2079 kcal (p=0.248). The mean intake of all macronutrients increased, including protein 98.5 to 124 g (p=0.309), carbohydrates 211 to 216 g (p=0.772) and fat 60.8 to 80.3 g (p=0.248). Both BMI (24.1 to 23.3 kg/m2, p=0.248) and ALSFRS-R (33.5 to 28.8, p=0.110) decreased.

Conclusions: This virtual culinary nutrition education intervention demonstrated a feasible alternative to in-clinic education that impacted patient nutrition knowledge and dietary intake. Further research is needed to understand its impact on malnutrition, disease progression and quality of life of pALS and caregivers.

Funding Sources: N/A