Pink and Dude Chef
1 other identifier
interventional
60
1 country
1
Brief Summary
The purpose of the study is to evaluate an afterschool program to teach nutrition through basic cooking skills. This after school extracurricular program increases the students' confidence, knowledge, and skills for cooking as one of the first steps for dietary improvement. In addition to the life lessons students learn during this class, they gain self-confidence and become self-sufficient culinary experts that are capable of educating their siblings, parents, and social circles. This research project will test the impact this program has on nutritional knowledge, culinary efficacy, and nutritional choices made in and out of the home. The Pink and Dude Chef Afterschool Cooking Program was developed through STRIDE (Science through Translational Research in Diet and Exercise at California Polytechnic state University (Cal Poly) in San Luis Obispo, CA. Hypothesis: Middle school students participating in the Pink and Dude Chef afterschool cooking program will increase nutritional knowledge, culinary efficacy, motivation to eat fruits and vegetables, and fruit and vegetable intake compared to an attention control group.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P25-P50 for not_applicable
Started Aug 2012
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
August 1, 2012
CompletedPrimary Completion
Last participant's last visit for primary outcome
December 1, 2012
CompletedFirst Submitted
Initial submission to the registry
December 21, 2012
CompletedFirst Posted
Study publicly available on registry
March 4, 2013
CompletedStudy Completion
Last participant's last visit for all outcomes
December 1, 2013
CompletedMarch 9, 2015
March 1, 2015
4 months
December 21, 2012
March 6, 2015
Conditions
Keywords
Outcome Measures
Primary Outcomes (2)
Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables
Baseline and post intervention measurements through questionnaires.
6 weeks
Palm scans (resonance Raman spectroscopy) to measure cartenoids (indicator of vegetable and fruit intake).
Baseline and post intervention scans.
6 weeks
Study Arms (2)
STRIDE
OTHER12 cooking classes offered over 6 weeks (approximately 2 classes/week)
SPARK
OTHER12 physical activity classes offered over 6 weeks (approximately 2 classes/week)
Interventions
12 educational cooking classes: two classes per week for six weeks (2 hours each)
Eligibility Criteria
You may qualify if:
- Middle school aged child with parent willing to partcipate
- Ability to partipate in an afterschool program
You may not qualify if:
- Less or greater than middle school aged
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
USDA Grand Forks Human Research Nutrition Center
Grand Forks, North Dakota, 58203, United States
Related Publications (1)
Casperson SL, Sieling J, Moon J, Johnson L, Roemmich JN, Whigham L. A mobile phone food record app to digitally capture dietary intake for adolescents in a free-living environment: usability study. JMIR Mhealth Uhealth. 2015 Mar 13;3(1):e30. doi: 10.2196/mhealth.3324.
PMID: 25775506DERIVED
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- NONE
- Intervention Model
- CROSSOVER
- Sponsor Type
- FED
- Responsible Party
- SPONSOR
Study Record Dates
First Submitted
December 21, 2012
First Posted
March 4, 2013
Study Start
August 1, 2012
Primary Completion
December 1, 2012
Study Completion
December 1, 2013
Last Updated
March 9, 2015
Record last verified: 2015-03