NCT02908854

Brief Summary

A two-phase, school-based intervention will be conducted at a high school in Baltimore to evaluate whether the addition of spices and herbs to vegetable dishes in the National School Lunch Program (NSLP) can increase vegetable intake among students in an urban and predominantly African-American high school.

Trial Health

87
On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment
29

participants targeted

Target at below P25 for not_applicable

Timeline
Completed

Started Sep 2016

Shorter than P25 for not_applicable

Geographic Reach
1 country

1 active site

Status
completed

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

Click on a node to explore related trials.

Study Timeline

Key milestones and dates

Study Start

First participant enrolled

September 1, 2016

Completed
6 days until next milestone

First Submitted

Initial submission to the registry

September 7, 2016

Completed
14 days until next milestone

First Posted

Study publicly available on registry

September 21, 2016

Completed
7 months until next milestone

Primary Completion

Last participant's last visit for primary outcome

May 1, 2017

Completed
1 month until next milestone

Study Completion

Last participant's last visit for all outcomes

June 1, 2017

Completed
Last Updated

September 14, 2021

Status Verified

September 1, 2021

Enrollment Period

8 months

First QC Date

September 7, 2016

Last Update Submit

September 6, 2021

Conditions

Poor Nutrition

Keywords

SpicesHerbsVegetablesNational School Lunch ProgramHigh school

Outcome Measures

Primary Outcomes (1)

  • Vegetable plate waste

    Student vegetable intake will be assessed through plate waste (weighed).

    The overall time frame for the outcome measure assessment is up to 8 months. This will occur during the 2016-2017 school year.

Secondary Outcomes (2)

  • Cafeteria production waste as measured by calculating the difference between total prepared vegetable weight and discarded vegetable weight.

    The overall time frame for the outcome measure assessment is up to 8 months. This will occur during the 2016-2017 school year.

  • Attitudes towards eating vegetables

    The outcome measure is being assessed up to 12 months. Spring 2016 through Spring 2017.

Study Arms (1)

School Lunch Participants

EXPERIMENTAL

School lunch participants will be given vegetables with and without additional spices and herbs to determine if intake will increase with the addition of spices and herbs.

Other: Adding spices and herbs to school lunch vegetables

Interventions

Adding spices and herbs to school lunch vegetablesOTHER

Direct measurement of school lunch vegetable intake among students both before and after spices and herbs are added.

School Lunch Participants

Eligibility Criteria

Age12 Years - 21 Years
Sexall
Healthy VolunteersYes
Age GroupsChild (0-17), Adult (18-64)

You may qualify if:

  • Enrolled student at Cristo Rey High School
  • Able to read and write English (exclusive to Phase 1 participants)

You may not qualify if:

  • Does not eat lunch in the Cristo Rey High School cafeteria
  • Not willing to complete questionnaires (exclusive to Phase 1 participants)

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Center for Integrative Medicine University of Maryland

Baltimore, Maryland, 21201, United States

Location

Related Publications (5)

  • Gase LN, McCarthy WJ, Robles B, Kuo T. Student receptivity to new school meal offerings: assessing fruit and vegetable waste among middle school students in the Los Angeles Unified School District. Prev Med. 2014 Oct;67 Suppl 1(0 1):S28-33. doi: 10.1016/j.ypmed.2014.04.013. Epub 2014 Apr 16.

    PMID: 24747044BACKGROUND

  • Byker CJ, Farris AR, Marcenelle M, Davis GC, Serrano EL. Food waste in a school nutrition program after implementation of new lunch program guidelines. J Nutr Educ Behav. 2014 Sep-Oct;46(5):406-11. doi: 10.1016/j.jneb.2014.03.009. Epub 2014 May 22.

    PMID: 24857599BACKGROUND

  • Just DR, Wansink B, Hanks AS. Chefs move to schools. A pilot examination of how chef-created dishes can increase school lunch participation and fruit and vegetable intake. Appetite. 2014 Dec;83:242-247. doi: 10.1016/j.appet.2014.08.033. Epub 2014 Aug 27.

    PMID: 25173063BACKGROUND

  • Hanks AS, Wansink B, Just DR. Reliability and accuracy of real-time visualization techniques for measuring school cafeteria tray waste: validating the quarter-waste method. J Acad Nutr Diet. 2014 Mar;114(3):470-474. doi: 10.1016/j.jand.2013.08.013. Epub 2013 Oct 14.

    PMID: 24135053BACKGROUND

  • D'Adamo CR, McArdle PF, Balick L, Peisach E, Ferguson T, Diehl A, Bustad K, Bowden B, Pierce BA, Berman BM. Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students. Am J Health Promot. 2016 May;30(5):346-56. doi: 10.1177/0890117116646333.

    PMID: 27404643BACKGROUND

MeSH Terms

Conditions

Malnutrition

Condition Hierarchy (Ancestors)

Nutrition DisordersNutritional and Metabolic Diseases

Study Officials

  • Christopher D'Adamo, PhD

    University of Maryland, Baltimore

    PRINCIPAL INVESTIGATOR

Study Design

Study Type
interventional
Phase
not applicable
Allocation
NA
Masking
NONE
Purpose
OTHER
Intervention Model
SINGLE GROUP
Sponsor Type
OTHER
Responsible Party
PRINCIPAL INVESTIGATOR
PI Title
Director of Research Center for Integrative Medicine, University of Maryland

Study Record Dates

First Submitted

September 7, 2016

First Posted

September 21, 2016

Study Start

September 1, 2016

Primary Completion

May 1, 2017

Study Completion

June 1, 2017

Last Updated

September 14, 2021

Record last verified: 2021-09

Data Sharing

IPD Sharing
Will not share

Locations

US(1)