A Randomized Comparison Trial Examining the Impact of a Family-based Cooking Workshop

NCT04056052 | Completed

• 1 other identifier: UVic2012SCT
• Study Type: interventional
• Target: 65
• Locations: 1 country
• Sites: 1

Brief Summary

Increasing fruit and vegetable intake is important to health but children's vegetable intake remains low. In younger age groups parents act as gatekeepers by providing access, availability, persuasion and modelling. This study aimed to enhance parent vegetable serving behaviour and child vegetable intake through an 8-week social cognitive theory-based family cooking program.

Conditions

Diet Habit

Keywords

Children; Family-based intervention

Outcome Measures

Primary Outcomes (2)

• Parent Food Serving Frequency

  The scale included nine items assessing fruit and vegetable servings including potatoes and 100% fruit juice. Responses were on a 9 point likert scale ranging from 0 which represented never to 9 which represented serving vegetables more than 5 times/per day. For the entire scale, a conversion factor was used to transform responses into average daily servings for each item. To determine parental fruit and vegetable serving behavior, serving habits at breakfast, lunch and dinner for both fruits and vegetables were summed together to provide a score for overall number of servings served. This was also split into the specific number of fruits or vegetables served.

  7 days

• Child Food Frequency Questionnaire

  A Food Frequency Questionnaire for children was used to measure typical weekly intake of fruit and vegetables including two items that addressed fried and white potato intake and one item that addressed 100% juice consumption. The scale was adapted from the US national cancer institute quick scan of fruit and vegetable and validated by Baranowski and colleagues \[41\]. The questionnaire consisted of nine items formatted as a 9 point likert scale whereby 0 represented never consumed and 9 represented consuming vegetables more than five times a day. A conversion factor was used to transform responses into average daily servings for each item, thus higher scores reflected the food choice being eaten more often on a daily basis. Similarly, assessing fruit and vegetable intake was determined by tallying the number of servings consumed across breakfast, lunch and dinner for both fruit and vegetables collectively and independently.

  7 days

Secondary Outcomes (3)

• Cooking confidence (Parent and Child)

  7 days

• Outcome Expectations (Parent and Child)

  7 days

• Exposure, Food Neophobia and Tast Preference (Parent and Child)

  7 days

Study Arms (2)

Home Activity Only

SHAM COMPARATOR

Over the 8-week project, families were asked to try eight different vegetable recipes from a choice of 12. All family members could participate in the home activities as the families wished. Families were also asked to complete a weekly recipe cooking tracking sheet.

Behavioral: Mind the Gap: Home Activity Only

Home Activity + cooking Workshop

ACTIVE COMPARATOR

The 8-week cooking workshop condition incorporated all of the home activities previously described, however, this cohort also participated in two, two-hour cooking workshops held at a local cooking school.

Behavioral: Mind the Gap: Home Activity + cooking Workshop

Interventions

Mind the Gap: Home Activity Only BEHAVIORAL

The primary focus of the home activity program was based on collaborative parent-child cooking activities which the families undertook themselves at home. There were two key tasks: the first was to add one extra vegetable to the evening meal each day, the second was to select, prepare and cook one recipe from the cook book each week.

Home Activity Only

Mind the Gap: Home Activity + cooking Workshop BEHAVIORAL

The main purpose of these workshops was to provide hands-on successful food preparation and cooking experiences for the families and several opportunities to taste new vegetable-based recipes as well as promoting knowledge of cost and healthy eating. Children and their parents were then encouraged to take whatever was learned and apply it at home.

Home Activity + cooking Workshop

Eligibility Criteria

• Age: 25 Years - 55 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• a family unit consisting of at least one parent and one child
• parents aged between 25 and 55 years of age
• children aged between nine and 13 years of age.

You may not qualify if:

• ability to comprehend English
• Participation of both the parent and the child

Sponsors & Collaborators

• University of Victoria: lead

Study Sites (1)

University of Victoria

Victoria, British Columbia, V8W2Y2, Canada

Location

MeSH Terms

Conditions

Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Study Officials

• Patti-Jean Naylor, PhD

  University of Victoria

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor

Study Record Dates

• First Submitted: August 12, 2019
• First Posted: August 14, 2019
• Study Start: January 1, 2012
• Primary Completion: December 1, 2012
• Study Completion: January 1, 2013
• Last Updated: August 14, 2019

Record last verified: 2019-08

Locations

CA (1)