Edible Seaweeds and Health: Quality Biomarkers to Support Consumer Acceptance

NCT04493944 | Unknown

• 1 other identifier: 2020-016/11-02-2020
• Study Type: interventional
• Target: 96
• Locations: 1 country
• Sites: 1

Brief Summary

Seaweeds have been part of the diet of Asian countries for thousands of years, but consumption by Quebecers remains unfamiliar. Because of their rich nutrients content and unique bioactive compounds, seaweeds have a great dietary potential. The overall objective of the project is to determine the potential for sustainable local exploitation of St. Lawrence seaweeds by assessing their quality under growing conditions and following processing, and to use them as a basis for culinary innovations for both industry and consumers. Our specific objectives are as follows:

1. 1.To assess the impact of environmental factors on the specific profile of biomarkers of nutritional quality and health potential of harvested or cultivated seaweed;
2. 2.To determine the impact of processing on the profile of biomarkers of nutritional quality and health potential of harvested and cultivated seaweed;
3. 3.To study changes in dietary attitudes and behaviours through a culinary workshop promoting the acceptance of seaweeds and their appropriation as an ingredient by consumers.

Conditions

Food Habits; Self Efficacy

Keywords

Seaweeds, Food skills, Self Efficacy

Outcome Measures

Primary Outcomes (2)

• Cooking and food-preparation practices with seaweeds

  To evaluate the impact of the culinary workshop on cooking practices of participants (self-efficacy, food attitude, food structure). Will be conducted at baseline and at the end of the study.

  2 months

• Consumption of seaweeds

  To evaluate the impact of the culinary workshop on consumption of seaweeds by participants. Will be conducted at baseline and at the end of the study.

  2 months

Study Arms (2)

Intervention group (with culinary workshop)

EXPERIMENTAL

This group will be composed of participants that will answer online questionnaires before and after the study, and will participate in a culinary workshop with a chef (3 hours).

Behavioral: Culinary workshop

Control group (without culinary workshop)

NO INTERVENTION

This group will be composed of participants that will answer online questionnaires before and after the study.

Interventions

Culinary workshop BEHAVIORAL

A 3-hour culinary workshop will be led by a chef. The aim of this workshop will be to develop participants' culinary skills related to the preparation and consumption of recipes based on seaweeds, through various practical activities in the kitchen (starter, main course, dessert). An evaluation questionnaire will be completed at the end of the workshop.

Intervention group (with culinary workshop)

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• be interested in cooking and consuming Quebec seaweeds in various forms
• be available to fill out online questionnaires and perhaps participate in a culinary workshop in Quebec City

You may not qualify if:

• have allergies and dietary restrictions

Sponsors & Collaborators

• Laval University: lead
• Quebec Maritime Network (Odyssee Saint-Laurent): collaborator

Study Sites (1)

Institue of Nutrition and Functional Foods (INAF)

Québec, Quebec, G1V 0A6, Canada

Location

MeSH Terms

Conditions

Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Study Officials

• Veronique Provencher, PhD

  co-investigator, responsible for Specific Objective 3

  PRINCIPAL INVESTIGATOR

Central Study Contacts

Veronique Provencher, PhD

CONTACT

418-656-2131; veronique.provencher@fsaa.ulaval.ca

Lucie Beaulieu, PhD

CONTACT

418-656-2131; lucie.beaulieu@fsaa.ulaval.ca

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: July 28, 2020
• First Posted: July 30, 2020
• Study Start: September 1, 2020
• Primary Completion: December 31, 2020
• Study Completion: July 31, 2021
• Last Updated: July 30, 2020

Record last verified: 2020-07

Locations

CA (1)