SPICE UP MyPlate - Strategy for Promoting Intake of Delicious Healthful Dietary Patterns Based on MyPlate: A Pilot Study

NCT06890728 | Completed

• 1 other identifier: SUP
• Study Type: interventional
• Target: 55
• Locations: 1 country
• Sites: 1

Brief Summary

The aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care.

Conditions

Cardiometabolic Risk Factors

Keywords

diet quality; nutrition education; culinary medicine

Outcome Measures

Primary Outcomes (1)

• Diet quality change

  Change in diet quality assessed by the Healthy Eating Index-2015 (HEI-2015) assessed by 24-hour recalls

  15 weeks

Secondary Outcomes (15)

• Diet quality component scores change

  15 weeks

• Food group intake change

  15 weeks

• Change in intake of added sugars, sodium and saturated fat

  15 weeks

• Change in weight

  15 weeks

• Change in waist circumference

  15 weeks

Study Arms (2)

Culinary focused nutrition education

EXPERIMENTAL

The intervention group will receive a 12-week culinary focused nutrition education program. Participants in the intervention group will receive culinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods. Using herbs and spices to flavor foods will be the emphasis. The intervention will be delivered in an online format with online content delivery . The intervention will consist of eight modules. Modules one to four will be provided during the first month. Modules four to eight will be provided during months 2 and 3.

Behavioral: Culinary focused nutrition education

Standard nutrition education

ACTIVE COMPARATOR

The control group will represent standard low intensity nutrition education. Control group participants will be provided with a printed MyPlate resource.

Behavioral: Standard low intensity nutrition education

Interventions

Culinary focused nutrition education BEHAVIORAL

Culinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods.

Culinary focused nutrition education

Standard low intensity nutrition education BEHAVIORAL

Provided by a written MyPlate resource

Standard nutrition education

Eligibility Criteria

• Age: 31 Years - 59 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Age 31-59 years
• Involved in meal cooking at home and consumes a home cooked meal ≥ 1 time per week
• Individuals taking medications for blood pressure, lipid or glucose lowering will be eligible if they have been on a stable dose for the 1 month prior to baseline

You may not qualify if:

• Unstable medical conditions requiring active intervention (surgeries, medication/drug therapy for \< 3 months) as assessed during the telephone screening (e.g. cancer, kidney disease requiring dialysis, heart or gastrointestinal diseases requiring surgery).
• Received nutrition education for a medical condition within the past 6 months
• Currently following a weight loss diet
• Lost ≥ 10% body weight in the past 6 months
• Currently (within 6 months) smoke or use any tobacco or nicotine containing products
• Currently pregnant or given birth within the prior 6 months
• Currently participating in another clinical trial
• Principal investigator discretion (e.g., disrespectful or inappropriate interactions with study staff)
• Does not speak or understand English

Sponsors & Collaborators

• Penn State University: lead

Study Sites (1)

Pennsylvania State University

University Park, Pennsylvania, 16802, United States

Location

Study Officials

• Kristina Petersen, PhD

  Penn State University

  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: Associate Professor

Study Record Dates

• First Submitted: March 17, 2025
• First Posted: March 24, 2025
• Study Start: April 28, 2025
• Primary Completion: December 12, 2025
• Study Completion: December 12, 2025
• Last Updated: February 12, 2026

Record last verified: 2026-02

Data Sharing

• IPD Sharing: Will share
• Shared Documents: SAP
• Time Frame: Statistical analysis plan will be uploaded before database lock and unblinding of randomization codes

Locations

US (1)