Feasibility and Potential Efficacy of Herbs and Spices for Improving Dietary Quality in College Students: A Pilot Study

NCT07082348 | Recruiting

• 1 other identifier: UNLV-2024-569
• Study Type: interventional
• Target: 30
• Locations: 1 country
• Sites: 1

Brief Summary

The goal of this single-arm feasibility, pilot study is to assess the feasibility, acceptability, and potential effectiveness of the Herbs and Spices Nutrition Education Program (HSNP-focusing on incorporating herbs and spices into the diet for adherence to the DGA's) for determining the scalability of implementing this intervention for a larger scale, more comprehensive study The main questions it aims to answer are:

• What is the feasibility and acceptability of incorporating herbs and spices into the diet along with DGA-focused nutrition education through the HSNP in college students with poor dietary quality?
• What are the preliminary effects of the HSNP on dietary intake/quality, cardiometabolic, and gut health in college students with poor dietary quality?
• What are the barriers associated with HSNP implementation in college students with poor dietary quality? Participants will:
• Be asked to come to the study site initially for a Screening Study Visit to confirm eligibility.
• Be asked to come the clinical study site for a Pre-HSNP and Post-HSNP Study Visit (one week prior starting the HSNP and after week 6 of completing the HSNP) for assessments of cardiometabolic and gut health.
• Be asked to come to the Nutrition Center for weeks 0 and 3 of the HSNP, where they will receive education on the Dietary Guidelines for Americans and the health benefits of herbs and spices, have a sensory evaluation of foods, be provided budget-friendly recipes and resources, and given take-home herbs, spices, and supporting materials
• Be asked to complete 3-Day Food Records throughout the 6 week study period for assessment of dietary quality (4 total)

Conditions

Dietary Quality; Feasibility Studies; College Student; Dietary Guidelines for Americans; Gut Microbiome; Lipid Profiles; Herbs and Spices; Acceptability; Inflammation Biomarkers; Body Composition; Anthropometrics

Keywords

dietary quality; dietary guidelines for americans; college students; cardiometabolic health; gut microbiome

Outcome Measures

Primary Outcomes (5)

• Changes in Dietary Quality

  Dietary Quality measured via Health Eating Index-2020 from three-day food records using NCI's Automated Self-Administered 24-Hour Dietary Assessment Tool. The index score will be from 0-100, with 0 indicating poorest diet quality and 100 excellent.

  Pre- and Post- HSNP: 6 weeks

• Changes In Dietary Intake

  Dietary intake measured from three-day food records using NCI's Automated Self-Administered 24-Hour Dietary Assessment Tool, will be measured throughout the study period to indicate any changes in overall macro and micro nutrient intake between the treatment and comparative control group.

  Pre- and Post- HSNP: 6 weeks

• Feasibility of HSNP

  To recruit at least 80% of the target sample size (24 out of 30 participants), retain at least 85% of enrolled participants through to the end HSNP (no more than 4 dropouts), deliver ≥90% of planned HSNP intervention, and collect ≥90% of three-day food records through the study period.

  Pre- and Post- HSNP: 6 weeks

• Adherence of HSNP

  To have ≥80% of participants completing the whole HSNP (attending both study visits and nutrition education sessions; 24 out of 30 participants)

  Pre- and Post- HSNP: 6 weeks

• Acceptability of HSNP

  To asses acceptability at the 3-week HSNP visit and upon completing of HSNP via survey and optional semi-structured interviews. The survey will include Likert-Scale items (1-5 and 1-10) across satisfaction, perceived relevance, taste, convenience, and likelihood of continued use.

  Pre- and Post- HSNP: 6 weeks

Secondary Outcomes (26)

• Change in Fasting Blood Glucose Levels

  Pre- and Post- HSNP: 6 weeks

• Change in Lipid Profiles

  Pre- and Post-HSNP: 6 weeks

• Change in Blood Pressure

  Pre- and Post-HSNP: 6 weeks

• Changes in Arterial Stiffness-Pulse Wave Velocity

  Pre- and Post-HSNP: 6 weeks

• Changes in Arterial Stiffness-Augmentation Index

  Pre- and Post-HSNP: 6 weeks

Study Arms (1)

Herbs and Spices Nutrition Education Program

EXPERIMENTAL

Participants will attend two group visits at the UNLV Nutrition Center (weeks 0 and 3 of the 6-week intervention), where trained RDs will deliver the HSNP, covering the principles and health benefits of the Dietary Guidelines for Americans (DGA), recommended food group intake, and practical, budget-friendly strategies for incorporating herbs and spices into the diet. Sessions will include education, supporting materials, and a sensory evaluation of 20 foods (spanning fruits, vegetables, grains, dairy, and proteins) prepared with various herbs and spices, rated using a 9-point hedonic scale to identify preferred flavor profiles and promote long-term DGA adherence through enhanced taste and acceptability.

Behavioral: Herbs and Spices Nutrition Education Program

Interventions

Herbs and Spices Nutrition Education Program BEHAVIORAL

Participants will attend two group visits at the UNLV Nutrition Center (weeks 0 and 3 of the 6-week intervention), where trained RDs will deliver the HSNP, covering the principles and health benefits of the Dietary Guidelines for Americans (DGA), recommended food group intake, and practical, budget-friendly strategies for incorporating herbs and spices into the diet. Sessions will include education, supporting materials, and a sensory evaluation of 20 foods (spanning fruits, vegetables, grains, dairy, and proteins) prepared with various herbs and spices, rated using a 9-point hedonic scale to identify preferred flavor profiles and promote long-term DGA adherence through enhanced taste and acceptability.

Herbs and Spices Nutrition Education Program

Eligibility Criteria

• Age: 18 Years - 39 Years
• Sex: all
• Healthy Volunteers: No
• Age Groups: Adult (18-64)

You may qualify if:

• College students (undergraduate and graduate)
• Ages 18-39 years
• BMI 18.5-40 kg/m
• Having poor dietary quality (a Rapid Prime Diet Quality Score of 12 or below),
• Maintain current lifestyle habits (e.g., medications/ supplement use, exercise, and sleep), and avoid taking new supplements or medications throughout the study.

You may not qualify if:

• Individuals diagnosed with myocardial infarction within the past 6 months
• Uncontrolled hypertension
• BMIs \<18.5 or \>40 kg/m2
• Autoimmune disease or immune compromised
• A recent diagnosis of cancer or under current treatment for cancer
• A history of kidney stones
• Having pacemaker
• Participating in a weight loss program
• Having a history of any significant GI disease
• Insulin use
• Currently on dialysis
• Currently consuming pro-/pre-biotics or antiobiotics
• Diagnosed with unstable chronic metabolic disease
• Have allergies to any herbs and spices
• Are pregnant/nursing

Sponsors & Collaborators

• University of Nevada, Las Vegas: lead
• McCormick Science Institute: collaborator

Study Sites (1)

Department of Kinesiology and Nutrition Sciences, Las Vegas, Nevada

Las Vegas, Nevada, 89154, United States

RECRUITING

Study Officials

• Neda S Akhavan, PhD, RD

  University of Nevada, Las Vegas

  PRINCIPAL INVESTIGATOR

Central Study Contacts

Neda S Akhavan, PhD, RD

CONTACT

702-570-3358; neda.akhavan@unlv.edu

Sara K Rosenkranz, PhD

CONTACT

702-895-0938; sara.rosenkranz@unlv.edu

Study Design

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

Study Record Dates

• First Submitted: June 11, 2025
• First Posted: July 24, 2025
• Study Start: July 3, 2025
• Primary Completion (Estimated): October 31, 2026
• Study Completion (Estimated): December 31, 2026
• Last Updated: November 24, 2025

Record last verified: 2025-06

Data Sharing

• IPD Sharing: Will not share

Locations

US (1)