- ICH GCP
- US Clinical Trials Registry
- Clinical Trial NCT01803997
Pink and Dude Chef
Pink and Dude Chef Afterschool Cooking Program: Improving Food Knowledge and Skills in Middle School Students
The purpose of the study is to evaluate an afterschool program to teach nutrition through basic cooking skills. This after school extracurricular program increases the students' confidence, knowledge, and skills for cooking as one of the first steps for dietary improvement. In addition to the life lessons students learn during this class, they gain self-confidence and become self-sufficient culinary experts that are capable of educating their siblings, parents, and social circles. This research project will test the impact this program has on nutritional knowledge, culinary efficacy, and nutritional choices made in and out of the home. The Pink and Dude Chef Afterschool Cooking Program was developed through STRIDE (Science through Translational Research in Diet and Exercise at California Polytechnic state University (Cal Poly) in San Luis Obispo, CA.
Hypothesis: Middle school students participating in the Pink and Dude Chef afterschool cooking program will increase nutritional knowledge, culinary efficacy, motivation to eat fruits and vegetables, and fruit and vegetable intake compared to an attention control group.
Study Overview
Status
Intervention / Treatment
Study Type
Enrollment (Actual)
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
North Dakota
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Grand Forks, North Dakota, United States, 58203
- USDA Grand Forks Human Research Nutrition Center
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Participation Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Middle school aged child with parent willing to partcipate
- Ability to partipate in an afterschool program
Exclusion Criteria:
- Less or greater than middle school aged
Study Plan
How is the study designed?
Design Details
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: None (Open Label)
Arms and Interventions
Participant Group / Arm |
Intervention / Treatment |
---|---|
Other: STRIDE
12 cooking classes offered over 6 weeks (approximately 2 classes/week)
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12 educational cooking classes: two classes per week for six weeks (2 hours each)
|
Other: SPARK
12 physical activity classes offered over 6 weeks (approximately 2 classes/week)
|
12 educational cooking classes: two classes per week for six weeks (2 hours each)
|
What is the study measuring?
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
---|---|---|
Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables
Time Frame: 6 weeks
|
Baseline and post intervention measurements through questionnaires.
|
6 weeks
|
Palm scans (resonance Raman spectroscopy) to measure cartenoids (indicator of vegetable and fruit intake).
Time Frame: 6 weeks
|
Baseline and post intervention scans.
|
6 weeks
|
Collaborators and Investigators
Publications and helpful links
Study record dates
Study Major Dates
Study Start
Primary Completion (Actual)
Study Completion (Actual)
Study Registration Dates
First Submitted
First Submitted That Met QC Criteria
First Posted (Estimate)
Study Record Updates
Last Update Posted (Estimate)
Last Update Submitted That Met QC Criteria
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
- GFHNRC216
This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.
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