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Pink and Dude Chef

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ClinicalTrials.gov Identifier: NCT01803997
Recruitment Status : Completed
First Posted : March 4, 2013
Last Update Posted : March 9, 2015
Sponsor:
Collaborator:
California Polytechnic State University-San Luis Obispo
Information provided by (Responsible Party):
USDA Grand Forks Human Nutrition Research Center

Brief Summary:

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.


Condition or disease Intervention/treatment Phase
Child Nutrition Fruit and Vegetable Intake Healthy Food Choice Healthy Food Preparation Behavioral: Pink and Dude Chef Afterschool Cooking Program Not Applicable

Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 60 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)
Official Title: Pink and Dude Chef Afterschool Cooking Program: Improving Food Knowledge and Skills in Middle School Students
Study Start Date : August 2012
Actual Primary Completion Date : December 2012
Actual Study Completion Date : December 2013

Arm Intervention/treatment
STRIDE
12 cooking classes offered over 6 weeks (approximately 2 classes/week)
Behavioral: Pink and Dude Chef Afterschool Cooking Program
12 educational cooking classes: two classes per week for six weeks (2 hours each)
SPARK
12 physical activity classes offered over 6 weeks (approximately 2 classes/week)
Behavioral: Pink and Dude Chef Afterschool Cooking Program
12 educational cooking classes: two classes per week for six weeks (2 hours each)



Primary Outcome Measures :
  1. Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables [ Time Frame: 6 weeks ]
    Baseline and post intervention measurements through questionnaires.

  2. Palm scans (resonance Raman spectroscopy) to measure cartenoids (indicator of vegetable and fruit intake). [ Time Frame: 6 weeks ]
    Baseline and post intervention scans.



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Ages Eligible for Study:   11 Years to 15 Years   (Child)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

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

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01803997


Locations
United States, North Dakota
USDA Grand Forks Human Research Nutrition Center
Grand Forks, North Dakota, United States, 58203
Sponsors and Collaborators
USDA Grand Forks Human Nutrition Research Center
California Polytechnic State University-San Luis Obispo

Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Responsible Party: USDA Grand Forks Human Nutrition Research Center
ClinicalTrials.gov Identifier: NCT01803997     History of Changes
Other Study ID Numbers: GFHNRC216
First Posted: March 4, 2013    Key Record Dates
Last Update Posted: March 9, 2015
Last Verified: March 2015

Keywords provided by USDA Grand Forks Human Nutrition Research Center:
Child
Nutrition
resonance Raman spectroscopy
Fruit & Vegetable
Children Cooking