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Pink and Dude Chef

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT01803997
First Posted: March 4, 2013
Last Update Posted: March 9, 2015
The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
Collaborator:
California Polytechnic State University-San Luis Obispo
Information provided by (Responsible Party):
USDA Grand Forks Human Nutrition Research Center
  Purpose

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 Intervention
Child Nutrition Fruit and Vegetable Intake Healthy Food Choice Healthy Food Preparation Behavioral: Pink and Dude Chef Afterschool Cooking Program

Study Type: Interventional
Study Design: 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

Further study details as provided by USDA Grand Forks Human Nutrition Research Center:

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

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


Enrollment: 60
Study Start Date: August 2012
Study Completion Date: December 2013
Primary Completion Date: December 2012 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
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)

  Eligibility

Information from the National Library of Medicine

Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the contacts provided below. For general information, Learn About Clinical Studies.


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
  Contacts and Locations
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
  More Information

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 Submitted: December 21, 2012
First Posted: March 4, 2013
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