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Hands On Nutrition Education to Improve Childhood Health

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. Identifier: NCT04109768
Recruitment Status : Withdrawn (PI left university)
First Posted : September 30, 2019
Last Update Posted : April 30, 2020
Information provided by (Responsible Party):
Krista Casazza, University of Alabama at Birmingham

Brief Summary:
The main goals of this study is to better understand how an experiential cooking, movement and mindfulness intervention influence elementary school children at Spring Valley School. program diet, fitness, metabolic outcomes, health literacy and overall well-being. Specifically, the role of the novel empowering experiential learning through a cooking and fitness intervention activities will play on health literacy and metabolic outcomes, engagement in fitness and motivation, and stress levels will be evaluated.

Condition or disease Intervention/treatment Phase
Health Behavior Nutrition Poor Behavioral: nutrition and activity Not Applicable

Detailed Description:
Nutrition and mindful movement program activities will take place during the school day. Children will be given the opportunity understand the value of quality nutrition in the prevention com-morbidities of treatment and poor lifestyle choices. The intervention will consist of ten sessions. This includes pre- and post-assessments (weeks 1 and 10) and eight weekly 1-hour interactive culinary medicine education sessions. Children will be asked questions about their diet, feelings, physical activity. Height, weight, waist circumference, and grip strength will also be measured. This will take about one hour prior to beginning the education portion of our program. Each week, \a nutrition lecture, a cooking demo and fitness activities will be completed over two-45 minutes sessions during PE class. These hands-on applied nutrition sessions include fundamental of nutrition, cooking skills, cooking skills, and activities. Experiential or hands-on applied learning, including culturally appropriate meal preparation and personalized nutrition and mindful movements, represents a potential tool to increase adolescent health literacy as well as empower adolescent to engage their families. Cooking as medicine helps people make the healthy behavior changes they are seeking because it allows hands-on teaching and learning in a fun interactive environment, without stigma. This strategy encompasses combination of thinking and doing skills that are applied during home food preparation, as well as conceptual and perceptual abilities on food handling, safety and storage, and other factors related to nutrition. The delivery of cooking as medicine programs serves as a way to improve and promote confidence, well-being, and enhance meal quality and preparation practices and offer a valuable platform to engage children and families via inclusive social activities, whilst positively impacting their dietary profiles and health outcomes.

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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 0 participants
Allocation: N/A
Intervention Model: Single Group Assignment
Intervention Model Description: pre post intervention
Masking: None (Open Label)
Primary Purpose: Prevention
Official Title: Culinary Medicine Intervention to Empower Pre-Adolescent Children to Help Their Families to Improve Nutrition Literacy, Self-Image and Well-Being
Actual Study Start Date : March 31, 2020
Actual Primary Completion Date : March 31, 2020
Actual Study Completion Date : March 31, 2020

Arm Intervention/treatment
Experimental: Hands on Nutrition Education
Nutrition and activity intervention to improve behaviors pre to post
Behavioral: nutrition and activity
16 sessions; nutrition 8; activity 8- 45 minutes to improve health and nutrition literacy

Primary Outcome Measures :
  1. health literacy [ Time Frame: 10 weeks ]
    A questionnaire to evaluate pre and post health literacy specific to nutrition will be used

  2. metabolic outcome [ Time Frame: 10 weeks ]
    glucose, insulin, lipid profile will be evaluated by biochemical analysis following a blood draw

  3. self-efficacy [ Time Frame: 10-weeks ]
    A self-efficacy questionnaire evaluating child's perceived capacity to prepare and consume healthy meals will be assessed.

Information from the National Library of Medicine

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Ages Eligible for Study:   9 Years to 14 Years   (Child)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • speak and read English able to ambulate student at selected school

Exclusion Criteria:

  • medical condition precluding participation
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Responsible Party: Krista Casazza, Associate Professor, University of Alabama at Birmingham Identifier: NCT04109768    
Other Study ID Numbers: 300002498
First Posted: September 30, 2019    Key Record Dates
Last Update Posted: April 30, 2020
Last Verified: April 2020
Individual Participant Data (IPD) Sharing Statement:
Plan to Share IPD: No

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Studies a U.S. FDA-regulated Drug Product: No
Studies a U.S. FDA-regulated Device Product: No
Additional relevant MeSH terms:
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Nutrition Disorders