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Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students

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ClinicalTrials.gov Identifier: NCT02908854
Recruitment Status : Completed
First Posted : September 21, 2016
Last Update Posted : September 14, 2021
Sponsor:
Information provided by (Responsible Party):
Chris D'Adamo, University of Maryland, Baltimore

Study Description
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Brief Summary:
A two-phase, school-based intervention will be conducted at a high school in Baltimore to evaluate whether the addition of spices and herbs to vegetable dishes in the National School Lunch Program (NSLP) can increase vegetable intake among students in an urban and predominantly African-American high school.

Condition or disease Intervention/treatment Phase
Poor Nutrition Other: Adding spices and herbs to school lunch vegetables Not Applicable

Detailed Description:

The proposed research will be conducted at Cristo Rey Jesuit High School in Baltimore, Maryland. In this two-phase intervention, the research team will work in Phase I with stakeholders throughout the high school community to identify the barriers to vegetable intake in the NSLP in this student population and to determine how spices and herbs might help overcome these barriers. The stakeholders with whom we will collaborate will include students, school administration, and cafeteria staff.

Phase II will focus on the direct measurement of vegetable intake among students both before and after spices and herbs are added to the vegetables in the NSLP. The spiced vegetable recipes that received the most favorable student rankings in the taste tests of Phase I will be offered.

The vegetable recipes flavored with spices and herbs will meet all NSLP requirements for fat, sugar, total calories, and all other guidelines.

Student vegetable intake will be assessed through two outcomes: 1.) plate waste, and 2.) production waste.

Study Design
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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 29 participants
Allocation: N/A
Intervention Model: Single Group Assignment
Masking: None (Open Label)
Primary Purpose: Other
Official Title: Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students in the National School Lunch Program
Study Start Date : September 2016
Actual Primary Completion Date : May 2017
Actual Study Completion Date : June 2017
Arms and Interventions
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Arm Intervention/treatment
Experimental: School Lunch Participants
School lunch participants will be given vegetables with and without additional spices and herbs to determine if intake will increase with the addition of spices and herbs.
 Other: Adding spices and herbs to school lunch vegetables
Direct measurement of school lunch vegetable intake among students both before and after spices and herbs are added.


Outcome Measures
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Primary Outcome Measures :
  1. Vegetable plate waste [ Time Frame: The overall time frame for the outcome measure assessment is up to 8 months. This will occur during the 2016-2017 school year. ]
    Student vegetable intake will be assessed through plate waste (weighed).


Secondary Outcome Measures :
  1. Cafeteria production waste as measured by calculating the difference between total prepared vegetable weight and discarded vegetable weight. [ Time Frame: The overall time frame for the outcome measure assessment is up to 8 months. This will occur during the 2016-2017 school year. ]
    This outcome involves quantifying both the amount of vegetables that were prepared and served and the amount of vegetables that were thrown away by cafeteria staff after lunch.

  2. Attitudes towards eating vegetables [ Time Frame: The outcome measure is being assessed up to 12 months. Spring 2016 through Spring 2017. ]
    Participants will complete a baseline questionnaire in the Spring of 2016 followed by a follow-up questionnaire at the end of the 2016-2017 school year. Changes in attitudes towards eating vegetables will be assessed before and after the addition of spices and herbs to the school lunch vegetables.


Eligibility Criteria
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Ages Eligible for Study:   12 Years to 21 Years   (Child, Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Enrolled student at Cristo Rey High School
  • Able to read and write English (exclusive to Phase 1 participants)

Exclusion Criteria:

  • Does not eat lunch in the Cristo Rey High School cafeteria
  • Not willing to complete questionnaires (exclusive to Phase 1 participants)
Contacts and Locations
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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): NCT02908854


Locations
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United States, Maryland
Center for Integrative Medicine University of Maryland
Baltimore, Maryland, United States, 21201
Sponsors and Collaborators
University of Maryland, Baltimore
Investigators
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Principal Investigator: Christopher D'Adamo, PhD University of Maryland, Baltimore
More Information
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Publications:

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Responsible Party: Chris D'Adamo, Director of Research Center for Integrative Medicine, University of Maryland, University of Maryland, Baltimore
ClinicalTrials.gov Identifier: NCT02908854    
Other Study ID Numbers: HP-00066121
First Posted: September 21, 2016    Key Record Dates
Last Update Posted: September 14, 2021
Last Verified: September 2021
Individual Participant Data (IPD) Sharing Statement:
Plan to Share IPD: No
Keywords provided by Chris D'Adamo, University of Maryland, Baltimore:
Spices
Herbs
Vegetables
National School Lunch Program
High school
Additional relevant MeSH terms:
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Malnutrition
Nutrition Disorders