Child NutritionNCT01803997
Pink and Dude Chef
A study testing Pink and Dude Chef Afterschool Cooking Program in people with Child Nutrition and Fruit and Vegetable Intake, run by USDA Grand Forks Human Nutrition Research Center at 1 site in United States.
Trial 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. Read more about this study
- Who is it for?
- Ages 11 to 15 yearsHealthy volunteers can take part
- Conditions the study is for
- Child Nutrition, Fruit and Vegetable Intake, Healthy Food Choice
- What is being tested?
- Pink and Dude Chef Afterschool Cooking Program
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 60 participants
- Where
- 1 siteUnited States
- Study dates
- Aug 2012to Dec 2013
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 11 to 15 years
- All sexes
- Healthy volunteers accepted
- Child
Who may be able to join
- Middle school aged child with parent willing to partcipate
- Ability to partipate in an afterschool program
Who cannot join
- Less or greater than middle school aged
Trial locations and contacts
1 site in 1 country.
United States1 site
USDA Grand Forks Human Research Nutrition Center
Grand Forks, North Dakota, 58203
About this study
Official title: 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.
- Conditions
- Child Nutrition, Fruit and Vegetable Intake, Healthy Food Choice, Healthy Food Preparation
- Being tested
- Pink and Dude Chef Afterschool Cooking Program
- Keywords
- Child, Nutrition, resonance Raman spectroscopy, Fruit & Vegetable, Children Cooking
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Pink and Dude Chef Afterschool Cooking ProgramBehavioural
12 educational cooking classes: two classes per week for six weeks (2 hours each)
| Study group | Role | What they receive |
|---|---|---|
| STRIDE | Other | 12 cooking classes offered over 6 weeks (approximately 2 classes/week) Receives: Behavioral: Pink and Dude Chef Afterschool Cooking Program |
| SPARK | Other | 12 physical activity classes offered over 6 weeks (approximately 2 classes/week) Receives: Behavioral: Pink and Dude Chef Afterschool Cooking Program |
What is being measured
The primary outcome is the main question the study is designed to answer.
Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables
Baseline and post intervention measurements through questionnaires.
Measured: 6 weeks
Palm scans (resonance Raman spectroscopy) to measure cartenoids (indicator of vegetable and fruit intake).
Baseline and post intervention scans.
Measured: 6 weeks
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted4 Mar 2013 (estimated)
- Study startAug 2012
- Primary completionDec 2012
- Study completionDec 2013
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (1)Papers the sponsor has linked to this study.
- Other trials for Child NutritionStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- None (open label)
- Enrolment
- 60 participants (actual)
Sponsor and investigators
- Lead sponsor
- USDA Grand Forks Human Nutrition Research Center
- Sponsor type
- US federal agency
- Collaborators
- California Polytechnic State University-San Luis Obispo
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT01803997
- Sponsor's protocol ID
- GFHNRC216
- Status last verified
- Mar 2015
- First submitted
- 21 Dec 2012
- Last updated
- 9 Mar 2015
- Results posted
- No
- Data monitoring committee
- No
Publications
Casperson SL, Sieling J, Moon J, Johnson L, Roemmich JN, Whigham L. A mobile phone food record app to digitally capture dietary intake for adolescents in a free-living environment: usability study. JMIR Mhealth Uhealth. 2015 Mar 13;3(1):e30. doi: 10.2196/mhealth.3324.
PubMed 25775506
Study at a glance
From the registry record, last updated by the sponsor on 9 Mar 2015. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Pink and Dude Chef Afterschool Cooking Program: Improving Food Knowledge and Skills in Middle School Students
- ClinicalTrials.gov ID
- NCT01803997
- Acronym / sponsor ID
- GFHNRC216
- Conditions
- Child Nutrition, Fruit and Vegetable Intake, Healthy Food Choice, Healthy Food Preparation
- Keywords
- Child, Nutrition, resonance Raman spectroscopy, Fruit & Vegetable, Children Cooking
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 60 participants (actual)
- Lead sponsor
- USDA Grand Forks Human Nutrition Research CenterUS federal agency
- Collaborators
- California Polytechnic State University-San Luis Obispo
- Study start
- Aug 2012
- Primary completion
- Dec 2012 (actual)
- Study completion
- Dec 2013 (actual)
- First posted
- 4 Mar 2013 (estimated)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
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 design
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- None (open label)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| STRIDE | Other | Behavioral: Pink and Dude Chef Afterschool Cooking Program12 cooking classes offered over 6 weeks (approximately 2 classes/week) |
| SPARK | Other | Behavioral: Pink and Dude Chef Afterschool Cooking Program12 physical activity classes offered over 6 weeks (approximately 2 classes/week) |
Who may qualify
- Ages
- 11 to 15 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Child
Key inclusion criteria (2 listed)
- Middle school aged child with parent willing to partcipate
- Ability to partipate in an afterschool program
Key exclusion criteria (1 listed)
- Less or greater than middle school aged
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Pink and Dude Chef Afterschool Cooking Program12 educational cooking classes: two classes per week for six weeks (2 hours each) | Behavioural | SPARK, STRIDE |
Primary outcome
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.
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 9 Mar 2015.
- Derived from this study: PubMed 25775506Casperson SL, Sieling J, Moon J, Johnson L, Roemmich JN, Whigham L. A mobile phone food record app to digitally capture dietary intake for adolescents in a free-living environment: usability study. JMIR Mhealth Uhealth. 2015 Mar 13;3(1):e30. doi: 10.2196/mhealth.3324.
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Pink and Dude Chef Afterschool Cooking Program in people with Child Nutrition and Fruit and Vegetable Intake, run by USDA Grand Forks Human Nutrition Research Center at 1 site in United States.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 2 inclusion and 1 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 9 Mar 2015. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United States. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables (time frame: 6 weeks). The study lists 2 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT01803997, which also lists 1 linked publication.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 9 Mar 2015.