Poor NutritionNCT02908854
Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students
A study testing Adding spices and herbs to school lunch vegetables in people with Poor Nutrition, run by University of Maryland, Baltimore at 1 site in United States.
Trial 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. Read more about this study
- Who is it for?
- Ages 12 to 21 yearsHealthy volunteers can take part
- Conditions the study is for
- Poor Nutrition
- What is being tested?
- Adding spices and herbs to school lunch vegetables
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 29 participants
- Where
- 1 siteUnited States
- Study dates
- Sep 2016to Jun 2017
- 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 12 to 21 years
- All sexes
- Healthy volunteers accepted
- Child, Adult
Who may be able to join
- Enrolled student at Cristo Rey High School
- Able to read and write English (exclusive to Phase 1 participants)
Who cannot join
- Does not eat lunch in the Cristo Rey High School cafeteria
- Not willing to complete questionnaires (exclusive to Phase 1 participants)
Trial locations and contacts
1 site in 1 country.
United States1 site
Center for Integrative Medicine University of Maryland
Baltimore, Maryland, 21201
About this study
Official title: Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students in the National School Lunch Program
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.
Read the 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.
- Conditions
- Poor Nutrition
- Being tested
- Adding spices and herbs to school lunch vegetables
- Keywords
- Spices, Herbs, Vegetables, National School Lunch Program, High school
- Medical subject headings
- Malnutrition
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Adding spices and herbs to school lunch vegetablesOther
Direct measurement of school lunch vegetable intake among students both before and after spices and herbs are added.
| Study group | Role | What they receive |
|---|---|---|
| School Lunch Participants | Experimental | 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. Receives: Other: Adding spices and herbs to school lunch vegetables |
What is being measured
The primary outcome is the main question the study is designed to answer.
Vegetable plate waste
Student vegetable intake will be assessed through plate waste (weighed).
Measured: The overall time frame for the outcome measure assessment is up to 8 months. This will occur during the 2016-2017 school year.
Secondary outcomes (2)
Cafeteria production waste as measured by calculating the difference between total prepared vegetable weight and discarded vegetable weight.
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.
Measured: The overall time frame for the outcome measure assessment is up to 8 months. This will occur during the 2016-2017 school year.
Attitudes towards eating vegetables
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.
Measured: The outcome measure is being assessed up to 12 months. Spring 2016 through Spring 2017.
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted21 Sep 2016 (estimated)
- Study startSep 2016
- Primary completionMay 2017
- Study completionJun 2017
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (5)Papers the sponsor has linked to this study.
- Other trials for Poor NutritionStudies of the same condition, open and under way.
- More trials run by University of Maryland, BaltimoreThe sponsor's other registered studies.
- 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
- Primary purpose
- Other
- Allocation
- Not applicable
- Intervention model
- Single group
- Masking
- None (open label)
- Enrolment
- 29 participants (actual)
Sponsor and investigators
- Lead sponsor
- University of Maryland, Baltimore
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Chris D'Adamo, University of Maryland, Baltimore
- Investigators
- Christopher D'Adamo, PhD, Principal investigator, University of Maryland, Baltimore
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT02908854
- Sponsor's protocol ID
- HP-00066121
- Status last verified
- Sep 2021
- First submitted
- 7 Sep 2016
- Last updated
- 14 Sep 2021
- Results posted
- No
- Data monitoring committee
- No
- Individual data sharing
- No
Publications
Gase LN, McCarthy WJ, Robles B, Kuo T. Student receptivity to new school meal offerings: assessing fruit and vegetable waste among middle school students in the Los Angeles Unified School District. Prev Med. 2014 Oct;67 Suppl 1(0 1):S28-33. doi: 10.1016/j.ypmed.2014.04.013. Epub 2014 Apr 16.
PubMed 24747044Byker CJ, Farris AR, Marcenelle M, Davis GC, Serrano EL. Food waste in a school nutrition program after implementation of new lunch program guidelines. J Nutr Educ Behav. 2014 Sep-Oct;46(5):406-11. doi: 10.1016/j.jneb.2014.03.009. Epub 2014 May 22.
PubMed 24857599Just DR, Wansink B, Hanks AS. Chefs move to schools. A pilot examination of how chef-created dishes can increase school lunch participation and fruit and vegetable intake. Appetite. 2014 Dec;83:242-247. doi: 10.1016/j.appet.2014.08.033. Epub 2014 Aug 27.
PubMed 25173063Hanks AS, Wansink B, Just DR. Reliability and accuracy of real-time visualization techniques for measuring school cafeteria tray waste: validating the quarter-waste method. J Acad Nutr Diet. 2014 Mar;114(3):470-474. doi: 10.1016/j.jand.2013.08.013. Epub 2013 Oct 14.
PubMed 24135053D'Adamo CR, McArdle PF, Balick L, Peisach E, Ferguson T, Diehl A, Bustad K, Bowden B, Pierce BA, Berman BM. Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students. Am J Health Promot. 2016 May;30(5):346-56. doi: 10.1177/0890117116646333.
PubMed 27404643
Study at a glance
From the registry record, last updated by the sponsor on 14 Sep 2021. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students in the National School Lunch Program
- ClinicalTrials.gov ID
- NCT02908854
- Acronym / sponsor ID
- HP-00066121
- Conditions
- Poor Nutrition
- Keywords
- Spices, Herbs, Vegetables, National School Lunch Program, High school
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 29 participants (actual)
- Lead sponsor
- University of Maryland, BaltimoreUniversity, hospital or other
- Study start
- Sep 2016
- Primary completion
- May 2017 (actual)
- Study completion
- Jun 2017 (actual)
- First posted
- 21 Sep 2016 (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.
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.
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
- Primary purpose
- Other
- Allocation
- Not applicable
- Intervention model
- Single group
- Masking
- None (open label)
- Number of arms
- 1
| Arm | Type | Receives |
|---|---|---|
| School Lunch Participants | Experimental | Other: Adding spices and herbs to school lunch vegetablesSchool 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. |
Who may qualify
- Ages
- 12 to 21 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Child, Adult
Key inclusion criteria (2 listed)
- Enrolled student at Cristo Rey High School
- Able to read and write English (exclusive to Phase 1 participants)
Key exclusion criteria (2 listed)
- Does not eat lunch in the Cristo Rey High School cafeteria
- Not willing to complete questionnaires (exclusive to Phase 1 participants)
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 |
|---|---|---|
| Adding spices and herbs to school lunch vegetablesDirect measurement of school lunch vegetable intake among students both before and after spices and herbs are added. | Other | School Lunch Participants |
Primary outcome
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).
2 secondary outcomes
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.
Attitudes towards eating vegetables
Time frame: The outcome measure is being assessed up to 12 months. Spring 2016 through Spring 2017.
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 14 Sep 2021.
- Background: PubMed 24747044Gase LN, McCarthy WJ, Robles B, Kuo T. Student receptivity to new school meal offerings: assessing fruit and vegetable waste among middle school students in the Los Angeles Unified School District. Prev Med. 2014 Oct;67 Suppl 1(0 1):S28-33. doi: 10.1016/j.ypmed.2014.04.013. Epub 2014 Apr 16.
- Background: PubMed 24857599Byker CJ, Farris AR, Marcenelle M, Davis GC, Serrano EL. Food waste in a school nutrition program after implementation of new lunch program guidelines. J Nutr Educ Behav. 2014 Sep-Oct;46(5):406-11. doi: 10.1016/j.jneb.2014.03.009. Epub 2014 May 22.
- Background: PubMed 25173063Just DR, Wansink B, Hanks AS. Chefs move to schools. A pilot examination of how chef-created dishes can increase school lunch participation and fruit and vegetable intake. Appetite. 2014 Dec;83:242-247. doi: 10.1016/j.appet.2014.08.033. Epub 2014 Aug 27.
- Background: PubMed 24135053Hanks AS, Wansink B, Just DR. Reliability and accuracy of real-time visualization techniques for measuring school cafeteria tray waste: validating the quarter-waste method. J Acad Nutr Diet. 2014 Mar;114(3):470-474. doi: 10.1016/j.jand.2013.08.013. Epub 2013 Oct 14.
- Background: PubMed 27404643D'Adamo CR, McArdle PF, Balick L, Peisach E, Ferguson T, Diehl A, Bustad K, Bowden B, Pierce BA, Berman BM. Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students. Am J Health Promot. 2016 May;30(5):346-56. doi: 10.1177/0890117116646333.
- Individual participant dataSharing planned: No
Related trials for Poor Nutrition
Recruiting
Linking Education, Produce Provision, and Community Referrals to Improve Diabetes Care (LINK)
Diabetes Mellitus, Type 2, Nutrition Poor
Active, not recruitingPhase 2
Maternal Probiotic Intervention to Improve Gut Health-Trial II-Pakistan
Environmental Enteric Dysfunction (EED), Stunting
Active, not recruiting
Evaluation of Personalized Nutritional Intervention on Wound Healing of Cutaneous Ulcers in Diabetics
Foot, Diabetic
Not yet recruitingObservational study
Biomarkers in EV Associated With Marrow Adiposity in Anorexia
Anorexia Nervosa Restricting Type, Anorexia Nervosa (DSM-IV Revised Criteria)
Active, not recruiting
Prehabilitation in Pancreatic Surgery
Pancreatic Cancer, Periampullary Cancer
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.
Christopher D'Adamo, PhD principal investigator
University of Maryland, Baltimore
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Adding spices and herbs to school lunch vegetables in people with Poor Nutrition, run by University of Maryland, Baltimore 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 2 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 14 Sep 2021. 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?
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.). 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 NCT02908854, which also lists 5 linked publications.
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 14 Sep 2021; AzTrials last refreshed its copy on 6 Nov 2026.