Cardiometabolic Risk FactorsNCT06890728
SPICE UP MyPlate - Strategy for Promoting Intake of Delicious Healthful Dietary Patterns Based on MyPlate: A Pilot Study
A study testing Culinary focused nutrition education and Standard low intensity nutrition education in people with Cardiometabolic Risk Factors, run by Penn State University at 1 site in United States.
Trial summary
The aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care. Read more about this study
- Who is it for?
- Ages 31 to 59 yearsHealthy volunteers can take part
- Conditions the study is for
- Cardiometabolic Risk Factors
- What is being tested?
- Culinary focused nutrition education and Standard low intensity nutrition education
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 55 participants
- Where
- 1 siteUnited States
- Study dates
- 28 Apr 2025to 12 Dec 2025
- 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 31 to 59 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- Age 31-59 years
- Involved in meal cooking at home and consumes a home cooked meal ≥ 1 time per week
- Individuals taking medications for blood pressure, lipid or glucose lowering will be eligible if they have been on a stable dose for the 1 month prior to baseline
Who cannot join
- A member of the household is already enrolled (only one person per household will be eligible for inclusion in the study).
- Unstable medical conditions requiring active intervention (surgeries, medication/drug therapy for < 3 months) as assessed during the telephone screening (e.g. cancer, kidney disease requiring dialysis, heart or gastrointestinal diseases requiring surgery).
- Received nutrition education for a medical condition within the past 6 months
- Currently following a weight loss diet
- Lost ≥ 10% body weight in the past 6 months
- Currently (within 6 months) smoke or use any tobacco or nicotine containing products
Show all 10Show fewer
- Currently pregnant or given birth within the prior 6 months
- Currently participating in another clinical trial
- Principal investigator discretion (e.g., disrespectful or inappropriate interactions with study staff)
- Does not speak or understand English
Trial locations and contacts
1 site in 1 country.
United States1 site
Pennsylvania State University
University Park, Pennsylvania, 16802
About this study
The aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care.
Read the detailed description
This is a 15-week, 2-arm randomized controlled pilot trial. In a 1:1 ratio, participants will be randomized to the intervention arm or the control arm. The intervention group will receive a 12-week culinary focused nutrition education program. The control group will receive standard low-intensity care (i.e., printed healthy eating material). Outcome measures will be assessed at baseline and 15 weeks.
- Conditions
- Cardiometabolic Risk Factors
- Being tested
- Culinary focused nutrition education, Standard low intensity nutrition education
- Keywords
- diet quality, nutrition education, culinary medicine
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Culinary focused nutrition educationBehavioural
Culinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods.
Standard low intensity nutrition educationBehavioural
Provided by a written MyPlate resource
| Study group | Role | What they receive |
|---|---|---|
| Culinary focused nutrition education | Experimental | The intervention group will receive a 12-week culinary focused nutrition education program. Participants in the intervention group will receive culinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods. Using herbs and spices to flavor foods will be the emphasis. The intervention will be delivered in an online format with online content delivery . The intervention will consist of eight modules. Modules one to four will be provided during the first month. Modules four to eight will be provided during months 2 and 3. Receives: Behavioral: Culinary focused nutrition education |
| Standard nutrition education | Active comparator | The control group will represent standard low intensity nutrition education. Control group participants will be provided with a printed MyPlate resource. Receives: Behavioral: Standard low intensity nutrition education |
What is being measured
The primary outcome is the main question the study is designed to answer.
Diet quality change
Change in diet quality assessed by the Healthy Eating Index-2015 (HEI-2015) assessed by 24-hour recalls
Measured: 15 weeks
Secondary outcomes (15)
Diet quality component scores change
Change in the 13 components that comprise the Healthy Eating Index-2015 (HEI-2015) assessed by 24 hour recalls
Measured: 15 weeks
Food group intake change
Changes in intake of fruits; vegetables; refined grains; wholegrains; dairy; meat, poultry, eggs; seafood; nuts, seeds and soy products; oils) assessed by 24-hour recalls
Measured: 15 weeks
Change in intake of added sugars, sodium and saturated fat
Changes in intake of added sugars, sodium and saturated fat assessed by 24 hour recalls
Measured: 15 weeks
Change in weight
assessed by electronic scale
Measured: 15 weeks
Change in waist circumference
Assessed by tape measure at 1 cm above the naval
Measured: 15 weeks
Change in central systolic and diastolic blood pressure
Assessed using a SphymoCor Xcel (Atcor Medical)
Measured: 15 weeks
Change in brachial systolic and diastolic blood pressure
Blood pressure measured assessed using a SphymoCor Xcel (Atcor Medical)
Measured: 15 weeks
Change in carotid-femoral pulse wave velocity
Assessed using a SphymoCor Xcel (Atcor Medical)
Measured: 15 weeks
Change in LDL-cholesterol
Assessed from fasting blood draw expressed in mg/dL. LDL-cholesterol will be measured directly via enzymatic assay.
Measured: 15 weeks
Change in total cholesterol
Assessed from fasting blood draw expressed in mg/dL.
Measured: 15 weeks
Change in HDL-Cholesterol
Assessed from fasting blood draw expressed in mg/dL.
Measured: 15 weeks
Change in triglycerides
Assessed from fasting blood draw expressed in mg/dL.
Measured: 15 weeks
Change in fasting glucose
Assessed in a fasting blood draw and expressed in mg/dL
Measured: 15 weeks
Change in HbA1c
Assessed in a fasting blood draw and expressed in %
Measured: 15 weeks
Program acceptability and satisfaction
Assessed via surveys
Measured: 15 weeks
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted24 Mar 2025
- Study start28 Apr 2025
- Primary completion12 Dec 2025
- Study completion12 Dec 2025
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Cardiometabolic Risk FactorsStudies of the same condition, open and under way.
- More trials run by Penn State UniversityThe 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
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Enrolment
- 55 participants (actual)
Sponsor and investigators
- Lead sponsor
- Penn State University
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Kristina Petersen PhD, APD, FAHA, Penn State University
- Investigators
- Kristina Petersen, PhD, Principal investigator, Penn State University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06890728
- Sponsor's protocol ID
- SUP
- Status last verified
- Feb 2026
- First submitted
- 17 Mar 2025
- Last updated
- 12 Feb 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- Yes
Study at a glance
From the registry record, last updated by the sponsor on 12 Feb 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- SPICE UP MyPlate - Strategy for Promoting Intake of Delicious Healthful Dietary Patterns Based on MyPlate: A Pilot Study
- ClinicalTrials.gov ID
- NCT06890728
- Acronym / sponsor ID
- SUP
- Conditions
- Cardiometabolic Risk Factors
- Keywords
- diet quality, nutrition education, culinary medicine
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 55 participants (actual)
- Lead sponsor
- Penn State UniversityUniversity, hospital or other
- Study start
- 28 Apr 2025 (actual)
- Primary completion
- 12 Dec 2025 (actual)
- Study completion
- 12 Dec 2025 (actual)
- First posted
- 24 Mar 2025 (actual)
- 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 aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care.
Detailed description
This is a 15-week, 2-arm randomized controlled pilot trial. In a 1:1 ratio, participants will be randomized to the intervention arm or the control arm. The intervention group will receive a 12-week culinary focused nutrition education program. The control group will receive standard low-intensity care (i.e., printed healthy eating material). Outcome measures will be assessed at baseline and 15 weeks.
Study design
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Culinary focused nutrition education | Experimental | Behavioral: Culinary focused nutrition educationThe intervention group will receive a 12-week culinary focused nutrition education program. Participants in the intervention group will receive culinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods. Using herbs and spices to flavor foods will be the emphasis. The intervention will be delivered in an online format with online content delivery . The intervention will consist of eight modules. Modules one to four will be provided during the first month. Modules four to eight will be provided during months 2 and 3. |
| Standard nutrition education | Active comparator | Behavioral: Standard low intensity nutrition educationThe control group will represent standard low intensity nutrition education. Control group participants will be provided with a printed MyPlate resource. |
Who may qualify
- Ages
- 31 to 59 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (3 listed)
- Age 31-59 years
- Involved in meal cooking at home and consumes a home cooked meal ≥ 1 time per week
- Individuals taking medications for blood pressure, lipid or glucose lowering will be eligible if they have been on a stable dose for the 1 month prior to baseline
Key exclusion criteria (10 listed)
- A member of the household is already enrolled (only one person per household will be eligible for inclusion in the study).
- Unstable medical conditions requiring active intervention (surgeries, medication/drug therapy for < 3 months) as assessed during the telephone screening (e.g. cancer, kidney disease requiring dialysis, heart or gastrointestinal diseases requiring surgery).
- Received nutrition education for a medical condition within the past 6 months
- Currently following a weight loss diet
- Lost ≥ 10% body weight in the past 6 months
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 |
|---|---|---|
| Culinary focused nutrition educationCulinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods. | Behavioural | Culinary focused nutrition education |
| Standard low intensity nutrition educationProvided by a written MyPlate resource | Behavioural | Standard nutrition education |
Primary outcome
Diet quality change
Time frame: 15 weeks
Change in diet quality assessed by the Healthy Eating Index-2015 (HEI-2015) assessed by 24-hour recalls
15 secondary outcomes
Diet quality component scores change
Time frame: 15 weeks
Food group intake change
Time frame: 15 weeks
Change in intake of added sugars, sodium and saturated fat
Time frame: 15 weeks
Change in weight
Time frame: 15 weeks
Change in waist circumference
Time frame: 15 weeks
Change in central systolic and diastolic blood pressure
Time frame: 15 weeks
Change in brachial systolic and diastolic blood pressure
Time frame: 15 weeks
Change in carotid-femoral pulse wave velocity
Time frame: 15 weeks
Change in LDL-cholesterol
Time frame: 15 weeks
Change in total cholesterol
Time frame: 15 weeks
Change in HDL-Cholesterol
Time frame: 15 weeks
Change in triglycerides
Time frame: 15 weeks
Change in fasting glucose
Time frame: 15 weeks
Change in HbA1c
Time frame: 15 weeks
Program acceptability and satisfaction
Time frame: 15 weeks
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 12 Feb 2026.
- Individual participant dataSharing planned: Yes
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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.
Kristina Petersen, PhD principal investigator
Penn State University
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Culinary focused nutrition education and Standard low intensity nutrition education in people with Cardiometabolic Risk Factors, run by Penn State University 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 3 inclusion and 10 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 12 Feb 2026. 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?
Diet quality change (time frame: 15 weeks). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
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 12 Feb 2026.