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Completed

NCT Number: NCT05907278

Advanced Cooking Education Feasibility Study

The aim of this study is to look at outcomes related to diet and nutrition, mindfulness, and cooking skills amongst middle school students who participated in a 12-week 4-H after school program called the Advanced Cooking Education Program.

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Key information

Conditions

Adolescent Behavior Behavior Nutrition, Healthy

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Cornell University

Ithaca, New York, 14853, United States

About this study

Participants are all assigned to the Advanced Cooking Education Program. Data collection was done before and after the program. The investigators hypothesize that after the program, adolescents' diet quality, cooking-related skills, stress levels will be improved compared to prior of the program.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • 7th and 8th grade students attending Title I funded schools in New York City
  • Caregivers of 7th and 8th grade students attending Title I funded schools in New York City

Exclusion criteria

  • Do not speak/understand English

Treatment and study plan

Advanced Cooking Education

Behavioral

Participants attend the ACE Program for 12 weeks after school.

On one assigned day of the week, participants attend ACE virtually. The session will begin with mindfulness exercises (15 minutes), professional development session (50 minutes), nutrition education lesson (20 minutes), and reflection period to talk about their experience in cooking lessons (25 minutes).

On any day during the week, the students will make a dish using groceries they received (1 hour).

Primary outcomes

  1. Change in diet quality, measured by the Healthy Eating Index Scores

    Time frame: Baseline, 12 weeks [endpoint]

    Scores are calculated from three 24-hour diet records, range from 0-100. Higher score reflects higher alignment between one's diet and recommendations from Dietary Guidelines for Americans

Secondary outcomes

  1. Change in body mass index

    Time frame: Baseline, 12 weeks [endpoint]

    Height will be measured using stadiometer to nearest decimal point in cm. Weight measured using scale to nearest decimal in kg. Body mass index calculated using kg/m^2.

  2. Change in body fat percentage

    Time frame: Baseline, 12 weeks [endpoint]

    Measured using a scale to nearest decimal

  3. Change in waist circumference

    Time frame: Baseline, 12 weeks [endpoint]

    Measured using a waist circumference tape to the nearest decimal in cm.

  4. Change in dermal carotenoids level

    Time frame: Baseline, 12 weeks [endpoint]

    Measured using the Veggie Meter device, range from 0-800. Higher score acts as proxy for increased fruits and vegetables consumption.

  5. Change in household food security

    Time frame: Baseline, 12 weeks [endpoint]

    Short form food security survey module by the USDA

  6. Change in child food security

    Time frame: Baseline, 12 weeks [endpoint]

    Child version of food security survey module by the USDA

  7. Change in culinary skills

    Time frame: Baseline, 12 weeks [endpoint]

    iCook program youth culinary skill survey with 5-point likert scale questions with higher scores indicate higher skill level (better outcome). Min=7, Max=35

  8. Change in culinary attitudes

    Time frame: Baseline, 12 weeks [endpoint]

    Cooking with kids survey with 5-point likert scale questions with higher scores indicate more positive attitude (better outcome). Min=6, Max=30

  9. Change in culinary self-efficacy

    Time frame: Baseline, 12 weeks [endpoint]

    iCook program youth culinary self-efficacy survey with 5-point likert scale questions with higher scores indicate higher self-efficacy (better outcome). Min=6, Max=30.

  10. Change in perceived stress

    Time frame: Baseline, 12 weeks [endpoint]

    Used the Cohen perceived stress scale. Higher scores mean increased stress (worse outcome). Min=0, Max=40

  11. Change in food neophobia

    Time frame: Baseline, 12 weeks [endpoint]

    FNTT10 survey with 5-point likert scale questions, higher scores mean less neophobia (better outcome). Min=10, Max=50.

  12. Change in sense of purpose

    Time frame: Baseline, 12 weeks [endpoint]

    Used the Clarement Purpose Scale survey questions, higher scores mean higher sense of purpose (better outcome). Min=12, Max=60

  13. Change in social and emotional competency

    Time frame: Baseline, 12 weeks [endpoint]

    Used the SEC survey by CASEL, higher scores mean higher competence (better outcome). Min=17, Max= 68

  14. Change in family mealtime beliefs

    Time frame: Baseline, 12 weeks [endpoint]

    Calculated based on the Fulkerson family mealtime survey. A total of 9 questions that are scored independently. Each: Min=1, Max=4. Higher scores indicate better family mealtime practices (better outcome).

Sponsors and collaborators

Lead sponsor

Cornell University

Other

Collaborators

  • United States Department of Agriculture (USDA)

Registry information

Official study title

The Advanced Cooking Education (ACE) 4-H After School Club: A Feasibility Study

Important dates

Study start
2021
Primary completion
2022
Study completion
2022
First posted
Jun 18, 2023
Registry last updated
Jun 18, 2023

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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