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NCT Number: NCT06558396

Advanced Cooking Education Full Scale Study

The aim of this study is to assess the impact of an in-person multi-component Advanced Cooking Education (ACE) 4-H after school program. The ACE Program consists of mindfulness, nutrition education, cooking labs, and professional development activities.

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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

Location status: Recruiting

Location contact

Tashara M Leak, PhD RD

PRINCIPAL_INVESTIGATOR

Tashara M Leak, PhD, RD

CONTACT

[email protected]

607-255-5967

About this study

The ACE program is conducted with 7th and 8th grade students attending New York City (NYC) Title I middle schools. Participants attend weekly sessions (2hour) after school to participate in mindfulness, nutrition lessons, and professional development activities. On another day in the week, students participate in cooking labs at their own time at their homes. 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 the 7th and 8th grade students attending Title I funded schools in New York City

Exclusion criteria

  • Do not speak/understand English
  • Those who have previously participated in the Virtual ACE program (Feasibility Study), or In-Person ACE Pilot Study

Treatment and study plan

ACE intervention

Behavioral

Participants attend the ACE Program for 12 weeks after school. On one assigned day of the week, participants attend ACE in person after school. The session begins with mindfulness exercises (20 minutes), nutrition education lesson/cooking lab (65 minutes, odd weeks) OR professional development session (65 minutes, even weeks). On any day during the 2-week cooking period, the students will make a dish using groceries they received with their parent/guardian (1 hour).

Primary outcomes

  1. Difference in change in diet quality between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

    Healthy Eating Index (HEI) 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 (DGA).

Secondary outcomes

  1. Difference in change in body mass index between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

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

  2. Difference in change in body fat percentage between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

    Measured using a scale to nearest decimal

  3. Difference in change in waist circumference between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

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

  4. Difference in change in dermal carotenoids level between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

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

  5. Difference in change in household food security between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

    Short form food security survey module by the United States Department of Agriculture (USDA). Higher scores indicate lower food security status. Min=0, Max=6

  6. Difference in change in culinary skills between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

    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

  7. Difference in change in culinary self-efficacy between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

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

  8. Difference in change in culinary attitudes between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

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

  9. Difference in change in perceived stress between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

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

  10. Difference in change in food neophobia between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

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

  11. Difference in change in sense of purpose between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

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

  12. Difference in change in social and emotional competency between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

    Used the Social and Emotional Competency (SEC) survey by Collaborative for Academic, Social, and Emotional Learning (CASEL), higher scores mean higher competence (better outcome). Min=17, Max= 68

  13. Difference in change in family mealtime beliefs between intervention phase (12-24wk) and control phase (0wk-12wk)

    Time frame: 0 weeks, 12 weeks, 24 weeks, 48 weeks

    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).

Study contacts

Contact information is provided by the study sponsor or research team.

Tashara M Leak, PhD, RD

CONTACT

[email protected]

607-255-7664

Sponsors and collaborators

Lead sponsor

Cornell University

Other

Collaborators

  • United States Department of Agriculture (USDA)

Registry information

Official study title

Advanced Cooking Education (ACE) 4-H After School Club Full Scale Study

Acronym: ACE

Important dates

Study start
2023
Primary completion
2026
Study completion
2026
First posted
Aug 16, 2024
Registry last updated
Aug 16, 2024

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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