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Completed

NCT Number: NCT01803997

Pink and Dude Chef

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.

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Key information

Conditions

Child Nutrition Fruit and Vegetable Intake Healthy Food Choice Healthy Food Preparation

Age range

11 year–15 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

USDA Grand Forks Human Research Nutrition Center

Grand Forks, North Dakota, 58203, United States

Who can participate

Healthy volunteers accepted: Yes

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

Inclusion criteria

  • Middle school aged child with parent willing to partcipate
  • Ability to partipate in an afterschool program

Exclusion criteria

  • Less or greater than middle school aged

Treatment and study plan

Pink and Dude Chef Afterschool Cooking Program

Behavioral

12 educational cooking classes: two classes per week for six weeks (2 hours each)

Primary outcomes

  1. Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables

    Time frame: 6 weeks

    Baseline and post intervention measurements through questionnaires.

  2. Palm scans (resonance Raman spectroscopy) to measure cartenoids (indicator of vegetable and fruit intake).

    Time frame: 6 weeks

    Baseline and post intervention scans.

Sponsors and collaborators

Lead sponsor

USDA Grand Forks Human Nutrition Research Center

Fed

Collaborators

  • California Polytechnic State University-San Luis Obispo

Registry information

Official study title

Pink and Dude Chef Afterschool Cooking Program: Improving Food Knowledge and Skills in Middle School Students

Important dates

Study start
2012
Primary completion
2012
Study completion
2013
First posted
Mar 4, 2013
Registry last updated
Mar 9, 2015

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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