Pink and Dude Chef

Not Applicable

Completed

• Conditions: Fruit and Vegetable Intake; Healthy Food Preparation; Child Nutrition; Healthy Food Choice
• Interventions: Behavioral: Pink and Dude Chef Afterschool Cooking Program

• Registration Number: NCT01803997
• Lead Sponsor: USDA Grand Forks Human Nutrition Research Center

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2012-08
• Primary Completion: 2012-12
• Study First Submitted: 2012-12-21
• Study First Submitted QC: 2013-03-01
• Study First Posted: 2013-03-04
• Study Completion: 2013-12
• Status Verified: 2015-03
• Last Update Submitted: 2015-03-06
• Last Update Posted: 2015-03-09

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 60

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
STRIDE	Pink and Dude Chef Afterschool Cooking Program	12 cooking classes offered over 6 weeks (approximately 2 classes/week)
SPARK	Pink and Dude Chef Afterschool Cooking Program	12 physical activity classes offered over 6 weeks (approximately 2 classes/week)

Primary Outcome Measures

Name	Time	Method
Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables	6 weeks	Baseline and post intervention measurements through questionnaires.
Palm scans (resonance Raman spectroscopy) to measure cartenoids (indicator of vegetable and fruit intake).	6 weeks	Baseline and post intervention scans.

Trial Locations

Locations (1)

USDA Grand Forks Human Research Nutrition Center; 🇺🇸 Grand Forks, North Dakota, United States