Examining Cooking as a Health Behavior in College Students
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 53
- 试验地点
- 2
- 主要终点
- Diet Quality at Baseline and Change From Baseline
研究概览
简要总结
Students who live off campus at the University of Vermont will be recruited to participate in the study which will begin in Fall 2019 and run through May 2020. The intervention is a randomized-controlled trial where students will be randomized into one of four conditions: 1) Active cooking classes followed by meal kits and recipes, 2) Active cooking classes followed by no further instruction, 3) No cooking classes followed by meal kits and recipes, or 4) No intervention. Assessments will be conducted at baseline and following each phase.
详细描述
The proposed pilot study is a randomized trial to evaluate whether cooking classes produce greater gains in cooking skills, food agency, and cooking frequency than meal kits or no intervention. There will be three phases to the study intervention and four study conditions (as outlined below).
Phase 1- Cooking classes. All participants will attend 1 kitchen intensive session followed by 1 cooking class per week for 6 weeks
Phase 2- Meal Kits. Assigned participants will receive meal kit deliveries once per week for 6 weeks.
Phase 3- Recipes. Assigned participants will receive 5 healthy recipes by email once per week for 6 weeks. This phase was planned, but was canceled due to disruptions caused by the COVID-19 outbreak.
The investigators will randomize 64 students to one of four intervention conditions.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Treatment
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 25 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Undergraduate students at the University of Vermont living off campus independently (may have roommates but not live with a guardian)
- •Ages 18-25
- •Cooks dinner at home no more than 3x/week
- •Access to a kitchen at home
- •Availability during scheduled cooking classes/demonstrations
排除标准
- •Students will be excluded from the study if they do not complete baseline data collection measures prior to the first class meeting.
结局指标
主要结局
Diet Quality at Baseline and Change From Baseline
时间窗: Baseline, end of phase 1, and end of phase 2, up to 12 weeks
Difference in diet quality change between groups from baseline, end of phase 1, and end of phase 2. Measured by Healthy Eating Index scores. The HEI includes 13 components that capture recommendations of the 2015-2020 Dietary Guidelines for Americans. There are two groupings of components: 1. Adequacy components are encouraged. Higher scores reflect higher intakes. 2. Moderation components should be limited. Higher scores reflect lower intakes. A higher total HEI score reflects higher diet quality as defined by the Dietary Guidelines for Americans. Components are weighted equally and assigned a score of either 5 or 10. Scores as summed to determine total score. Score range is 0 - 100. Adequacy Components: Total Fruits 5 Whole Fruits 5 Total vegetables 5 Greens and beans 5 Whole grains 10 Dairy 10 Total protein foods 5 Seafood and plant proteins 5 Fatty acids 10 Moderation Components: Refined grains 10 Sodium 10 Added sugars 10 Saturated fats 10
次要结局
- Breakfast Cooking Frequency at Baseline and Change From Baseline(Baseline, end of phase 1, and end of phase 2, up to 12 weeks)
- Cooking and Food Practices at Baseline and Change From Baseline(Baseline, end of phase 1, and end of phase 2, up to 12 weeks)
- Lunch Cooking Frequency at Baseline and Change From Baseline(Baseline, end of phase 1, and end of phase 2, up to 12 weeks)
- Dinner Cooking Frequency at Baseline and Change From Baseline(Baseline, end of phase 1, and end of phase 2, up to 12 weeks)
- Stress Level at Baseline and Change From Baseline(Baseline, end of phase 1, and end of phase 2, up to 12 weeks)
研究者
Lizzy Pope
Assistant Professor and DPD Director
University of Vermont