Create Our Own Kai: An intensive cooking class for healthy adolescents

Not Applicable

• Conditions: Cooking skills and confidence in the kitchen; Wellbeing; Diet quality; Diet and Nutrition - Other diet and nutrition disorders; Public Health - Health promotion/education

• Registration Number: ACTRN12616001664437
• Lead Sponsor: niversity of Otago

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2016-12-02
• Last Update Posted: 13 January 2020

Recruitment & Eligibility

• Status: ot yet recruiting
• Sex: All
• Target Recruitment: 96

Inclusion Criteria

Year 9 to 10 students from Dunedin schools.

Exclusion Criteria

Students not able to provide consent.
Students whose parents have not provided consent.

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Cooking skills and self-efficacy/confidence in the kitchen assessed using an adapted version of Post-Intervention Questionnaire for Cooking Skills Programmes (Barton et al, 2011).[At the end of the weeks 1 and 7. <br>Funding pending: week 52. ];Diet quality: Food choice will be assessed using the NZA-FFQ and diet quality calculated from this according to Wong et al. 2103. <br><br>Development and validation of a food-based diet quality index for New Zealand adolescents.<br>Wong JE, Parnell WR, Howe AS, Black KE, Skidmore PM.<br>BMC Public Health. 2013 Jun 8;13:562. doi: 10.1186/1471-2458-13-562.[Week 7.<br>Funding pending: week 52. ]

Secondary Outcome Measures

Name	Time	Method
Wellbeing will be assessed using the WHO-5 Well-Being Index.[Week 7.<br>Funding pending: week 52. ]