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临床试验/NCT05780008
NCT05780008已完成2 期

Eat My ABCs: Integrate Healthy Eating Into School Readiness

Michigan State University4 个研究点 分布在 1 个国家目标入组 202 人开始时间: 2023年1月1日最近更新:
适应症

试验速览

阶段
2 期
状态
已完成
入组人数
202
试验地点
4
主要终点
Child's BMI

研究概览

简要总结

Evaluate the effects of the "Eat My ABCs" program on improving Head Start preschoolers' eating behavior and anthropometric properties (BMI, percent body fat).

详细描述

The 14-week, community-led, program, aimed to establish lifelong healthy eating habits among vulnerable low-income preschoolers living in rural Michigan, includes three main components: (1) "Eat My ABCs" child curriculum, (2) child fruit/vegetable letters to parents, and (3) program cookbook.

"Eat My ABCs" Child Curriculum. Head Start teachers, along with teacher assistants/aids, will independently teach the age appropriate "Eat My ABCs" curriculum per week, for a total of 14 weeks. The "Eat My ABCs" curriculum follows the alphabet theme and incorporates the five senses into learning (hear fruit and vegetable information, see the color, feel the texture, smell the scent, and taste the flavor). Each week includes two sessions: 1) healthy eating learning on one fruit and one vegetable by incorporating school readiness knowledge on numbers, shapes, colors, and alphabets; and 2) food taste-testing activities to expose children to one fruit, one vegetable, and relevant food items made from the one fruit and one vegetable to teach children the creative ways to make fruit/vegetable healthy and tasty.

Child Letter to Parents. Every week, each child will create one letter, using stickers, regarding the one fruit and one vegetable presented in the program that he/she tasted or wanted to try at home.

Program Cookbook. The investigators have developed a targeted program cookbook for low-income families to overcome their limited cooking skills, busy schedules, and tight family budget. The program cookbook contains all budget-friendly recipes for healthy breakfasts, family meals, quick-fixes, kid-friendly snacks, and occasional sweets; and these recipes are culturally appropriate with a variety of choices such as American, Italian, Mexican, and Asian cuisines. In the cookbook, the investigators also promote slow /pressure-cooking recipes as using a slow or pressure cooker to prepare easy but healthy meals is an effective way to overcome low-income parent barriers of lack of time and cooking skills. In addition, the cookbook contains creative ways of making fruit/vegetable healthy, tasty, and kid-friendly at home.

研究设计

研究类型
Interventional
分配方式
Na
干预模型
Single Group
主要目的
Prevention
盲法
None

入排标准

年龄范围
3 Years 至 5 Years(Child)
性别
All
接受健康志愿者

入选标准

  • Any preschoolers aged 3-5 years old from the participating daycare classrooms.
  • Having parental consent.

排除标准

  • 未提供

结局指标

主要结局

Child's BMI

时间窗: Change from week 0 (Time 1) to week 15 (Time 2)

Height will be measured to the nearest 0.1cm using the Shorr board, and weight will be measured to the nearest 0.1kg using the Seca 874 scale or the BF-689 body fat/body water monitor. The online SAS program for Centers for Disease Control and Prevention Growth Charts was applied to calculate preschoolers' BMI for age and sex.

Percent body fat

时间窗: Change from week 0 (Time 1) to week 15 (Time 2)

Percent body fat will be measured to the nearest 0.1% using the BF-689 body fat/body water monitor. Each participant's biological sex, age, and height in cm were entered into the monitor for measuring % body fat. Trained data collectors then instructed participants to step onto the monitor surface and align feet with the four electrodes.

Skin carotenoids

时间窗: Change from week 0 (Time 1) to week 15 (Time 2)

An instrument called the Veggie Meter® will be utilized to assess skin carotenoids as an indicator for fruit/vegetable intake. To assess skin carotenoids in this study, each participant's non-dominant index finger will be used, and the average of three scans will be recorded as the final score.

次要结局

  • Parent fruit/vegetable/fiber intake(Change from week 0 (Time 1) to week 15 (Time 2))
  • Household food insecurity(Change from week 0 (Time 1) to week 15 (Time 2))
  • Parental feeding skills(Change from week 0 (Time 1) to week 15 (Time 2))
  • Parental food resource management behavior(Change from week 0 (Time 1) to week 15 (Time 2))
  • Home eating environment(Change from week 0 (Time 1) to week 15 (Time 2))

研究者

申办方类型
Other
责任方
Principal Investigator
主要研究者

Jiying Ling

Associate Professor

Michigan State University

研究点 (4)

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