The Advanced Cooking Education (ACE) 4-H After School Club: A Feasibility Study
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 81
- 试验地点
- 2
- 主要终点
- Change in diet quality, measured by the Healthy Eating Index Scores
研究概览
简要总结
The aim of this study is to look at outcomes related to diet and nutrition, mindfulness, and cooking skills amongst middle school students who participated in a 12-week 4-H after school program called the Advanced Cooking Education Program.
详细描述
Participants are all assigned to the Advanced Cooking Education Program. Data collection was done before and after the program. The investigators hypothesize that after the program, adolescents' diet quality, cooking-related skills, stress levels will be improved compared to prior of the program.
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
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •7th and 8th grade students attending Title I funded schools in New York City
- •Caregivers of 7th and 8th grade students attending Title I funded schools in New York City
排除标准
- •Do not speak/understand English
结局指标
主要结局
Change in diet quality, measured by the Healthy Eating Index Scores
时间窗: Baseline, 12 weeks [endpoint]
Scores are calculated from three 24-hour diet records, range from 0-100. Higher score reflects higher alignment between one's diet and recommendations from Dietary Guidelines for Americans
次要结局
- Change in household food security(Baseline, 12 weeks [endpoint])
- Change in body fat percentage(Baseline, 12 weeks [endpoint])
- Change in dermal carotenoids level(Baseline, 12 weeks [endpoint])
- Change in culinary self-efficacy(Baseline, 12 weeks [endpoint])
- Change in perceived stress(Baseline, 12 weeks [endpoint])
- Change in sense of purpose(Baseline, 12 weeks [endpoint])
- Change in family mealtime beliefs(Baseline, 12 weeks [endpoint])
- Change in culinary skills(Baseline, 12 weeks [endpoint])
- Change in social and emotional competency(Baseline, 12 weeks [endpoint])
- Change in body mass index(Baseline, 12 weeks [endpoint])
- Change in waist circumference(Baseline, 12 weeks [endpoint])
- Change in child food security(Baseline, 12 weeks [endpoint])
- Change in culinary attitudes(Baseline, 12 weeks [endpoint])
- Change in food neophobia(Baseline, 12 weeks [endpoint])