Market to MyPlate: Investigating the Impact of a Nutrition and Hands-On Cooking Intervention

Not Applicable

Completed

• Conditions: Cooking Frequency; Fruit and Vegetable Consumption
• Interventions: Behavioral: Nutrition and hands on cooking classes for parents and their children; Behavioral: Produce allocations

• Registration Number: NCT04240782
• Lead Sponsor: University of Illinois at Urbana-Champaign

Brief Summary

Recent peer-reviewed research indicates that low-income families are at higher risk for unhealthy dietary intake and associated poor health outcomes. Interventions that teach individuals from low-income families about cooking and healthy eating are warranted to improve overall dietary behaviors. The purpose of this study is to evaluate the impact of the Market to MyPlate Program on participants' reported cooking, shopping, and dietary behaviors using a cluster randomized trial design, where class cohorts are randomly assigned to education with produce allocations, education only, or control conditions. A secondary aim is to collect program feedback and better understand facilitators and barriers to farmer's market use and food waste reduction.

Detailed Description

Not available

Study Timeline

• Study Start: 2018-06-11
• Primary Completion: 2018-11-01
• Study Completion: 2018-11-01
• Status Verified: 2019-12
• Study First Submitted: 2019-12-19
• Study First Submitted QC: 2020-01-21
• Last Update Submitted: 2020-01-21
• Study First Posted: 2020-01-27
• Last Update Posted: 2020-01-27

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 120

Inclusion Criteria

• Recruited from SNAP-Ed eligible site (site where the majority of participants are eligible for US food assistance programs)
• Must be 18 years or older, or parent of any age with child(ren) to participate in data collection (all ages including children could participate in intervention)

Exclusion Criteria

• Participated in an Extension nutrition education program in the last year

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
Education with Produce Allocations	Nutrition and hands on cooking classes for parents and their children	Participants will attend nutrition education and hands-on cooking classes with weekly produce allocations from a local farm.
Education only	Nutrition and hands on cooking classes for parents and their children	Participants will attend nutrition education and hands-on cooking classes (with produce coupons provided after intervention).
Education with Produce Allocations	Produce allocations	Participants will attend nutrition education and hands-on cooking classes with weekly produce allocations from a local farm.

Primary Outcome Measures

Name	Time	Method
Self-reported vegetable consumption	7 weeks	Survey asks participants to self-report how frequently they consume fruits and vegetables.
self-reported shopping behaviors	7 weeks	Survey asks participants to self-report how frequently they compare food prices, make shopping lists, and plan meals before grocery shopping.
self-reported cooking behaviors	7 weeks	Survey asks participants to self-report how frequently they cook dinner at home.

Trial Locations

Locations (1)

University of Illinois; 🇺🇸 Urbana, Illinois, United States