Edible Seaweeds and Health: Quality Biomarkers to Support Consumer Acceptance
试验速览
- 阶段
- 不适用
- 入组人数
- 96
- 试验地点
- 2
- 主要终点
- Consumption of seaweeds
研究概览
简要总结
Seaweeds have been part of the diet of Asian countries for thousands of years, but consumption by Quebecers remains unfamiliar. Because of their rich nutrients content and unique bioactive compounds, seaweeds have a great dietary potential. The overall objective of the project is to determine the potential for sustainable local exploitation of St. Lawrence seaweeds by assessing their quality under growing conditions and following processing, and to use them as a basis for culinary innovations for both industry and consumers. Our specific objectives are as follows:
- To assess the impact of environmental factors on the specific profile of biomarkers of nutritional quality and health potential of harvested or cultivated seaweed;
- To determine the impact of processing on the profile of biomarkers of nutritional quality and health potential of harvested and cultivated seaweed;
- To study changes in dietary attitudes and behaviours through a culinary workshop promoting the acceptance of seaweeds and their appropriation as an ingredient by consumers.
The application for ethical approval and this trial registration applies only to Specific Objective 3.
详细描述
For recruitment purposes, adults interested in cooking and consuming Quebec seaweeds will be randomly assigned to an experimental group (n=16 x 3 groups, ingredients, recipes and a culinary workshop) or a control group (n=16 x 3 groups, ingredients and recipes). Online questionnaires will be administered via the secure platform of INAF (FANI) at the beginning and the end of the study.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •be interested in cooking and consuming Quebec seaweeds in various forms
- •be available to fill out online questionnaires and perhaps participate in a culinary workshop in Quebec City
排除标准
- •have allergies and dietary restrictions
结局指标
主要结局
Consumption of seaweeds
时间窗: 2 months
To evaluate the impact of the culinary workshop on consumption of seaweeds by participants. Will be conducted at baseline and at the end of the study.
Cooking and food-preparation practices with seaweeds
时间窗: 2 months
To evaluate the impact of the culinary workshop on cooking practices of participants (self-efficacy, food attitude, food structure). Will be conducted at baseline and at the end of the study.
次要结局
未报告次要终点