Pilot Evaluation of Youth Chef Academy: A Plant-based Cooking Program for Urban Middle School Students
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 248
- 主要终点
- Change in fruit and vegetable consumption
研究概览
简要总结
This project examined the effectiveness of Youth Chef Academy (YCA), a classroom-based experiential culinary and nutrition literacy curriculum for middle-school students. The primary study hypothesis was that students assigned to YCA would demonstrate greater improvement in F/V and whole grain consumption compared to students in the control group. Eight classrooms in eight public K-8 schools participated in the project. Classrooms were assigned to intervention or control condition in a non-randomized manner. YCA was delivered by project staff to all of the students in the four intervention classrooms. Students completed a survey to assess primary and secondary outcomes at baseline, six-week curriculum completion, and at twelve-week curriculum completion (YCA extended twelve-week curriculum cohort).
研究设计
- 研究类型
- Interventional
- 分配方式
- Non Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 10 Years 至 14 Years（Child）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Student in intervention or control classroom
排除标准
- 未提供
研究组 & 干预措施
Youth Chef Academy
Receives intervention
干预措施: Youth Chef Academy (Behavioral)
Control
Usual classroom curriculum
结局指标
主要结局
Change in fruit and vegetable consumption
时间窗: Baseline, 6 weeks, 12 weeks
Change in fruit and vegetable consumption calculated from self-reported times per day consuming fruits and vegetables using the 7-item tool from the Youth Risk Behavioral Surveillance System
Change in whole grain consumption
时间窗: Baseline, 6 weeks, 12 weeks
Change in whole grain consumption calculated from self-reported times per day consuming whole grains using a revised version of the 8-item tool from the Power of 3 project
次要结局
未报告次要终点
研究者
Amy Harley
Associate Professor
University of Wisconsin, Milwaukee