Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students in the National School Lunch Program
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 29
- 试验地点
- 1
- 主要终点
- Vegetable plate waste
研究概览
简要总结
A two-phase, school-based intervention will be conducted at a high school in Baltimore to evaluate whether the addition of spices and herbs to vegetable dishes in the National School Lunch Program (NSLP) can increase vegetable intake among students in an urban and predominantly African-American high school.
详细描述
The proposed research will be conducted at Cristo Rey Jesuit High School in Baltimore, Maryland. In this two-phase intervention, the research team will work in Phase I with stakeholders throughout the high school community to identify the barriers to vegetable intake in the NSLP in this student population and to determine how spices and herbs might help overcome these barriers. The stakeholders with whom we will collaborate will include students, school administration, and cafeteria staff.
Phase II will focus on the direct measurement of vegetable intake among students both before and after spices and herbs are added to the vegetables in the NSLP. The spiced vegetable recipes that received the most favorable student rankings in the taste tests of Phase I will be offered.
The vegetable recipes flavored with spices and herbs will meet all NSLP requirements for fat, sugar, total calories, and all other guidelines.
Student vegetable intake will be assessed through two outcomes: 1.) plate waste, and 2.) production waste.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Other
- 盲法
- None
入排标准
- 年龄范围
- 12 Years 至 21 Years（Child, Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Enrolled student at Cristo Rey High School
- •Able to read and write English (exclusive to Phase 1 participants)
排除标准
- •Does not eat lunch in the Cristo Rey High School cafeteria
- •Not willing to complete questionnaires (exclusive to Phase 1 participants)
研究组 & 干预措施
School Lunch Participants
School lunch participants will be given vegetables with and without additional spices and herbs to determine if intake will increase with the addition of spices and herbs.
干预措施: Adding spices and herbs to school lunch vegetables (Other)
结局指标
主要结局
Vegetable plate waste
时间窗: The overall time frame for the outcome measure assessment is up to 8 months. This will occur during the 2016-2017 school year.
Student vegetable intake will be assessed through plate waste (weighed).
次要结局
- Cafeteria production waste as measured by calculating the difference between total prepared vegetable weight and discarded vegetable weight.(The overall time frame for the outcome measure assessment is up to 8 months. This will occur during the 2016-2017 school year.)
- Attitudes towards eating vegetables(The outcome measure is being assessed up to 12 months. Spring 2016 through Spring 2017.)
研究者
Chris D'Adamo
Director of Research Center for Integrative Medicine, University of Maryland
University of Maryland, Baltimore