Advanced Cooking Education Feasibility Study

Adolescent Behavior Clinical Trial

Official title:

The Advanced Cooking Education (ACE) 4-H After School Club: A Feasibility Study

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT05907278
• Other study ID #: 0009007
• Status: Completed
• Phase: N/A
• Start date: September 13, 2021
• Est. completion date: May 26, 2022

Study information

• Verified date: June 2023
• Source: Cornell University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

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.

Description:

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 81
• Est. completion date: May 26, 2022
• Est. primary completion date: May 19, 2022
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: N/A and older

Eligibility

Inclusion Criteria:

• 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

Exclusion Criteria:

• Do not speak/understand English

Related Conditions & MeSH terms

• Adolescent Behavior

Intervention

Behavioral:
• Advanced Cooking Education
Participants attend the ACE Program for 12 weeks after school. On one assigned day of the week, participants attend ACE virtually. The session will begin with mindfulness exercises (15 minutes), professional development session (50 minutes), nutrition education lesson (20 minutes), and reflection period to talk about their experience in cooking lessons (25 minutes). On any day during the week, the students will make a dish using groceries they received (1 hour).

Locations

Country	Name	City	State
United States	Cornell University	Ithaca	New York

Sponsors (2)

Lead Sponsor	Collaborator
Cornell University	United States Department of Agriculture (USDA)

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Change in diet quality, measured by the Healthy Eating Index Scores	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	Baseline, 12 weeks [endpoint]
Secondary	Change in body mass index	Height will be measured using stadiometer to nearest decimal point in cm. Weight measured using scale to nearest decimal in kg. Body mass index calculated using kg/m^2.	Baseline, 12 weeks [endpoint]
Secondary	Change in body fat percentage	Measured using a scale to nearest decimal	Baseline, 12 weeks [endpoint]
Secondary	Change in waist circumference	Measured using a waist circumference tape to the nearest decimal in cm.	Baseline, 12 weeks [endpoint]
Secondary	Change in dermal carotenoids level	Measured using the Veggie Meter device, range from 0-800. Higher score acts as proxy for increased fruits and vegetables consumption.	Baseline, 12 weeks [endpoint]
Secondary	Change in household food security	Short form food security survey module by the USDA	Baseline, 12 weeks [endpoint]
Secondary	Change in child food security	Child version of food security survey module by the USDA	Baseline, 12 weeks [endpoint]
Secondary	Change in culinary skills	iCook program youth culinary skill survey with 5-point likert scale questions with higher scores indicate higher skill level (better outcome). Min=7, Max=35	Baseline, 12 weeks [endpoint]
Secondary	Change in culinary attitudes	Cooking with kids survey with 5-point likert scale questions with higher scores indicate more positive attitude (better outcome). Min=6, Max=30	Baseline, 12 weeks [endpoint]
Secondary	Change in culinary self-efficacy	iCook program youth culinary self-efficacy survey with 5-point likert scale questions with higher scores indicate higher self-efficacy (better outcome). Min=6, Max=30.	Baseline, 12 weeks [endpoint]
Secondary	Change in perceived stress	Used the Cohen perceived stress scale. Higher scores mean increased stress (worse outcome). Min=0, Max=40	Baseline, 12 weeks [endpoint]
Secondary	Change in food neophobia	FNTT10 survey with 5-point likert scale questions, higher scores mean less neophobia (better outcome). Min=10, Max=50.	Baseline, 12 weeks [endpoint]
Secondary	Change in sense of purpose	Used the Clarement Purpose Scale survey questions, higher scores mean higher sense of purpose (better outcome). Min=12, Max=60	Baseline, 12 weeks [endpoint]
Secondary	Change in social and emotional competency	Used the SEC survey by CASEL, higher scores mean higher competence (better outcome). Min=17, Max= 68	Baseline, 12 weeks [endpoint]
Secondary	Change in family mealtime beliefs	Calculated based on the Fulkerson family mealtime survey. A total of 9 questions that are scored independently. Each: Min=1, Max=4. Higher scores indicate better family mealtime practices (better outcome).	Baseline, 12 weeks [endpoint]