Pink and Dude Chef

Child Nutrition Clinical Trial

Official title:

Pink and Dude Chef Afterschool Cooking Program: Improving Food Knowledge and Skills in Middle School Students

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT01803997
• Other study ID #: GFHNRC216
• Status: Completed
• Phase: N/A
• First received: December 21, 2012
• Last updated: March 6, 2015
• Start date: August 2012
• Est. completion date: December 2013

Study information

• Verified date: March 2015
• Source: USDA Grand Forks Human Nutrition Research Center
• Contact: n/a
• Is FDA regulated: No
• Health authority: United States: Federal Government
• Study type: Interventional

Clinical Trial Summary

The purpose of the study is to evaluate an afterschool program to teach nutrition through basic cooking skills. This after school extracurricular program increases the students' confidence, knowledge, and skills for cooking as one of the first steps for dietary improvement. In addition to the life lessons students learn during this class, they gain self-confidence and become self-sufficient culinary experts that are capable of educating their siblings, parents, and social circles. This research project will test the impact this program has on nutritional knowledge, culinary efficacy, and nutritional choices made in and out of the home. The Pink and Dude Chef Afterschool Cooking Program was developed through STRIDE (Science through Translational Research in Diet and Exercise at California Polytechnic state University (Cal Poly) in San Luis Obispo, CA.

Hypothesis: Middle school students participating in the Pink and Dude Chef afterschool cooking program will increase nutritional knowledge, culinary efficacy, motivation to eat fruits and vegetables, and fruit and vegetable intake compared to an attention control group.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 60
• Est. completion date: December 2013
• Est. primary completion date: December 2012
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 11 Years to 15 Years

Eligibility

Inclusion Criteria:

• Middle school aged child with parent willing to partcipate

• Ability to partipate in an afterschool program

Exclusion Criteria:

• Less or greater than middle school aged

Study Design

Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Open Label

Related Conditions & MeSH terms

• Child Nutrition
• Fruit and Vegetable Intake
• Healthy Food Choice
• Healthy Food Preparation

Intervention

Behavioral:
• Pink and Dude Chef Afterschool Cooking Program
12 educational cooking classes: two classes per week for six weeks (2 hours each)

Locations

Country	Name	City	State
United States	USDA Grand Forks Human Research Nutrition Center	Grand Forks	North Dakota

Sponsors (2)

Lead Sponsor	Collaborator
USDA Grand Forks Human Nutrition Research Center	California Polytechnic State University-San Luis Obispo

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables	Baseline and post intervention measurements through questionnaires.	6 weeks	No
Primary	Palm scans (resonance Raman spectroscopy) to measure cartenoids (indicator of vegetable and fruit intake).	Baseline and post intervention scans.	6 weeks	No