Market to MyPlate: Investigating the Impact of a Nutrition and Hands-On Cooking Intervention

Fruit and Vegetable Consumption Clinical Trial

Official title:

Market to MyPlate: A Cluster Randomized Trial Investigating the Impact of a Nutrition and Hands-On Cooking Intervention on Dietary, Cooking, and Shopping Behaviors

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04240782
• Other study ID #: 17806
• Status: Completed
• Phase: N/A
• Start date: June 11, 2018
• Est. completion date: November 1, 2018

Study information

• Verified date: December 2019
• Source: University of Illinois at Urbana-Champaign
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Recent peer-reviewed research indicates that low-income families are at higher risk for unhealthy dietary intake and associated poor health outcomes. Interventions that teach individuals from low-income families about cooking and healthy eating are warranted to improve overall dietary behaviors. The purpose of this study is to evaluate the impact of the Market to MyPlate Program on participants' reported cooking, shopping, and dietary behaviors using a cluster randomized trial design, where class cohorts are randomly assigned to education with produce allocations, education only, or control conditions. A secondary aim is to collect program feedback and better understand facilitators and barriers to farmer's market use and food waste reduction.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 120
• Est. completion date: November 1, 2018
• Est. primary completion date: November 1, 2018
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: N/A and older

Eligibility

Inclusion Criteria:

• Recruited from SNAP-Ed eligible site (site where the majority of participants are eligible for US food assistance programs)

• Must be 18 years or older, or parent of any age with child(ren) to participate in data collection (all ages including children could participate in intervention)

Exclusion Criteria:

• Participated in an Extension nutrition education program in the last year

Related Conditions & MeSH terms

• Cooking Frequency
• Fruit and Vegetable Consumption

Intervention

Behavioral:
• Nutrition and hands on cooking classes for parents and their children
The adults and children will learn how to prepare the fresh produce during an age appropriate, evidence-based, family cooking school. The class will provide participants with a no-cost, low-risk incentive to try new vegetables, and will empower them to build healthier lives through nutrient-rich, locally sourced meals. Participants will also receive nutrition education and information on how they can integrate local produce into their food budget. One of the class sessions will focus solely on how to budget for healthy food, comparison shop, and make the most of their food dollars. Participants will learn how to use their SNAP benefits at local farmers markets.
• Produce allocations
Participants will also receive a produce allocation from a local farm during each session of the class.

Locations

Country	Name	City	State
United States	University of Illinois	Urbana	Illinois

Sponsors (1)

Lead Sponsor	Collaborator
University of Illinois at Urbana-Champaign

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Self-reported vegetable consumption	Survey asks participants to self-report how frequently they consume fruits and vegetables.	7 weeks
Primary	self-reported shopping behaviors	Survey asks participants to self-report how frequently they compare food prices, make shopping lists, and plan meals before grocery shopping.	7 weeks
Primary	self-reported cooking behaviors	Survey asks participants to self-report how frequently they cook dinner at home.	7 weeks