Edible Seaweeds and Health: Quality Biomarkers to Support Consumer Acceptance

Self Efficacy Clinical Trial

— (CuisiAlg)  

Official title:

Edible Seaweeds and Health: Quality Biomarkers to Support Consumer Acceptance

Clinical Trial Details — Status: Not yet recruiting

Administrative data

• NCT number: NCT04493944
• Other study ID #: 2020-016/11-02-2020
• Status: Not yet recruiting
• Phase: N/A
• Start date: September 1, 2020
• Est. completion date: July 31, 2021

Study information

• Verified date: July 2020
• Source: Laval University
• Contact: Veronique Provencher, PhD
• Phone: 418-656-2131
• Email: veronique.provencher[@]fsaa.ulaval.ca
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Seaweeds have been part of the diet of Asian countries for thousands of years, but consumption by Quebecers remains unfamiliar. Because of their rich nutrients content and unique bioactive compounds, seaweeds have a great dietary potential. The overall objective of the project is to determine the potential for sustainable local exploitation of St. Lawrence seaweeds by assessing their quality under growing conditions and following processing, and to use them as a basis for culinary innovations for both industry and consumers. Our specific objectives are as follows:

1. To assess the impact of environmental factors on the specific profile of biomarkers of nutritional quality and health potential of harvested or cultivated seaweed;

2. To determine the impact of processing on the profile of biomarkers of nutritional quality and health potential of harvested and cultivated seaweed;

3. To study changes in dietary attitudes and behaviours through a culinary workshop promoting the acceptance of seaweeds and their appropriation as an ingredient by consumers.

The application for ethical approval and this trial registration applies only to Specific Objective 3.

Description:

For recruitment purposes, adults interested in cooking and consuming Quebec seaweeds will be randomly assigned to an experimental group (n=16 x 3 groups, ingredients, recipes and a culinary workshop) or a control group (n=16 x 3 groups, ingredients and recipes). Online questionnaires will be administered via the secure platform of INAF (FANI) at the beginning and the end of the study.

Recruitment information / eligibility

• Status: Not yet recruiting
• Enrollment: 96
• Est. completion date: July 31, 2021
• Est. primary completion date: December 31, 2020
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years and older

Eligibility

Inclusion Criteria:

• be interested in cooking and consuming Quebec seaweeds in various forms

• be available to fill out online questionnaires and perhaps participate in a culinary workshop in Quebec City

Exclusion Criteria:

• have allergies and dietary restrictions

Related Conditions & MeSH terms

• Food Habits
• Self Efficacy

Intervention

Behavioral:
• Culinary workshop
A 3-hour culinary workshop will be led by a chef. The aim of this workshop will be to develop participants' culinary skills related to the preparation and consumption of recipes based on seaweeds, through various practical activities in the kitchen (starter, main course, dessert). An evaluation questionnaire will be completed at the end of the workshop.

Locations

Country	Name	City	State
Canada	Institue of Nutrition and Functional Foods (INAF)	Quebec city	Quebec

Sponsors (2)

Lead Sponsor	Collaborator
Laval University	Quebec Maritime Network (Odyssee Saint-Laurent)

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Cooking and food-preparation practices with seaweeds	To evaluate the impact of the culinary workshop on cooking practices of participants (self-efficacy, food attitude, food structure). Will be conducted at baseline and at the end of the study.	2 months
Primary	Consumption of seaweeds	To evaluate the impact of the culinary workshop on consumption of seaweeds by participants. Will be conducted at baseline and at the end of the study.	2 months