Overview

This trial is active, not recruiting.

Condition poor nutrition
Treatment adding spices and herbs to school lunch vegetables
Sponsor University of Maryland
Start date September 2016
End date June 2017
Trial size 350 participants
Trial identifier NCT02908854, HP-00066121

Summary

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.

United States No locations recruiting
Other Countries No locations recruiting

Study Design

Endpoint classification efficacy study
Intervention model single group assignment
Masking open label
Arm
(Experimental)
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.
adding spices and herbs to school lunch vegetables
Direct measurement of school lunch vegetable intake among students both before and after spices and herbs are added.

Primary Outcomes

Measure
Vegetable plate waste
time frame: The overall time frame for the outcome measure assessment is up to 8 months. This will occur during the 2016-2017 school year.

Secondary Outcomes

Measure
Cafeteria production waste as measured by calculating the difference between total prepared vegetable weight and discarded vegetable weight.
time frame: 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
time frame: The outcome measure is being assessed up to 12 months. Spring 2016 through Spring 2017.

Eligibility Criteria

Male or female participants from 12 years up to 21 years old.

Inclusion Criteria: - Enrolled student at Cristo Rey High School - Able to read and write English (exclusive to Phase 1 participants) Exclusion Criteria: - Does not eat lunch in the Cristo Rey High School cafeteria - Not willing to complete questionnaires (exclusive to Phase 1 participants)

Additional Information

Official title Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students in the National School Lunch Program
Principal investigator Christopher D'Adamo, PhD
Description 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.
Trial information was received from ClinicalTrials.gov and was last updated in September 2016.
Information provided to ClinicalTrials.gov by University of Maryland.