Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
60 participants
INTERVENTIONAL
2012-08-31
2013-12-31
Brief Summary
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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.
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
NONE
Study Groups
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STRIDE
12 cooking classes offered over 6 weeks (approximately 2 classes/week)
Pink and Dude Chef Afterschool Cooking Program
12 educational cooking classes: two classes per week for six weeks (2 hours each)
SPARK
12 physical activity classes offered over 6 weeks (approximately 2 classes/week)
Pink and Dude Chef Afterschool Cooking Program
12 educational cooking classes: two classes per week for six weeks (2 hours each)
Interventions
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Pink and Dude Chef Afterschool Cooking Program
12 educational cooking classes: two classes per week for six weeks (2 hours each)
Eligibility Criteria
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Inclusion Criteria
* Ability to partipate in an afterschool program
Exclusion Criteria
11 Years
15 Years
ALL
Yes
Sponsors
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California Polytechnic State University-San Luis Obispo
OTHER
USDA Grand Forks Human Nutrition Research Center
FED
Responsible Party
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Locations
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USDA Grand Forks Human Research Nutrition Center
Grand Forks, North Dakota, United States
Countries
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References
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Casperson SL, Sieling J, Moon J, Johnson L, Roemmich JN, Whigham L. A mobile phone food record app to digitally capture dietary intake for adolescents in a free-living environment: usability study. JMIR Mhealth Uhealth. 2015 Mar 13;3(1):e30. doi: 10.2196/mhealth.3324.
Other Identifiers
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GFHNRC216
Identifier Type: -
Identifier Source: org_study_id
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