Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students
NCT ID: NCT02908854
Last Updated: 2021-09-14
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
29 participants
INTERVENTIONAL
2016-09-30
2017-06-30
Brief Summary
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Detailed Description
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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.
Conditions
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Study Design
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NA
SINGLE_GROUP
OTHER
NONE
Study Groups
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School Lunch Participants
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.
Interventions
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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.
Eligibility Criteria
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Inclusion Criteria
* Able to read and write English (exclusive to Phase 1 participants)
Exclusion Criteria
* Not willing to complete questionnaires (exclusive to Phase 1 participants)
12 Years
21 Years
ALL
Yes
Sponsors
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University of Maryland, Baltimore
OTHER
Responsible Party
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Chris D'Adamo
Director of Research Center for Integrative Medicine, University of Maryland
Principal Investigators
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Christopher D'Adamo, PhD
Role: PRINCIPAL_INVESTIGATOR
University of Maryland, Baltimore
Locations
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Center for Integrative Medicine University of Maryland
Baltimore, Maryland, United States
Countries
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References
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Gase LN, McCarthy WJ, Robles B, Kuo T. Student receptivity to new school meal offerings: assessing fruit and vegetable waste among middle school students in the Los Angeles Unified School District. Prev Med. 2014 Oct;67 Suppl 1(0 1):S28-33. doi: 10.1016/j.ypmed.2014.04.013. Epub 2014 Apr 16.
Byker CJ, Farris AR, Marcenelle M, Davis GC, Serrano EL. Food waste in a school nutrition program after implementation of new lunch program guidelines. J Nutr Educ Behav. 2014 Sep-Oct;46(5):406-11. doi: 10.1016/j.jneb.2014.03.009. Epub 2014 May 22.
Just DR, Wansink B, Hanks AS. Chefs move to schools. A pilot examination of how chef-created dishes can increase school lunch participation and fruit and vegetable intake. Appetite. 2014 Dec;83:242-247. doi: 10.1016/j.appet.2014.08.033. Epub 2014 Aug 27.
Hanks AS, Wansink B, Just DR. Reliability and accuracy of real-time visualization techniques for measuring school cafeteria tray waste: validating the quarter-waste method. J Acad Nutr Diet. 2014 Mar;114(3):470-474. doi: 10.1016/j.jand.2013.08.013. Epub 2013 Oct 14.
D'Adamo CR, McArdle PF, Balick L, Peisach E, Ferguson T, Diehl A, Bustad K, Bowden B, Pierce BA, Berman BM. Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students. Am J Health Promot. 2016 May;30(5):346-56. doi: 10.1177/0890117116646333.
Other Identifiers
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HP-00066121
Identifier Type: -
Identifier Source: org_study_id
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