Trial Outcomes & Findings for Cooking as a Health Behavior in College Students (NCT NCT04084028)
NCT ID: NCT04084028
Last Updated: 2021-07-08
Results Overview
Difference in diet quality change between groups from baseline, end of phase 1, and end of phase 2. Measured by Healthy Eating Index scores. The HEI includes 13 components that capture recommendations of the 2015-2020 Dietary Guidelines for Americans. There are two groupings of components: 1. Adequacy components are encouraged. Higher scores reflect higher intakes. 2. Moderation components should be limited. Higher scores reflect lower intakes. A higher total HEI score reflects higher diet quality as defined by the Dietary Guidelines for Americans. Components are weighted equally and assigned a score of either 5 or 10. Scores as summed to determine total score. Score range is 0 - 100. Adequacy Components: Total Fruits 5 Whole Fruits 5 Total vegetables 5 Greens and beans 5 Whole grains 10 Dairy 10 Total protein foods 5 Seafood and plant proteins 5 Fatty acids 10 Moderation Components: Refined grains 10 Sodium 10 Added sugars 10 Saturated fats 10
Recruitment status
COMPLETED
Study phase
NA
Target enrollment
53 participants
Primary outcome timeframe
Baseline, end of phase 1, and end of phase 2, up to 12 weeks
Results posted on
2021-07-08
Participant Flow
Participant milestones
| Measure |
Active Cooking +Meal Kits and Recipes
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal.
Following 6 weeks of cooking classes, participants will receive 6 weeks of home-delivered meal kits. Following 6 weeks of meal kits, participants will received 6 weeks of recipes. Both the meal kits and recipes will accommodate major dietary needs (vegan, gluten-free, etc.)
Active Cooking + Meal Kits + Recipes: 6 cooking classes will be held every week for 6 consecutive weeks. The lessons are patterned after Dr. Amy Trubek's cooking pedagogy and will be tailored for those cooking for themselves for the first time. Classes begin with a brief lecture on the day's topic. Students will work in teams of 2 in the foods lab to actively practice skills and cook a meal. Students receive recipes and information sheets that cover pantry supplies, grocery lists, knife skills and cooking equipment. All students attend a 2 hour kitchen intensive demonstration as an orientation. After 6 weeks students receive 6 weeks of meal kits followed by 6 weeks of recipes.
|
Active Cooking Only
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal. Unlike the previous arm, no further instruction will be given once cooking classes end.
Active cooking: Students receive the same cooking intervention and kitchen intensive orientation as described in the Active cooking + meal kits + recipes. However, once the 6 weeks of the cooking class have ended, there is no further intervention.
|
Meal Kits and Recipes Only
Participants will receive weekly meal kit deliveries for 6 weeks.
|
Control
Participants will receive no interventions.
|
|---|---|---|---|---|
|
Overall Study
STARTED
|
18
|
16
|
9
|
10
|
|
Overall Study
COMPLETED
|
18
|
16
|
9
|
10
|
|
Overall Study
NOT COMPLETED
|
0
|
0
|
0
|
0
|
Reasons for withdrawal
Withdrawal data not reported
Baseline Characteristics
Cooking as a Health Behavior in College Students
Baseline characteristics by cohort
| Measure |
Active Cooking +Meal Kits and Recipes
n=18 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal.
Following 6 weeks of cooking classes, participants will receive 6 weeks of home-delivered meal kits. Following 6 weeks of meal kits, participants will received 6 weeks of recipes. Both the meal kits and recipes will accommodate major dietary needs (vegan, gluten-free, etc.)
|
Active Cooking Only
n=16 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal. Unlike the previous arm, no further instruction will be given once cooking classes end.
|
Meal Kits Only
n=9 Participants
Participants will receive weekly meal kit deliveries for 6 weeks. Following 6 weeks of meal kit deliveries, students will receive emails at the beginning of each week providing them with 5 healthy recipes.
|
Control
n=10 Participants
Participants will receive no interventions.
|
Total
n=53 Participants
Total of all reporting groups
|
|---|---|---|---|---|---|
|
Age, Continuous
|
20.6 years
STANDARD_DEVIATION 1.33 • n=5 Participants
|
20.9 years
STANDARD_DEVIATION 1.23 • n=7 Participants
|
20.6 years
STANDARD_DEVIATION .5 • n=5 Participants
|
20.6 years
STANDARD_DEVIATION .84 • n=4 Participants
|
20.7 years
STANDARD_DEVIATION 1.1 • n=21 Participants
|
|
Sex/Gender, Customized
Female
|
12 Participants
n=5 Participants
|
13 Participants
n=7 Participants
|
7 Participants
n=5 Participants
|
9 Participants
n=4 Participants
|
41 Participants
n=21 Participants
|
|
Sex/Gender, Customized
Male
|
4 Participants
n=5 Participants
|
3 Participants
n=7 Participants
|
2 Participants
n=5 Participants
|
1 Participants
n=4 Participants
|
10 Participants
n=21 Participants
|
|
Sex/Gender, Customized
Non-binary/ third gender
|
1 Participants
n=5 Participants
|
0 Participants
n=7 Participants
|
0 Participants
n=5 Participants
|
0 Participants
n=4 Participants
|
1 Participants
n=21 Participants
|
|
Sex/Gender, Customized
Prefer not to answer
|
1 Participants
n=5 Participants
|
0 Participants
n=7 Participants
|
0 Participants
n=5 Participants
|
0 Participants
n=4 Participants
|
1 Participants
n=21 Participants
|
|
Race/Ethnicity, Customized
Non-Hispanic White
|
14 Participants
n=5 Participants
|
14 Participants
n=7 Participants
|
9 Participants
n=5 Participants
|
10 Participants
n=4 Participants
|
47 Participants
n=21 Participants
|
|
Race/Ethnicity, Customized
East Asian or Asian American
|
2 Participants
n=5 Participants
|
0 Participants
n=7 Participants
|
0 Participants
n=5 Participants
|
0 Participants
n=4 Participants
|
2 Participants
n=21 Participants
|
|
Race/Ethnicity, Customized
Latino or Hispanic American
|
1 Participants
n=5 Participants
|
0 Participants
n=7 Participants
|
0 Participants
n=5 Participants
|
0 Participants
n=4 Participants
|
1 Participants
n=21 Participants
|
|
Race/Ethnicity, Customized
Black, Afro-Caribbean, or African American
|
0 Participants
n=5 Participants
|
1 Participants
n=7 Participants
|
0 Participants
n=5 Participants
|
0 Participants
n=4 Participants
|
1 Participants
n=21 Participants
|
|
Race/Ethnicity, Customized
South Asian or Indian American
|
1 Participants
n=5 Participants
|
0 Participants
n=7 Participants
|
0 Participants
n=5 Participants
|
0 Participants
n=4 Participants
|
1 Participants
n=21 Participants
|
|
Race/Ethnicity, Customized
Bi-racial
|
0 Participants
n=5 Participants
|
1 Participants
n=7 Participants
|
0 Participants
n=5 Participants
|
0 Participants
n=4 Participants
|
1 Participants
n=21 Participants
|
|
Relationship Status
Single
|
18 Participants
n=5 Participants
|
14 Participants
n=7 Participants
|
8 Participants
n=5 Participants
|
10 Participants
n=4 Participants
|
50 Participants
n=21 Participants
|
|
Relationship Status
Living with partner
|
0 Participants
n=5 Participants
|
2 Participants
n=7 Participants
|
1 Participants
n=5 Participants
|
0 Participants
n=4 Participants
|
3 Participants
n=21 Participants
|
|
Employment Status
10 - 20 hours per week
|
5 Participants
n=5 Participants
|
3 Participants
n=7 Participants
|
4 Participants
n=5 Participants
|
2 Participants
n=4 Participants
|
14 Participants
n=21 Participants
|
|
Employment Status
< 10 hours per week
|
7 Participants
n=5 Participants
|
5 Participants
n=7 Participants
|
4 Participants
n=5 Participants
|
7 Participants
n=4 Participants
|
23 Participants
n=21 Participants
|
|
Employment Status
No Employed
|
6 Participants
n=5 Participants
|
8 Participants
n=7 Participants
|
1 Participants
n=5 Participants
|
1 Participants
n=4 Participants
|
16 Participants
n=21 Participants
|
|
University Standing
Junior
|
8 Participants
n=5 Participants
|
4 Participants
n=7 Participants
|
2 Participants
n=5 Participants
|
4 Participants
n=4 Participants
|
18 Participants
n=21 Participants
|
|
University Standing
Senior
|
7 Participants
n=5 Participants
|
12 Participants
n=7 Participants
|
7 Participants
n=5 Participants
|
6 Participants
n=4 Participants
|
32 Participants
n=21 Participants
|
|
University Standing
Other
|
3 Participants
n=5 Participants
|
0 Participants
n=7 Participants
|
0 Participants
n=5 Participants
|
0 Participants
n=4 Participants
|
3 Participants
n=21 Participants
|
PRIMARY outcome
Timeframe: Baseline, end of phase 1, and end of phase 2, up to 12 weeksDifference in diet quality change between groups from baseline, end of phase 1, and end of phase 2. Measured by Healthy Eating Index scores. The HEI includes 13 components that capture recommendations of the 2015-2020 Dietary Guidelines for Americans. There are two groupings of components: 1. Adequacy components are encouraged. Higher scores reflect higher intakes. 2. Moderation components should be limited. Higher scores reflect lower intakes. A higher total HEI score reflects higher diet quality as defined by the Dietary Guidelines for Americans. Components are weighted equally and assigned a score of either 5 or 10. Scores as summed to determine total score. Score range is 0 - 100. Adequacy Components: Total Fruits 5 Whole Fruits 5 Total vegetables 5 Greens and beans 5 Whole grains 10 Dairy 10 Total protein foods 5 Seafood and plant proteins 5 Fatty acids 10 Moderation Components: Refined grains 10 Sodium 10 Added sugars 10 Saturated fats 10
Outcome measures
| Measure |
Active Cooking +Meal Kits and Recipes
n=18 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal.
Following 6 weeks of cooking classes, participants will receive 6 weeks of home-delivered meal kits.
|
Active Cooking Only
n=16 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal. Unlike the previous arm, no further instruction will be given once cooking classes end.
Active Cooking Classes: 6 cooking classes will be held every week for 6 consecutive weeks. The lessons are patterned after Dr. Amy Trubek's cooking pedagogy and will be tailored for those cooking for themselves for the first time. Classes begin with a brief lecture on the day's topic. Students will work in teams of 2 in the foods lab to actively practice skills and cook a meal. Students receive recipes and information sheets that cover pantry supplies, grocery lists, knife skills and cooking equipment. All students attend a 2 hour kitchen intensive demonstration as an orientation.
|
Meal Kits Only
n=9 Participants
Participants will receive weekly meal kit deliveries for 6 weeks.
|
Control
n=10 Participants
Participants will receive no interventions.
|
|---|---|---|---|---|
|
Diet Quality at Baseline and Change From Baseline
Baseline Score
|
65.11 score on a scale
Standard Error 3.17
|
61.84 score on a scale
Standard Error 3.37
|
61.08 score on a scale
Standard Error 4.49
|
67.84 score on a scale
Standard Error 4.49
|
|
Diet Quality at Baseline and Change From Baseline
Phase 1 Score Change
|
-7.45 score on a scale
Standard Error 3.09
|
-3.52 score on a scale
Standard Error 3.8
|
-7.26 score on a scale
Standard Error 4.37
|
-4.71 score on a scale
Standard Error 4.57
|
|
Diet Quality at Baseline and Change From Baseline
Phase 2 Score Change
|
-4.65 score on a scale
Standard Error 3.37
|
-2.07 score on a scale
Standard Error 4.42
|
-5.7 score on a scale
Standard Error 4.55
|
-4.56 score on a scale
Standard Error 4.63
|
SECONDARY outcome
Timeframe: Baseline, end of phase 1, and end of phase 2, up to 12 weeksCooking and Food Practices score at baseline and change at phase 1 and phase 2, will be measured by The Cooking and Food Provisioning Action Scale (CAFPAS) measures food preparation skills and capacities. The CAFPAS contains 28 items administered with a 7-point bipolar Likert scale. There are three subscales: Self-Efficacy (measures whether an individual thinks their cooking ability and skills are adequate), Attitude (measures an individual's affective stance towards food, cooking and provisioning in different areas), and Structure (measures the ways in which external factors can either hinder or support an individual's cooking and provisioning actions). Subscales are scored by coding responses from 1-7, reversing them as necessary, summing the items and dividing by the standard deviation of the sample population's scores on the subscale. The total CAFPAS score is the sum of the three subscales. The total score range is 3-196. A higher score is associated with improvement.
Outcome measures
| Measure |
Active Cooking +Meal Kits and Recipes
n=18 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal.
Following 6 weeks of cooking classes, participants will receive 6 weeks of home-delivered meal kits.
|
Active Cooking Only
n=16 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal. Unlike the previous arm, no further instruction will be given once cooking classes end.
Active Cooking Classes: 6 cooking classes will be held every week for 6 consecutive weeks. The lessons are patterned after Dr. Amy Trubek's cooking pedagogy and will be tailored for those cooking for themselves for the first time. Classes begin with a brief lecture on the day's topic. Students will work in teams of 2 in the foods lab to actively practice skills and cook a meal. Students receive recipes and information sheets that cover pantry supplies, grocery lists, knife skills and cooking equipment. All students attend a 2 hour kitchen intensive demonstration as an orientation.
|
Meal Kits Only
n=9 Participants
Participants will receive weekly meal kit deliveries for 6 weeks.
|
Control
n=10 Participants
Participants will receive no interventions.
|
|---|---|---|---|---|
|
Cooking and Food Practices at Baseline and Change From Baseline
Baseline Score
|
11.7 score on a scale
Standard Error .47
|
11.85 score on a scale
Standard Error .5
|
11.64 score on a scale
Standard Error .67
|
12.66 score on a scale
Standard Error .63
|
|
Cooking and Food Practices at Baseline and Change From Baseline
Phase 1 Score Change
|
2.03 score on a scale
Standard Error .37
|
2.03 score on a scale
Standard Error .46
|
.007 score on a scale
Standard Error .54
|
.87 score on a scale
Standard Error .51
|
|
Cooking and Food Practices at Baseline and Change From Baseline
Phase 2 Score Change
|
-.40 score on a scale
Standard Error .38
|
-.21 score on a scale
Standard Error .59
|
1.6 score on a scale
Standard Error .55
|
.68 score on a scale
Standard Error .52
|
SECONDARY outcome
Timeframe: Baseline, end of phase 1, and end of phase 2, up to 12 weeksThe Perceived Stress Scale is a reliable and valid measure of perceived stress in adults including college students. Ten questions assess how often one perceives various forms of stress such as feeling unable to control important events, being upset by something unexpected, and feeling nervous. Individual scores on the PSS can range from 0 to 40 with higher scores indicating higher perceived stress. Scores ranging from 0-13 would be considered low stress. Scores ranging from 14-26 would be considered moderate stress. Scores ranging from 27-40 would be considered high perceived stress
Outcome measures
| Measure |
Active Cooking +Meal Kits and Recipes
n=18 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal.
Following 6 weeks of cooking classes, participants will receive 6 weeks of home-delivered meal kits.
|
Active Cooking Only
n=16 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal. Unlike the previous arm, no further instruction will be given once cooking classes end.
Active Cooking Classes: 6 cooking classes will be held every week for 6 consecutive weeks. The lessons are patterned after Dr. Amy Trubek's cooking pedagogy and will be tailored for those cooking for themselves for the first time. Classes begin with a brief lecture on the day's topic. Students will work in teams of 2 in the foods lab to actively practice skills and cook a meal. Students receive recipes and information sheets that cover pantry supplies, grocery lists, knife skills and cooking equipment. All students attend a 2 hour kitchen intensive demonstration as an orientation.
|
Meal Kits Only
n=9 Participants
Participants will receive weekly meal kit deliveries for 6 weeks.
|
Control
n=10 Participants
Participants will receive no interventions.
|
|---|---|---|---|---|
|
Stress Level at Baseline and Change From Baseline
Phase 1 Score Change
|
-2.56 score on a scale
Standard Error 1.22
|
1.51 score on a scale
Standard Error 1.52
|
1.0 score on a scale
Standard Error 1.72
|
0.48 score on a scale
Standard Error 1.71
|
|
Stress Level at Baseline and Change From Baseline
Phase 2 Score Change
|
2.64 score on a scale
Standard Error 1.27
|
-3.68 score on a scale
Standard Error 1.96
|
-4.20 score on a scale
Standard Error 1.8
|
-4.78 score on a scale
Standard Error 1.72
|
|
Stress Level at Baseline and Change From Baseline
Baseline Score
|
19.28 score on a scale
Standard Error 1.55
|
18.94 score on a scale
Standard Error 1.65
|
20.33 score on a scale
Standard Error 2.2
|
19.5 score on a scale
Standard Error 2.09
|
SECONDARY outcome
Timeframe: Baseline, end of phase 1, and end of phase 2, up to 12 weeksBreakfast cooking frequency was assessed at baseline and following each 6 week study phase using the cooking frequency subscale from the Cooking Perceptions/Attitudes/Confidence/Behaviors Survey. The scores range from a minimum of 0 to a maximum of 7 meals cooked during a one week period.
Outcome measures
| Measure |
Active Cooking +Meal Kits and Recipes
n=18 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal.
Following 6 weeks of cooking classes, participants will receive 6 weeks of home-delivered meal kits.
|
Active Cooking Only
n=16 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal. Unlike the previous arm, no further instruction will be given once cooking classes end.
Active Cooking Classes: 6 cooking classes will be held every week for 6 consecutive weeks. The lessons are patterned after Dr. Amy Trubek's cooking pedagogy and will be tailored for those cooking for themselves for the first time. Classes begin with a brief lecture on the day's topic. Students will work in teams of 2 in the foods lab to actively practice skills and cook a meal. Students receive recipes and information sheets that cover pantry supplies, grocery lists, knife skills and cooking equipment. All students attend a 2 hour kitchen intensive demonstration as an orientation.
|
Meal Kits Only
n=9 Participants
Participants will receive weekly meal kit deliveries for 6 weeks.
|
Control
n=10 Participants
Participants will receive no interventions.
|
|---|---|---|---|---|
|
Breakfast Cooking Frequency at Baseline and Change From Baseline
Baseline
|
1.78 meals cooked
Standard Error .43
|
1.75 meals cooked
Standard Error .46
|
2.67 meals cooked
Standard Error .61
|
4.4 meals cooked
Standard Error .58
|
|
Breakfast Cooking Frequency at Baseline and Change From Baseline
Phase 1 Change
|
.78 meals cooked
Standard Error .50
|
.31 meals cooked
Standard Error .61
|
0.44 meals cooked
Standard Error 7.1
|
-.31 meals cooked
Standard Error .70
|
|
Breakfast Cooking Frequency at Baseline and Change From Baseline
Phase 2 Change
|
1.42 meals cooked
Standard Error .52
|
-.07 meals cooked
Standard Error 7.9
|
.12 meals cooked
Standard Error .74
|
.33 meals cooked
Standard Error .71
|
SECONDARY outcome
Timeframe: Baseline, end of phase 1, and end of phase 2, up to 12 weeksLunch cooking frequency was assessed at baseline and following each 6 week study phase using the cooking frequency subscale from the Cooking Perceptions/Attitudes/Confidence/Behaviors Survey. The scores range from a minimum of 0 to a maximum of 7 meals cooked during a one week period.
Outcome measures
| Measure |
Active Cooking +Meal Kits and Recipes
n=18 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal.
Following 6 weeks of cooking classes, participants will receive 6 weeks of home-delivered meal kits.
|
Active Cooking Only
n=16 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal. Unlike the previous arm, no further instruction will be given once cooking classes end.
Active Cooking Classes: 6 cooking classes will be held every week for 6 consecutive weeks. The lessons are patterned after Dr. Amy Trubek's cooking pedagogy and will be tailored for those cooking for themselves for the first time. Classes begin with a brief lecture on the day's topic. Students will work in teams of 2 in the foods lab to actively practice skills and cook a meal. Students receive recipes and information sheets that cover pantry supplies, grocery lists, knife skills and cooking equipment. All students attend a 2 hour kitchen intensive demonstration as an orientation.
|
Meal Kits Only
n=9 Participants
Participants will receive weekly meal kit deliveries for 6 weeks.
|
Control
n=10 Participants
Participants will receive no interventions.
|
|---|---|---|---|---|
|
Lunch Cooking Frequency at Baseline and Change From Baseline
Baseline
|
1.33 meals cooked
Standard Error .40
|
.75 meals cooked
Standard Error .42
|
2.44 meals cooked
Standard Error .56
|
2.9 meals cooked
Standard Error .53
|
|
Lunch Cooking Frequency at Baseline and Change From Baseline
Phase 1 Change
|
.33 meals cooked
Standard Error .39
|
.90 meals cooked
Standard Error .48
|
-.22 meals cooked
Standard Error .55
|
.56 meals cooked
Standard Error .54
|
|
Lunch Cooking Frequency at Baseline and Change From Baseline
Phase 2 Change
|
.78 meals cooked
Standard Error .45
|
.88 meals cooked
Standard Error .62
|
.96 meals cooked
Standard Error .57
|
.44 meals cooked
Standard Error .55
|
SECONDARY outcome
Timeframe: Baseline, end of phase 1, and end of phase 2, up to 12 weeksDinner cooking frequency was assessed at baseline and following each 6 week study phase using the cooking frequency subscale from the Cooking Perceptions/Attitudes/Confidence/Behaviors Survey. The scores range from a minimum of 0 to a maximum of 7 meals cooked during a one week period.
Outcome measures
| Measure |
Active Cooking +Meal Kits and Recipes
n=18 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal.
Following 6 weeks of cooking classes, participants will receive 6 weeks of home-delivered meal kits.
|
Active Cooking Only
n=16 Participants
Participants will attend a weekly 2-hour cooking class to learn how to prepare meals. Participants cook and sample the meal at the end of class and the chef will walk them through a sensory exercise. At the end of each class, participants will be provided with the recipe for the next class and asked to create a timeline for the various steps of preparation. Participants will bring this timeline to class and discuss as a group before preparing the meal. Unlike the previous arm, no further instruction will be given once cooking classes end.
Active Cooking Classes: 6 cooking classes will be held every week for 6 consecutive weeks. The lessons are patterned after Dr. Amy Trubek's cooking pedagogy and will be tailored for those cooking for themselves for the first time. Classes begin with a brief lecture on the day's topic. Students will work in teams of 2 in the foods lab to actively practice skills and cook a meal. Students receive recipes and information sheets that cover pantry supplies, grocery lists, knife skills and cooking equipment. All students attend a 2 hour kitchen intensive demonstration as an orientation.
|
Meal Kits Only
n=9 Participants
Participants will receive weekly meal kit deliveries for 6 weeks.
|
Control
n=10 Participants
Participants will receive no interventions.
|
|---|---|---|---|---|
|
Dinner Cooking Frequency at Baseline and Change From Baseline
Baseline
|
2.7 meals cooked
Standard Error .40
|
3.38 meals cooked
Standard Error .42
|
4.11 meals cooked
Standard Error .56
|
4.7 meals cooked
Standard Error .53
|
|
Dinner Cooking Frequency at Baseline and Change From Baseline
Phase 1 Change
|
.78 meals cooked
Standard Error .45
|
.23 meals cooked
Standard Error .54
|
.11 meals cooked
Standard Error .63
|
.84 meals cooked
Standard Error .62
|
|
Dinner Cooking Frequency at Baseline and Change From Baseline
Phase 2 Change
|
1.45 meals cooked
Standard Error .47
|
-.46 meals cooked
Standard Error .71
|
.11 meals cooked
Standard Error .66
|
.11 meals cooked
Standard Error .63
|
Adverse Events
Active Cooking +Meal Kits and Recipes
Serious events: 0 serious events
Other events: 0 other events
Deaths: 0 deaths
Active Cooking Only
Serious events: 0 serious events
Other events: 0 other events
Deaths: 0 deaths
Meal Kits Only
Serious events: 0 serious events
Other events: 0 other events
Deaths: 0 deaths
Control
Serious events: 0 serious events
Other events: 0 other events
Deaths: 0 deaths
Serious adverse events
Adverse event data not reported
Other adverse events
Adverse event data not reported
Additional Information
Mattie Alpaugh
University of Vermont Department of Nutrition and Food Sciences
Phone: 8026569526
Email: [email protected]
Results disclosure agreements
- Principal investigator is a sponsor employee
- Publication restrictions are in place