Trial Outcomes & Findings for Kokkerelli Learning Street Effect Evaluation (NCT NCT04190680)
NCT ID: NCT04190680
Last Updated: 2025-12-16
Results Overview
Questions assessing intention will concern participants' plans to consume or cook a meal containing the specific food product in the future and will be assessed on a scale from 1='I don't know' to 6='yes I will'. A mean score will be calculated to assess intention. The minimum score that can be obtained is 0, indicating low intention. The maximum score that can be obtained is 6, indicating high intention.
Recruitment status
COMPLETED
Study phase
NA
Target enrollment
226 participants
Primary outcome timeframe
Baseline, directly after the evaluation lesson (approximately three weeks after baseline), three months after the evaluation lesson
Results posted on
2025-12-16
Participant Flow
Participants were children in study years five and six (internationally comparable to grades three and four; aged 8-10 years) from primary schools in Northern Limburg, the Netherlands. Researchers and employees of Kids University for Cooking informed the children and parents about the study both orally and via information brochures (containing information about the study's purpose, procedures, and data handling). Informed consent was obtained from all parents of the participating children.
Participant milestones
| Measure |
Intervention Group
The classes included in this group participate in the Kokkerelli Learning Street; a school-based nutrition education programme included classroom-based lessons, a visit to a grower's farm and a cooking workshop.
Kokkerelli Learning Street: The Kokkerelli Learning Street focusses on one specific food product (kale, tomato, asparagus, pepper, strawberry, blue berry, mushroom, carrot, or leek) and consists of multiple components:
1. An introduction lesson at school. Children are introduced to the product and familiarised with growing and harvesting processes and the importance of the product regarding health.
2. A visit to a grower's farm during which children are introduced to the precise planting, growing and harvesting procedures of the product. Children are allowed to enter the facilities (e.g., the greenhouse) and observe and experience the farming of the product.
3. A cooking workshop at the facilities of Kids University for Cooking BV. Children prepare a meal with help of volunteers. After preparing the meal, children help to set the table and consume their self-prepared meal.
4. An evaluation lesson at school. Children evaluate the Learning Street together with their peers and teacher.
|
Control group
The school classes included in the control group were chosen from a pool of primary schools already participating in another research project on the effects of school-based health-promoting initiatives on children's health and well-being (no publications on this study are available as the study is still ongoing). From this pool, classes from schools that were not (planning on) implementing nutrition-related and/or physical activity (PA)-related health-promoting initiatives in the context of this project were eligible to be included in the control group of the present study.
|
|---|---|---|
|
Overall Study
STARTED
|
61
|
165
|
|
Overall Study
COMPLETED
|
60
|
132
|
|
Overall Study
NOT COMPLETED
|
1
|
33
|
Reasons for withdrawal
| Measure |
Intervention Group
The classes included in this group participate in the Kokkerelli Learning Street; a school-based nutrition education programme included classroom-based lessons, a visit to a grower's farm and a cooking workshop.
Kokkerelli Learning Street: The Kokkerelli Learning Street focusses on one specific food product (kale, tomato, asparagus, pepper, strawberry, blue berry, mushroom, carrot, or leek) and consists of multiple components:
1. An introduction lesson at school. Children are introduced to the product and familiarised with growing and harvesting processes and the importance of the product regarding health.
2. A visit to a grower's farm during which children are introduced to the precise planting, growing and harvesting procedures of the product. Children are allowed to enter the facilities (e.g., the greenhouse) and observe and experience the farming of the product.
3. A cooking workshop at the facilities of Kids University for Cooking BV. Children prepare a meal with help of volunteers. After preparing the meal, children help to set the table and consume their self-prepared meal.
4. An evaluation lesson at school. Children evaluate the Learning Street together with their peers and teacher.
|
Control group
The school classes included in the control group were chosen from a pool of primary schools already participating in another research project on the effects of school-based health-promoting initiatives on children's health and well-being (no publications on this study are available as the study is still ongoing). From this pool, classes from schools that were not (planning on) implementing nutrition-related and/or physical activity (PA)-related health-promoting initiatives in the context of this project were eligible to be included in the control group of the present study.
|
|---|---|---|
|
Overall Study
Not meeting criteria for data analysis
|
1
|
15
|
|
Overall Study
Administrative error
|
0
|
18
|
Baseline Characteristics
Kokkerelli Learning Street Effect Evaluation
Baseline characteristics by cohort
| Measure |
Intervention Group
n=60 Participants
The classes included in this group participate in the Kokkerelli Learning Street; a school-based nutrition education programme included classroom-based lessons, a visit to a grower's farm and a cooking workshop.
Kokkerelli Learning Street: The Kokkerelli Learning Street focusses on one specific food product (kale, tomato, asparagus, pepper, strawberry, blue berry, mushroom, carrot, or leek) and consists of multiple components:
1. An introduction lesson at school. Children are introduced to the product and familiarised with growing and harvesting processes and the importance of the product regarding health.
2. A visit to a grower's farm during which children are introduced to the precise planting, growing and harvesting procedures of the product. Children are allowed to enter the facilities (e.g., the greenhouse) and observe and experience the farming of the product.
3. A cooking workshop at the facilities of Kids University for Cooking BV. Children prepare a meal with help of volunteers. After preparing the meal, children help to set the table and consume their self-prepared meal.
4. An evaluation lesson at school. Children evaluate the Learning Street together with their peers and teacher.
|
Control Group
n=132 Participants
The school classes included in the control group were chosen from a pool of primary schools already participating in another research project on the effects of school-based health-promoting initiatives on children's health and well-being (no publications on this study are available as the study is still ongoing). From this pool, classes from schools that were not (planning on) implementing nutrition-related and/or physical activity (PA)-related health-promoting initiatives in the context of this project were eligible to be included in the control group of the present study.
|
Total
n=192 Participants
Total of all reporting groups
|
|---|---|---|---|
|
Age, Continuous
|
8.3 years
STANDARD_DEVIATION 0.5 • n=6 Participants
|
8.6 years
STANDARD_DEVIATION 0.7 • n=5 Participants
|
8.5 years
STANDARD_DEVIATION 0.7 • n=5 Participants
|
|
Sex: Female, Male
Female
|
36 Participants
n=6 Participants
|
77 Participants
n=5 Participants
|
113 Participants
n=5 Participants
|
|
Sex: Female, Male
Male
|
24 Participants
n=6 Participants
|
55 Participants
n=5 Participants
|
79 Participants
n=5 Participants
|
|
Race/Ethnicity, Customized
Western background (European countries (excluding Turkey), North America, Japan, Indonesia,Oceania)
|
52 Participants
n=6 Participants
|
127 Participants
n=5 Participants
|
179 Participants
n=5 Participants
|
|
Race/Ethnicity, Customized
Non-Western background
|
8 Participants
n=6 Participants
|
5 Participants
n=5 Participants
|
13 Participants
n=5 Participants
|
|
Knowledge (mean correct)
|
3.0 score on a scale
STANDARD_DEVIATION 1.6 • n=6 Participants
|
3.2 score on a scale
STANDARD_DEVIATION 1.2 • n=5 Participants
|
3.2 score on a scale
STANDARD_DEVIATION 1.3 • n=5 Participants
|
|
Intention (mean score)
|
3.9 score on a scale
STANDARD_DEVIATION 1.1 • n=6 Participants
|
3.1 score on a scale
STANDARD_DEVIATION 1.3 • n=5 Participants
|
3.4 score on a scale
STANDARD_DEVIATION 1.3 • n=5 Participants
|
|
Taste preferences (mean score)
|
3.6 score on a scale
STANDARD_DEVIATION 1.1 • n=6 Participants
|
3.5 score on a scale
STANDARD_DEVIATION 1.2 • n=5 Participants
|
3.5 score on a scale
STANDARD_DEVIATION 1.2 • n=5 Participants
|
|
Attitude towards addressed FV product (mean score)
|
2.7 score on a scale
STANDARD_DEVIATION 0.9 • n=6 Participants
|
2.6 score on a scale
STANDARD_DEVIATION 0.9 • n=5 Participants
|
2.6 score on a scale
STANDARD_DEVIATION 0.9 • n=5 Participants
|
|
General attitude towards healthy food (mean score)
|
3.0 score on a scale
STANDARD_DEVIATION 0.9 • n=6 Participants
|
3.1 score on a scale
STANDARD_DEVIATION 0.9 • n=5 Participants
|
3.1 score on a scale
STANDARD_DEVIATION 0.9 • n=5 Participants
|
PRIMARY outcome
Timeframe: Baseline, directly after the evaluation lesson (approximately three weeks after baseline), three months after the evaluation lessonKnowledge will be assessed by six knowledge questions in the child questionnaire. A total knowledge score based on the number of correct answers will be calculated. The minimum score that can be obtained is 0, indicating low knowledge. The maximum score that can be obtained is 6, indicating high knowledge.
Outcome measures
| Measure |
Intervention Group
n=60 Participants
The classes included in this group participate in the Kokkerelli Learning Street; a school-based nutrition education programme included classroom-based lessons, a visit to a grower's farm and a cooking workshop.
Kokkerelli Learning Street: The Kokkerelli Learning Street focusses on one specific food product (kale, tomato, asparagus, pepper, strawberry, blue berry, mushroom, carrot, or leek) and consists of multiple components:
1. An introduction lesson at school. Children are introduced to the product and familiarised with growing and harvesting processes and the importance of the product regarding health.
2. A visit to a grower's farm during which children are introduced to the precise planting, growing and harvesting procedures of the product. Children are allowed to enter the facilities (e.g., the greenhouse) and observe and experience the farming of the product.
3. A cooking workshop at the facilities of Kids University for Cooking BV. Children prepare a meal with help of volunteers. After preparing the meal, children help to set the table and consume their self-prepared meal.
4. An evaluation lesson at school. Children evaluate the Learning Street together with their peers and teacher.
|
Control group
n=132 Participants
The school classes included in the control group were chosen from a pool of primary schools already participating in another research project on the effects of school-based health-promoting initiatives on children's health and well-being (no publications on this study are available as the study is still ongoing). From this pool, classes from schools that were not (planning on) implementing nutrition-related and/or physical activity (PA)-related health-promoting initiatives in the context of this project were eligible to be included in the control group of the present study.
|
|---|---|---|
|
Change From Baseline Fruit and Vegetable Knowledge at 3 Months After the Evaluation Lesson
T1 (directly after intervention, approximately three weeks after baseline)
|
4.1 score on a scale
Standard Deviation 1.09
|
3.5 score on a scale
Standard Deviation 1.33
|
|
Change From Baseline Fruit and Vegetable Knowledge at 3 Months After the Evaluation Lesson
T2 (three months after intervention)
|
3.7 score on a scale
Standard Deviation 1.31
|
3.6 score on a scale
Standard Deviation 1.24
|
PRIMARY outcome
Timeframe: Baseline, directly after the evaluation lesson (approximately three weeks after baseline), three months after the evaluation lessonQuestions assessing intention will concern participants' plans to consume or cook a meal containing the specific food product in the future and will be assessed on a scale from 1='I don't know' to 6='yes I will'. A mean score will be calculated to assess intention. The minimum score that can be obtained is 0, indicating low intention. The maximum score that can be obtained is 6, indicating high intention.
Outcome measures
| Measure |
Intervention Group
n=60 Participants
The classes included in this group participate in the Kokkerelli Learning Street; a school-based nutrition education programme included classroom-based lessons, a visit to a grower's farm and a cooking workshop.
Kokkerelli Learning Street: The Kokkerelli Learning Street focusses on one specific food product (kale, tomato, asparagus, pepper, strawberry, blue berry, mushroom, carrot, or leek) and consists of multiple components:
1. An introduction lesson at school. Children are introduced to the product and familiarised with growing and harvesting processes and the importance of the product regarding health.
2. A visit to a grower's farm during which children are introduced to the precise planting, growing and harvesting procedures of the product. Children are allowed to enter the facilities (e.g., the greenhouse) and observe and experience the farming of the product.
3. A cooking workshop at the facilities of Kids University for Cooking BV. Children prepare a meal with help of volunteers. After preparing the meal, children help to set the table and consume their self-prepared meal.
4. An evaluation lesson at school. Children evaluate the Learning Street together with their peers and teacher.
|
Control group
n=132 Participants
The school classes included in the control group were chosen from a pool of primary schools already participating in another research project on the effects of school-based health-promoting initiatives on children's health and well-being (no publications on this study are available as the study is still ongoing). From this pool, classes from schools that were not (planning on) implementing nutrition-related and/or physical activity (PA)-related health-promoting initiatives in the context of this project were eligible to be included in the control group of the present study.
|
|---|---|---|
|
Change From Baseline Intention to Consume Fruit and Vegetables at Three Months After the Evaluation Lesson
T1 (directly after intervention, approximately three weeks after baseline)
|
4.1 score on a scale
Standard Deviation 0.91
|
3.2 score on a scale
Standard Deviation 1.25
|
|
Change From Baseline Intention to Consume Fruit and Vegetables at Three Months After the Evaluation Lesson
T2 (three months after intervention)
|
3.8 score on a scale
Standard Deviation 1.28
|
3.3 score on a scale
Standard Deviation 1.44
|
PRIMARY outcome
Timeframe: Baseline, directly after the evaluation lesson (approximately three weeks after baseline), three months after the evaluation lessonQuestions for attitude ('How much do you think the target behaviours are clever/interesting and nice/cool/tasty?') will be used as described by Ajzen and Fishbein and as previously used in comparable research. They will have response options ranging from 1='no, not at all' to 5='yes, totally'. A mean score will be calculated to assess attitude.
Outcome measures
| Measure |
Intervention Group
n=60 Participants
The classes included in this group participate in the Kokkerelli Learning Street; a school-based nutrition education programme included classroom-based lessons, a visit to a grower's farm and a cooking workshop.
Kokkerelli Learning Street: The Kokkerelli Learning Street focusses on one specific food product (kale, tomato, asparagus, pepper, strawberry, blue berry, mushroom, carrot, or leek) and consists of multiple components:
1. An introduction lesson at school. Children are introduced to the product and familiarised with growing and harvesting processes and the importance of the product regarding health.
2. A visit to a grower's farm during which children are introduced to the precise planting, growing and harvesting procedures of the product. Children are allowed to enter the facilities (e.g., the greenhouse) and observe and experience the farming of the product.
3. A cooking workshop at the facilities of Kids University for Cooking BV. Children prepare a meal with help of volunteers. After preparing the meal, children help to set the table and consume their self-prepared meal.
4. An evaluation lesson at school. Children evaluate the Learning Street together with their peers and teacher.
|
Control group
n=132 Participants
The school classes included in the control group were chosen from a pool of primary schools already participating in another research project on the effects of school-based health-promoting initiatives on children's health and well-being (no publications on this study are available as the study is still ongoing). From this pool, classes from schools that were not (planning on) implementing nutrition-related and/or physical activity (PA)-related health-promoting initiatives in the context of this project were eligible to be included in the control group of the present study.
|
|---|---|---|
|
Change From Baseline Attitude Towards Fruit and Vegetable (Consumption) at 3 Months After the Evaluation Lesson
T1 (directly after the intervention, approximately three weeks after baseline)
|
2.8 score on a scale
Standard Deviation 0.97
|
2.3 score on a scale
Standard Deviation 0.89
|
|
Change From Baseline Attitude Towards Fruit and Vegetable (Consumption) at 3 Months After the Evaluation Lesson
T2 (three months after the intervention)
|
2.6 score on a scale
Standard Deviation 0.96
|
2.4 score on a scale
Standard Deviation 0.93
|
PRIMARY outcome
Timeframe: Baseline, directly after the evaluation lesson (approximately three weeks after baseline), three months after the evaluation lessonThree questions will be used for taste preferences (e.g., 'What do you think about the taste of the food product?') (scale from 1='never tried' to 6='I like it very much'). A mean score will be calculated to assess taste preferences.
Outcome measures
| Measure |
Intervention Group
n=60 Participants
The classes included in this group participate in the Kokkerelli Learning Street; a school-based nutrition education programme included classroom-based lessons, a visit to a grower's farm and a cooking workshop.
Kokkerelli Learning Street: The Kokkerelli Learning Street focusses on one specific food product (kale, tomato, asparagus, pepper, strawberry, blue berry, mushroom, carrot, or leek) and consists of multiple components:
1. An introduction lesson at school. Children are introduced to the product and familiarised with growing and harvesting processes and the importance of the product regarding health.
2. A visit to a grower's farm during which children are introduced to the precise planting, growing and harvesting procedures of the product. Children are allowed to enter the facilities (e.g., the greenhouse) and observe and experience the farming of the product.
3. A cooking workshop at the facilities of Kids University for Cooking BV. Children prepare a meal with help of volunteers. After preparing the meal, children help to set the table and consume their self-prepared meal.
4. An evaluation lesson at school. Children evaluate the Learning Street together with their peers and teacher.
|
Control group
n=132 Participants
The school classes included in the control group were chosen from a pool of primary schools already participating in another research project on the effects of school-based health-promoting initiatives on children's health and well-being (no publications on this study are available as the study is still ongoing). From this pool, classes from schools that were not (planning on) implementing nutrition-related and/or physical activity (PA)-related health-promoting initiatives in the context of this project were eligible to be included in the control group of the present study.
|
|---|---|---|
|
Change From Baseline Taste Preferences for Fruit and Vegetables at 3 Months After the Evaluation Lesson
T2 (three months after the intervention)
|
3.7 score on a scale
Standard Deviation 1.06
|
3.4 score on a scale
Standard Deviation 1.21
|
|
Change From Baseline Taste Preferences for Fruit and Vegetables at 3 Months After the Evaluation Lesson
T1 (directly after the intervention, approximately three weeks after baseline)
|
3.8 score on a scale
Standard Deviation 1.08
|
3.4 score on a scale
Standard Deviation 1.18
|
PRIMARY outcome
Timeframe: Baseline, directly after the evaluation lesson (approximately three weeks after baseline), three months after the evaluation lessonQuestions for attitude ('How much do you think the target behaviours are clever, interesting, nice, cool, and tasty?') will be used as described by Ajzen and Fishbein and as previously used in comparable research. They will have response options ranging from 1='no, not at all' to 5='yes, totally'. A mean score will be calculated to assess attitude.
Outcome measures
| Measure |
Intervention Group
n=60 Participants
The classes included in this group participate in the Kokkerelli Learning Street; a school-based nutrition education programme included classroom-based lessons, a visit to a grower's farm and a cooking workshop.
Kokkerelli Learning Street: The Kokkerelli Learning Street focusses on one specific food product (kale, tomato, asparagus, pepper, strawberry, blue berry, mushroom, carrot, or leek) and consists of multiple components:
1. An introduction lesson at school. Children are introduced to the product and familiarised with growing and harvesting processes and the importance of the product regarding health.
2. A visit to a grower's farm during which children are introduced to the precise planting, growing and harvesting procedures of the product. Children are allowed to enter the facilities (e.g., the greenhouse) and observe and experience the farming of the product.
3. A cooking workshop at the facilities of Kids University for Cooking BV. Children prepare a meal with help of volunteers. After preparing the meal, children help to set the table and consume their self-prepared meal.
4. An evaluation lesson at school. Children evaluate the Learning Street together with their peers and teacher.
|
Control group
n=132 Participants
The school classes included in the control group were chosen from a pool of primary schools already participating in another research project on the effects of school-based health-promoting initiatives on children's health and well-being (no publications on this study are available as the study is still ongoing). From this pool, classes from schools that were not (planning on) implementing nutrition-related and/or physical activity (PA)-related health-promoting initiatives in the context of this project were eligible to be included in the control group of the present study.
|
|---|---|---|
|
Change From Baseline Attitude Towards Healthy Food Products at 3 Months After the Evaluation Lesson
T1 (directly after the intervention, approximately three weeks after baseline)
|
3.0 score on a scale
Standard Deviation 0.93
|
2.8 score on a scale
Standard Deviation 0.97
|
|
Change From Baseline Attitude Towards Healthy Food Products at 3 Months After the Evaluation Lesson
T2 (three months after the intervention)
|
2.9 score on a scale
Standard Deviation 1.05
|
2.8 score on a scale
Standard Deviation 0.89
|
Adverse Events
Intervention Group
Serious events: 0 serious events
Other events: 0 other events
Deaths: 0 deaths
Control group
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
Results disclosure agreements
- Principal investigator is a sponsor employee
- Publication restrictions are in place