Market to MyPlate: Investigating the Impact of a Nutrition and Hands-On Cooking Intervention

Study Results

Results pending

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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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

120 participants

Study Classification

INTERVENTIONAL

Study Start Date

2018-06-11

Study Completion Date

2018-11-01

Brief Summary

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Recent peer-reviewed research indicates that low-income families are at higher risk for unhealthy dietary intake and associated poor health outcomes. Interventions that teach individuals from low-income families about cooking and healthy eating are warranted to improve overall dietary behaviors. The purpose of this study is to evaluate the impact of the Market to MyPlate Program on participants' reported cooking, shopping, and dietary behaviors using a cluster randomized trial design, where class cohorts are randomly assigned to education with produce allocations, education only, or control conditions. A secondary aim is to collect program feedback and better understand facilitators and barriers to farmer's market use and food waste reduction.

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Detailed Description

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Conditions

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Fruit and Vegetable Consumption Cooking Frequency

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

PREVENTION

Blinding Strategy

NONE

Study Groups

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Education with Produce Allocations

Participants will attend nutrition education and hands-on cooking classes with weekly produce allocations from a local farm.

Group Type EXPERIMENTAL

Nutrition and hands on cooking classes for parents and their children

Intervention Type BEHAVIORAL

The adults and children will learn how to prepare the fresh produce during an age appropriate, evidence-based, family cooking school. The class will provide participants with a no-cost, low-risk incentive to try new vegetables, and will empower them to build healthier lives through nutrient-rich, locally sourced meals. Participants will also receive nutrition education and information on how they can integrate local produce into their food budget. One of the class sessions will focus solely on how to budget for healthy food, comparison shop, and make the most of their food dollars. Participants will learn how to use their SNAP benefits at local farmers markets.

Produce allocations

Intervention Type BEHAVIORAL

Participants will also receive a produce allocation from a local farm during each session of the class.

Education only

Participants will attend nutrition education and hands-on cooking classes (with produce coupons provided after intervention).

Group Type EXPERIMENTAL

Nutrition and hands on cooking classes for parents and their children

Intervention Type BEHAVIORAL

The adults and children will learn how to prepare the fresh produce during an age appropriate, evidence-based, family cooking school. The class will provide participants with a no-cost, low-risk incentive to try new vegetables, and will empower them to build healthier lives through nutrient-rich, locally sourced meals. Participants will also receive nutrition education and information on how they can integrate local produce into their food budget. One of the class sessions will focus solely on how to budget for healthy food, comparison shop, and make the most of their food dollars. Participants will learn how to use their SNAP benefits at local farmers markets.

Control group

Participants will receive a delayed intervention once the study period is over.

Group Type NO_INTERVENTION

No interventions assigned to this group

Interventions

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Nutrition and hands on cooking classes for parents and their children

The adults and children will learn how to prepare the fresh produce during an age appropriate, evidence-based, family cooking school. The class will provide participants with a no-cost, low-risk incentive to try new vegetables, and will empower them to build healthier lives through nutrient-rich, locally sourced meals. Participants will also receive nutrition education and information on how they can integrate local produce into their food budget. One of the class sessions will focus solely on how to budget for healthy food, comparison shop, and make the most of their food dollars. Participants will learn how to use their SNAP benefits at local farmers markets.

Intervention Type BEHAVIORAL

Produce allocations

Participants will also receive a produce allocation from a local farm during each session of the class.

Intervention Type BEHAVIORAL

Eligibility Criteria

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Inclusion Criteria

* Recruited from SNAP-Ed eligible site (site where the majority of participants are eligible for US food assistance programs)
* Must be 18 years or older, or parent of any age with child(ren) to participate in data collection (all ages including children could participate in intervention)