Fruit and Vegetable ConsumptionNCT04240782
Market to MyPlate: Investigating the Impact of a Nutrition and Hands-On Cooking Intervention
A study testing Nutrition and hands on cooking classes for parents and their children and Produce allocations in people with Fruit and Vegetable Consumption and Cooking Frequency, run by University of Illinois at Urbana-Champaign at 1 site in United States.
Trial summary
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. Read more about this study
- Who is it for?
- Any ageHealthy volunteers can take part
- Conditions the study is for
- Fruit and Vegetable Consumption, Cooking Frequency
- What is being tested?
- Nutrition and hands on cooking classes for parents and their children and Produce allocations
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 120 participants
- Where
- 1 siteUnited States
- Study dates
- 11 Jun 2018to 1 Nov 2018
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages Any age
- All sexes
- Healthy volunteers accepted
- Child, Adult, Older adult
Who may be able to join
- 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)
Who cannot join
- Participated in an Extension nutrition education program in the last year
Trial locations and contacts
1 site in 1 country.
About this study
Official title: Market to MyPlate: A Cluster Randomized Trial Investigating the Impact of a Nutrition and Hands-On Cooking Intervention on Dietary, Cooking, and Shopping Behaviors
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.
- Conditions
- Fruit and Vegetable Consumption, Cooking Frequency
- Being tested
- Nutrition and hands on cooking classes for parents and their children, Produce allocations
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Nutrition and hands on cooking classes for parents and their childrenBehavioural
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 allocationsBehavioural
Participants will also receive a produce allocation from a local farm during each session of the class.
| Study group | Role | What they receive |
|---|---|---|
| Education with Produce Allocations | Experimental | Participants will attend nutrition education and hands-on cooking classes with weekly produce allocations from a local farm. Receives: Behavioral: Nutrition and hands on cooking classes for parents and their children; Behavioral: Produce allocations |
| Education only | Experimental | Participants will attend nutrition education and hands-on cooking classes (with produce coupons provided after intervention). Receives: Behavioral: Nutrition and hands on cooking classes for parents and their children |
| Control group | No intervention | Participants will receive a delayed intervention once the study period is over. |
What is being measured
The primary outcome is the main question the study is designed to answer.
Self-reported vegetable consumption
Survey asks participants to self-report how frequently they consume fruits and vegetables.
Measured: 7 weeks
self-reported shopping behaviors
Survey asks participants to self-report how frequently they compare food prices, make shopping lists, and plan meals before grocery shopping.
Measured: 7 weeks
self-reported cooking behaviors
Survey asks participants to self-report how frequently they cook dinner at home.
Measured: 7 weeks
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted27 Jan 2020
- Study start11 Jun 2018
- Primary completion1 Nov 2018
- Study completion1 Nov 2018
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Fruit and Vegetable ConsumptionStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Enrolment
- 120 participants (actual)
Sponsor and investigators
- Lead sponsor
- University of Illinois at Urbana-Champaign
- Sponsor type
- University, hospital or other
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT04240782
- Sponsor's protocol ID
- 17806
- Status last verified
- Dec 2019
- First submitted
- 19 Dec 2019
- Last updated
- 27 Jan 2020
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- Undecided
Study at a glance
From the registry record, last updated by the sponsor on 27 Jan 2020. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Market to MyPlate: A Cluster Randomized Trial Investigating the Impact of a Nutrition and Hands-On Cooking Intervention on Dietary, Cooking, and Shopping Behaviors
- ClinicalTrials.gov ID
- NCT04240782
- Acronym / sponsor ID
- 17806
- Conditions
- Fruit and Vegetable Consumption, Cooking Frequency
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 120 participants (actual)
- Lead sponsor
- University of Illinois at Urbana-ChampaignUniversity, hospital or other
- Study start
- 11 Jun 2018 (actual)
- Primary completion
- 1 Nov 2018 (actual)
- Study completion
- 1 Nov 2018 (actual)
- First posted
- 27 Jan 2020 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
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.
Study design
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 3
| Arm | Type | Receives |
|---|---|---|
| Education with Produce Allocations | Experimental | Behavioral: Nutrition and hands on cooking classes for parents and their children, Behavioral: Produce allocationsParticipants will attend nutrition education and hands-on cooking classes with weekly produce allocations from a local farm. |
| Education only | Experimental | Behavioral: Nutrition and hands on cooking classes for parents and their childrenParticipants will attend nutrition education and hands-on cooking classes (with produce coupons provided after intervention). |
| Control group | No intervention | –Participants will receive a delayed intervention once the study period is over. |
Who may qualify
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Child, Adult, Older adult
Key inclusion criteria (2 listed)
- 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)
Key exclusion criteria (1 listed)
- Participated in an Extension nutrition education program in the last year
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Nutrition and hands on cooking classes for parents and their childrenThe 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. | Behavioural | Education only, Education with Produce Allocations |
| Produce allocationsParticipants will also receive a produce allocation from a local farm during each session of the class. | Behavioural | Education with Produce Allocations |
Primary outcome
Self-reported vegetable consumption
Time frame: 7 weeks
Survey asks participants to self-report how frequently they consume fruits and vegetables.
self-reported shopping behaviors
Time frame: 7 weeks
Survey asks participants to self-report how frequently they compare food prices, make shopping lists, and plan meals before grocery shopping.
self-reported cooking behaviors
Time frame: 7 weeks
Survey asks participants to self-report how frequently they cook dinner at home.
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 27 Jan 2020.
- Individual participant dataSharing planned: Undecided
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Nutrition and hands on cooking classes for parents and their children and Produce allocations in people with Fruit and Vegetable Consumption and Cooking Frequency, run by University of Illinois at Urbana-Champaign at 1 site in United States.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 2 inclusion and 1 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 27 Jan 2020. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United States. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Self-reported vegetable consumption (time frame: 7 weeks). The study lists 3 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 27 Jan 2020.