Ignite Creation Date:
2024-05-06 @ 9:07 AM
Last Modification Date:
2024-10-26 @ 12:10 PM
Study NCT ID:
NCT02908854
Status:
COMPLETED
Last Update Posted:
2021-09-14
First Post:
2016-09-07
Brief Title:
Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students
Sponsor:
University of Maryland Baltimore
Organization:
University of Maryland Baltimore
Study Overview
Official Title:
Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students in the National School Lunch Program
Status:
COMPLETED
Status Verified Date:
2021-09
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
None
Brief Summary:
A two-phase school-based intervention will be conducted at a high school in Baltimore to evaluate whether the addition of spices and herbs to vegetable dishes in the National School Lunch Program NSLP can increase vegetable intake among students in an urban and predominantly African-American high school
Detailed Description:
The proposed research will be conducted at Cristo Rey Jesuit High School in Baltimore Maryland In this two-phase intervention the research team will work in Phase I with stakeholders throughout the high school community to identify the barriers to vegetable intake in the NSLP in this student population and to determine how spices and herbs might help overcome these barriers The stakeholders with whom we will collaborate will include students school administration and cafeteria staff
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
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
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
None
Is a FDA Regulated Device?:
None
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None