Promotion of improved dietary quality, food and cooking skills, food agency, and capability wellbeing. Prevention of diet-related diseases (in general). Not Applicable
Conditions
Sponsors
University of Cambridge
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. Having at least one child attending primary or secondary school in the household. 2. Having access to cooking rings, an oven, and a fridge at home (without these participants could not prepare the recipes). 3. Confirming willingness to complete the trial if randomised to either group. We require a control group for comparison. Further, greater and differential loss to follow-up in the control group could introduce biases.
Exclusion criteria
Exclusion criteria: 1. More than five household members. 2. Have used recipe boxes in the previous 3 months. 3. The main food provider (who will complete the surveys) who cannot read, write, or speak in English. 4. Not having access to the internet and a digital device (smartphone, tablet, or laptop). 5. Any member of the household having recently participated (past 3 months), currently participating, or scheduled to participate, in another diet-related trial, cohort, or clinical study. 6. Planning to be away from their home address for more than one week during the 8-week initial trial period, or anytime during baseline or 8-week assessment points.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Primary objectives and outcome measures 1. Acceptability of the recruitment strategy and enrolment procedures measured from the sample size attained at enrolment 2. Acceptability of the recipe-box subscription at the discounted rate measured from the retention rate at eight weeks 3. Acceptability of allocation to the waitlist control measured from the retention rate at eight weeks 4. Sample size needed for the main trial to detect an average treatment effect in the primary outcome in the main trial (dietary quality) at 8 weeks with a of 0.05 and power of 0.90 | — |
Secondary
| Measure | Time frame |
|---|---|
| Qualitative 1. Perceived benefits of the recipe-box subscription and barriers to participation in the intervention group measured from semi-structured interviews at week 8 and week 20. 2. Observation of hypothesised mediators in the Theory of Change measured from semi-structured interviews in the intervention group at weeks 8 and 20. 3. Perceived longer-term benefits (e.g. independently planning and preparing meals) measured from semi-structured interviews at weeks 8 and 20. 4. Effects on participants’ food agency, from semi-structured interviews at week 8. Acceptability 5. Acceptability of the recruitment strategy and enrolment procedures measured from the recruitment rate at enrolment. 6. Acceptability of the recipe-box subscription at the discounted rate measured from the retention rate at 20 weeks, recipe-box ordering rate over weeks 1 to 8, and from semi-structured interviews at weeks 8 and 20. 7. Acceptability of allocation to the waitlist control group measured from the retention rate at 20 weeks and semi-structured interviews at weeks 8 and 20. Feasibility 8. Feasibility of the recruitment strategy and enrolment procedures measured from the sample size attained at enrolment, recruitment rate (pre-enrolment), and semi-structured interviews at baseline. 9. Level of adherence to allocation measured: for the intervention group, ordering 2 to 4 recipes weekly from weeks 1 to 8; for the waitlist control group, not obtaining recipe boxes from any sources from baseline to week 20. 10. Fidelity of trial procedures (e.g. notifications and follow-up by study team) throughout measured from interviews with study teams. | — |
Countries
England, United Kingdom
Contacts
Public ContactNoah Cooke
Outcome results
None listed