Promotion of improved dietary quality, food and cooking skills, food agency, and capability wellbeing. Prevention of diet-related diseases (in general). Other
Conditions
Interventions
a separate randomisation list will be generated for each stratum with a block size of 4, using Stata statistical software, and incorporated into the study database prior to the start of the study.
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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 which these participants could not prepare Gousto’s recipes).
Exclusion criteria
Exclusion criteria: 1. Have used recipe boxes in the previous 3 months. 2. The main food provider (who will complete the questionnaires) cannot read, write, or speak English. 3. Not having access to the internet and a digital device (smartphone, tablet, or laptop). 4. 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.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| 1. Acceptability of the recruitment strategies 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 week 6 3. Acceptability of allocation to the waitlist control measured from the retention rate at week 6 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 week 6 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 6. 2. Presence of hypothesised mediators in the Theory of Change measured from semi-structured interviews in the intervention group at week 6 3. Changes in participants’ food agency, from questionnaires, as well as semi-structured interviews, at week 6 Acceptability 4. Acceptability of the recruitment strategies and enrolment procedures measured from the recruitment rate at enrolment and semi-structured interviews at baseline 6. Acceptability of the recipe-box subscription at the discounted rate measured from the retention rate at week 6, recipe-box ordering rate from weeks 1 to 6, and from semi-structured interviews at week 6 7. Acceptability of allocation to the waitlist control group measured from retention rate and semi-structured interviews, at week 6 Feasibility 8. Feasibility of the recruitment strategies and enrolment procedures measured from recruitment rate (pre-enrolment), sample size attained at enrolment, and semi-structured interviews at baseline 9. Level of adherence to allocation in the intervention group: ordering 2 to 5 recipes weekly from weeks 1 to 6 10. Level of adherence to allocation in the waitlist control group, not obtaining recipe boxes from any sources from baseline to week 10 11. Fidelity of implementation of trial procedures (e.g. execution of the social media campaigns; digital and in-person recruitment procedures; recruitment through the company's existing customers; notifications and follow-up by study team) | — |
Countries
England, United Kingdom
Contacts
Public ContactNoah Cooke
Outcome results
None listed