Pink and Dude Chef

Pink and Dude Chef Afterschool Cooking Program: Improving Food Knowledge and Skills in Middle School Students

Status

Completed

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT01803997

Enrollment

Registered

2013-03-04

Start date

2012-08-31

Completion date

2013-12-31

Last updated

2015-03-09

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Child Nutrition, Fruit and Vegetable Intake, Healthy Food Choice, Healthy Food Preparation

Keywords

Child, Nutrition, resonance Raman spectroscopy, Fruit & Vegetable, Children Cooking

Brief summary

The purpose of the study is to evaluate an afterschool program to teach nutrition through basic cooking skills. This after school extracurricular program increases the students' confidence, knowledge, and skills for cooking as one of the first steps for dietary improvement. In addition to the life lessons students learn during this class, they gain self-confidence and become self-sufficient culinary experts that are capable of educating their siblings, parents, and social circles. This research project will test the impact this program has on nutritional knowledge, culinary efficacy, and nutritional choices made in and out of the home. The Pink and Dude Chef Afterschool Cooking Program was developed through STRIDE (Science through Translational Research in Diet and Exercise at California Polytechnic state University (Cal Poly) in San Luis Obispo, CA. Hypothesis: Middle school students participating in the Pink and Dude Chef afterschool cooking program will increase nutritional knowledge, culinary efficacy, motivation to eat fruits and vegetables, and fruit and vegetable intake compared to an attention control group.

Interventions

BEHAVIORALPink and Dude Chef Afterschool Cooking Program

12 educational cooking classes: two classes per week for six weeks (2 hours each)

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Masking

NONE

Eligibility

Sex/Gender

ALL

Age

11 Years to 15 Years

Healthy volunteers

Yes

Inclusion criteria

* Middle school aged child with parent willing to partcipate * Ability to partipate in an afterschool program

Exclusion criteria

* Less or greater than middle school aged

Design outcomes

Primary

Measure	Time frame	Description
Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables	6 weeks	Baseline and post intervention measurements through questionnaires.
Palm scans (resonance Raman spectroscopy) to measure cartenoids (indicator of vegetable and fruit intake).	6 weeks	Baseline and post intervention scans.

Countries

United States

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Mar 5, 2026