Child, Dietary Modification
Conditions
Keywords
School health
Brief summary
This project examined the effectiveness of Youth Chef Academy (YCA), a classroom-based experiential culinary and nutrition literacy curriculum for middle-school students. The primary study hypothesis was that students assigned to YCA would demonstrate greater improvement in F/V and whole grain consumption compared to students in the control group. Eight classrooms in eight public K-8 schools participated in the project. Classrooms were assigned to intervention or control condition in a non-randomized manner. YCA was delivered by project staff to all of the students in the four intervention classrooms. Students completed a survey to assess primary and secondary outcomes at baseline, six-week curriculum completion, and at twelve-week curriculum completion (YCA extended twelve-week curriculum cohort).
Interventions
BEHAVIORALYouth Chef Academy
Nutrition and culinary curriculum delivered in the classroom
Sponsors
University of Wisconsin, Milwaukee
Study design
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
10 Years to 14 Years
Healthy volunteers
Yes
Inclusion criteria
* Student in intervention or control classroom
Exclusion criteria
\-
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in fruit and vegetable consumption | Baseline, 6 weeks, 12 weeks | Change in fruit and vegetable consumption calculated from self-reported times per day consuming fruits and vegetables using the 7-item tool from the Youth Risk Behavioral Surveillance System |
| Change in whole grain consumption | Baseline, 6 weeks, 12 weeks | Change in whole grain consumption calculated from self-reported times per day consuming whole grains using a revised version of the 8-item tool from the Power of 3 project |
Outcome results
None listed