Adolescent Behavior, Nutrition, Healthy
Conditions
Keywords
Adolescents, Nutrition intervention, Culinary programs
Brief summary
The aim of this study is to assess the impact of an in-person multi-component Advanced Cooking Education (ACE) 4-H after school program. The ACE Program consists of mindfulness, nutrition education, cooking labs, and professional development activities.
Detailed description
The ACE program is conducted with 7th and 8th grade students attending New York City (NYC) Title I middle schools. Participants attend weekly sessions (2hour) after school to participate in mindfulness, nutrition lessons, and professional development activities. On another day in the week, students participate in cooking labs at their own time at their homes. The investigators hypothesize that after the program, adolescents' diet quality, cooking-related skills, stress levels will be improved compared to prior of the program.
Interventions
BEHAVIORALACE intervention
Participants attend the ACE Program for 12 weeks after school. On one assigned day of the week, participants attend ACE in person after school. The session begins with mindfulness exercises (20 minutes), nutrition education lesson/cooking lab (65 minutes, odd weeks) OR professional development session (65 minutes, even weeks). On any day during the 2-week cooking period, the students will make a dish using groceries they received with their parent/guardian (1 hour).
Sponsors
United States Department of Agriculture (USDA)
Cornell University
Study design
Allocation
NON_RANDOMIZED
Intervention model
SINGLE_GROUP
Primary purpose
PREVENTION
Masking
NONE
Intervention model description
All participants enter a control phase for 12 weeks where they receive no intervention. After 12 weeks, the same group of participants receive the ACE intervention.
Eligibility
Sex/Gender
ALL
Healthy volunteers
Yes
Inclusion criteria
* 7th and 8th grade students attending Title I funded schools in New York City * Caregivers of the 7th and 8th grade students attending Title I funded schools in New York City
Exclusion criteria
* Do not speak/understand English * Those who have previously participated in the Virtual ACE program (Feasibility Study), or In-Person ACE Pilot Study
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Difference in change in diet quality between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Healthy Eating Index (HEI) scores are calculated from three 24-hour diet records, range from 0-100. Higher score reflects higher alignment between one's diet and recommendations from Dietary Guidelines for Americans (DGA). |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Difference in change in body fat percentage between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Measured using a scale to nearest decimal |
| Difference in change in waist circumference between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Measured using a waist circumference tape to the nearest decimal in cm |
| Difference in change in dermal carotenoids level between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Measured using the Veggie Meter device, range from 0-800. Higher score acts as proxy for increased fruits and vegetables consumption |
| Difference in change in household food security between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Short form food security survey module by the United States Department of Agriculture (USDA). Higher scores indicate lower food security status. Min=0, Max=6 |
| Difference in change in culinary skills between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | iCook program youth culinary skill survey with 5-point likert scale questions with higher scores indicate higher skill level (better outcome). Min=7, Max=35 |
| Difference in change in culinary self-efficacy between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | iCook program youth culinary self-efficacy survey with 5-point likert scale questions with higher scores indicate higher skill level (better outcome). Min=6, Max=30 |
| Difference in change in body mass index between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Height will be measured using stadiometer to nearest decimal point in cm. Weight is measured using scale to nearest decimal in kg. Body mass index calculated using kg/m\^2. |
| Difference in change in perceived stress between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Used the Cohen perceived stress scale. Higher scores mean increased stress (worse outcome). Min=0, Max=40 |
| Difference in change in food neophobia between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Food Neophobia Test Tool 10-item survey (FNTT10) with 5-point likert scale questions, higher scores mean less neophobia (better outcome). Min=10, Max=50. |
| Difference in change in sense of purpose between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Used the Claremont Purpose Scale survey questions, higher scores mean higher sense of purpose (better outcome). Min=12, Max=60 |
| Difference in change in social and emotional competency between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Used the Social and Emotional Competency (SEC) survey by Collaborative for Academic, Social, and Emotional Learning (CASEL), higher scores mean higher competence (better outcome). Min=17, Max= 68 |
| Difference in change in family mealtime beliefs between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Calculated based on the Fulkerson family mealtime survey. A total of 9 questions that are scored independently. Each: Min=1, Max=4. Higher scores indicate better family mealtime practices (better outcome). |
| Difference in change in culinary attitudes between intervention phase (12-24wk) and control phase (0wk-12wk) | 0 weeks, 12 weeks, 24 weeks, 48 weeks | Cooking with kids survey with 5-point likert scale questions with higher scores indicate more positive attitude (better outcome). Min=6, Max=30 |
Countries
United States
Contacts
Primary ContactTashara M Leak, PhD, RD
Outcome results
None listed