Market to MyPlate: Investigating the Impact of a Nutrition and Hands-On Cooking Intervention

University of Illinois at Urbana-Champaign

Status: Completed

Conditions: Fruit and Vegetable Consumption; Cooking Frequency

Treatments: Behavioral: Nutrition and hands on cooking classes for parents and their children; Behavioral: Produce allocations

Study type: Interventional

Funder types: Other

Identifiers

NCT04240782

17806

Details and patient eligibility

About

Recent peer-reviewed research indicates that low-income families are at higher risk for unhealthy dietary intake and associated poor health outcomes. Interventions that teach individuals from low-income families about cooking and healthy eating are warranted to improve overall dietary behaviors. The purpose of this study is to evaluate the impact of the Market to MyPlate Program on participants' reported cooking, shopping, and dietary behaviors using a cluster randomized trial design, where class cohorts are randomly assigned to education with produce allocations, education only, or control conditions. A secondary aim is to collect program feedback and better understand facilitators and barriers to farmer's market use and food waste reduction.

Enrollment: 120 patients

Sex: All

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Recruited from SNAP-Ed eligible site (site where the majority of participants are eligible for US food assistance programs)
• Must be 18 years or older, or parent of any age with child(ren) to participate in data collection (all ages including children could participate in intervention)

Exclusion criteria

• Participated in an Extension nutrition education program in the last year

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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120 participants in 3 patient groups

Education with Produce Allocations

Experimental group

Description:

Participants will attend nutrition education and hands-on cooking classes with weekly produce allocations from a local farm.

Treatment:

Behavioral: Nutrition and hands on cooking classes for parents and their children

Behavioral: Produce allocations

Education only

Experimental group

Description:

Participants will attend nutrition education and hands-on cooking classes (with produce coupons provided after intervention).

Treatment:

Behavioral: Nutrition and hands on cooking classes for parents and their children

Control group

No Intervention group

Description:

Participants will receive a delayed intervention once the study period is over.