SPICE UP MyPlate - Strategy for Promoting Intake of Delicious Healthful Dietary Patterns Based on MyPlate: A Pilot Study

The Pennsylvania State University (PENNSTATE)

Status: Enrolling

Conditions: Cardiometabolic Risk Factors

Treatments: Behavioral: Culinary focused nutrition education; Behavioral: Standard low intensity nutrition education

Study type: Interventional

Funder types: Other

Identifiers

NCT06890728

SUP

Details and patient eligibility

About

The aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care.

Full description

This is a 15-week, 2-arm randomized controlled pilot trial. In a 1:1 ratio, participants will be randomized to the intervention arm or the control arm. The intervention group will receive a 12-week culinary focused nutrition education program. The control group will receive standard low-intensity care (i.e., printed healthy eating material). Outcome measures will be assessed at baseline and 15 weeks.

Enrollment: 50 estimated patients

Sex: All

Ages: 31 to 59 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Age 31-59 years
• Involved in meal cooking at home and consumes a home cooked meal ≥ 1 time per week
• Individuals taking medications for blood pressure, lipid or glucose lowering will be eligible if they have been on a stable dose for the 1 month prior to baseline

Exclusion criteria

• A member of the household is already enrolled (only one person per household will be eligible for inclusion in the study).
• Unstable medical conditions requiring active intervention (surgeries, medication/drug therapy for < 3 months) as assessed during the telephone screening (e.g. cancer, kidney disease requiring dialysis, heart or gastrointestinal diseases requiring surgery).
• Received nutrition education for a medical condition within the past 6 months
• Currently following a weight loss diet
• Lost ≥ 10% body weight in the past 6 months
• Currently (within 6 months) smoke or use any tobacco or nicotine containing products
• Currently pregnant or given birth within the prior 6 months
• Currently participating in another clinical trial
• Principal investigator discretion (e.g., disrespectful or inappropriate interactions with study staff)
• Does not speak or understand English

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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50 participants in 2 patient groups

Culinary focused nutrition education

Experimental group

Description:

The intervention group will receive a 12-week culinary focused nutrition education program. Participants in the intervention group will receive culinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods. Using herbs and spices to flavor foods will be the emphasis. The intervention will be delivered in an online format with online content delivery . The intervention will consist of eight modules. Modules one to four will be provided during the first month. Modules four to eight will be provided during months 2 and 3.

Treatment:

Behavioral: Culinary focused nutrition education

Standard nutrition education

Active Comparator group

Description:

The control group will represent standard low intensity nutrition education. Control group participants will be provided with a printed MyPlate resource.

Treatment:

Behavioral: Standard low intensity nutrition education