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| ID | Type | Description | Link |
|---|---|---|---|
| Spices | Other Identifier | McCormick Science Institute |
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| Name | Class |
|---|---|
| McCormick Science Institute | INDUSTRY |
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Herbs and spices offer one potential solution to the recent decline in children taking school lunch because they can increase the palatability of foods without adding salt and fat. However, there is currently limited evidence on how to successfully integrate herbs and spices into the school lunch menu. Developing evidence-based methods to teach school cafeteria workers to prepare healthy and tasty vegetable dishes with the addition of herbs and spices is a research priority. The investigators hypothesize that herbs and spices can be used to increase acceptance, intake, and participation in the school lunch program among 6th - 12th grade students from Central Pennsylvania.
What this study will add to the literature: Herbs and spices offer one potential solution to the recent decline in children taking school lunch because they can increase the palatability of foods without adding salt and fat. However, there is currently limited evidence on how to successfully integrate herbs and spices into the school lunch menu. Developing evidence-based methods to teach school cafeteria workers to prepare healthy and tasty vegetable dishes with the addition of herbs and spices is a research priority. This research will provide evidence that herbs and spices can be used to increase acceptance, intake, and participation in the school lunch program among 6th - 12th grade students from Central Pennsylvania.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Spice Intervention | Experimental | Spice intervention: Student-approved vegetable recipes will be served in the school cafeteria. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Spice Intervention | Other | Spice Intervention:Novel herb and spice blends will be used in cafeteria recipes. |
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| Measure | Description | Time Frame |
|---|---|---|
| Surveys defining barriers to vegetable consumption at Bald Eagle Area Middle/High School | Conduct surveys of students, parents and food service experts to gather information describing ways to increase vegetable intake at Bald Eagle Area Middle/High School | Baseline |
| Taste tests to quantify the change in liking of vegetable recipes | Student's liking of vegetables prepared with herbs/spices will be assessed during the taste tests by setting up sensory panels in their culinary and consumer education classes. Participating students will rate liking and will provide written feedback to inform recipe development. | Baseline and after recipe development (approximately 10 months). Prior to intervention. |
| Change in vegetable plate waste | Weight of vegetable disappearance from the school cafeteria, minus waste weight, in kg. | Baseline, Intervention and Follow-up (1 and 6 months) |
| Measure | Description | Time Frame |
|---|---|---|
| School lunch program participation | Percentage of children who are participating in the school lunch program will be assessed the school years prior to and immediately after the intervention | Baseline, Intervention and Followup (1 and 6 months) |
| Post-meal comment cards |
| Measure | Description | Time Frame |
|---|---|---|
| Age Covariate | We plan to assess age to see if this covariate influences a student's response to the survey. | Baseline |
| Weight Status Covariate | We plan to assess weight status to see if this covariate influences a student's response to the survey. |
Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Kathleen L. Keller, PhD | Penn State University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Bald Eagle Middle/High School | Wingate | Pennsylvania | 16823 | United States |
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| ID | Term |
|---|---|
| D063766 | Pediatric Obesity |
| ID | Term |
|---|---|
| D009765 | Obesity |
| D050177 | Overweight |
| D044343 | Overnutrition |
| D009748 | Nutrition Disorders |
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Student's will rate satisfaction with the school lunches by completing anonymous, post-meal comment cards during the baseline, intervention, and follow-up phases. |
| Baseline, Intervention and Followup (1 and 6 months) |
| Baseline |
| Parental Feeding Practices Covariate | We plan to assess if this covariate influences a student's response to the survey. | Baseline |
| Parental Education Covariate | We plan to assess if this covariate influences a student's response to the survey. | Baseline |
| Family Culture Covariate | We plan to assess if this covariate influences a student's response to the survey. | Baseline |
| Family Intake of Herbs/Spices at Home Covariate | We plan to assess if this covariate influences a student's response to the survey. | Baseline |
| D009750 |
| Nutritional and Metabolic Diseases |
| D001835 | Body Weight |
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |