Not provided
| ID | Type | Description | Link |
|---|---|---|---|
| CA2115405 | Other Grant/Funding Number | National Science Foundation |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Class |
|---|---|
| American University | OTHER |
| Purdue University | OTHER |
Not provided
Not provided
Not provided
Not provided
The purpose of the research study is to learn more about the best ways to teach cooking and food skills to adults, and how cooking classes may help reduce one's stress and food waste, as well as improve their diet.
Currently, 12.8% of Americans experience food insecurity, and food insecurity is associated with elevated perceived stress. Food literacy is proficiency in food-related skills and knowledge, including food preparation and cooking skills, basic nutrition knowledge, and the ability to prevent food waste. Recent research conducted in Australia suggests that food literacy interventions are associated with improved food security. Traditionally food literacy interventions take a recipe-based approach to culinary nutrition and lack information about key components of food literacy, such as food storage and food waste reduction techniques. However, recent research by the PI contends that recipes may be difficult for food insecure individuals to implement at home, given the challenge of procuring ingredients, suggesting the need for a new approach. In addition, food insecure households face additional environmental challenges, such as owning fewer cooking utensils, compared to food secure households. Based on the Social Cognitive Theory, the Nourish intervention addresses these limitations by incorporating food waste reduction, food storage knowledge, and improvisational cooking skills (cooking with what you have on hand) into food literacy and culinary nutrition education, as well as providing key cooking utensils. Eventually, the study team plans to test the impact of the Nourish intervention on food literacy, perceived stress, diet quality and food security to determine if food literacy interventions can positively impact perceived stress, diet, and food security. The present pilot study will test the feasibility and acceptability of the Nourish intervention and corresponding evaluation, as well as provide participant feedback on the intervention.
Not provided
Not provided
Not provided
Not provided
| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Immediate Treatment Group | Experimental | Subjects first participate in 8 weekly cooking classes immediately after baseline data collection ends. |
|
| Delayed intervention control group | No Intervention | Subjects receive no intervention for 9 weeks, serving as the control group. Once all data collection is complete, the delayed intervention control group will receive the intervention (8 weekly cooking classes) |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| cooking and food skills intervention | Behavioral | Participants will attend a weekly in-person class with brief instructional video clips, hands-on cooking and tasting experiences. Participants will work individually and as part of small groups during instructional sessions. At the end of each class, participants will receive a grocery bundle and a kitchen gadget that serves both as an incentive and implementation support to promote improved cooking frequency and confidence. Participants will be asked to post photos of what they made with their groceries to an instant messaging software (GroupMe application) and be encouraged to engage with fellow classmates on GroupMe to encourage social support of cooking. The intervention ends after the 8, weekly classes conclude (8 weeks total intervention time) |
| Measure | Description | Time Frame |
|---|---|---|
| Food Waste Volume | Food waste volume will be measured in grams using a study-provided food scale and waste log. Participants are asked to weigh discarded food and log the weight in a food waste tracking notebook for a period of 1 week prior to randomization at Baseline, and again for a period of 1 week at 10 weeks post-randomization. The outcome measure will use the difference in total volume of food waste between the two time points (post total food waste - pre total food waste). | Change from Baseline to 10 weeks post-randomization |
Not provided
Not provided
Inclusion Criteria:
Exclusion Criteria:
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Affiliation | Role |
|---|---|---|
| Melissa Prescott, PhD | Case Western Reserve University | Principal Investigator |
| Brenna Ellison, PhD | Purdue University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Community Recruitment | Cleveland | Ohio | 44118 | United States |
Within 20 minutes of participant informed consent, enrolled participants were randomized into groups. All enrolled participants were randomized.
Not provided
Not provided
| ID | Title | Description |
|---|---|---|
| FG000 | Immediate Treatment Group | Subjects first participate in 8 weekly cooking classes immediately after baseline data collection ends. |
| FG001 | Delayed Intervention Control Group | Subjects receive no intervention for 9 weeks, serving as the control group. Once all data collection is complete, the delayed intervention control group will receive the intervention (8 weekly cooking classes) |
| Title | Milestones | Reasons Not Completed | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Overall Study |
|
There was missing data from 20 participants that could not be used in analysis.
Not provided
| ID | Title | Description |
|---|---|---|
| BG000 | Immediate Treatment Group | Subjects first participate in 8 weekly cooking classes immediately after baseline data collection ends. |
| BG001 | Delayed Intervention Control Group | Subjects receive no intervention for 9 weeks, serving as the control group. Once all data collection is complete, the delayed intervention control group will receive the intervention (8 weekly cooking classes) |
| Units | Counts |
|---|---|
| Participants |
|
| Title | Description | Population Description | Parameter Type | Dispersion Type | Unit of Measure | Calculate Percentage | Denominator Units Selected | Denominators | Classes |
|---|---|---|---|---|---|---|---|---|---|
| Age, Continuous | Age in years |
| Type | Title | Description | Population Description | Reporting Status | Anticipated Posting Date | Parameter Type | Dispersion Type | Unit of Measure | Calculate Percentage | Time Frame | Units Analyzed | Denominator Units Selected | Arm/Group Information | Denominators | Classes | Analyses | |||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Primary | Food Waste Volume | Food waste volume will be measured in grams using a study-provided food scale and waste log. Participants are asked to weigh discarded food and log the weight in a food waste tracking notebook for a period of 1 week prior to randomization at Baseline, and again for a period of 1 week at 10 weeks post-randomization. The outcome measure will use the difference in total volume of food waste between the two time points (post total food waste - pre total food waste). | All participants that provided outcomes data were included in the analysis. | Posted | Mean | Standard Deviation | grams | Change from Baseline to 10 weeks post-randomization |
|
From enrollment to follow-up, up to 20 weeks
This study used the ClinicalTrials.gov definitions for adverse events.
Not provided
| ID | Title | Description | Deaths (Affected) | Deaths (At Risk) | Serious Events (Affected) | Serious Events (At Risk) | Other Events (Affected) | Other Events (At Risk) |
|---|---|---|---|---|---|---|---|---|
| EG000 | Immediate Treatment Group | Subjects first participate in 8 weekly cooking classes immediately after baseline data collection ends. |
Not provided
Not provided
The primary outcome could not be analyzed for all participants. As a feasibility pilot, technical problems with measurement led to unreliable or uninterpretable data. In addition, there was a high amount of missing data. The small sample limits generalizability, and no conclusions about effectiveness can be drawn. Insights will guide methodological changes to reduce participant measurement burden and data collection errors.
| Title | Organization | Phone | Extension | |
|---|---|---|---|---|
| Melissa Prescott | Case Western Reserve University School of Medicine | 2163684699 | mpp83@case.edu |
Not provided
| Type | Includes Protocol | Includes SAP | Includes ICF | Document Label | Document Date | Document Uploaded Date | Document File Name |
|---|---|---|---|---|---|---|---|
| Prot_SAP | Yes | Yes | No | Study Protocol and Statistical Analysis Plan | Jun 27, 2024 | Dec 17, 2025 | Prot_SAP_001.pdf |
| ICF | No | No | Yes | Informed Consent Form | Jun 27, 2024 | May 21, 2025 | ICF_000.pdf |
Not provided
| ID | Term |
|---|---|
| D003296 | Cooking |
| ID | Term |
|---|---|
| D005511 | Food Handling |
| D019649 | Food Industry |
| D007221 | Industry |
| D013676 | Technology, Industry, and Agriculture |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
|
|
| BG002 | Total | Total of all reporting groups |
| Full Range |
| Years |
|
| Sex/Gender, Customized | What is your Gender? | Count of Participants | Participants |
|
| Race (NIH/OMB) | Count of Participants | Participants |
|
| Ethnicity (NIH/OMB) | Count of Participants | Participants |
|
| OG001 |
| Delayed Intervention Control Group |
Subjects receive no intervention for 9 weeks, serving as the control group. Once all data collection is complete, the delayed intervention control group will receive the intervention (8 weekly cooking classes) |
|
|
| 0 |
| 18 |
| 0 |
| 18 |
| 0 |
| 18 |
| EG001 | Delayed Intervention Control Group | Subjects receive no intervention for 9 weeks, serving as the control group. Once all data collection is complete, the delayed intervention control group will receive the intervention (8 weekly cooking classes) | 0 | 8 | 0 | 8 | 0 | 8 |
Not provided
Not provided