Pink and Dude Chef

Study Overview
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Brief Summary
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The purpose of the study is to evaluate an afterschool program to teach nutrition through basic cooking skills. This after school extracurricular program increases the students' confidence, knowledge, and skills for cooking as one of the first steps for dietary improvement. In addition to the life lessons students learn during this class, they gain self-confidence and become self-sufficient culinary experts that are capable of educating their siblings, parents, and social circles. This research project will test the impact this program has on nutritional knowledge, culinary efficacy, and nutritional choices made in and out of the home. The Pink and Dude Chef Afterschool Cooking Program was developed through STRIDE (Science through Translational Research in Diet and Exercise at California Polytechnic state University (Cal Poly) in San Luis Obispo, CA. Hypothesis: Middle school students participating in the Pink and Dude Chef afterschool cooking program will increase nutritional knowledge, culinary efficacy, motivation to eat fruits and vegetables, and fruit and vegetable intake compared to an attention control group.

Official Title
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Pink and Dude Chef Afterschool Cooking Program: Improving Food Knowledge and Skills in Middle School Students

Conditions
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Child Nutrition, Fruit and Vegetable Intake, Healthy Food Choice, Healthy Food Preparation

Intervention / Treatment
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* Behavioral: Pink and Dude Chef Afterschool Cooking Program


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Middle school aged child with parent willing to partcipate Ability to partipate in an afterschool program Exclusion Criteria: Less or greater than middle school aged

Ages Eligible for Study
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Minimum Age: 11 Years
Maximum Age: 15 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Other: STRIDE<br>12 cooking classes offered over 6 weeks (approximately 2 classes/week) | Behavioral: Pink and Dude Chef Afterschool Cooking Program<br>* 12 educational cooking classes: two classes per week for six weeks (2 hours each)<br>|
| Other: SPARK<br>12 physical activity classes offered over 6 weeks (approximately 2 classes/week) | Behavioral: Pink and Dude Chef Afterschool Cooking Program<br>* 12 educational cooking classes: two classes per week for six weeks (2 hours each)<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Questionnaire on nutritional knowledge, culinary efficacy, and motivation to eat fruit and vegetables | Baseline and post intervention measurements through questionnaires. | 6 weeks | 
| Palm scans (resonance Raman spectroscopy) to measure cartenoids (indicator of vegetable and fruit intake). | Baseline and post intervention scans. | 6 weeks | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Child, Nutrition, resonance Raman spectroscopy, Fruit & Vegetable, Children Cooking