Advanced Cooking Education Feasibility Study

Study Overview
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Brief Summary
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The aim of this study is to look at outcomes related to diet and nutrition, mindfulness, and cooking skills amongst middle school students who participated in a 12-week 4-H after school program called the Advanced Cooking Education Program.

Detailed Description
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Participants are all assigned to the Advanced Cooking Education Program. Data collection was done before and after the program. The investigators hypothesize that after the program, adolescents' diet quality, cooking-related skills, stress levels will be improved compared to prior of the program.

Official Title
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The Advanced Cooking Education (ACE) 4-H After School Club: A Feasibility Study

Conditions
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Adolescent Behavior, Nutrition, Healthy

Intervention / Treatment
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* Behavioral: Advanced Cooking Education


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: 7th and 8th grade students attending Title I funded schools in New York City Caregivers of 7th and 8th grade students attending Title I funded schools in New York City Exclusion Criteria: Do not speak/understand English
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

Primary Purpose: Prevention
Intervention Model: Single Group Assignment
Interventional Model Description: All participants receive the intervention
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Intervention<br>The ACE Program is a culturally inclusive, 4-H after school club where youth meet once a week for 12 weeks virtually. They also receive groceries to make a meal 1 day a week. | Behavioral: Advanced Cooking Education<br>* Participants attend the ACE Program for 12 weeks after school. On one assigned day of the week, participants attend ACE virtually. The session will begin with mindfulness exercises (15 minutes), professional development session (50 minutes), nutrition education lesson (20 minutes), and reflection period to talk about their experience in cooking lessons (25 minutes). On any day during the week, the students will make a dish using groceries they received (1 hour).<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change in diet quality, measured by the Healthy Eating Index Scores | Scores are calculated from three 24-hour diet records, range from 0-100. Higher score reflects higher alignment between one's diet and recommendations from Dietary Guidelines for Americans | Baseline, 12 weeks [endpoint] | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change in body mass index | Height will be measured using stadiometer to nearest decimal point in cm. Weight measured using scale to nearest decimal in kg. Body mass index calculated using kg/m^2. | Baseline, 12 weeks [endpoint] | 
| Change in body fat percentage | Measured using a scale to nearest decimal | Baseline, 12 weeks [endpoint] | 
| Change in waist circumference | Measured using a waist circumference tape to the nearest decimal in cm. | Baseline, 12 weeks [endpoint] | 
| Change in dermal carotenoids level | Measured using the Veggie Meter device, range from 0-800. Higher score acts as proxy for increased fruits and vegetables consumption. | Baseline, 12 weeks [endpoint] | 
| Change in household food security | Short form food security survey module by the USDA | Baseline, 12 weeks [endpoint] | 
| Change in child food security | Child version of food security survey module by the USDA | Baseline, 12 weeks [endpoint] | 
| Change in culinary skills | iCook program youth culinary skill survey with 5-point likert scale questions with higher scores indicate higher skill level (better outcome). Min=7, Max=35 | Baseline, 12 weeks [endpoint] | 
| Change in culinary attitudes | Cooking with kids survey with 5-point likert scale questions with higher scores indicate more positive attitude (better outcome). Min=6, Max=30 | Baseline, 12 weeks [endpoint] | 
| Change in culinary self-efficacy | iCook program youth culinary self-efficacy survey with 5-point likert scale questions with higher scores indicate higher self-efficacy (better outcome). Min=6, Max=30. | Baseline, 12 weeks [endpoint] | 
| Change in perceived stress | Used the Cohen perceived stress scale. Higher scores mean increased stress (worse outcome). Min=0, Max=40 | Baseline, 12 weeks [endpoint] | 
| Change in food neophobia | FNTT10 survey with 5-point likert scale questions, higher scores mean less neophobia (better outcome). Min=10, Max=50. | Baseline, 12 weeks [endpoint] | 
| Change in sense of purpose | Used the Clarement Purpose Scale survey questions, higher scores mean higher sense of purpose (better outcome). Min=12, Max=60 | Baseline, 12 weeks [endpoint] | 
| Change in social and emotional competency | Used the SEC survey by CASEL, higher scores mean higher competence (better outcome). Min=17, Max= 68 | Baseline, 12 weeks [endpoint] | 
| Change in family mealtime beliefs | Calculated based on the Fulkerson family mealtime survey. A total of 9 questions that are scored independently. Each: Min=1, Max=4. Higher scores indicate better family mealtime practices (better outcome). | Baseline, 12 weeks [endpoint] | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Adolescents, Nutrition intervention, Culinary program