Clinical trial NCT06398197: Nourish Pilot & CoDesign Study
Official title: Nourish Pilot & CoDesign Study
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Nutrition, Healthy
Keywords: Food Literacy
Cooking Skills
Lead sponsor: Case Western Reserve University
Sponsor class: OTHER
Collaborators: name: American University
name: Purdue University
First posted: 2024-05-03
Enrollment: 26
Sex: ALL
Minimum age (years): 18
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Primary purpose: HEALTH_SERVICES_RESEARCH

Brief summary: 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.

Detailed description: 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.

Eligibility criteria: Inclusion Criteria:

* Age 18 and over
* Ability to attend classes in person

Exclusion Criteria:

* Non-English speaking

Primary outcomes:
measure: Food Waste Volume
timeFrame: Change from Baseline to 10 weeks post-randomization
Secondary outcomes:
Other outcomes:
Locations:
city: Cleveland
country: United States
facility: Community Recruitment
state: Ohio
Study officials:
affiliation: Case Western Reserve University
name: Melissa Prescott, PhD
role: PRINCIPAL_INVESTIGATOR
affiliation: Purdue University
name: Brenna Ellison, PhD
role: PRINCIPAL_INVESTIGATOR
References: