An interventional study of Nutrition and hands on cooking classes for parents and their children and Produce allocations in Fruit and Vegetable Consumption and Cooking Frequency, sponsored by University of Illinois at Urbana-Champaign. Completed at 1 site in United States. Per ClinicalTrials.gov, last updated 2020-01-27.
Sponsored by University of Illinois at Urbana-Champaign · Not applicable, Interventional, and Prevention
Recent peer-reviewed research indicates that low-income families are at higher risk for unhealthy dietary intake and associated poor health outcomes. Interventions that teach individuals from low-income families about cooking and healthy eating are warranted to improve overall dietary behaviors. The purpose of this study is to evaluate the impact of the Market to MyPlate Program on participants' reported cooking, shopping, and dietary behaviors using a cluster randomized trial design, where class cohorts are randomly assigned to education with produce allocations, education only, or control conditions. A secondary aim is to collect program feedback and better understand facilitators and barriers to farmer's market use and food waste reduction.
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Participants will attend nutrition education and hands-on cooking classes with weekly produce allocations from a local farm.
Behavioral: Nutrition and hands on cooking classes for parents and their children · Behavioral: Produce allocations
Participants will attend nutrition education and hands-on cooking classes (with produce coupons provided after intervention).
Behavioral: Nutrition and hands on cooking classes for parents and their children
Participants will receive a delayed intervention once the study period is over.
The adults and children will learn how to prepare the fresh produce during an age appropriate, evidence-based, family cooking school. The class will provide participants with a no-cost, low-risk incentive to try new vegetables, and will empower them to build healthier lives through nutrient-rich, locally sourced meals. Participants will also receive nutrition education and information on how they can integrate local produce into their food budget. One of the class sessions will focus solely on how to budget for healthy food, comparison shop, and make the most of their food dollars. Participants will learn how to use their SNAP benefits at local farmers markets.
Participants will also receive a produce allocation from a local farm during each session of the class.
Self-reported vegetable consumption
Survey asks participants to self-report how frequently they consume fruits and vegetables.
Time frame: 7 weeks
self-reported shopping behaviors
Survey asks participants to self-report how frequently they compare food prices, make shopping lists, and plan meals before grocery shopping.
Time frame: 7 weeks
self-reported cooking behaviors
Survey asks participants to self-report how frequently they cook dinner at home.
Time frame: 7 weeks
Plan to share: Undecided
No publications or documents are linked to this record.
This study is completed, as verified in Dec 2019. You cannot join it, but the record below documents what was studied.
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University of Illinois at Urbana-Champaign