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Using Herbs and Spices to Increase Children's Acceptance and Intake of Vegetables in School Lunches

NCT02522559 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 110

Last updated 2018-01-05

No results posted yet for this study

Summary

Herbs and spices offer one potential solution to the recent decline in children taking school lunch because they can increase the palatability of foods without adding salt and fat. However, there is currently limited evidence on how to successfully integrate herbs and spices into the school lunch menu. Developing evidence-based methods to teach school cafeteria workers to prepare healthy and tasty vegetable dishes with the addition of herbs and spices is a research priority. The investigators hypothesize that herbs and spices can be used to increase acceptance, intake, and participation in the school lunch program among 6th - 12th grade students from Central Pennsylvania.

Conditions

  • Pediatric Obesity

Interventions

OTHER

Spice Intervention

Spice Intervention:Novel herb and spice blends will be used in cafeteria recipes.

Sponsors & Collaborators

  • McCormick Science Institute

    collaborator INDUSTRY

  • Penn State University

    lead OTHER

Principal Investigators

  • Kathleen L. Keller, PhD · Penn State University

Study Design

Allocation
NA
Purpose
OTHER
Masking
NONE
Model
SINGLE_GROUP

Eligibility

Min Age
11 Years
Max Age
19 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-04-14
Primary Completion
2017-12-22
Completion
2017-12-22

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02522559 on ClinicalTrials.gov