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Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students

NCT02908854 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 29

Last updated 2021-09-14

No results posted yet for this study

Summary

A two-phase, school-based intervention will be conducted at a high school in Baltimore to evaluate whether the addition of spices and herbs to vegetable dishes in the National School Lunch Program (NSLP) can increase vegetable intake among students in an urban and predominantly African-American high school.

Conditions

  • Poor Nutrition

Interventions

OTHER

Adding spices and herbs to school lunch vegetables

Direct measurement of school lunch vegetable intake among students both before and after spices and herbs are added.

Sponsors & Collaborators

  • University of Maryland, Baltimore

    lead OTHER

Principal Investigators

  • Christopher D'Adamo, PhD · University of Maryland, Baltimore

Study Design

Allocation
NA
Purpose
OTHER
Masking
NONE
Model
SINGLE_GROUP

Eligibility

Min Age
12 Years
Max Age
21 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2016-09-30
Primary Completion
2017-05-31
Completion
2017-06-30

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 NCT02908854 on ClinicalTrials.gov