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SPICE UP MyPlate - Strategy for Promoting Intake of Delicious Healthful Dietary Patterns Based on MyPlate: A Pilot Study

NCT06890728 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 55

Last updated 2026-02-12

No results posted yet for this study

Summary

The aim is to conduct a pilot study to assess the feasibility, acceptability and potential effectiveness of culinary focused nutrition education to promote increased adherence to the Dietary Guidelines for Americans compared to standard low-intensity care.

Conditions

  • Cardiometabolic Risk Factors

Interventions

BEHAVIORAL

Culinary focused nutrition education

Culinary focused nutrition education based on MyPlate with an emphasis on taste and enjoyment of healthy foods.

BEHAVIORAL

Standard low intensity nutrition education

Provided by a written MyPlate resource

Sponsors & Collaborators

  • Penn State University

    lead OTHER

Principal Investigators

  • Kristina Petersen, PhD · Penn State University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
31 Years
Max Age
59 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2025-04-28
Primary Completion
2025-12-12
Completion
2025-12-12

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 NCT06890728 on ClinicalTrials.gov