Feasibility and Potential Efficacy of Herbs and Spices for Improving Dietary Quality in College Students: A Pilot Study

Summary

The goal of this single-arm feasibility, pilot study is to assess the feasibility, acceptability, and potential effectiveness of the Herbs and Spices Nutrition Education Program (HSNP-focusing on incorporating herbs and spices into the diet for adherence to the DGA's) for determining the scalability of implementing this intervention for a larger scale, more comprehensive study The main questions it aims to answer are:

* What is the feasibility and acceptability of incorporating herbs and spices into the diet along with DGA-focused nutrition education through the HSNP in college students with poor dietary quality?
* What are the preliminary effects of the HSNP on dietary intake/quality, cardiometabolic, and gut health in college students with poor dietary quality?
* What are the barriers associated with HSNP implementation in college students with poor dietary quality?

Participants will:

* Be asked to come to the study site initially for a Screening Study Visit to confirm eligibility.
* Be asked to come the clinical study site for a Pre-HSNP and Post-HSNP Study Visit (one week prior starting the HSNP and after week 6 of completing the HSNP) for assessments of cardiometabolic and gut health.
* Be asked to come to the Nutrition Center for weeks 0 and 3 of the HSNP, where they will receive education on the Dietary Guidelines for Americans and the health benefits of herbs and spices, have a sensory evaluation of foods, be provided budget-friendly recipes and resources, and given take-home herbs, spices, and supporting materials
* Be asked to complete 3-Day Food Records throughout the 6 week study period for assessment of dietary quality (4 total)

Conditions

• Dietary Quality
• Feasibility Studies
• College Student
• Dietary Guidelines for Americans
• Gut Microbiome
• Lipid Profiles
• Herbs and Spices
• Acceptability
• Inflammation Biomarkers
• Body Composition
• Anthropometrics

Interventions

BEHAVIORAL

Herbs and Spices Nutrition Education Program

Participants will attend two group visits at the UNLV Nutrition Center (weeks 0 and 3 of the 6-week intervention), where trained RDs will deliver the HSNP, covering the principles and health benefits of the Dietary Guidelines for Americans (DGA), recommended food group intake, and practical, budget-friendly strategies for incorporating herbs and spices into the diet. Sessions will include education, supporting materials, and a sensory evaluation of 20 foods (spanning fruits, vegetables, grains, dairy, and proteins) prepared with various herbs and spices, rated using a 9-point hedonic scale to identify preferred flavor profiles and promote long-term DGA adherence through enhanced taste and acceptability.

Sponsors & Collaborators

• McCormick Science Institute

  collaborator INDUSTRY

• University of Nevada, Las Vegas

  lead OTHER

Principal Investigators

• Neda S Akhavan, PhD, RD · University of Nevada, Las Vegas

Study Design

Allocation

NA

Purpose

PREVENTION

Masking

NONE

Model

SINGLE_GROUP

Eligibility

Min Age

18 Years

Max Age

39 Years

Sex

ALL

Healthy Volunteers

No

Timeline & Regulatory

Start

2025-07-03

Primary Completion

2026-10-31

Completion

2026-12-31

Countries

• United States

Study Locations