NCT04240782

Market to MyPlate: Investigating the Impact of a Nutrition and Hands-On Cooking Intervention

Market to MyPlate: A Cluster Randomized Trial Investigating the Impact of a Nutrition and Hands-On Cooking Intervention on Dietary, Cooking, and Shopping Behaviors

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 120 (actual)
• Sponsor: University of Illinois at Urbana-Champaign · Academic / Other
• Sex: All
• Age: —
• Healthy volunteers: Accepted

Summary

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.

Conditions

• Fruit and Vegetable Consumption
• Cooking Frequency

Interventions

Type	Name	Description
BEHAVIORAL	Nutrition and hands on cooking classes for parents and their children	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.
BEHAVIORAL	Produce allocations	Participants will also receive a produce allocation from a local farm during each session of the class.

Timeline

• Start date: 2018-06-11
• Primary completion: 2018-11-01
• Completion: 2018-11-01
• First posted: 2020-01-27
• Last updated: 2020-01-27

Locations

1 site across 1 country: United States