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

Completed · Not applicable

Conditions studied: Pediatric Obesity

In brief

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.

Key facts

Study ID

NCT02522559

Run by

Penn State University

People needed

110

Starts

2015-04-14

Expected to finish

2017-12-22

Last updated by the study team

2018-01-05

Who can join

Age: 11 and older, up to 19. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Student in Bald Eagle Area Middle/High School
• Parents of students in Bald Eagle Area Middle/High School
• School Food Service Employees at the Bald Eagle Area Middle/High School

You may not qualify if…

• Students/children who have food allergies to herb/spice blend ingredients.

Where it is running

• Bald Eagle Middle/High School — Wingate, Pennsylvania, United States

Full record on ClinicalTrials.gov

Trial information comes from ClinicalTrials.gov and is refreshed daily. TrialsForMe does not provide medical care and does not run the studies it lists.