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

Completed · Not applicable

Conditions studied: Fruit and Vegetable Consumption, Cooking Frequency

In brief

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.

Key facts

Study ID

NCT04240782

Run by

University of Illinois at Urbana-Champaign

People needed

120

Starts

2018-06-11

Expected to finish

2018-11-01

Last updated by the study team

2020-01-27

Who can join

Age: any. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Recruited from SNAP-Ed eligible site (site where the majority of participants are eligible for US food assistance programs)
• Must be 18 years or older, or parent of any age with child(ren) to participate in data collection (all ages including children could participate in intervention)

You may not qualify if…

• Participated in an Extension nutrition education program in the last year

Where it is running

• University of Illinois — Urbana, Illinois, 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.