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

Last updated: May 14, 2025
Sponsor: Penn State University
Overall Status: Active - Recruiting

Phase

N/A

Condition

N/A

Treatment

Standard low intensity nutrition education

Culinary focused nutrition education

Clinical Study ID

NCT06890728
SUP
  • Ages 31-59
  • All Genders
  • Accepts Healthy Volunteers

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.

Eligibility Criteria

Inclusion

Inclusion Criteria:

  • Age 31-59 years

  • Involved in meal cooking at home and consumes a home cooked meal ≥ 1 time per week

  • Individuals taking medications for blood pressure, lipid or glucose lowering will beeligible if they have been on a stable dose for the 1 month prior to baseline

Exclusion

Exclusion Criteria:

  • A member of the household is already enrolled (only one person per household will beeligible for inclusion in the study).

  • Unstable medical conditions requiring active intervention (surgeries,medication/drug therapy for < 3 months) as assessed during the telephone screening (e.g. cancer, kidney disease requiring dialysis, heart or gastrointestinal diseasesrequiring surgery).

  • Received nutrition education for a medical condition within the past 6 months

  • Currently following a weight loss diet

  • Lost ≥ 10% body weight in the past 6 months

  • Currently (within 6 months) smoke or use any tobacco or nicotine containing products

  • Currently pregnant or given birth within the prior 6 months

  • Currently participating in another clinical trial

  • Principal investigator discretion (e.g., disrespectful or inappropriate interactionswith study staff)

  • Does not speak or understand English

Study Design

Total Participants: 50
Treatment Group(s): 2
Primary Treatment: Standard low intensity nutrition education
Phase:
Study Start date:
April 28, 2025
Estimated Completion Date:
December 23, 2025

Study Description

This is a 15-week, 2-arm randomized controlled pilot trial. In a 1:1 ratio, participants will be randomized to the intervention arm or the control arm. The intervention group will receive a 12-week culinary focused nutrition education program. The control group will receive standard low-intensity care (i.e., printed healthy eating material). Outcome measures will be assessed at baseline and 15 weeks.

Connect with a study center

  • Pennsylvania State University

    University Park, Pennsylvania 16802
    United States

    Active - Recruiting

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