Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students
| Status: | Completed |
|---|---|
| Conditions: | Food Studies |
| Therapuetic Areas: | Pharmacology / Toxicology |
| Healthy: | No |
| Age Range: | 12 - 21 |
| Updated: | 10/14/2017 |
| Start Date: | September 2016 |
| End Date: | June 2017 |
Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students in the National School Lunch Program
A two-phase, school-based intervention will be conducted at a high school in Baltimore to
evaluate whether the addition of spices and herbs to vegetable dishes in the National School
Lunch Program (NSLP) can increase vegetable intake among students in an urban and
predominantly African-American high school.
evaluate whether the addition of spices and herbs to vegetable dishes in the National School
Lunch Program (NSLP) can increase vegetable intake among students in an urban and
predominantly African-American high school.
The proposed research will be conducted at Cristo Rey Jesuit High School in Baltimore,
Maryland. In this two-phase intervention, the research team will work in Phase I with
stakeholders throughout the high school community to identify the barriers to vegetable
intake in the NSLP in this student population and to determine how spices and herbs might
help overcome these barriers. The stakeholders with whom we will collaborate will include
students, school administration, and cafeteria staff.
Phase II will focus on the direct measurement of vegetable intake among students both before
and after spices and herbs are added to the vegetables in the NSLP. The spiced vegetable
recipes that received the most favorable student rankings in the taste tests of Phase I will
be offered.
The vegetable recipes flavored with spices and herbs will meet all NSLP requirements for fat,
sugar, total calories, and all other guidelines.
Student vegetable intake will be assessed through two outcomes: 1.) plate waste, and 2.)
production waste.
Maryland. In this two-phase intervention, the research team will work in Phase I with
stakeholders throughout the high school community to identify the barriers to vegetable
intake in the NSLP in this student population and to determine how spices and herbs might
help overcome these barriers. The stakeholders with whom we will collaborate will include
students, school administration, and cafeteria staff.
Phase II will focus on the direct measurement of vegetable intake among students both before
and after spices and herbs are added to the vegetables in the NSLP. The spiced vegetable
recipes that received the most favorable student rankings in the taste tests of Phase I will
be offered.
The vegetable recipes flavored with spices and herbs will meet all NSLP requirements for fat,
sugar, total calories, and all other guidelines.
Student vegetable intake will be assessed through two outcomes: 1.) plate waste, and 2.)
production waste.
Inclusion Criteria:
- Enrolled student at Cristo Rey High School
- Able to read and write English (exclusive to Phase 1 participants)
Exclusion Criteria:
- Does not eat lunch in the Cristo Rey High School cafeteria
- Not willing to complete questionnaires (exclusive to Phase 1 participants)
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