Cooking HEalthy and Facilitating Early Childhood Development: CHEF-ED Study
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18-64
SponsorBaylor College of Medicine
About this trial
This study aims to test a new online program we developed for parents and their preschool children, called CHEF-ED. CHEF-ED focuses on healthy cooking, parental feeding practices, and involving children in home food preparation.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
Parents/caregivers of preschooler children ages 3 to 5 living in the greater Houston area.
Must have access to the Internet through a smartphone, tablet, laptop, or desktop computer.
Should be able to read, write, and communicate in English or Spanish.
Disqualifiers
Parents/caregivers and children who have any kind of food allergies, medical conditions, or dietary restrictions that may affect participation in the program.
Parents/caregivers under the age of 18.
Parents/caregivers of children with severe developmental delays.
Trial design
Design model
Parallel
Treatments tested in this trial
CHEF-ED + Food Delivery
BehavioralCHEF-ED is a 7-week, digital, video-based parental intervention that teaches healthy cooking practices and an optimal way to involve children in home cooking. Each week features a video, infographics, and recipe content. The content is designed to be integrated into the home food environment without major changes to shopping habits. However, some basic culinary ingredients that are featured may not already be part of participating family pantry stocks. To support participants in effectively learning the healthy cooking strategies, participating families are provided a one-time home food delivery of non-perishable basic culinary ingredients and kitchen utensils, such as cooking oil, spices, whole wheat pasta, low sodium soy sauce, bowls.
Food Delivery Only
BehavioralThe Food Delivery Only intervention involves participants receiving a one-time home food delivery of non-perishable basic culinary ingredients and kitchen utensils, such as cooking oil, spices, whole wheat pasta, low sodium soy sauce, bowls.
Treatment groups
300 Participants
are divided into 3 treatment groupsGroup A: CHEF-ED + Food Delivery groupExperimental treatment 1 intervention
Group B: Food Delivery Only groupActive comparator 1 intervention
Group C: Control groupNo intervention 0 interventions
Trial outcomes
Primary outcomes
1
Child diet quality
Parent report of child dietary intake using a validated food frequency survey.
Time frame
From baseline assessment to the post-intervention assessment. The intervention program is 7 weeks.Secondary outcomes
1
Parent diet quality
Self-report of diet quality using a validated diet history questionnaire.
Time frame
From baseline assessment to the post-intervention assessment. The intervention program is 7 weeks.2
Parent cooking frequency/quality
Self-report of healthy cooking using a validated questionnaire.
Time frame
From baseline assessment to the post-intervention assessment. The intervention program is 7 weeks.3
Food parenting practices
Second order constructs from a validated food parenting questionnaire - encourage trying new foods; structure; external control.
Time frame
From baseline assessment to the post-intervention assessment. The intervention program is 7 weeks.4
Knowledge of best feeding practices
Six items related to child eating behaviors reported by parents.
Time frame
From baseline assessment to the post-intervention assessment. The intervention program is 7 weeks.Other outcomes
1
Sample characteristics
Self-report of demographic information, food security status, and acculturation.
Time frame
From baseline assessment to the post-intervention assessment. The intervention program is 7 weeks.Sponsors and contacts
Click on the lead sponsor to view all of their trials.
Baylor College of Medicine
Lead sponsor
M.D. Anderson Cancer Center
Collaborator
Source ClinicalTrials.gov