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Trial registered on ANZCTR


Registration number
ACTRN12611001209987
Ethics application status
Approved
Date submitted
23/11/2011
Date registered
23/11/2011
Date last updated
5/12/2011
Type of registration
Prospectively registered

Titles & IDs
Public title
The Jamie Oliver Ministry of Food (JMoF) Program Evaluation, Australia
Scientific title
The Jamie Oliver Ministry of Food (JMoF) Program Evaluation: A 3-year study evaluating the effects of a ten week cooking course aiming to improve individuals’ cooking confidence, cooking skills and healthy eating behaviours, in a community setting in Ipswich Queensland.
Secondary ID [1] 273434 0
Nil
Universal Trial Number (UTN)
Trial acronym
Linked study record

Health condition
Health condition(s) or problem(s) studied:
Healthy eating 279225 0
Condition category
Condition code
Public Health 279432 279432 0 0
Health promotion/education

Intervention/exposure
Study type
Interventional
Description of intervention(s) / exposure
The Intervention is a cooking skills class called Jamie’s Ministry of Food (JMoF) program, which is currently being implemented in Ipswich, Queensland, Australia.
JMoF program Ipswich offers participants a 10 week cooking course made up of ten ninety minute classes, held over ten weeks. Participants are taught recipes from 50 “Jamie Oliver” recipes.
Each week, students are taught by JMoF food trainers how to prepare and cook a variety of dishes whilst learning specific cooking techniques. Each participant pays $10 per class (or $5 concession) to attend, and during each class, participants prepare a meal that they are able to take home. Messages about good nutrition, meal planning and budgeting are embedded in the program and are discussed in an informal manner during the skills sessions.
Intervention code [1] 283769 0
Lifestyle
Comparator / control treatment
Wait-list controls will be used. The control group will not be involved in the intervention during the time of measurement. Controls will be drawn from the program wait-list and will be required to wait 10 weeks before they receive the program.

The control group will be recruited in a non-randomized manner. The wait-list is sufficiently large and the wait times sufficiently long to enable recruitment of controls in the period prior to their commencement of the program.
Control group
Active

Outcomes
Primary outcome [1] 286003 0
Cooking self-efficacy measured through self reported cooking confidence scale.
Timepoint [1] 286003 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Primary outcome [2] 286004 0
Change in self- reported mean daily vegetable intake measured using a short self-reported questionnaire.
Timepoint [2] 286004 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3) which will be compared to secondary data from Queensland state wide monitoring that will provide a proxy measure for controls.
Secondary outcome [1] 294948 0
Change in self reported mean daily fruit intake measured using a short self-reported questionnaire.
Timepoint [1] 294948 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3) which will be compared to secondary data from Queensland state wide monitoring that will provide a proxy measure for controls.
Secondary outcome [2] 294949 0
Change in self reported frequency of takeaway or fast-food intake measured using a short self-reported questionnaire.
Timepoint [2] 294949 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Secondary outcome [3] 294950 0
Change in frequency of cooking the main meal from basic ingredients at home, measured using a short self-reported questionnaire.
Timepoint [3] 294950 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Secondary outcome [4] 294951 0
Changes in nutrition knowledge, measured using a short self-reported questionnaire.
Timepoint [4] 294951 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Secondary outcome [5] 294952 0
Changes in attitudes towards cooking, measured using a short self-reported questionnaire.
Timepoint [5] 294952 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Secondary outcome [6] 294953 0
Changes in willingness to try new foods, measured using a short self-reported questionnaire.
Timepoint [6] 294953 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Secondary outcome [7] 294954 0
Changes in enjoyment and satisfaction of cooking, measured using a short self-reported questionnaire.
Timepoint [7] 294954 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Secondary outcome [8] 294955 0
Global self-esteem measured using Rosenberg's Self-Esteem Scale.
Timepoint [8] 294955 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Secondary outcome [9] 294956 0
Change in social connectedness such as shared enjoyment of cooking and eating together with other persons. Measured using a short self-reported questionnaire.
Timepoint [9] 294956 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Secondary outcome [10] 294957 0
Changes in participants total expenditure on food, measured using a short self-reported questionnaire.
Timepoint [10] 294957 0
Baseline before the commencement of the program (T1). Ten weeks after the completion of the program (T2). Six months after the completion of the program in intervention group only (T3).
Secondary outcome [11] 295114 0
Change in Body Mass Index (BMI), measured by weight and height using a short self-reported questionnaire.
Timepoint [11] 295114 0
Baseline before the commencement of the program (T1), ten weeks after the completion of the program (T2) and six months after the completion of the program in intervention group only (T3).

Eligibility
Key inclusion criteria
All program participants 18 years or older
Minimum age
18 Years
Maximum age
No limit
Sex
Both males and females
Can healthy volunteers participate?
Yes
Key exclusion criteria
Program participants under 18 years old will be excluded.

Study design
Purpose of the study
Educational / counselling / training
Allocation to intervention
Non-randomised trial
Procedure for enrolling a subject and allocating the treatment (allocation concealment procedures)
Methods used to generate the sequence in which subjects will be randomised (sequence generation)
Masking / blinding
Blinded (masking used)
Who is / are masked / blinded?



Intervention assignment
Parallel
Other design features
Phase
Not Applicable
Type of endpoint/s
Efficacy
Statistical methods / analysis

Recruitment
Recruitment status
Recruiting
Date of first participant enrolment
Anticipated
30/11/2011
Actual
Date of last participant enrolment
Anticipated
Actual
Date of last data collection
Anticipated
Actual
Sample size
Target
620
Accrual to date
Final
Recruitment in Australia
Recruitment state(s)

Funding & Sponsors
Funding source category [1] 284249 0
Charities/Societies/Foundations
Name [1] 284249 0
The Good Foundation
Country [1] 284249 0
Australia
Primary sponsor type
University
Name
Deakin University
Address
Deakin University
221 Burwood Highway
Burwood, VIC, 3125
Country
Australia
Secondary sponsor category [1] 269204 0
University
Name [1] 269204 0
University of Melbourne
Address [1] 269204 0
The McCaughey Centre, University of Melbourne
Level 5, 207 Bouverie Street,
Carlton, Victoria 3010
Country [1] 269204 0
Australia

Ethics approval
Ethics application status
Approved
Ethics committee name [1] 286215 0
Human Ethics Advisory Group - Faculty of Health, Medicine, Nursing and Behavioural Science (HEAG-H), Deakin University
Ethics committee address [1] 286215 0
221 Burwood Highway,
Burwood, VIC, 3125
Ethics committee country [1] 286215 0
Australia
Date submitted for ethics approval [1] 286215 0
Approval date [1] 286215 0
04/10/2011
Ethics approval number [1] 286215 0
HEAG-H 117_11

Summary
Brief summary
The JMoF program aims to improve individuals’ confidence to cook, cooking skills, and potentially improve their healthy eating behaviours. This evaluation will help to understand if the JMoF program makes a difference for people who participate. What we learn from this evaluation will help to support the extension of Jamie’s Ministry of Food Program and guide any future improvements in Australia and internationally. The evaluation will add to the promising but limited evidence base regarding the effectiveness of cooking skills programs

The study aims to answer two research questions about the JMoF Program:
1. Does the program increase participants’ knowledge, skills, attitudes and confidence to cook healthy meals?
2. Does the program result in broader positive outcomes for participants in terms of a healthier diet, more affordable healthy meals, improved self-esteem and social connectedness?
Trial website
Trial related presentations / publications
Public notes

Contacts
Principal investigator
Name 33423 0
Address 33423 0
Country 33423 0
Phone 33423 0
Fax 33423 0
Email 33423 0
Contact person for public queries
Name 16670 0
Jessica Herbert
Address 16670 0
Population Health Strategic Research Centre,
Deakin University
221 Burwood Highway,
Burwood, VIC, 3125
Country 16670 0
Australia
Phone 16670 0
613 9244 6258
Fax 16670 0
613 9244 6624
Email 16670 0
jessica.herbert@deakin.edu.au
Contact person for scientific queries
Name 7598 0
Associate Professor Marj Moodie
Address 7598 0
Deakin University, 221 Burwood Road, Burwood, VIC 3121, Australia
Tel: , email:
Country 7598 0
Australia
Phone 7598 0
613 9251 7367
Fax 7598 0
613 9244 6624
Email 7598 0
marj.moodie@deakin.edu.au

No information has been provided regarding IPD availability


What supporting documents are/will be available?

No Supporting Document Provided



Results publications and other study-related documents

Documents added manually
No documents have been uploaded by study researchers.

Documents added automatically
SourceTitleYear of PublicationDOI
EmbaseWider impacts of a 10-week community cooking skills program--Jamie's Ministry of Food, Australia.2014https://dx.doi.org/10.1186/1471-2458-14-1161
N.B. These documents automatically identified may not have been verified by the study sponsor.