Trial Review

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Trial registered on ANZCTR


Registration number
ACTRN12616001605482
Ethics application status
Approved
Date submitted
16/11/2016
Date registered
21/11/2016
Date last updated
1/12/2016
Type of registration
Prospectively registered

Titles & IDs
Public title
Create Our Own Kai: An intensive cooking class for healthy adolescents - A pilot study
Scientific title
Cooking with confidence: Providing adolescents with cooking skills for a healthy life. Effects on cooking skills and confidence in the kitchen.
Secondary ID [1] 290557 0
None
Universal Trial Number (UTN)
Trial acronym
COOK
Linked study record

Health condition
Health condition(s) or problem(s) studied:
Cooking skills and confidence in the kitchen 301002 0
Condition category
Condition code
Public Health 300799 300799 0 0
Health promotion/education
Diet and Nutrition 300813 300813 0 0
Other diet and nutrition disorders

Intervention/exposure
Study type
Interventional
Description of intervention(s) / exposure
Participants will attend informal, interactive cooking classes for five consecutive days. during December 2016. Each of the five days classes will last approximately seven hours. Participants will learn how to cook ten meals, in groups of two, and we will provide all the food for them to do this. These classes are especially designed for adolescents and to be fun. They will be led by a trained chef and dietitian who have previosly developed this prorgam and ran it successfully in South Australian schools. There will be input from local role models. Participants will also be able to ask any questions they have about food and health. We will also ask them to fill in a questionnaire about food and cooking and things related to this (e.g. physical activity, food choice) and measure their height and weight. On the last day of the classes they will cook a meal for their family, who will be invited to join the class to eat this, and to take part in another cooking and information session. Classes will take part in the University of Otago College of Education Food Technology suite.

Intervention code [1] 296423 0
Lifestyle
Comparator / control treatment
No control group
Control group
Uncontrolled

Outcomes
Primary outcome [1] 300216 0
Cooking skills and self-efficacy/confidence in the kitchen assessed using an adapted version of Post-Intervention Questionnaire for Cooking Skills Programmes (Barton et al, 2011).
Timepoint [1] 300216 0
At the end of the five day cooking programme.
Secondary outcome [1] 329452 0
None
Timepoint [1] 329452 0
N/A

Eligibility
Key inclusion criteria
Year 9 to 11 students from Dunedin schools
Minimum age
13 Years
Maximum age
17 Years
Sex
Both males and females
Can healthy volunteers participate?
Yes
Key exclusion criteria
Students not able to provide consent.
Students whose parents have not provided consent.

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
Open (masking not used)
Who is / are masked / blinded?



Intervention assignment
Single group
Other design features
Phase
Not Applicable
Type of endpoint/s
Efficacy
Statistical methods / analysis
As no baseline data are available from similar studies in this age group on which to base power calculations an exact effect size for outcomes of interest cannot be specified.

Appropriate summary statistics will be presented for all measures collected. Binary variables will be analysed using logistic regression. Linear regression will be used to analyse continuous variables. Standard regression diagnostics (based on residuals, linearity, and leverage points) will be used for all models with Hosmer-Lemeshow tests also used for logistic regression models. Stata 12.1 or a later version will be used for all analyses and all statistical tests will be conducted using a two-sided 0.05 level of significance and with 95% CIs presented alongside all effect sizes.

Recruitment
Recruitment status
Recruiting
Date of first participant enrolment
Anticipated
28/11/2016
Actual
28/11/2016
Date of last participant enrolment
Anticipated
12/12/2016
Actual
Date of last data collection
Anticipated
23/12/2016
Actual
Sample size
Target
24
Accrual to date
Final
Recruitment outside Australia
Country [1] 8398 0
New Zealand
State/province [1] 8398 0
Otago

Funding & Sponsors
Funding source category [1] 294993 0
Charities/Societies/Foundations
Name [1] 294993 0
Lotteries Health
Country [1] 294993 0
New Zealand
Funding source category [2] 294994 0
Charities/Societies/Foundations
Name [2] 294994 0
Foodstuffs South Island Community Trust
Country [2] 294994 0
New Zealand
Primary sponsor type
University
Name
University of Otago
Address
P.O. Box 56
Dunedin
9054
NEW ZEALAND
Country
New Zealand
Secondary sponsor category [1] 293812 0
None
Name [1] 293812 0
Address [1] 293812 0
Country [1] 293812 0
Other collaborator category [1] 279313 0
Other Collaborative groups
Name [1] 279313 0
Sprout Cooking School
Address [1] 279313 0
89 Sir Donald Bradman Dr,
Hilton SA
5033
Country [1] 279313 0
Australia

Ethics approval
Ethics application status
Approved
Ethics committee name [1] 296347 0
University of Otago Human Ethics Committee
Ethics committee address [1] 296347 0
University of Otago
P.O. Box 56
Dunedin
NEW ZEALAND
Ethics committee country [1] 296347 0
New Zealand
Date submitted for ethics approval [1] 296347 0
15/08/2016
Approval date [1] 296347 0
29/08/2016
Ethics approval number [1] 296347 0
16/126

Summary
Brief summary
To implement and deliver an interactive intensive cooking programme to 24 Year 11students from Dunedin schools, so that students:
(a) have increased self-efficacy/confidence for cooking.

We will follow up participants directly after completion of the intensive programme.

Trial website
Trial related presentations / publications
Public notes

Contacts
Principal investigator
Name 70534 0
Dr Paula Skidmore
Address 70534 0
Department of Human Nutrition
University of Otago
P.O. Box 56
Dunedin
NEW ZEALAND
9054
Country 70534 0
New Zealand
Phone 70534 0
+ 64 3 479 8374
Fax 70534 0
+ 64 3 479 7958
Email 70534 0
paula.skidmore@otago.ac.nz
Contact person for public queries
Name 70535 0
Mr Caleb Robinson
Address 70535 0
Department of Human Nutrition
University of Otago
P.O. Box 56
Dunedin
9054
NEW ZEALAND
Country 70535 0
New Zealand
Phone 70535 0
+ 64 21 0446404
Fax 70535 0
Email 70535 0
cookingwithconfidence@otago.ac.nz
Contact person for scientific queries
Name 70536 0
Dr Paula Skidmore
Address 70536 0
Department of Human Nutrition
University of Otago
P.O. Box 56
Dunedin
9054
NEW ZEALAND
Country 70536 0
New Zealand
Phone 70536 0
+ 64 3 479 8374
Fax 70536 0
Email 70536 0
paula.skidmore@otago.ac.nz

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
No additional documents have been identified.