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Die klinische Studie NCT05977348 für Nahrungsmittelpräferenzen, Nahrungsmittelauswahl, Gesundes Essen, Adipositas im Kindesalter ist offene rekrutierung. In der Kartenansicht des Klinische Studien Radar und den KI-Entdeckungstools finden Sie alle Details. Oder stellen Sie hier Ihre Fragen.
Eine Studie entspricht den Filterkriterien
Kartenansicht

Increasing Food Literacy in Preschoolers to Reduce Obesity Risk 770

Offene Rekrutierung
Die Details der klinischen Studie sind hauptsächlich auf Englisch verfügbar. Trial Radar KI kann jedoch helfen! Klicken Sie einfach auf 'Studie erklären', um die Informationen zur Studie in der ausgewählten Sprache anzuzeigen und zu besprechen.
Die klinische Studie NCT05977348 ist eine interventionsstudie zur Untersuchung von Nahrungsmittelpräferenzen, Nahrungsmittelauswahl, Gesundes Essen, Adipositas im Kindesalter und hat den Status offene rekrutierung. Die Studie startete am 3. Oktober 2023 und soll 770 Teilnehmer aufnehmen. Durchgeführt von Penn State University ist der Abschluss für 1. August 2026 geplant. Die Daten von ClinicalTrials.gov wurden zuletzt am 17. März 2025 aktualisiert.
Kurzbeschreibung
The goal of this clinical trial is to examine the effects of a nutrition education program on preschool children's food literacy and food acceptance, and to examine the added influence of a healthy eating curriculum and parent education on children's food knowledge and healthful food choices. The project will be evaluated with 450 children ages 3 to 5 years in center-based childcare programs serving predominantly Sup...Mehr anzeigen
Ausführliche Beschreibung
Repeatedly exposing young children to new foods can increase their willingness to try those foods, and they may - with time - learn to like those foods. Being able to learn about, touch and taste new foods can be a powerful tool to foster young children's liking of new foods. This project's goals are to test whether a preschool nutrition education program can improve (1) children's ability to name and identify fruits...Mehr anzeigen
Offizieller Titel

Increasing Food Literacy as a Means of Increasing Preschool Children's Food Acceptance and Reducing Obesity Risk

Erkrankungen
NahrungsmittelpräferenzenNahrungsmittelauswahlGesundes EssenAdipositas im Kindesalter
Weitere Studien-IDs
  • OSP#233045
  • 2023-68015-39416 (Andere Zuwendungs-/Finanzierungsnummer) (United States Department of Agriculture)
NCT-Nummer
Studienbeginn (tatsächlich)
2023-10-03
Zuletzt aktualisiert
2025-03-17
Studienende (vorauss.)
2026-08
Geplante Rekrutierung
770
Studientyp
Interventionsstudie
PHASE
Nicht zutreffend
Status
Offene Rekrutierung
Stichwörter
Food literacy
Healthy growth
Child Development
Food Acceptance
Primäres Ziel
Prävention
Zuteilungsmethode
Randomisiert
Interventionsmodell
Parallel
Verblindung
Einfach verblindet
Studienarme/Interventionen
Teilnehmergruppe/StudienarmIntervention/Behandlung
Keine InterventionHealthy Bodies Project Comparison (HBP)
All classrooms will receive the Eating the Alphabet curriculum, which includes 27 lessons that introduce children to a new fruit or vegetable from A-Z each week. Parents in comparison and intervention classrooms will receive access to web-based parent resources related to the Eating the Alphabet curriculum (e.g., food of the week fact sheets with recipes and suggestions for use, and coloring pages).
Nicht zutreffend
ExperimentellHealthy Bodies Project Plus (HBP+)
Intervention classrooms will receive the Eating the Alphabet curriculum described above for comparison classrooms, in addition to (1) the Healthy Eating curriculum, (2) classroom materials and teacher training designed to improve the classroom food and mealtime environment in ways that increase food acceptance, and (3) parent/caregiver education on responsive food parenting.
Healthy Eating Curriculum
The Healthy Eating (HE) curriculum is designed to provide children with skills needed to develop healthy eating habits. Each lesson builds upon the overall goal of creating a healthy restaurant. Children are taught to identify differences between GO and WHOA foods, recognize the five food groups, and learn to make healthy food choices.
Improving the Classroom Food and Mealtime Environment
HBP+ Classrooms will receive additional sensory activities for each lesson (e.g., posters, food models, games) designed to improve the classroom food environment and provide repeated exposure to activities and messages about fruits and vegetables. Teachers in HBP+ classrooms will be provided with additional training on strategies shown to increase food acceptance in preschool children (e.g., modeling, encouraging chi...Mehr anzeigen
Elternbildung
Parents in intervention classrooms will be given access to 8 web-based lessons on food parenting and responsive parenting. Topics include: establishing mealtime routines, shopping healthy on a budget; modeling of healthy eating behaviors; addressing picky eating in children; structuring low-stress mealtime environments; the division of responsibility in feeding, and portion control.
ECE Food Acceptance Training
HBP+ early childhood educators (ECEs) will be asked to complete an online, self-paced course on increasing food acceptance in preschool children. Topics will include: repeated exposure to foods; modeling of healthy eating behaviors; addressing picky eating in children; structuring low-stress mealtime environments; and the division of responsibility in feeding.
Hauptergebnismessungen
ErgebnismessungBeschreibung der MessungZeitrahmen
Children's Food Acceptance
Teachers reports of each child's willingness to try and liking of weekly target foods; lab-created measure. Scores for trying (yes/no) and liking (yes/no) are summed to create total scores for each. Scores range from 0 to 26 for trying and liking. Higher scores indicate a higher frequency of trying weekly foods and higher frequency of liking seeking foods.
Change from baseline to post-intervention (~6 months)
Children's willingness to try novel foods
Observed measure of children's willingness to try 4 novel foods (The Tasting Game; lab-created measure). The child scores 1 point for each bite of food that is tasted or eaten. Scores for each range from 0 (none tasted/eaten) to 3 (all pieces tasted/eaten). Total scores range from 0 to 12, and are created by summing the points obtained for each food item. Higher scores indicate a greater willingness to try foods.
Change from baseline to post-intervention (~6 months)
Children's Food Literacy
Observed measure of children's ability to name/identify 6 foods using pictures (Food Literacy Scale; lab-created measure). Children receive a score of 0 (incorrect/don't know), 1 (correctly identified on the second pass), or 2 (correctly named on the first pass) points. Total scores range from 0 to 12, and are created by summing the points obtained for each food item. Higher scores indicate higher food literacy or ability to identify foods.
Change from baseline to post-intervention (~6 months)
Children's Food Knowledge
Observed measure of children's ability to differentiate between nutrient- and energy-dense foods using the Snack Selection Protocol (Sigma-Grant et al., 2014). Children receive 1 point for each nutrient-dense food item chosen. Scores range from 0-18, with higher scores indicating nutrient-dense foods being chosen more often energy-dense foods.
Change from baseline to post-intervention (~6 months)
Children's Food Choices
Observed measure of children's food choices when given the option to choose a nutrient- vs. energy-dense snack (live-coded; lab-created measure). Children receive a score of either 0 (energy-dense food chosen) or 1 (nutrient-dense food chosen).
Change from baseline to post-intervention (~6 months)
Nebenergebnismessungen
ErgebnismessungBeschreibung der MessungZeitrahmen
Child Weight Status/Adiposity
Child age- and sex-specific Body Mass Indices (BMI) from measured height and weight. Conditional weight gain (rate of change in children's BMIz), will be calculated as the standardized residual of the linear regression of post-intervention BMIz predicted by baseline BMIz, adjusted for child age and sex.
Change from baseline to post-intervention (~6 months)
Teilnahme-Assistent
Eignungskriterien

Zugelassene Altersgruppen
Kind
Mindestalter
3 Years
Zugelassene Geschlechter
Alle
Akzeptiert gesunde Freiwillige
Ja
  • Preschool children enrolled in participating centers

  • Severe food allergies that prevent children from consuming project foods
  • Presence of a developmental or sensory disability that affects food intake and/or learning
  • Lack of English fluency (children and caregivers)
  • Children not regularly present during days/times that intervention lessons are delivered
  • Parents who are not involved in feeding/preparing meals for children at least 50% of the time
Penn State University logoPenn State University
Verantwortliche Partei
Lori Francis, Hauptprüfer, Professor of Biobehavioral Health, Penn State University
Zentrale Studienkontakte
Kontakt: Lori A Francis, Ph.D., 814-863-0213, [email protected]
Kontakt: Regina H Lozinski, M.S., 814-865-0045, [email protected]
1 Studienstandorte in 1 Ländern

Pennsylvania

The Pennsylvania State University, University Park, Pennsylvania, 16802, United States
Lori A Francis, PhD, Kontakt, 814-863-0213, [email protected]
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