Feasibility and Potential Efficacy of Herbs and Spices for Improving Dietary Quality in College Students: A Pilot Study

Part of paid clinical trials in Las Vegas, Nevada.

Sponsor
University of Nevada, Las Vegas
Study ID
NCT07082348
Status
Recruiting
Apply to this trial

Conditions

  • Acceptability
  • Anthropometrics
  • Body Composition
  • College Student
  • Dietary Guidelines for Americans
  • Dietary Quality
  • Feasibility Studies
  • Gut Microbiome
  • Herbs and Spices
  • Inflammation Biomarkers
  • Lipid Profiles

Eligibility Criteria

Sex
ALL
Age
18 Years - 39 Years
Healthy Volunteers
Not accepted

Interventions

  • Herbs and Spices Nutrition Education Program — BEHAVIORAL
    Participants will attend two group visits at the UNLV Nutrition Center (weeks 0 and 3 of the 6-week intervention), where trained RDs will deliver the HSNP, covering the principles and health benefits of the Dietary Guidelines for Americans (DGA), recommended food group intake, and practical, budget-friendly strategies for incorporating herbs and spices into the diet. Sessions will include education, supporting materials, and a sensory evaluation of 20 foods (spanning fruits, vegetables, grains, dairy, and proteins) prepared with various herbs and spices, rated using a 9-point hedonic scale to identify preferred flavor profiles and promote long-term DGA adherence through enhanced taste and acceptability.

Study Details

The goal of this single-arm feasibility, pilot study is to assess the feasibility, acceptability, and potential effectiveness of the Herbs and Spices Nutrition Education Program (HSNP-focusing on incorporating herbs and spices into the diet for adherence to the DGA's) for determining the scalability of implementing this intervention for a larger scale, more comprehensive study The main questions it aims to answer are: * What is the feasibility and acceptability of incorporating herbs and spices into the diet along with DGA-focused nutrition education through the HSNP in college students with poor dietary quality? * What are the preliminary effects of the HSNP on dietary intake/quality, cardiometabolic, and gut health in college students with poor dietary quality? * What are the barriers associated with HSNP implementation in college students with poor dietary quality? Participants will: * Be asked to come to the study site initially for a Screening Study Visit to confirm eligibility. * Be asked to come the clinical study site for a Pre-HSNP and Post-HSNP Study Visit (one week prior starting the HSNP and after week 6 of completing the HSNP) for assessments of cardiometabolic and gut health. * Be asked to come to the Nutrition Center for weeks 0 and 3 of the HSNP, where they will receive education on the Dietary Guidelines for Americans and the health benefits of herbs and spices, have a sensory evaluation of foods, be provided budget-friendly recipes and resources, and given take-home herbs, spices, and supporting materials * Be asked to complete 3-Day Food Records throughout the 6 week study period for assessment of dietary quality (4 total)

Key Dates

Start date
Jul 3, 2025
Status verified
Jun 2025
Primary completion
Oct 31, 2026
Completion
Dec 31, 2026

Study Design

Enrollment
30 participants (estimated)
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
PREVENTION

Arms

  • Experimental: Herbs and Spices Nutrition Education Program
    Participants will attend two group visits at the UNLV Nutrition Center (weeks 0 and 3 of the 6-week intervention), where trained RDs will deliver the HSNP, covering the principles and health benefits of the Dietary Guidelines for Americans (DGA), recommended food group intake, and practical, budget-friendly strategies for incorporating herbs and spices into the diet. Sessions will include education, supporting materials, and a sensory evaluation of 20 foods (spanning fruits, vegetables, grains, dairy, and proteins) prepared with various herbs and spices, rated using a 9-point hedonic scale to identify preferred flavor profiles and promote long-term DGA adherence through enhanced taste and acceptability.

Primary Outcome Measure

Changes in Dietary Quality [ Time Frame: Pre- and Post- HSNP: 6 weeks ]

Central Contacts

Locations (1)

FacilityCityStateZIPSite coordinators
Department of Kinesiology and Nutrition Sciences, Las Vegas, NevadaLas VegasNevada89154
Neda S Akhavan, PhD, RD
[email protected]
702-570-3358
Neda S Akhavan, PhD, RD (PRINCIPAL_INVESTIGATOR)

Find similar trials in Las Vegas, NV

By research site
Department of Kinesiology and Nutrition Sciences, Las Vegas, Nevada· Las Vegas, NV

Related Studies