D'Adamo Christopher R, McArdle Patrick F, Balick Lyssa, Peisach Erin, Ferguson Tenaj, Diehl Alica, Bustad Kendall, Bowden Brandin, Pierce Beverly A, Berman Brian M
The Departments of Family and Community Medicine, and Epidemiology and Public Health, and with the Center for Integrative Medicine, University of Maryland, Baltimore, MD, USA
The Departments of Medicine, and Epidemiology and Public Health, University of Maryland, Baltimore, MD, USA.
Am J Health Promot. 2016 May;30(5):346-56. doi: 10.1177/0890117116646333.
To determine whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone.
A nonrandomized controlled trial compared standard nutrition education in U.S. Department of Agriculture MyPlate guidelines (control group) with standard nutrition education plus adjuvant Spice MyPlate curriculum (intervention group). Data were collected at baseline and after 3, 6, and 10 weeks.
Study setting was two public high schools in Baltimore, Maryland.
A total of 110 students in grades 9 to 12 participated.
The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate.
Dietary intake reported on 3-day food records and healthy eating attitudes questionnaires was analyzed.
Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests, Wilcoxon-Mann-Whitney tests, and covariate-adjusted regression models.
Spice MyPlate was feasible and there were modest but significant improvements (p ≤ .05) in the Spice MyPlate group compared with control in whole grains (31.2 g/wk) and protein foods (13.2 ounces per week) intake, and attitudes toward eating vegetables, whole grains, lean protein, and low-fat dairy.
Although randomized trials are needed, experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent populations eat healthier diets.
确定一项侧重于香料和草药的体验式营养教育干预措施（“为我的餐盘增添香料”）是否可行，以及与单纯的标准营养教育相比，该措施能否在城市中以非裔美国人为主的青少年样本中更好地改善饮食质量和健康饮食态度。
一项非随机对照试验将美国农业部“我的餐盘”指南中的标准营养教育（对照组）与标准营养教育加上辅助性“为我的餐盘增添香料”课程（干预组）进行了比较。在基线以及第3、6和10周后收集数据。
研究地点是马里兰州巴尔的摩的两所公立高中。
共有110名9至12年级的学生参与。
在健康课期间开展的为期6周的校内干预措施侧重于使用香料和草药烹饪，以根据“我的餐盘”指南实现更健康的饮食。
分析了3天饮食记录中报告的饮食摄入量以及健康饮食态度问卷。
通过t检验、威尔科克森-曼-惠特尼检验和协变量调整回归模型估计研究组之间饮食质量和健康饮食态度的差异。
“为我的餐盘增添香料”干预措施是可行的，与对照组相比，“为我的餐盘增添香料”组在全谷物（每周31.2克）和蛋白质类食物（每周13.2盎司）摄入量以及对食用蔬菜、全谷物、瘦肉蛋白和低脂乳制品的态度方面有适度但显著的改善（p≤0.05）。
尽管需要进行随机试验，但侧重于香料和草药的体验式营养教育可能有助于城市中以非裔美国人为主的青少年群体实现更健康的饮食。
