Please note that the copy function is not enabled for this field.
If you wish to
modify
existing outcomes, please copy and paste the current outcome text into the Update field.
LOGIN
CREATE ACCOUNT
LOGIN
CREATE ACCOUNT
MY TRIALS
REGISTER TRIAL
FAQs
HINTS AND TIPS
DEFINITIONS
Trial Review
The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been endorsed by the ANZCTR. Before participating in a study, talk to your health care provider and refer to this
information for consumers
Download to PDF
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
Query!
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.
Query!
Secondary ID [1]
273434
0
Nil
Query!
Universal Trial Number (UTN)
Query!
Trial acronym
Query!
Linked study record
Query!
Health condition
Health condition(s) or problem(s) studied:
Healthy eating
279225
0
Query!
Condition category
Condition code
Public Health
279432
279432
0
0
Query!
Health promotion/education
Query!
Intervention/exposure
Study type
Interventional
Query!
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.
Query!
Intervention code [1]
283769
0
Lifestyle
Query!
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.
Query!
Control group
Active
Query!
Outcomes
Primary outcome [1]
286003
0
Cooking self-efficacy measured through self reported cooking confidence scale.
Query!
Assessment method [1]
286003
0
Query!
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).
Query!
Primary outcome [2]
286004
0
Change in self- reported mean daily vegetable intake measured using a short self-reported questionnaire.
Query!
Assessment method [2]
286004
0
Query!
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.
Query!
Secondary outcome [1]
294948
0
Change in self reported mean daily fruit intake measured using a short self-reported questionnaire.
Query!
Assessment method [1]
294948
0
Query!
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.
Query!
Secondary outcome [2]
294949
0
Change in self reported frequency of takeaway or fast-food intake measured using a short self-reported questionnaire.
Query!
Assessment method [2]
294949
0
Query!
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).
Query!
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.
Query!
Assessment method [3]
294950
0
Query!
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).
Query!
Secondary outcome [4]
294951
0
Changes in nutrition knowledge, measured using a short self-reported questionnaire.
Query!
Assessment method [4]
294951
0
Query!
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).
Query!
Secondary outcome [5]
294952
0
Changes in attitudes towards cooking, measured using a short self-reported questionnaire.
Query!
Assessment method [5]
294952
0
Query!
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).
Query!
Secondary outcome [6]
294953
0
Changes in willingness to try new foods, measured using a short self-reported questionnaire.
Query!
Assessment method [6]
294953
0
Query!
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).
Query!
Secondary outcome [7]
294954
0
Changes in enjoyment and satisfaction of cooking, measured using a short self-reported questionnaire.
Query!
Assessment method [7]
294954
0
Query!
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).
Query!
Secondary outcome [8]
294955
0
Global self-esteem measured using Rosenberg's Self-Esteem Scale.
Query!
Assessment method [8]
294955
0
Query!
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).
Query!
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.
Query!
Assessment method [9]
294956
0
Query!
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).
Query!
Secondary outcome [10]
294957
0
Changes in participants total expenditure on food, measured using a short self-reported questionnaire.
Query!
Assessment method [10]
294957
0
Query!
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).
Query!
Secondary outcome [11]
295114
0
Change in Body Mass Index (BMI), measured by weight and height using a short self-reported questionnaire.
Query!
Assessment method [11]
295114
0
Query!
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).
Query!
Eligibility
Key inclusion criteria
All program participants 18 years or older
Query!
Minimum age
18
Years
Query!
Query!
Maximum age
No limit
Query!
Query!
Sex
Both males and females
Query!
Can healthy volunteers participate?
Yes
Query!
Key exclusion criteria
Program participants under 18 years old will be excluded.
Query!
Study design
Purpose of the study
Educational / counselling / training
Query!
Allocation to intervention
Non-randomised trial
Query!
Procedure for enrolling a subject and allocating the treatment (allocation concealment procedures)
Query!
Methods used to generate the sequence in which subjects will be randomised (sequence generation)
Query!
Masking / blinding
Blinded (masking used)
Query!
Who is / are masked / blinded?
Query!
Query!
Query!
Query!
Intervention assignment
Parallel
Query!
Other design features
Query!
Phase
Not Applicable
Query!
Type of endpoint/s
Efficacy
Query!
Statistical methods / analysis
Query!
Recruitment
Recruitment status
Recruiting
Query!
Date of first participant enrolment
Anticipated
30/11/2011
Query!
Actual
Query!
Date of last participant enrolment
Anticipated
Query!
Actual
Query!
Date of last data collection
Anticipated
Query!
Actual
Query!
Sample size
Target
620
Query!
Accrual to date
Query!
Final
Query!
Recruitment in Australia
Recruitment state(s)
Query!
Funding & Sponsors
Funding source category [1]
284249
0
Charities/Societies/Foundations
Query!
Name [1]
284249
0
The Good Foundation
Query!
Address [1]
284249
0
The Good Foundation
8 Hood St, Airport West VIC 3042
PO Box 243, Niddrie VIC 3042
Query!
Country [1]
284249
0
Australia
Query!
Primary sponsor type
University
Query!
Name
Deakin University
Query!
Address
Deakin University
221 Burwood Highway
Burwood, VIC, 3125
Query!
Country
Australia
Query!
Secondary sponsor category [1]
269204
0
University
Query!
Name [1]
269204
0
University of Melbourne
Query!
Address [1]
269204
0
The McCaughey Centre, University of Melbourne
Level 5, 207 Bouverie Street,
Carlton, Victoria 3010
Query!
Country [1]
269204
0
Australia
Query!
Ethics approval
Ethics application status
Approved
Query!
Ethics committee name [1]
286215
0
Human Ethics Advisory Group - Faculty of Health, Medicine, Nursing and Behavioural Science (HEAG-H), Deakin University
Query!
Ethics committee address [1]
286215
0
221 Burwood Highway,
Burwood, VIC, 3125
Query!
Ethics committee country [1]
286215
0
Australia
Query!
Date submitted for ethics approval [1]
286215
0
Query!
Approval date [1]
286215
0
04/10/2011
Query!
Ethics approval number [1]
286215
0
HEAG-H 117_11
Query!
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?
Query!
Trial website
Query!
Trial related presentations / publications
Query!
Public notes
Query!
Contacts
Principal investigator
Name
33423
0
Query!
Address
33423
0
Query!
Country
33423
0
Query!
Phone
33423
0
Query!
Fax
33423
0
Query!
Email
33423
0
Query!
Contact person for public queries
Name
16670
0
Jessica Herbert
Query!
Address
16670
0
Population Health Strategic Research Centre,
Deakin University
221 Burwood Highway,
Burwood, VIC, 3125
Query!
Country
16670
0
Australia
Query!
Phone
16670
0
613 9244 6258
Query!
Fax
16670
0
613 9244 6624
Query!
Email
16670
0
[email protected]
Query!
Contact person for scientific queries
Name
7598
0
Associate Professor Marj Moodie
Query!
Address
7598
0
Deakin University, 221 Burwood Road, Burwood, VIC 3121, Australia
Tel: , email:
Query!
Country
7598
0
Australia
Query!
Phone
7598
0
613 9251 7367
Query!
Fax
7598
0
613 9244 6624
Query!
Email
7598
0
[email protected]
Query!
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
Source
Title
Year of Publication
DOI
Embase
Wider impacts of a 10-week community cooking skills program--Jamie's Ministry of Food, Australia.
2014
https://dx.doi.org/10.1186/1471-2458-14-1161
N.B. These documents automatically identified may not have been verified by the study sponsor.
Download to PDF