[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100599273":3},{"organization":4,"armGroups":7,"interventions":14,"overallOfficials":19,"centralContacts":23,"locations":32,"responsibleParty":50,"collaborators":52,"id":56,"slug":57,"hasResults":58,"nctId":59,"briefTitle":60,"officialTitle":61,"acronym":62,"eligibilityCriteria":63,"healthyVolunteers":58,"sex":64,"minAge":65,"maxAge":66,"enrollmentInfo":67,"targetDuration":18,"studyType":70,"phases":71,"briefSummary":73,"conditions":74,"keywords":86,"overallStatus":35,"whyStopped":18,"lastUpdateSubmitDate":92,"lastUpdatePostDateStruct":93,"startDateStruct":96,"completionDateStruct":98,"leadSponsor":100,"locationsCount":101},{"fullName":5,"class":6},"University of Nevada, Las Vegas","OTHER",[8],{"label":9,"type":10,"description":11,"interventionNames":12},"Herbs and Spices Nutrition Education Program","EXPERIMENTAL","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.",[13],"Behavioral: Herbs and Spices Nutrition Education Program",[15],{"type":16,"name":9,"description":11,"armGroupLabels":17,"otherNames":18},"BEHAVIORAL",[9],null,[20],{"name":21,"affiliation":5,"role":22},"Neda S Akhavan, PhD, RD","PRINCIPAL_INVESTIGATOR",[24,28],{"name":21,"role":25,"phone":26,"phoneExt":18,"email":27},"CONTACT","702-570-3358","neda.akhavan@unlv.edu",{"name":29,"role":25,"phone":30,"phoneExt":18,"email":31},"Sara K Rosenkranz, PhD","702-895-0938","sara.rosenkranz@unlv.edu",[33],{"facility":34,"status":35,"city":36,"state":37,"zip":38,"country":39,"countryCode":40,"cosmosGeoPoint":41,"geoPoint":46,"contacts":47},"Department of Kinesiology and Nutrition Sciences, Las Vegas, Nevada","RECRUITING","Las Vegas","Nevada","89154","United States","US",{"type":42,"coordinates":43},"Point",[44,45],-115.13722,36.17497,{"lat":45,"lon":44},[48,49],{"name":21,"role":25,"phone":26,"phoneExt":18,"email":27},{"name":21,"role":22,"phone":18,"phoneExt":18,"email":18},{"type":51,"investigatorFullName":18,"investigatorTitle":18,"investigatorAffiliation":18,"oldNameTitle":18,"oldOrganization":18},"SPONSOR",[53],{"name":54,"class":55},"McCormick Science Institute","INDUSTRY","100599273","feasibility-and-potential-efficacy-of-herbs-and-spices-for-improving-dietary-quality-in-college-students-a-pilot-study-100599273",false,"NCT07082348","Feasibility and Potential Efficacy of Herbs and Spices for Improving Dietary Quality in College Students: A Pilot Study","Assessing the Feasibility and Potential Efficacy of Herbs and Spices for Improving Dietary Quality and Adherence to the Dietary Guidelines for Americans in College Students With Poor Dietary Quality: A Pilot Study","HerbSpicesDiet","Inclusion Criteria:\n\n* College students (undergraduate and graduate)\n* Ages 18-39 years\n* BMI 18.5-40 kg\u002Fm\n* Having poor dietary quality (a Rapid Prime Diet Quality Score of 12 or below),\n* Maintain current lifestyle habits (e.g., medications\u002F supplement use, exercise, and sleep), and avoid taking new supplements or medications throughout the study.\n\nExclusion Criteria:\n\n* Individuals diagnosed with myocardial infarction within the past 6 months\n* Uncontrolled hypertension\n* BMIs \\\u003C18.5 or \\>40 kg\u002Fm2\n* Autoimmune disease or immune compromised\n* A recent diagnosis of cancer or under current treatment for cancer\n* A history of kidney stones\n* Having pacemaker\n* Participating in a weight loss program\n* Having a history of any significant GI disease\n* Insulin use\n* Currently on dialysis\n* Currently consuming pro-\u002Fpre-biotics or antiobiotics\n* Diagnosed with unstable chronic metabolic disease\n* Have allergies to any herbs and spices\n* Are pregnant\u002Fnursing\n* Participating in another investigational study\n* Unable or unwilling to give consent","ALL","18 Years","39 Years",{"count":68,"type":69},30,"ESTIMATED","INTERVENTIONAL",[72],"NA","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:\n\n* 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?\n* What are the preliminary effects of the HSNP on dietary intake\u002Fquality, cardiometabolic, and gut health in college students with poor dietary quality?\n* What are the barriers associated with HSNP implementation in college students with poor dietary quality?\n\nParticipants will:\n\n* Be asked to come to the study site initially for a Screening Study Visit to confirm eligibility.\n* 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.\n* 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\n* Be asked to complete 3-Day Food Records throughout the 6 week study period for assessment of dietary quality (4 total)",[75,76,77,78,79,80,81,82,83,84,85],"Dietary Quality","Feasibility Studies","College Student","Dietary Guidelines for Americans","Gut Microbiome","Lipid Profiles","Herbs and Spices","Acceptability","Inflammation Biomarkers","Body Composition","Anthropometrics",[87,88,89,90,91],"dietary quality","dietary guidelines for americans","college students","cardiometabolic health","gut microbiome","2025-11-18",{"date":94,"type":95},"2025-11-24","ACTUAL",{"date":97,"type":95},"2025-07-03",{"date":99,"type":69},"2026-12-31",{"name":5,"class":6},1]