[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-studies-list:{\"conditionNormalized\":\"herbs-and-spices\",\"overallStatus\":[\"RECRUITING\",\"AVAILABLE\",\"NOT_YET_RECRUITING\"],\"orderBy\":\"LastUpdateSubmitDate:desc\",\"size\":25,\"offset\":0}":3,"health-study-condition:herbs-and-spices":34},{"pageToken":4,"total":5,"offset":6,"count":5,"results":7},null,1,0,[8],{"id":9,"slug":10,"hasResults":11,"nctId":12,"briefTitle":13,"officialTitle":14,"acronym":15,"eligibilityCriteria":16,"healthyVolunteers":11,"sex":17,"minAge":18,"maxAge":19,"enrollmentInfo":20,"targetDuration":4,"studyType":23,"phases":24,"briefSummary":26,"conditions":27,"keywords":39,"overallStatus":45,"whyStopped":4,"lastUpdateSubmitDate":46,"lastUpdatePostDateStruct":47,"startDateStruct":50,"completionDateStruct":52,"leadSponsor":54,"locationsCount":5},"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":21,"type":22},30,"ESTIMATED","INTERVENTIONAL",[25],"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)",[28,29,30,31,32,33,34,35,36,37,38],"Dietary Quality","Feasibility Studies","College Student","Dietary Guidelines for Americans","Gut Microbiome","Lipid Profiles","Herbs and Spices","Acceptability","Inflammation Biomarkers","Body Composition","Anthropometrics",[40,41,42,43,44],"dietary quality","dietary guidelines for americans","college students","cardiometabolic health","gut microbiome","RECRUITING","2025-11-18",{"date":48,"type":49},"2025-11-24","ACTUAL",{"date":51,"type":49},"2025-07-03",{"date":53,"type":22},"2026-12-31",{"name":55,"class":56},"University of Nevada, Las Vegas","OTHER"]