Pilot Study on Using Herbs and Spices to Improve Diet Quality and Follow Dietary Guidelines in College Students with Poor Diets

What this Trial Is About

Researchers are evaluating the feasibility, acceptability, and potential effectiveness of the Herbs and Spices Nutrition Education Program HSNP in college students who have poor dietary quality. This pilot study aims to see if adding herbs and spices to the diet along with education based on the Dietary Guidelines for Americans DGA can improve diet quality, cardiometabolic health, and gut health. The study also explores barriers to implementing the HSNP and plans to determine if this program can be scaled up for larger studies. Participants will take part in a 6-week single-arm study where all receive the HSNP. They will attend two group education sessions at the UNLV Nutrition Center at weeks 0 and 3. During these sessions, registered dietitians will teach about the DGA, benefits of herbs and spices, food group recommendations, and provide budget-friendly recipes. Participants will also complete sensory evaluations of foods prepared with herbs and spices. Throughout the study, participants will complete four 3-day food records at weeks 0, 2, 4, and 6 to assess dietary intake and quality. Participants will first attend a screening visit to confirm eligibility, including dietary quality and health assessments. Before and after the HSNP, they will have study visits with fasting vascular assessments, body composition measurements, blood draws for glucose, lipid, inflammatory markers, and oxidative stress, plus questionnaires on nutrition knowledge, mood, gastrointestinal and sleep health. Participants will collect fecal samples at home before the pre- and post-HSNP visits to analyze gut microbiome changes. The total study involvement lasts about 6 weeks with detailed monitoring of diet, health markers, and program adherence.

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