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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

Who can join

Ages 18 to 39 · All sexes

Inclusion Criteria:

* College students (undergraduate and graduate)
* Ages 18-39 years
* BMI 18.5-40 kg/m
* Having poor dietary quality (a Rapid Prime Diet Quality Score of 12 or below),
* Maintain current lifestyle habits (e.g., medications/ supplement use, exercise, and sleep), and avoid taking new supplements or medications throughout the study.

Exclusion Criteria:

* Individuals diagnosed with myocardial infarction within the past 6 months
* Uncontrolled hypertension
* BMIs \<18.5 or \>40 kg/m2
* Autoimmune disease or immune compromised
* A recent diagnosis of cancer or under current treatment for cancer
* A history of kidney stones
* Having pacemaker
* Participating in a weight loss program
* Having a history of any significant GI disease
* Insulin use
* Currently on dialysis
* Currently consuming pro-/pre-biotics or antiobiotics
* Diagnosed with unstable chronic metabolic disease
* Have allergies to any herbs and spices
* Are pregnant/nursing
* Participating in another investigational study
* Unable or unwilling to give consent

About the study

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:

* 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? * What are the preliminary effects of the HSNP on dietary intake/quality, cardiometabolic, and gut health in college students with poor dietary quality? * What are the barriers associated with HSNP implementation in college students with poor dietary quality?

Participants will:

* Be asked to come to the study site initially for a Screening Study Visit to confirm eligibility. * 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. * 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 * Be asked to complete 3-Day Food Records throughout the 6 week study period for assessment of dietary quality (4 total)

What is being tested

• Herbs and Spices Nutrition Education Program (behavioral)

Sponsor: University of Nevada, Las Vegas · Participants: 30 · Started: Jul 3, 2025

Contact the study team

• Neda S Akhavan, PhD, RD · Phone: 702-570-3358
• Sara K Rosenkranz, PhD · Phone: 702-895-0938

Official record on ClinicalTrials.gov — NCT07082348

Locations in the U.S.

From ClinicalTrials.gov, data retrieved Oct 3, 2026. Each study sets its own eligibility; the study team decides who can join.