A Small Nudge for Better Health Through Reduced Salt Intake, Increased Vegetable Intake, and Smaller Portion Size

Summary

This study will investigate whether small changes (nudges) made in a cafeteria, where participants eat for 4 weeks, can improve their food behavior and health during the 4 weeks, and 6 weeks and 6 months after their stay. Half the participants will be exposed to one of four types of nudges (focused on reducing salt intake, increasing vegetable intake, reducing portion size, and a combination of these nudges), and half of the participants will eat in the cafeteria as it is currently, without modifications.

Conditions

• Cardiovascular Disease
• Obesity

Interventions

BEHAVIORAL

Nudged to eat less added salt and more other seasonings

BEHAVIORAL

Nudged to avoid foods high in salt content, and to choose foods low in salt content

BEHAVIORAL

Nudged to eat more vegetables

BEHAVIORAL

Nudged to eat smaller portions

BEHAVIORAL

Nudged to eat less calorie-dense food

Sponsors & Collaborators

• NIBIO - Norwegian Institute of Bioeconomy Research

  collaborator OTHER

• Norwegian University of Life Sciences

  collaborator OTHER

• Animalia

  collaborator UNKNOWN

• LHL Helse

  lead OTHER

Principal Investigators

• Laila Dufseth · LHL Helse

Study Design

Allocation

NON_RANDOMIZED

Purpose

SUPPORTIVE_CARE

Masking

SINGLE

Model

SINGLE_GROUP

Eligibility

Min Age

18 Years

Sex

ALL

Healthy Volunteers

No

Timeline & Regulatory

Start

2016-04-30

Primary Completion

2017-05-20

Completion

2018-04-01

Countries

• Norway

Study Locations