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Assessing Consumer's Characterization of the Term Natural in a Food Context

NCT03165162 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 105

Last updated 2020-07-14

No results posted yet for this study

Summary

The purpose of this project is to gain a better understanding of the underlying consumer motivations associated with choosing foods labeled as "natural"; and further, how the use of this term impacts the amount of food consumed.

Conditions

  • Healthy

Interventions

BEHAVIORAL

Food Order

randomly assigned orders of 7 bowls of granola, each with a different food label.

Sponsors & Collaborators

  • Clinical Nutrition Research Center, Illinois Institute of Technology

    lead INDUSTRY

Principal Investigators

  • Britt M Burton-Freeman · Illinois Institute of Technology

Study Design

Allocation
NA
Purpose
OTHER
Masking
NONE
Model
SINGLE_GROUP

Eligibility

Min Age
20 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2017-05-22
Primary Completion
2018-12-28
Completion
2018-12-28

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03165162 on ClinicalTrials.gov