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Measurement of Greenhouse Gas Emissions From Meals of a University Food Operator

NCT04152785 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 160

Last updated 2021-12-22

No results posted yet for this study

Summary

Université Laval wishes to raise awareness among students and employees in the university community so that they become aware of the impacts of their consumption choices by equipping them to adopt consumption behaviours that are favourable to the environment and their health. To do this, it is necessary to assess consumers' perception of the information available when choosing a meal to determine, among other things, whether knowledge of greenhouse gas (GHG) emissions influences their selections. In addition to this evaluation criterion, consumer perception of the nutritional quality of food will also be assessed. The nutritional composition of the meals of the characterized week will make it possible to calculate, using a nutritional profiling tool, the nutritional quality score of each meal of the day.

Conditions

  • Food Selection

Interventions

BEHAVIORAL

Information regarding GHG and/or nutrition

Participants will have to select a meal from a menu.

Sponsors & Collaborators

  • Ministère de l'environnement et lutte contre les changements climatiques

    collaborator UNKNOWN

  • Laval University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2020-03-01
Primary Completion
2020-11-13
Completion
2021-04-30

Countries

  • Canada

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 NCT04152785 on ClinicalTrials.gov