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Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice

NCT04336540 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 2091

Last updated 2020-04-07

No results posted yet for this study

Summary

Two randomized control trials examining human food choice (i.e. selection of high energy 'unhealthy' foods vs. selection of healthier foods). Interventions: In a between-subjects design, participants (recruitment stratified by socioeconomic position) made food choices (main dish, plus optional sides and desserts) in the absence vs. presence of menu energy labelling and from menus with baseline (10%) vs. increased availability (50%) of lower energy main dishes. Main outcome measures: Average energy content (kcal) of main dish chosen and average total energy content of all food ordered, including optional sides and desserts.

Conditions

  • Nutrition Poor
  • Obesity
  • Diet, Healthy
  • Food Selection

Interventions

OTHER

Menu configuration (presence of energy labelling)

Restaurant menus are altered to accommodate energy labelling intervention

OTHER

Menu configuration (more lower energy options added)

Restaurant menus are altered to include more lower energy options

Sponsors & Collaborators

  • University of Liverpool

    lead OTHER

Principal Investigators

  • Eric Robinson, PhD · University of Liverpool

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-08-01
Primary Completion
2019-11-30
Completion
2019-11-30

Countries

  • United Kingdom

Study Locations

More Related Trials

Entities

Diseases

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 NCT04336540 on ClinicalTrials.gov