Making Calories Count: Information Format and Food Choice

NCT ID: NCT01346449

Last Updated: 2017-04-13

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

292 participants

Study Classification

INTERVENTIONAL

Study Start Date

2011-01-31

Study Completion Date

2012-01-31

Brief Summary

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The purpose of the study is to better understand how individuals make decisions regarding the meals they order. Participants' ordering decisions at lunchtime at a chain restaurant will be recorded over several weeks to study ordering habits over time. Lunch menus will be provided by the study, and the menu format will vary the way in which information on caloric content is displayed.

The impact of different labeling formats on total calories in the chosen meal will be assessed.

Detailed Description

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Conditions

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Obesity

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

FACTORIAL

Primary Study Purpose

PREVENTION

Blinding Strategy

NONE

Study Groups

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Visual cue absent

Group Type ACTIVE_COMPARATOR

Provide menu with no visual cue but with calorie information

Intervention Type BEHAVIORAL

Menu to be provided prior to placing the food order.

Provide menu with no visual cue and no calorie information

Intervention Type BEHAVIORAL

Menu to be provided prior to placing the food order.

Calorie information present

Group Type EXPERIMENTAL

Provide menu with visual cue and calorie information

Intervention Type BEHAVIORAL

Menu to be provided prior to placing the food order.

Provide menu with no visual cue but with calorie information

Intervention Type BEHAVIORAL

Menu to be provided prior to placing the food order.

Calorie information absent

Group Type ACTIVE_COMPARATOR

Provide menu with visual cue but no calorie information

Intervention Type BEHAVIORAL

Menu to be provided prior to placing the food order.

Provide menu with no visual cue and no calorie information

Intervention Type BEHAVIORAL

Menu to be provided prior to placing the food order.

Visual cue present

Group Type EXPERIMENTAL

Provide menu with visual cue and calorie information

Intervention Type BEHAVIORAL

Menu to be provided prior to placing the food order.

Provide menu with visual cue but no calorie information

Intervention Type BEHAVIORAL

Menu to be provided prior to placing the food order.

Interventions

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Provide menu with visual cue and calorie information

Menu to be provided prior to placing the food order.

Intervention Type BEHAVIORAL

Provide menu with visual cue but no calorie information

Menu to be provided prior to placing the food order.

Intervention Type BEHAVIORAL

Provide menu with no visual cue but with calorie information

Menu to be provided prior to placing the food order.

Intervention Type BEHAVIORAL

Provide menu with no visual cue and no calorie information

Menu to be provided prior to placing the food order.

Intervention Type BEHAVIORAL

Eligibility Criteria

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Inclusion Criteria

* Customers of two chain restaurants

Exclusion Criteria

* Unable to read a written menu
Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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National Institute on Aging (NIA)

NIH

Sponsor Role collaborator

University of Pennsylvania

OTHER

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Principal Investigators

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Julie Downs, PhD

Role: PRINCIPAL_INVESTIGATOR

Carnegie Mellon University

Locations

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Carnegie Mellon University

Pittsburgh, Pennsylvania, United States

Site Status

Countries

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United States

Other Identifiers

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P30AG034546

Identifier Type: NIH

Identifier Source: secondary_id

View Link

812950

Identifier Type: -

Identifier Source: org_study_id

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