Trial Outcomes & Findings for Promoting Employee Health Through The Worksite Food Environment (NCT NCT02660086)
NCT ID: NCT02660086
Last Updated: 2021-12-01
Results Overview
Change in weight from baseline to 12 months
Recruitment status
COMPLETED
Study phase
NA
Target enrollment
602 participants
Primary outcome timeframe
12 months
Results posted on
2021-12-01
Participant Flow
Participant milestones
| Measure |
Personalized Feedback
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
Monthly letters with general nutrition information
|
|---|---|---|
|
Overall Study- 12-month
STARTED
|
299
|
303
|
|
Overall Study- 12-month
COMPLETED
|
273
|
274
|
|
Overall Study- 12-month
NOT COMPLETED
|
26
|
29
|
|
Overall Study: 24-month Follow-up
STARTED
|
281
|
278
|
|
Overall Study: 24-month Follow-up
COMPLETED
|
255
|
254
|
|
Overall Study: 24-month Follow-up
NOT COMPLETED
|
26
|
24
|
Reasons for withdrawal
| Measure |
Personalized Feedback
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
Monthly letters with general nutrition information
|
|---|---|---|
|
Overall Study- 12-month
Withdrawal by Subject
|
5
|
5
|
|
Overall Study- 12-month
Left full-time employment
|
12
|
20
|
|
Overall Study- 12-month
Missed 12-month follow-up visit
|
8
|
4
|
|
Overall Study- 12-month
Became ineligible: new job in cafeteria
|
1
|
0
|
|
Overall Study: 24-month Follow-up
Left employment after 12 months
|
17
|
8
|
|
Overall Study: 24-month Follow-up
Missed 24-month follow-up
|
9
|
16
|
Baseline Characteristics
Promoting Employee Health Through The Worksite Food Environment
Baseline characteristics by cohort
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
Total
n=602 Participants
Total of all reporting groups
|
|---|---|---|---|
|
Age, Continuous
|
43.5 years
STANDARD_DEVIATION 12.0 • n=5 Participants
|
43.8 years
STANDARD_DEVIATION 12.5 • n=7 Participants
|
43.6 years
STANDARD_DEVIATION 12.2 • n=5 Participants
|
|
Sex: Female, Male
Female
|
230 Participants
n=5 Participants
|
248 Participants
n=7 Participants
|
478 Participants
n=5 Participants
|
|
Sex: Female, Male
Male
|
69 Participants
n=5 Participants
|
55 Participants
n=7 Participants
|
124 Participants
n=5 Participants
|
|
Ethnicity (NIH/OMB)
Hispanic or Latino
|
17 Participants
n=5 Participants
|
17 Participants
n=7 Participants
|
34 Participants
n=5 Participants
|
|
Ethnicity (NIH/OMB)
Not Hispanic or Latino
|
282 Participants
n=5 Participants
|
286 Participants
n=7 Participants
|
568 Participants
n=5 Participants
|
|
Ethnicity (NIH/OMB)
Unknown or Not Reported
|
0 Participants
n=5 Participants
|
0 Participants
n=7 Participants
|
0 Participants
n=5 Participants
|
|
Race/Ethnicity, Customized
White
|
246 Participants
n=5 Participants
|
242 Participants
n=7 Participants
|
488 Participants
n=5 Participants
|
|
Race/Ethnicity, Customized
Black
|
28 Participants
n=5 Participants
|
26 Participants
n=7 Participants
|
54 Participants
n=5 Participants
|
|
Race/Ethnicity, Customized
Asian
|
14 Participants
n=5 Participants
|
13 Participants
n=7 Participants
|
27 Participants
n=5 Participants
|
|
Race/Ethnicity, Customized
Other race or not reported
|
11 Participants
n=5 Participants
|
22 Participants
n=7 Participants
|
33 Participants
n=5 Participants
|
|
Region of Enrollment
United States
|
299 participants
n=5 Participants
|
303 participants
n=7 Participants
|
602 participants
n=5 Participants
|
|
Education
High school or some college
|
36 Participants
n=5 Participants
|
39 Participants
n=7 Participants
|
75 Participants
n=5 Participants
|
|
Education
College degree
|
123 Participants
n=5 Participants
|
117 Participants
n=7 Participants
|
240 Participants
n=5 Participants
|
|
Education
Graduate degree
|
138 Participants
n=5 Participants
|
146 Participants
n=7 Participants
|
284 Participants
n=5 Participants
|
|
Education
Not reported
|
2 Participants
n=5 Participants
|
1 Participants
n=7 Participants
|
3 Participants
n=5 Participants
|
|
Job category
Administrative or service
|
36 Participants
n=5 Participants
|
48 Participants
n=7 Participants
|
84 Participants
n=5 Participants
|
|
Job category
Crafts or technicians
|
36 Participants
n=5 Participants
|
31 Participants
n=7 Participants
|
67 Participants
n=5 Participants
|
|
Job category
Management or professionals
|
193 Participants
n=5 Participants
|
184 Participants
n=7 Participants
|
377 Participants
n=5 Participants
|
|
Job category
Physicians or PhDs
|
34 Participants
n=5 Participants
|
40 Participants
n=7 Participants
|
74 Participants
n=5 Participants
|
|
Weight
|
79.8 kg
STANDARD_DEVIATION 18.8 • n=5 Participants
|
77.0 kg
STANDARD_DEVIATION 18.3 • n=7 Participants
|
78.4 kg
STANDARD_DEVIATION 18.6 • n=5 Participants
|
|
Weight category
Normal weight (BMI <25)
|
109 Participants
n=5 Participants
|
119 Participants
n=7 Participants
|
228 Participants
n=5 Participants
|
|
Weight category
Overweight (BMI 25-29.9)
|
92 Participants
n=5 Participants
|
100 Participants
n=7 Participants
|
192 Participants
n=5 Participants
|
|
Weight category
Obese (BMI >=30)
|
98 Participants
n=5 Participants
|
84 Participants
n=7 Participants
|
182 Participants
n=5 Participants
|
|
Body Mass Index (BMI)
|
28.6 kg/m^2
STANDARD_DEVIATION 6.6 • n=5 Participants
|
27.9 kg/m^2
STANDARD_DEVIATION 6.4 • n=7 Participants
|
28.3 kg/m^2
STANDARD_DEVIATION 6.5 • n=5 Participants
|
|
Systolic blood pressure
|
121.4 mmHg
STANDARD_DEVIATION 14.4 • n=5 Participants
|
120.4 mmHg
STANDARD_DEVIATION 14.7 • n=7 Participants
|
120.9 mmHg
STANDARD_DEVIATION 14.5 • n=5 Participants
|
|
Diastolic blood pressure
|
71.3 mmHg
STANDARD_DEVIATION 9.9 • n=5 Participants
|
70.2 mmHg
STANDARD_DEVIATION 9.9 • n=7 Participants
|
70.7 mmHg
STANDARD_DEVIATION 9.9 • n=5 Participants
|
|
Total cholesterol
|
183.8 mg/dL
STANDARD_DEVIATION 34.8 • n=5 Participants
|
182.7 mg/dL
STANDARD_DEVIATION 38.2 • n=7 Participants
|
183.2 mg/dL
STANDARD_DEVIATION 36.5 • n=5 Participants
|
|
LDL cholesterol
|
102.1 mg/dL
STANDARD_DEVIATION 30.6 • n=5 Participants
|
101.5 mg/dL
STANDARD_DEVIATION 33.2 • n=7 Participants
|
101.8 mg/dL
STANDARD_DEVIATION 31.9 • n=5 Participants
|
|
HDL cholesterol
|
63.0 mg/dL
STANDARD_DEVIATION 18.5 • n=5 Participants
|
62.1 mg/dL
STANDARD_DEVIATION 17.4 • n=7 Participants
|
62.5 mg/dL
STANDARD_DEVIATION 17.9 • n=5 Participants
|
|
Triglycerides
|
94.5 mg/dL
STANDARD_DEVIATION 56.3 • n=5 Participants
|
94.5 mg/dL
STANDARD_DEVIATION 67.0 • n=7 Participants
|
94.5 mg/dL
STANDARD_DEVIATION 61.9 • n=5 Participants
|
|
Hemoglobin A1C
|
5.5 percent
STANDARD_DEVIATION 0.5 • n=5 Participants
|
5.5 percent
STANDARD_DEVIATION 0.6 • n=7 Participants
|
5.5 percent
STANDARD_DEVIATION 0.6 • n=5 Participants
|
|
Percentage green-labeled (healthy) food purchased
|
50.1 percent
STANDARD_DEVIATION 16.3 • n=5 Participants
|
52.3 percent
STANDARD_DEVIATION 17.1 • n=7 Participants
|
51.2 percent
STANDARD_DEVIATION 16.7 • n=5 Participants
|
|
Percentage yellow-labeled food purchased
|
34.2 percent
STANDARD_DEVIATION 11.8 • n=5 Participants
|
33.1 percent
STANDARD_DEVIATION 11.9 • n=7 Participants
|
33.6 percent
STANDARD_DEVIATION 11.9 • n=5 Participants
|
|
Percentage red-labeled food purchased
|
15.7 percent
STANDARD_DEVIATION 10.8 • n=5 Participants
|
14.6 percent
STANDARD_DEVIATION 10.9 • n=7 Participants
|
15.1 percent
STANDARD_DEVIATION 10.9 • n=5 Participants
|
|
Healthy purchasing score
|
67.2 units on a scale from 0-100
STANDARD_DEVIATION 12.5 • n=5 Participants
|
68.8 units on a scale from 0-100
STANDARD_DEVIATION 13.1 • n=7 Participants
|
68.0 units on a scale from 0-100
STANDARD_DEVIATION 12.8 • n=5 Participants
|
|
Healthy Eating Index Score
|
59.7 units on a scale from 0-100
STANDARD_DEVIATION 12.3 • n=5 Participants
|
61.0 units on a scale from 0-100
STANDARD_DEVIATION 12.5 • n=7 Participants
|
60.4 units on a scale from 0-100
STANDARD_DEVIATION 12.4 • n=5 Participants
|
|
Hypertension
Hypertension
|
51 Participants
n=5 Participants
|
49 Participants
n=7 Participants
|
100 Participants
n=5 Participants
|
|
Hypertension
No hypertension
|
248 Participants
n=5 Participants
|
254 Participants
n=7 Participants
|
502 Participants
n=5 Participants
|
|
Hyperlipidemia
Hyperlipidemia
|
51 Participants
n=5 Participants
|
60 Participants
n=7 Participants
|
111 Participants
n=5 Participants
|
|
Hyperlipidemia
No hyperlipidemia
|
248 Participants
n=5 Participants
|
243 Participants
n=7 Participants
|
491 Participants
n=5 Participants
|
|
Prediabetes or diabetes
Diabetes or prediabetes
|
20 Participants
n=5 Participants
|
25 Participants
n=7 Participants
|
45 Participants
n=5 Participants
|
|
Prediabetes or diabetes
No diabetes or prediabetes
|
279 Participants
n=5 Participants
|
278 Participants
n=7 Participants
|
557 Participants
n=5 Participants
|
|
Weight goal
Lose weight
|
248 Participants
n=5 Participants
|
255 Participants
n=7 Participants
|
503 Participants
n=5 Participants
|
|
Weight goal
Maintain weight
|
51 Participants
n=5 Participants
|
48 Participants
n=7 Participants
|
99 Participants
n=5 Participants
|
|
Current smoker
Current smoker
|
8 Participants
n=5 Participants
|
9 Participants
n=7 Participants
|
17 Participants
n=5 Participants
|
|
Current smoker
Non-smoker
|
291 Participants
n=5 Participants
|
294 Participants
n=7 Participants
|
585 Participants
n=5 Participants
|
PRIMARY outcome
Timeframe: 12 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change in weight from baseline to 12 months
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Weight Change
|
0.6 kg
Interval 0.1 to 1.1
|
0.4 kg
Interval -0.1 to 0.9
|
SECONDARY outcome
Timeframe: 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change in weight from baseline to 24 months
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Weight Change
|
1.5 kg
Interval 0.7 to 2.2
|
0.9 kg
Interval 0.2 to 1.6
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change from baseline in mean systolic and diastolic blood pressure (BP).
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in Blood Pressure
Change in systolic BP from baseline to 12 months
|
-1.9 mm Hg
Interval -3.4 to -0.3
|
-0.5 mm Hg
Interval -2.4 to 1.4
|
|
Change in Blood Pressure
Change in systolic BP from baseline to 24 months
|
-0.2 mm Hg
Interval -1.9 to 1.6
|
-1.7 mm Hg
Interval -3.4 to 0.1
|
|
Change in Blood Pressure
Change in diastolic BP from baseline to 12 months
|
-2.4 mm Hg
Interval -3.5 to -1.3
|
-0.8 mm Hg
Interval -2.1 to 0.4
|
|
Change in Blood Pressure
Change in diastolic BP from baseline to 24 months
|
-1.7 mm Hg
Interval -2.8 to -0.6
|
-1.8 mm Hg
Interval -3.0 to -0.6
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change from baseline in mean serum total cholesterol.
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in Total Cholesterol
Change from baseline to 12 months
|
-0.3 mg/dL
Interval -3.2 to 2.6
|
1.0 mg/dL
Interval -2.5 to 4.6
|
|
Change in Total Cholesterol
Change from baseline to 24 months
|
2.5 mg/dL
Interval -0.7 to 5.6
|
0.9 mg/dL
Interval -3.3 to 5.0
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change from baseline in mean serum LDL.
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in LDL Cholesterol
Change from baseline to 12 months
|
0.8 mg/dL
Interval -1.9 to 3.4
|
2.0 mg/dL
Interval -0.7 to 4.6
|
|
Change in LDL Cholesterol
Change from baseline to 24 months
|
4.9 mg/dL
Interval 1.9 to 7.9
|
3.8 mg/dL
Interval 0.3 to 7.2
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change in mean serum triglycerides.
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in Triglycerides
Change from baseline to 24 months
|
1.9 mg/dL
Interval -2.8 to 6.5
|
-2.2 mg/dL
Interval -7.5 to 3.2
|
|
Change in Triglycerides
Change from baseline to 12 months
|
-1.1 mg/dL
Interval -6.3 to 4.0
|
1.8 mg/dL
Interval -5.7 to 9.2
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change in mean serum HDL.
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in HDL Cholesterol
Change from baseline to 12 months
|
-1.5 mg/dL
Interval -2.6 to -0.4
|
-1.3 mg/dL
Interval -2.9 to 0.4
|
|
Change in HDL Cholesterol
Change from baseline to 24 months
|
-2.8 mg/dL
Interval -4.1 to -1.5
|
-2.5 mg/dL
Interval -3.9 to -1.1
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change in mean serum hemoglobin A1c.
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in Hemoglobin A1C
Change from baseline to 12 months
|
-0.1 Percentage
Interval -0.1 to 0.0
|
-0.1 Percentage
Interval -0.2 to 0.0
|
|
Change in Hemoglobin A1C
Change from baseline to 24 months
|
-0.1 Percentage
Interval -0.1 to 0.0
|
-0.1 Percentage
Interval -0.2 to -0.1
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change in cafeteria food purchases labeled green.
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in Green-labeled (Healthy) Food Purchases
Change from baseline to 12 months
|
9.4 percentage of purchases labeled green
Interval 8.0 to 10.7
|
2.0 percentage of purchases labeled green
Interval 0.9 to 3.1
|
|
Change in Green-labeled (Healthy) Food Purchases
Change from baseline to 24 months
|
5.7 percentage of purchases labeled green
Interval 4.1 to 7.4
|
0.9 percentage of purchases labeled green
Interval -0.6 to 2.4
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change in cafeteria food purchases labeled red.
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in Red-labeled (Unhealthy) Food Purchases
Change from baseline to 12 months
|
-4.8 percentage of purchases labeled red
Interval -5.5 to -4.0
|
-0.9 percentage of purchases labeled red
Interval -1.6 to -0.2
|
|
Change in Red-labeled (Unhealthy) Food Purchases
Change from baseline to 24 months
|
-4.1 percentage of purchases labeled red
Interval -5.0 to -3.2
|
-1.0 percentage of purchases labeled red
Interval -2.0 to 0.1
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change in overall score of the healthfulness of foods purchased, weighting the proportion of red, yellow, and green foods. To calculate the score, red foods are weighted 0, yellow are weighted 0.5, and green foods are weighted 1.0. Weighted scores are multiplied x 100, and the range is from 0 (least healthy cafeteria purchases, i.e. all red) to 100 (healthiest cafeteria purchases, i.e. all green).
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in Healthy Purchasing Score
Change from baseline to 12 months
|
7.1 score on a scale (range 0-100)
Interval 6.1 to 8.0
|
1.5 score on a scale (range 0-100)
Interval 0.7 to 2.2
|
|
Change in Healthy Purchasing Score
Change from baseline to 24 months
|
4.9 score on a scale (range 0-100)
Interval 3.8 to 6.0
|
0.9 score on a scale (range 0-100)
Interval -0.2 to 2.0
|
SECONDARY outcome
Timeframe: 12 and 24 monthsPopulation: We conducted an intent-to-treat analysis with all missing data imputed for 12 and 24-month outcomes.
Change in Healthy Eating Index (HEI) scores. Healthy Eating Index Score is a measure of overall dietary quality that was calculated from two 24-hour dietary recalls. The range is from 0 (lowest diet quality) to 100 (highest diet quality) points.
Outcome measures
| Measure |
Personalized Feedback
n=299 Participants
Emails and letters providing personalized nutrition feedback about food choices and health, social norms, and financial incentives for healthy food choices
Personalized nutrition feedback: Automated personalized nutrition feedback about cafeteria food purchases (weekly); social norms and small financial incentives to promote healthy purchases (monthly)
|
Control
n=303 Participants
Monthly letters with general nutrition information
|
|---|---|---|
|
Change in Healthy Eating Index Score-15
Change from baseline to 12 months
|
1.1 score on a scale (range 0-100)
Interval -0.5 to 2.8
|
-0.5 score on a scale (range 0-100)
Interval -2.3 to 1.3
|
|
Change in Healthy Eating Index Score-15
Change from baseline to 24 months
|
0.6 score on a scale (range 0-100)
Interval -1.1 to 2.4
|
-0.9 score on a scale (range 0-100)
Interval -2.7 to 1.0
|
Adverse Events
Personalized Feedback
Serious events: 0 serious events
Other events: 0 other events
Deaths: 0 deaths
Control
Serious events: 0 serious events
Other events: 0 other events
Deaths: 0 deaths
Serious adverse events
Adverse event data not reported
Other adverse events
Adverse event data not reported
Additional Information
Dr. Anne Thorndike, Prinicipal Investigator
Massachusetts General Hospital
Phone: 6177244608
Email: [email protected]
Results disclosure agreements
- Principal investigator is a sponsor employee
- Publication restrictions are in place