Trial Outcomes & Findings for OSU Plate Waste Study (NCT NCT02790502)

Results Overview

Food waste was assessed using the Remote Food Photography Method (RFPM) over approximately 1 week. The outcome is the percent of food items across all participants that were not fully consumed during this time and that were not saved for later consumption as a leftover. No measure of dispersion or precision is possible since the value simply reflects a percent of all items across all participants.

Recruitment status

COMPLETED

Study phase

NA

Target enrollment

18 participants

Primary outcome timeframe

1 week

Results posted on

2025-01-01

Participant Flow

Participant milestones

Participant milestones
Measure	Intervention Intervention Group Food Photography Application©: Group testing RFPM as method of recording plate waste
Overall Study STARTED	18
Overall Study COMPLETED	18
Overall Study NOT COMPLETED	0

Reasons for withdrawal

Withdrawal data not reported

Baseline Characteristics

Race and Ethnicity were not collected from any participant.

Baseline characteristics by cohort

Baseline characteristics by cohort
Measure	Intervention n=18 Participants Intervention Group Food Photography Application©: Group testing RFPM as method of recording plate waste
Age, Continuous	50.8 years STANDARD_DEVIATION 8.2 • n=18 Participants
Sex: Female, Male Female	15 Participants n=18 Participants
Sex: Female, Male Male	3 Participants n=18 Participants

PRIMARY outcome

Timeframe: 1 week

Food waste was assessed using the Remote Food Photography Method (RFPM) over approximately 1 week. The outcome is the percent of food items across all participants that were not fully consumed during this time and that were not saved for later consumption as a leftover. No measure of dispersion or precision is possible since the value simply reflects a percent of all items across all participants.

Outcome measures

Outcome measures
Measure	Intervention n=18 Participants Intervention Group Food Photography Application©: Group testing RFPM as method of recording plate waste
Percent of Food Items Across All Participants That Were Not Fully Eaten Over Approximately 1 Week and That Were Not Kept as a Leftover for Subsequent Consumption.	12.66 Percent of foods across all participants

Adverse Events

Intervention

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

Brian Roe

Department of Agriculture, Environmental and Development Economics, Ohio State University

Phone: 614-688-5777

Email: [email protected]

Results disclosure agreements

Principal investigator is a sponsor employee
Publication restrictions are in place