A Small Nudge for Better Health Through Reduced Salt Intake, Increased Vegetable Intake, and Smaller Portion Size
NCT ID: NCT02808910
Last Updated: 2019-08-15
Study Results
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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COMPLETED
NA
144 participants
INTERVENTIONAL
2016-04-30
2018-04-01
Brief Summary
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Detailed Description
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This study tests how these 'nudges' can affect food behavior and health of participants in a 4-week rehabilitation course at Feiring Heart clinic. Nudges will be implemented in the cafeteria at the clinic.
Three types of nudges will be tested:
* Salt nudge: aims to reduce salt (sodium) intake. Salt will be less easily available in the cafeteria, and other spices (without sodium) will be made easily available. Food in the buffet that is either very high or very low in salt will be labeled.
* Vegetable nudge: aims to increase vegetable intake. Names of the vegetable dishes in the buffet will be made more attractive, signs will be placed with reminders to eat more vegetables, and with visual indications of the percentage of vegetables that should be part of a meal.
* Portion size nudge: aims to decrease portion size. Smaller plates will be provided, and utensils for self-serving calorie-dense foods in the buffet will be smaller than normal.
* One period will also combine all the nudges described above.
Outcomes include measures of food intake during the 4-week rehabilitation course, and whether food habits 6 weeks and 6 months after the 4-week course have changed, compared to before the course. BMI will be monitored during the 4-week period and self-assessed in the 6 months after. Physical activity habits will be considered during the entire experimental period, and satisfaction with the cafeteria food and service will be monitored throughout to assess whether the nudges impact customer satisfaction.
Results are expected to be transferable to other heart clinics, and cafeterias in other institutions.
Conditions
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Study Design
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NON_RANDOMIZED
SINGLE_GROUP
SUPPORTIVE_CARE
SINGLE
Study Groups
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Salt nudge
The following changes will be made in the cafeteria: Salt will be placed in a corner of the buffet, rather than on each dining table. Other spices, without sodium, will be provided on the table. A sign will be placed on the table that nudges participants to try the other spices. Food in the buffet that is high in salt will be labeled with a negative-appearing symbol, and food in the buffet that is low in salt will be labeled with a positive symbol.
Nudged to eat less added salt and more other seasonings
Nudged to avoid foods high in salt content, and to choose foods low in salt content
Vegetable nudge
The following changes will be made in the cafeteria: Names of the vegetable dishes in the buffet will be made more attractive. Signs will be placed with reminders to eat more vegetables. Signs will be placed with a visual indication of the percentage of a meal that should consist of vegetables.
Nudged to eat more vegetables
Portion size nudge
The following changes will be made in the cafeteria: Smaller plates will replace the regular plates. Verbal and visual nudges to reduce portion size will be given. Utensils for self-serving calorie-dense foods in the buffet will be smaller than normal.
Nudged to eat smaller portions
Nudged to eat less calorie-dense food
Combined nudge
All three nudges are combined in this intervention.
Nudged to eat less added salt and more other seasonings
Nudged to avoid foods high in salt content, and to choose foods low in salt content
Nudged to eat more vegetables
Nudged to eat smaller portions
Nudged to eat less calorie-dense food
Control groups
No changes are made to the cafeteria, compared to the pre-study situation. One control group participates after each of the nudges to control for effects of time of the year.
No interventions assigned to this group
Interventions
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Nudged to eat less added salt and more other seasonings
Nudged to avoid foods high in salt content, and to choose foods low in salt content
Nudged to eat more vegetables
Nudged to eat smaller portions
Nudged to eat less calorie-dense food
Eligibility Criteria
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Inclusion Criteria
* Participants should be willing and able to complete the necessary registration of food choices, and the relevant questionnaires
Exclusion Criteria
18 Years
ALL
No
Sponsors
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NIBIO - Norwegian Institute of Bioeconomy Research
OTHER
Norwegian University of Life Sciences
OTHER
Animalia
UNKNOWN
LHL Helse
OTHER
Responsible Party
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Principal Investigators
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Laila Dufseth
Role: PRINCIPAL_INVESTIGATOR
LHL Helse
Locations
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LHL-klinikkene Feiring
Feiring, , Norway
Countries
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References
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Wansink, B. & Sobal, J. Mindless eating: The 200 daily food decisions we overlook. Environment and Behavior. 2007, 39(1):106-123. 2007
Rolls BJ. Plenary Lecture 1: Dietary strategies for the prevention and treatment of obesity. Proc Nutr Soc. 2010 Feb;69(1):70-9. doi: 10.1017/S0029665109991674. Epub 2009 Dec 3.
Rozin, P., Scott, S., Dingley, M., Urbanek, J.K., Jiang, H., Kaltenbach, M. Nudge to nobesity I: Minor changes in accessibility decrease food intake. Judgment and Decision Making, 2011, 6:323-332.
Just, D.R. & Wansink, B. Smarter Lunchrooms: Using Behavioral Economics to Improve Meal Selection. Chocies Magazine. 2009, 24(3).
van Kleef E, Otten K, van Trijp HC. Healthy snacks at the checkout counter: a lab and field study on the impact of shelf arrangement and assortment structure on consumer choices. BMC Public Health. 2012 Dec 12;12:1072. doi: 10.1186/1471-2458-12-1072.
Other Identifiers
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2016/231300
Identifier Type: -
Identifier Source: org_study_id
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