Altering the Availability of Healthier vs. Less Healthy Items in Vending Machines

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

10 participants

Study Classification

INTERVENTIONAL

Study Start Date

2017-08-17

Study Completion Date

2018-03-28

Brief Summary

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Background: While there is some evidence that increasing the range of healthier foods and drinks and/or decreasing the range of less healthy options may increase healthier choices, more work is needed to establish the reproducibility of any effect. The current study aims to investigate the impact of altering the availability of healthier and less healthy foods and cold beverages in hospital vending machines.

Methods: An adapted multiple treatment reversal design will be used, in which all standard vending machines serving snack foods and/or cold beverages in one hospital in England change the number of slots containing (i) less healthy items and (ii) healthier items over eight 4-week periods. Changes will take place in a two-step process whereby decreases are implemented in a separate study period prior to increases in the contrasting food group. Following a 4-week baseline period, all vending machines will be standardised to have 75% healthier drinks and/or 25% healthier snacks (study period 1). Vending machines (n=9) will be randomly allocated to the order in which they: (1) decrease less healthy foods and increase healthier foods or (2) decrease healthier foods and increase less healthy foods (study periods 2\&3 and 5\&6). After each decrease-increase pair, machines will return to the standardised 75% healthier drinks and 25% healthier snacks (study periods 4 and 7). Sales data will be obtained via records of machine restocking.

Planned Analysis: The impact of the availability intervention will be assessed in separate linear mixed models for cold drinks and snacks, examining the impact on total energy (kcal) purchased, per restocking interval, with random effects for vending machine.

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Detailed Description

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Conditions

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Healthy Diet

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

An adapted multiple treatment reversal design will be used, in which the number of slots containing (i) less healthy items and (ii) healthier items are altered over eight 4-week periods.

Vending machines will be randomly allocated to one of two groups: (1) decreasing less healthy foods first or (2) decreasing healthier foods first.

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

NONE

Study Groups

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Decrease less healthy item availability

Intervention: Availability of healthier vs. less healthy foods

Remove less healthy items in 20% of slots, then fill the empty slots with healthier items.

Group Type EXPERIMENTAL

Availability of healthier vs. less healthy foods

Intervention Type BEHAVIORAL

Altering the number of slots containing (a) healthier and (b) less healthy foods or beverages in hospital vending machines.

Changes follow a 2-step process whereby decreases are implemented in a separate study period prior to increases in the contrasting group. Following a 4-week baseline period, all vending machines will be standardised to have 75% healthier drinks and/or 25% healthier snacks (study period 1). Vending machines will be randomly allocated to the order in which they: (1) decrease less healthy foods and increase healthier foods or (2) decrease healthier foods and increase less healthy foods (study periods 2\&3 and 5\&6). After each decrease-increase pair, machines will return to the standardised 75% healthier drinks / 25% healthier snacks (study periods 4 and 7).

Decrease healthier item availability

Intervention: Availability of healthier vs. less healthy foods

Remove healthier items in 20% of slots, then fill the empty slots with less healthy items.

Group Type EXPERIMENTAL

Availability of healthier vs. less healthy foods

Intervention Type BEHAVIORAL

Altering the number of slots containing (a) healthier and (b) less healthy foods or beverages in hospital vending machines.

Changes follow a 2-step process whereby decreases are implemented in a separate study period prior to increases in the contrasting group. Following a 4-week baseline period, all vending machines will be standardised to have 75% healthier drinks and/or 25% healthier snacks (study period 1). Vending machines will be randomly allocated to the order in which they: (1) decrease less healthy foods and increase healthier foods or (2) decrease healthier foods and increase less healthy foods (study periods 2\&3 and 5\&6). After each decrease-increase pair, machines will return to the standardised 75% healthier drinks / 25% healthier snacks (study periods 4 and 7).

Interventions

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Availability of healthier vs. less healthy foods

Altering the number of slots containing (a) healthier and (b) less healthy foods or beverages in hospital vending machines.

Changes follow a 2-step process whereby decreases are implemented in a separate study period prior to increases in the contrasting group. Following a 4-week baseline period, all vending machines will be standardised to have 75% healthier drinks and/or 25% healthier snacks (study period 1). Vending machines will be randomly allocated to the order in which they: (1) decrease less healthy foods and increase healthier foods or (2) decrease healthier foods and increase less healthy foods (study periods 2\&3 and 5\&6). After each decrease-increase pair, machines will return to the standardised 75% healthier drinks / 25% healthier snacks (study periods 4 and 7).

Intervention Type BEHAVIORAL