Trial Outcomes & Findings for Evaluating Household Food Behavior With a Smartphone App (NCT NCT03309306)

Last Updated: 2025-01-24

Results Overview

Participant estimations of food waste using the following three experimental methods as compared to the criterion value of weighed waste collected by study staff: 1) the FoodImage App (FoodImage app estimates minus the criterion value of lab personnel measured weighed food waste), 2) pen and paper diary with visual estimation of food amounts (pen and paper estimates minus the criterion value), and 3) pen and paper diary with a scale (pen and paper dairy accompanied by a scale minus directly weighed foods by lab personnel). All food values are in grams. The error values noted here represent less accurate estimates the further away they are from zero, either in the positive or negative direction. There are no min and max values to error measures.

Recruitment status

COMPLETED

Study phase

Target enrollment

44 participants

Primary outcome timeframe

Visit 1

Results posted on

2025-01-24

Participant Flow

Participant milestones

Participant milestones
Measure	Phase 2: RCT Stress Management Participants will use the FoodImage app to capture data on food purchases, food waste that occurs during food preparation, food waste that is present after eating, and food waste from food purges in free-living conditions. Participants will capture baseline data for 4-7 days. After a 1-week break, participants will use the app to record food waste for approximately 4-7 days over the subsequent week. They will also receive information on stress management Natural Environment/Stress Management: Participants will use the FoodImage app to capture data on food purchases, food waste that occurs during food preparation, food waste that is present after eating, and food waste from food purges in free-living conditions. Participants will capture baseline data for 4-7 days. After a 1-week break, participants will use the app to record food waste for approximately 4-7 days over the subsequent week. They will also receive information on stress management	Phase 2: RCT Food Waste Reduction Phase 2 will occur in participants' natural environment (free-living conditions). Participants will use the FoodImage app to capture data on food purchases, food waste that occurs during food preparation, food waste that is present after eating, and food waste from food purges. Participants will use the app to record food waste for approximately 4-7 days over the subsequent week. They will also be provided with the following: 1. Feedback on the amount of food waste their household created during the first week, 2. A goal to reduce the next week's food waste by 20% or more, and 3. Tips on how to reduce household food waste adapted from current consumer campaigns Natural Environment/Reduce Food Waste: Participants will use the FoodImage app to capture data on food purchases, food waste that occurs during food preparation, food waste that is present after eating, and food waste from food purges in free-living conditions. Participants will use the app to record food waste for approximately 4-7 days over the subsequent week. They will also be provided with the following: 1. Feedback on the amount of food waste their household created during the first week, 2. A goal to reduce the next week's food waste by 20% or more, and 3. Tips on how to reduce household food waste adapted from current consumer campaigns
Overall Study STARTED	23	19
Overall Study COMPLETED	22	18
Overall Study NOT COMPLETED	1	1

Reasons for withdrawal

Withdrawal data not reported

Baseline Characteristics

Evaluating Household Food Behavior With a Smartphone App

Baseline characteristics by cohort

Baseline characteristics by cohort
Measure	All Participants n=42 Participants All individuals recruited to participate in the study. Arms/Groups are combined because baseline measures were collected prior to randomization.
Age, Continuous	36.3 years n=5 Participants
Sex: Female, Male Female	38 Participants n=5 Participants
Sex: Female, Male Male	4 Participants n=5 Participants
Race (NIH/OMB) American Indian or Alaska Native	0 Participants n=5 Participants
Race (NIH/OMB) Asian	2 Participants n=5 Participants
Race (NIH/OMB) Native Hawaiian or Other Pacific Islander	0 Participants n=5 Participants
Race (NIH/OMB) Black or African American	8 Participants n=5 Participants
Race (NIH/OMB) White	30 Participants n=5 Participants
Race (NIH/OMB) More than one race	0 Participants n=5 Participants
Race (NIH/OMB) Unknown or Not Reported	2 Participants n=5 Participants
Avoidable waste	741.5 grams/week STANDARD_DEVIATION 984.4 • n=5 Participants

PRIMARY outcome

Timeframe: Visit 1

Outcome measures

Outcome measures
Measure	FoodImage App n=23 Participants Participants will use the FoodImage app to measure food waste during simulated shopping trip and kitchen clean-out. Measurements will be collected by participants while lab personnel directly weigh foods to provide the criterion value.	Diary: Visual Estimation n=23 Participants Participants will use pen and paper food records to measure food waste during simulated shopping trip and kitchen clean-out. Measurements will be collected by participants while lab personnel directly weigh foods to provide the criterion value.	Diary With a Scale n=23 Participants Participant estimated food waste where a pen and paper diary was used accompanied by a scale.
Phase 1: Food Waste Error	-16.25 grams Standard Deviation 84.72	31.34 grams Standard Deviation 134.80	20553.6 grams Standard Deviation 111,151

SECONDARY outcome

Timeframe: Baseline to Day 14

Difference in change in total weight of all sources of household food waste.

Outcome measures

Outcome measures
Measure	FoodImage App n=22 Participants Participants will use the FoodImage app to measure food waste during simulated shopping trip and kitchen clean-out. Measurements will be collected by participants while lab personnel directly weigh foods to provide the criterion value.	Diary: Visual Estimation n=18 Participants Participants will use pen and paper food records to measure food waste during simulated shopping trip and kitchen clean-out. Measurements will be collected by participants while lab personnel directly weigh foods to provide the criterion value.	Diary With a Scale Participant estimated food waste where a pen and paper diary was used accompanied by a scale.
Phase 2: Weight of All Household Waste	-232.65 grams Standard Error 289.44	-325.05 grams Standard Error 319.99	—

Adverse Events

All Participants

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 Agricultural, Environmental & 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