MedDataX Logo

Healthy Meals: A Restaurant-based Study to Promote Healthy and Allergy Adapted Diet

NCT ID: NCT03826576

Last Updated: 2022-12-20

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

Get a concise snapshot of the trial, including recruitment status, study phase, enrollment targets, and key timeline milestones.

Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

164 participants

Study Classification

INTERVENTIONAL

Study Start Date

2019-02-21

Study Completion Date

2020-12-22

Brief Summary

Review the sponsor-provided synopsis that highlights what the study is about and why it is being conducted.

This study evaluates the effect of a multicomponent intervention applied to restaurant staff about training and nutritional quality of menu improvement, in order to promote a healthy diet and a better management of allergies and intolerances addressed to each family member satisfying the customers with specific needs (allergies and intolerances of food).

Detailed Description

Dive into the extended narrative that explains the scientific background, objectives, and procedures in greater depth.

The aim is to test the effect of a multicomponent intervention applied to restaurant staff about training and nutritional quality of menu improvement, in order to promote a healthy diet and a better management of allergies and intolerances addressed to each family member satisfying the customers with specific needs (allergies and intolerances of food).

The study is a 12-month restaurant-based intervention study, randomized, controlled and parallel.

Conditions

See the medical conditions and disease areas that this research is targeting or investigating.

Intervention Food Allergy Food Preferences Food Intolerance Diet Habit Diet Modification

Keywords

Explore important study keywords that can help with search, categorization, and topic discovery.

mediterranean diet Food allergen restaurant-based intervention

Study Design

Understand how the trial is structured, including allocation methods, masking strategies, primary purpose, and other design elements.

Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Parallel randomized controlled trial
Primary Study Purpose

PREVENTION

Blinding Strategy

NONE

Study Groups

Review each arm or cohort in the study, along with the interventions and objectives associated with them.

Intervention Group

Intervention group will receive a Multicomponent Intervention.

Group Type EXPERIMENTAL

Multicomponent intervention

Intervention Type BEHAVIORAL

The multicomponent intervention will be consist of:

1. Training of the restaurant staff (waiters and cookers) about Mediterranean and Healthy Diet and food allergens,
2. Nutritional and food allergen analysis of the menu of the restaurant
3. Improvement of the menu to follow the Mediterranian diet standards (AMED criteria), the nutritional quality of the menu and the adaptations of the menu for food allergies and food intolerances
4. Marketing campaign about healthy and food allergen adapted menus in the restaurants

Control Group

Control group will not receive any kind of intervention, only it will receive information about AMED criteria and allergens of food.

Group Type NO_INTERVENTION

No interventions assigned to this group

Interventions

Learn about the drugs, procedures, or behavioral strategies being tested and how they are applied within this trial.

Multicomponent intervention

The multicomponent intervention will be consist of:

1. Training of the restaurant staff (waiters and cookers) about Mediterranean and Healthy Diet and food allergens,
2. Nutritional and food allergen analysis of the menu of the restaurant
3. Improvement of the menu to follow the Mediterranian diet standards (AMED criteria), the nutritional quality of the menu and the adaptations of the menu for food allergies and food intolerances
4. Marketing campaign about healthy and food allergen adapted menus in the restaurants

Intervention Type BEHAVIORAL

Eligibility Criteria

Check the participation requirements, including inclusion and exclusion rules, age limits, and whether healthy volunteers are accepted.

Inclusion Criteria

* to have signed informed consent by the restaurant owner,
* to have minimum 5 tables of service,
* to offer local or Mediterranean food and recipes on the menu,
* to have the recipes with ingredient and cooking steps details, and
* to share the food products information used in the restaurant with the research team.

Exclusion Criteria

* To be an ethnic restaurant, fast-food restaurant or a restaurant with a single product like only pizza, sushi, etc
Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

Meet the organizations funding or collaborating on the study and learn about their roles.

Diputació de Tarragona

UNKNOWN

Sponsor Role collaborator

University Rovira i Virgili

OTHER

Sponsor Role lead

Responsible Party

Identify the individual or organization who holds primary responsibility for the study information submitted to regulators.

Rosa Sola

Full Professor, MD, PhD

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

Learn about the lead researchers overseeing the trial and their institutional affiliations.

Rosa Solà, Prof.

Role: PRINCIPAL_INVESTIGATOR

University Rovira i Virgili

Locations

Explore where the study is taking place and check the recruitment status at each participating site.

Universitat Rovira i Virgili

Reus, Tarragona, Spain

Site Status

Countries

Review the countries where the study has at least one active or historical site.

Spain

Other Identifiers

Review additional registry numbers or institutional identifiers associated with this trial.

Healthy Meals

Identifier Type: -

Identifier Source: org_study_id