Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice

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

2091 participants

Study Classification

INTERVENTIONAL

Study Start Date

2019-08-01

Study Completion Date

2019-11-30

Brief Summary

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Two randomized control trials examining human food choice (i.e. selection of high energy 'unhealthy' foods vs. selection of healthier foods). Interventions: In a between-subjects design, participants (recruitment stratified by socioeconomic position) made food choices (main dish, plus optional sides and desserts) in the absence vs. presence of menu energy labelling and from menus with baseline (10%) vs. increased availability (50%) of lower energy main dishes. Main outcome measures: Average energy content (kcal) of main dish chosen and average total energy content of all food ordered, including optional sides and desserts.

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Detailed Description

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See attached protocol documents.

Conditions

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Nutrition Poor Obesity Diet, Healthy Food Selection

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

PREVENTION

Blinding Strategy

NONE

Study Groups

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Energy labelling

Energy labelling provided on restaurant menus

Group Type EXPERIMENTAL

Menu configuration (presence of energy labelling)

Intervention Type OTHER

Restaurant menus are altered to accommodate energy labelling intervention

No energy labelling

No energy labelling provided on restaurant menus

Group Type NO_INTERVENTION

No interventions assigned to this group

Increased availability of lower energy meals

Higher proportion of meals are 600kcals or less

Group Type EXPERIMENTAL

Menu configuration (presence of energy labelling)

Intervention Type OTHER

Restaurant menus are altered to accommodate energy labelling intervention

Menu configuration (more lower energy options added)

Intervention Type OTHER

Restaurant menus are altered to include more lower energy options

Baseline availability of lower energy meals

Proportion of meals that are 600kcals or less at baseline level

Group Type NO_INTERVENTION

No interventions assigned to this group

Interventions

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Menu configuration (presence of energy labelling)

Restaurant menus are altered to accommodate energy labelling intervention

Intervention Type OTHER

Menu configuration (more lower energy options added)

Restaurant menus are altered to include more lower energy options

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Participants were eligible to participate if they were US residents, aged of 18 or above, fluent in English, had access to a computer with an internet connection and had no dietary restrictions

Exclusion Criteria

* See above.

Stratification Criteria:

\- We aimed to recruit a sample stratified by gender (approx. 50/50) and highest educational qualification (approx. 40% high school or less, 60% above high school) to be broadly representative of US adults.

Minimum Eligible Age

18 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes