Evaluating Taste and Health Messaging in Short Nutrition Education Videos to Improve Diet Quality

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

1000 participants

Study Classification

INTERVENTIONAL

Study Start Date

2024-11-07

Study Completion Date

2024-11-17

Brief Summary

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

The purpose of this study is to develop and evaluate the effectiveness of taste vs. health messaging using nutrition education videos. The nutrition education videos teach Americans the benefits of using herbs and spices to increase diet quality. The investigators aim to test the effectiveness of 10 short videos (5 taste-based messaging and 5 health-based messaging) that translate previous findings of how spices can improve diet quality. These objectives will be pursued via the following hypothesis:

Hypothesis 1: Are taste messaging videos more effective in improving consumer interest, knowledge, and confidence in using herbs and spices compared to health messaging focused videos? Hypothesis 2: Will consumers rate the taste messaging videos higher for liking, engagement, and acceptability of herbs and spices compared to health messaging focused videos?

Related Clinical Trials

Explore similar clinical trials based on study characteristics and research focus.

"Make It Fresh, For Less" Supermarket Pilot Study

NCT03340363

Food Habits Consumer Behavior

COMPLETED NA

Understanding Mechanisms of Health Behavior

NCT02594319

Fruit and Vegetable Consumption Incentive Interventions

COMPLETED NA

Impact of BC Farmers' Market Nutrition Coupon Program on Diet Quality and Psychosocial Well-being of Low-income Adults

NCT03952338

Diet, Healthy Health Risk Behaviors

COMPLETED NA

The Effect of an Application-based Health Intervention (FoodCoach) on Food Purchases in Switzerland

NCT05597969

Adult

COMPLETED NA

Individual Differences in Placebo Analgesic Effects

NCT04669093

Healthy

NOT_YET_RECRUITING NA

Detailed Description

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

Participants will be randomly assigned to one of two groups: the first group (n=500) will receive the taste messaging focused videos emphasizing taste and flavor, while the second group (n=500) will receive the health messaging focused videos emphasizing the importance of using herbs to improve health. Randomization will occur through REDCap and the randomization feature will be embedded in the survey. Both groups will have access to similar educational content but the focus of the messaging will differ according to the taste or health focused arm. The participants will also complete screening questions first, and if eligible, an online consent form, demographics questionnaire, pre implementation questionnaire via REDCap, data on the participants interest, knowledge and confidence in using spices and herbs before watching the video and then watch 5 videos of either the taste or health focused messaging video (dependent on randomization). Once completed, participants will then complete a post implementation questionnaire, and a post-intervention REDCap survey that will ask about their interest, knowledge and intent in using spices and herbs as well as their feedback on the effectiveness of the videos. The investigators will use the pre and post intervention surveys for analysis. All participants will complete the survey questions online using their own device. The survey will also include more detailed participant information and gather feedback on the implementation of recipes in their own kitchens.

Conditions

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

Behavior, Health

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

Primary Study Purpose

OTHER

Blinding Strategy

SINGLE

Participants

Study Groups

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

Taste video participants (n=500)

Participants in this arm will only watch taste focused messaging videos

Group Type ACTIVE_COMPARATOR

Videos: Taste messaging focused

Intervention Type OTHER

Participants in this intervention will watch the taste focused videos.

Health video participants (n=500)

Participants in this arm will only watch health focused messaging videos.

Group Type ACTIVE_COMPARATOR

Videos: Health messaging focused

Intervention Type OTHER

Participants in this intervention will watch the health focused videos.

Interventions

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

Videos: Taste messaging focused

Participants in this intervention will watch the taste focused videos.

Intervention Type OTHER

Videos: Health messaging focused

Participants in this intervention will watch the health focused videos.

Intervention Type OTHER

Eligibility Criteria

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

Inclusion Criteria

* Adults, 18-75 years of age
* Reside in the United States
* Fluent in English
* Have access to internet, a video viewing device (computer, phone, tablet, etc.), and a grocery store
* Able to cook at home at least 2x/week or more

Exclusion Criteria

* Outside of the 18-75 year age range
* Resides outside the United States
* Are not fluent in English
* Does not have access to internet or video viewing device (computer, phone, tablet, etc.), or a grocery store
* Unable to cook at home at least 2x/week

Minimum Eligible Age

18 Years

Maximum Eligible Age

75 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes