A Dual-Label Intervention to Promote Low-Carbon and Healthy Food Choices in a University Cafeteria.
试验速览
- 阶段
- 不适用
- 状态
- 尚未招募
- 发起方
- 入组人数
- 200
- 试验地点
- 1
- 主要终点
- Carbon footprint of selected food items
研究概览
简要总结
This study aims to evaluate whether a dual-label intervention, combining carbon -coded footprint color labels and calorie information, can promote low-carbon and healthier food choices among university students in a real-world cafeteria setting. A randomized controlled trial will be conducted with approximately 200 participants, who will be assigned to either an intervention group (with labels) or a control group (without labels). The study a consists of 2-week baseline period, a 4-week intervention period, and a 2-week a follow-up period. The primary outcome is the mean carbon footprint level of selected meals, and secondary outcomes include nutritional quality, body composition, and changes in environmental and health awareness.
详细描述
Study Design and Setting This study is designed as a prospective, stratified randomized controlled trial conducted in a real-world university cafeteria setting. The aim is to evaluate the isolated effect of a dual-label intervention (carbon footprint color-coding combined with calorie information) on food choice behavior without confounding from nutritional labeling. The cafeteria environment will be maintained consistently across both study arms regarding menu offerings, pricing, and food placement.
Participant Recruitment and Randomization Approximately 200 university student volunteers will be recruited. Following a 2-week baseline observation period, participants will undergo body composition analysis and will be stratified by gender, Body Mass Index and baseline dietary carbon footprint level. Within each stratum, participants will be randomly assigned in a 1:1 ratio to either the Intervention Group or the Control Group. Participants will be blinded to the specific study hypothesis (carbon reduction) during recruitment and baseline to minimize the Hawthorne effect.
Intervention and Menu Profiling Carbon Footprint Labeling: Life-cycle carbon emissions per 100g will be calculated. Dishes are categorized into three color-coded tiers using quintile distribution: Green (Low Carbon), Yellow (Medium Carbon), and Red (High Carbon).
Calorie Labeling: Explicit calorie values (kcal per 100g) will be displayed numerically.
Nutritional Quality (Hidden Variable): A Nutrient Density Score (NDS) will be calculated for each dish and classified into four grades (A, B, C, D). Crucially, this nutritional grade will NOT be displayed on labels. It serves solely as an analytical variable to assess the natural alignment between low-carbon choices and nutritional adequacy, thereby isolating the effect of carbon/calorie cues.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Other
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Students enrolled at the university
- •Regularly purchase food in the university cafeteria
- •Aged ≥18 years
排除标准
- •Individuals aged <18 years
- •Individuals who do not regularly purchase food in the university cafeteria
- •Individuals unable to participate throughout the study period
研究组 & 干预措施
Food purchased with carbon and calorie labels.
Participants in this arm will select their meals from designated cafeteria windows where food items display dual labels combining carbon footprint color-coding (Green=Low, Yellow=Medium, Red=High carbon emissions per 100g) and explicit calorie values (kcal per 100g). The intervention lasts 4 weeks, preceded by a 2-week baseline period and followed by a 2-week follow-up period without labels. Meal selections will be recorded daily via photo uploads.
干预措施: Carbon and Calorie label (Behavioral)
Control
Participants in this arm will select their meals from designated cafeteria windows where no carbon or calorie labels are displayed. The menu offerings, pricing, and food placement remain identical to the intervention arm. Meal selections will be recorded daily via photo uploads throughout the 2-week baseline, 4-week observation period, and 2-week follow-up phase
结局指标
主要结局
Carbon footprint of selected food items
时间窗: 4 weeks for intervention period
Average carbon footprint of food items selected per participant in a university cafeteria setting, calculated based on carbon emission values and compared between intervention and control groups.
次要结局
- Calorie content of selected food items(4 weeks for intervention period)
- Nutritional quality score of selected food items(4 weeks for intervention period)
- Body mass index(Baseline and 4 weeks.)
- Body weight(Baseline and 4 weeks)
- Environmental awareness score(Baseline to 4 weeks)
- Health awareness score(Baseline to 4 weeks)
研究者
Lina Zhang
associate professor
Zhejiang Chinese Medical University