FOP Nutrition Label in Campus Campus University Restaurant

Not Applicable

Completed

• Conditions: Food Labelling

• Registration Number: NCT03336164
• Lead Sponsor: University of Paris 13

Brief Summary

This study evaluates the impact of the introduction of a front-of-pack nutrition label on foods and beverages sold in a campus university restaurant in France on the nutritional quality of purchases.

Detailed Description

The introduction of front-of-pack nutrition labelling is thought to help consumers making healthier food choices at the point-of-purchase.

Recently, the French government has selected the Nutri-Score as single front-of-pack nutrition label.

Evaluations of the Nutri-Score suggest it is helping consumers making healthier choices. However, its impact in vulnerable populations has not yet been tested. Students are thought to be a vulnerable population due to their limited resources and to their unhealthy food choices.

The objective of the present study is to investigate the impact of the introduction of the Nutri-Score in campus university restaurant on the nutritional quality of food purchases. The intervention is conducted during several months, with a control period without front-of-pack nutrition labelling at the beginning of the university year.

Data on purchases is collected regularly through receipts, and the nutritional quality of purchases is evaluated over time between the intervention situation and the control situation.

Study Timeline

• Study First Submitted: 2017-11-03
• Study Start: 2017-11-06
• Study First Submitted QC: 2017-11-07
• Study First Posted: 2017-11-08
• Primary Completion: 2018-05-27
• Study Completion: 2018-06-15
• Status Verified: 2022-05
• Last Update Submitted: 2022-05-17
• Last Update Posted: 2022-05-18

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 1000

Inclusion Criteria

• All subjects purchasing foods or beverages in the selected campus university restaurant

Exclusion Criteria

• None No individual data is collected. Only purchases data is collected (cash register sales data)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: SINGLE_GROUP

Primary Outcome Measures

Name	Time	Method
Overall nutritional quality of purchases	Every 15 days, up to 6 months	Overall nutritional quality of purchases evaluated using the Food Standard Agency nutrient profiling system

Secondary Outcome Measures

Name	Time	Method
Energy content of purchases	Every 15 days, up to 6 months	Energy content of the purchases (kcal/100g)
Saturated fat content of purchases	Every 15 days, up to 6 months	Saturated fat content of the purchases (g/100g)
Sodium content of purchases	Every 15 days, up to 6 months	Sodium content of the purchases (g/100g)
Fiber content of purchases	Every 15 days, up to 6 months	Fiber content of the purchases (g/100g)
Protein content of purchases	Every 15 days, up to 6 months	Protein content of the purchases (g/100g)
Sugar content of purchases	Every 15 days, up to 6 months	Sugar content of the purchases (g/100g)

Trial Locations

Locations (1)

CROUS Nice - Toulon; 🇫🇷 Nice, France