Making Calories Count: Information Format and Food Choice
Not Applicable
Completed
- Conditions
- Obesity
- Registration Number
- NCT01346449
- Lead Sponsor
- University of Pennsylvania
- Brief Summary
The purpose of the study is to better understand how individuals make decisions regarding the meals they order. Participants' ordering decisions at lunchtime at a chain restaurant will be recorded over several weeks to study ordering habits over time. Lunch menus will be provided by the study, and the menu format will vary the way in which information on caloric content is displayed.
The impact of different labeling formats on total calories in the chosen meal will be assessed.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 292
Inclusion Criteria
- Customers of two chain restaurants
Exclusion Criteria
- Unable to read a written menu
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- FACTORIAL
- Primary Outcome Measures
Name Time Method Calories chosen One time only or 6 months Total calories in food ordered for lunch
- Secondary Outcome Measures
Name Time Method Weight change 6 months Half of the study participants will have the secondary outcome measure data collected and analyzed.
Trial Locations
- Locations (1)
Carnegie Mellon University
🇺🇸Pittsburgh, Pennsylvania, United States
Carnegie Mellon University🇺🇸Pittsburgh, Pennsylvania, United States