Making Calories Count: Information Format and Food Choice
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 292
- 试验地点
- 1
- 主要终点
- Calories chosen
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Factorial
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Customers of two chain restaurants
排除标准
- •Unable to read a written menu
研究组 & 干预措施
Calorie information absent
干预措施: Provide menu with visual cue but no calorie information (Behavioral)
Calorie information absent
干预措施: Provide menu with no visual cue and no calorie information (Behavioral)
Visual cue absent
干预措施: Provide menu with no visual cue but with calorie information (Behavioral)
Visual cue absent
干预措施: Provide menu with no visual cue and no calorie information (Behavioral)
Calorie information present
干预措施: Provide menu with visual cue and calorie information (Behavioral)
Calorie information present
干预措施: Provide menu with no visual cue but with calorie information (Behavioral)
Visual cue present
干预措施: Provide menu with visual cue and calorie information (Behavioral)
Visual cue present
干预措施: Provide menu with visual cue but no calorie information (Behavioral)
结局指标
主要结局
Calories chosen
时间窗: One time only or 6 months
Total calories in food ordered for lunch
次要结局
- Weight change(6 months)