Impact of a Front-of-pack Nutrition Labelling on Food Purchases in Contract Catering
- Conditions
- Food Labeling
- Interventions
- Behavioral: Front-of-pack nutrition label Nutri-Score
- Registration Number
- NCT04252898
- Lead Sponsor
- University of Paris 13
- Brief Summary
This controlled trial investigates the impact of the implementation of a front-of-pack nutrition label, namely Nutri-Score, on foods and beverages sold in a contract catering 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. In 2017, the French government has selected the Nutri-Score as single front-of-pack nutrition label to be applied on food products sold in French supermarkets, on a voluntary basis.
Some studies have found that the Nutri-Score would help consumers making healthier choices. Nevertheless, its impact has been demonstrated in experimental supermarkets and its implementation only concerns products sold in groceries and supermarkets, as it is stated in the official decree. The potential impact of the Nutri-Score in contract catering remains unknown, while this sector represents a growing share of out-of-home catering and that the promotion of the Nutri-Score in this sector is now part of the National Public Health Plan.
Thus, the objective of the present study is to investigate the impact of the implementation of the Nutri-Score in contract catering restaurants on the nutritional quality of food purchases. The trial will be conducted using a quasi experimental before/after design with a comparison group. Data on purchases will be collected regularly through receipts, and the nutritional quality of purchases will be evaluated over time on two pairs of sites. In each pair of sites, one site will receive an intervention (Nutri-Score) and one site will be a control site. Within each pair, the sites will be comparable in terms of food offer and consumers profile.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 2082
- all individuals purchasing in the contract catering restaurants will be included.
- No
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Arm && Interventions
Group Intervention Description Intervention arm Front-of-pack nutrition label Nutri-Score In this arm (site n°1), participants will purchase their products in the restaurant first in a control phase and then in an interventional phase with the Nutri-Score affixed on food products.
- Primary Outcome Measures
Name Time Method Change in the overall nutritional quality of purchases over time Through study completion, an average of 6 months Score using the Food Standards Agency nutrient profiling system modified by the HCSP, allocating points depending on the amounts in unfavourable elements (energy, saturates, sugars, sodium) and favorable elements (fibres, proteins and fruits, vegetables, nuts and oils (olive, colza, nuts))
- Secondary Outcome Measures
Name Time Method Change in Sugar content of purchases Through study completion, an average of 6 months Sugar content of the purchases in g / 100g
Change in energy content of purchases Through study completion, an average of 6 months Energy content of the purchases in kcal / 100g
Change in Saturated fat content of purchases Through study completion, an average of 6 months Saturated fat content of the purchases in g / 100g
Change in Protein content of purchases Through study completion, an average of 6 months Protein content of the purchases in g / 100g
Change in Fibre content of purchases Through study completion, an average of 6 months Fibre content of the purchases in g / 100g
Change in Fruit, vegetable and nut content of purchases Through study completion, an average of 6 months Fruit, vegetable and nut content of the purchases in % / 100g
Change in Sodium content of purchases Through study completion, an average of 6 months Sodium content of the purchases in mg / 100g
Trial Locations
- Locations (1)
Equipe de Recherche en Epidémiologie Nutritionnelle
🇫🇷Bobigny, France