Impact of a Front-of-pack Nutrition Labelling on the Nutritional Quality of Purchases of Customers in Contract Catering - a Controlled Trial
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 2,082
- 试验地点
- 2
- 主要终点
- Change in the overall nutritional quality of purchases over time
研究概览
简要总结
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.
详细描述
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Non 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
- •all individuals purchasing in the contract catering restaurants will be included.
排除标准
- 未提供
结局指标
主要结局
Change in the overall nutritional quality of purchases over time
时间窗: 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))
次要结局
- Change in Sugar content of purchases(Through study completion, an average of 6 months)
- Change in energy content of purchases(Through study completion, an average of 6 months)
- Change in Saturated fat content of purchases(Through study completion, an average of 6 months)
- Change in Protein content of purchases(Through study completion, an average of 6 months)
- Change in Fibre content of purchases(Through study completion, an average of 6 months)
- Change in Fruit, vegetable and nut content of purchases(Through study completion, an average of 6 months)
- Change in Sodium content of purchases(Through study completion, an average of 6 months)
研究者
Mathilde Touvier
Professor
University of Paris 13