Changing how people think and feel about healthy eating: Translating neuroscience into population health for cancer preventio
Not Applicable
Completed
- Conditions
- Overweight and ObesityNutritional, Metabolic, Endocrine
- Registration Number
- ISRCTN11704675
- Lead Sponsor
- niversity of York
- Brief Summary
2019 protocol in: https://www.ncbi.nlm.nih.gov/pubmed/30892273
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- All
- Target Recruitment
- 152
Inclusion Criteria
1. Aged 18 years or older
2. Able to read and write English fluently
3. Have a body mass composition that indicates that they are overweight (BMI = 25-29.99 kg/m2) or obese (BMI = over 30 kg/m2)
4. Not diagnosed with any medical conditions that affect dietary choices (e.g. celiac disease, history of gastric bypass surgery)
Exclusion Criteria
1. Under 18 years of age,
2. Unable to read and write English fluently
3. Have a body mass index under 24.99 kg/m2
4. Have a diagnosis of a medical condition that affects dietary choice such as type 1 diabetes, celiac disease or gluten intolerance, and history of gastric bypass surgery.
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method 1. Temporal discounting (TD) rate: the rate at which individuals discount rewards as a function of time. Temporal discounting is measured at baseline (before the intervention), immediately after the intervention, and 1 week later at follow up. Temporal Discounting is assessed via a questionnaire that asks the participant's preference for one monetary option over another (e.g. $500 in one year, or $100 now).
- Secondary Outcome Measures
Name Time Method <br> 1. Food Demand. Food demand is measured at baseline (before the intervention), immediately after the intervention, and 1 week later at follow-up. Food demand is assessed via a questionnaire that asks the participant how many servings of a snack option (e.g. an apple or candy bar) the participant would purchase if the snack option cost a certain amount. The cost options are varied (e.g. $1 or $1.25) and used to estimate what a participant would be willing to pay for a snack option.<br> 2. Food Choice. Food choice is assessed immediately after the intervention and at follow-up 1 week later. Participants are presented with various healthy and unhealthy snack options and are told that they can select as many snack options as they would like to either eat or take with them. Their choices are recorded.<br>