Socioeconomic Position and the Effectiveness of a Pricing Intervention Based on Energy Content in Restaurants: a Real-world Experiment
Trial Snapshot
- Phase
- Not Applicable
- Status
- Terminated
- Sponsor
- University of Liverpool
- Enrollment
- 100
- Locations
- 2
- Primary Endpoint
- Total kilocalories (kcal) ordered at the restaurant
Study Overview
Brief Summary
The goal of this clinical trial is to examine the impact of price decreases based on energy content in a full-service restaurant on immediate dietary consumption (in terms of kilocalories (kcals), sugar, fat, and salt intake) and dietary consumption the rest of the day following the intervention; and whether the intervention effects differ based on socioeconomic position (SEP).
Participants will be asked to visit the restaurant twice. At visit 1, participants will receive a control study menu with the existing pricing structure of the restaurant. At visit 2, participants will receive the same study menu with the pricing intervention introduced.
For comparative purposes a smaller subgroup of participants will receive the control menu at both visit 1 and 2 to allow the researchers to estimate whether any pre-post changes occur in the absence of a pricing intervention (and whether change differs by SEP).
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Prevention
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 18 Years to — (Adult, Older Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •UK resident, aged 18 and older, fluent in English, have an out-of-home meal at least once a month and have no dietary allergies
Exclusion Criteria
- •No further exclusion criteria as it is a real-world study
Outcomes
Primary Outcomes
Total kilocalories (kcal) ordered at the restaurant
Time Frame: 1 hour
The researchers will observe whether the total kcal ordered is different with a standard menu versus the menu with price manipulations
Total kcal consumed at the restaurant
Time Frame: 1 hour
The researchers will observe whether the total kcal consumed (taking into account leftovers and food sharing) is different with a standard menu versus the menu with price manipulations
Secondary Outcomes
- Later kcal intake(10 hours)
- Total sugar, fat and salt intake(1 hour)
Investigators
Eric Robinson
Professor
University of Liverpool