A Cafeteria Based Study of Weight Gain Prevention
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 106
- 试验地点
- 1
- 主要终点
- Weight
研究概览
简要总结
The dramatic rise in overweight and obesity during the past several decades can be explained by environmental changes that foster increased energy intake and decreased energy expenditure. There are several reasons to suggest that the most effective approach to weight gain prevention is the incorporate reduced-fat eating into an overall strategy of lowering the energy density of the diet. Our energy density manipulations will be designed to reduce both the fat content and the caloric density of foods served at a cafeteria, which serves as the "food environment" for hospital employees.
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
- 年龄范围
- 21 Years 至 65 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •works at one of the two hospitals and eats lunch in the cafeteria 2x per week
- •BMI between 23 and 25
排除标准
- •current diagnosis of a chronic disease or condition known to affect appetite or body weight
- •currently taking medication known to affect appetite or body weight
- •current pregnancy or plans to become pregnant within the next 24 months
- •current enrollment or plans to enroll within the next 24 months in an organized weight management program
- •plans to terminate employment at the hospital within the next 12 months
研究组 & 干预措施
control group
Control (only exposure to the food labels and the new lower ED foods).
干预措施: control (Behavioral)
intervention group
Education in REDE techniques plus exposure to the food labels and the new lower ED foods.
干预措施: REDE (Behavioral)
结局指标
主要结局
Weight
时间窗: 36 months
次要结局
- Caloric and macro-nutrient intake(36 months)