Socioeconomic Position and the Impact of Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice in Virtual Full-service Restaurants: Two Randomized Control Trials
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 2,091
- 试验地点
- 2
- 主要终点
- Energy ordered from main menu
研究概览
简要总结
Two randomized control trials examining human food choice (i.e. selection of high energy 'unhealthy' foods vs. selection of healthier foods). Interventions: In a between-subjects design, participants (recruitment stratified by socioeconomic position) made food choices (main dish, plus optional sides and desserts) in the absence vs. presence of menu energy labelling and from menus with baseline (10%) vs. increased availability (50%) of lower energy main dishes. Main outcome measures: Average energy content (kcal) of main dish chosen and average total energy content of all food ordered, including optional sides and desserts.
详细描述
See attached protocol documents.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 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
- •Participants were eligible to participate if they were US residents, aged of 18 or above, fluent in English, had access to a computer with an internet connection and had no dietary restrictions
排除标准
- •See above.
- •Stratification Criteria:
- •We aimed to recruit a sample stratified by gender (approx. 50/50) and highest educational qualification (approx. 40% high school or less, 60% above high school) to be broadly representative of US adults.
结局指标
主要结局
Energy ordered from main menu
时间窗: 15-20 minutes (the time frame denotes time taken to make the menu order and there is no follow up
Total kcal content of main menu order
次要结局
- Total energy ordered(15-20 minutes (the time frame denotes time taken to make the menu order and there is no follow up)
研究者
Eric Robinson
Principal Investigator
University of Liverpool