NCT04955301已完成不适用
Can we Prime Sustainable Food Choice? A Mix-methods Study
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 1,000
- 试验地点
- 1
- 主要终点
- Consumers' preference for choosing sustainable foods measured by Discrete Choice Experiment
研究概览
简要总结
This study aims to test and compare the effectiveness of three priming interventions on consumers' selection of sustainable foods: priming with environmental benefits, health benefits and co-benefits (environment and health benefits).
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Health Services Research
- 盲法
- Single (Outcomes Assessor)
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
- •Subjects should be aged 18 years or above
- •Hong Kong residents
- •Be able to read Chinese
排除标准
- •Subjects who have vegan or vegetarian diets
- •Subjects who have to follow special diets due to illnesses will be excluded.
结局指标
主要结局
Consumers' preference for choosing sustainable foods measured by Discrete Choice Experiment
时间窗: Within 1 day of randomization
* Measure name: consumers' food consumption preference * Measure tool: an online discrete choice experiment * Measure units: The frequency of choosing sustainable food
次要结局
- Measure participants' social orientation value using Social Orientation Value Scale(Within 1 day of randomization)
研究者
Qiuyan Liao
Assistant Professor
The University of Hong Kong
研究点 (1)
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