Online Randomized Experiment Evaluating Eco-Labels on Restaurant Menus
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 3,147
- 试验地点
- 2
- 主要终点
- Healthfulness of participants' entrée and appetizer selections
研究概览
简要总结
The goal of this study is to determine whether eco-labels denoting more sustainable menu items improve the healthfulness of participants' entrée and appetizer selections from a restaurant menu. US adults will complete a restaurant ordering task in which they will select menu items to order from a mock restaurant menu modeled after a popular US sit-down restaurant. Participants will be randomized to a restaurant menu with or without eco-labels denoting more sustainable menu items. The investigators will record participants' selections from the menu. Participants will also answer survey questions.
详细描述
The goal of this study is to determine whether eco-labels denoting more sustainable menu items improve the healthfulness of participants' entrée and appetizer selections. The survey research company Cloud Research will recruit a sample of approximately 3,100 US adults ages 18+ who read and speak English.
Participants will complete a between-subjects online randomized experiment. They will perform a restaurant ordering task in which they will select menu items to order from a mock restaurant menu modeled after a popular US sit-down restaurant. They will be randomized to 1 of 2 conditions: 1) eco-labels or 2) control. In the eco-labels condition, participants will order from a restaurant menu with eco-labels next to more sustainable menu items. In the control condition, participants will order from a restaurant menu without eco-labels. The investigators will record participants' selections from the menu. After completing the ordering task, participants will complete an online survey.
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
- •Aged 18 years or older
- •Reside in the US
- •Can read and speak English
排除标准
- •Under the age of 18 years
- •Reside outside of the United States
- •Unable to complete a survey in English
结局指标
主要结局
Healthfulness of participants' entrée and appetizer selections
时间窗: Through study completion, an average of 15 minutes
The study will assess the healthfulness of participants' entrée and appetizer selections as the average Ofcom Nutrient Profiling Model score of the entrees and appetizers the participants select in the restaurant ordering task. Ofcom Nutrient Profiling Model scores will be calculated for each item participants select. Items receive higher Ofcom scores when they contain lower calorie, saturated fat, sodium, and sugar density, higher protein and fiber density, and more fruits, vegetables, legumes, and nuts. The investigators will calculate the average score across participants' entrée and appetizer selections. The Ofcom Nutrient Profiling Model score ranges from 0 to 100, where higher scores indicate healthier products.
次要结局
- Sodium selected from entrees and appetizers(Through study completion, an average of 15 minutes)
- Sugar selected from entrees and appetizers(Through study completion, an average of 15 minutes)
- Fiber selected from all items(Through study completion, an average of 15 minutes)
- Healthfulness of participants' restaurant selections(Through study completion, an average of 15 minutes)
- Sugar selected from all items(Through study completion, an average of 15 minutes)
- Calories selected from all items(Through study completion, an average of 15 minutes)
- Saturated fat selected from entrees and appetizers(Through study completion, an average of 15 minutes)
- Calories selected from entrees and appetizers(Through study completion, an average of 15 minutes)
- Saturated fat selected from all items(Through study completion, an average of 15 minutes)
- Sodium selected from all items(Through study completion, an average of 15 minutes)
- Fiber selected from entrees and appetizers(Through study completion, an average of 15 minutes)
- Protein selected from all items(Through study completion, an average of 15 minutes)
- Protein selected from entrees and appetizers(Through study completion, an average of 15 minutes)
- Carbon footprint of all items selected(Through study completion, an average of 15 minutes)
- Carbon footprint of entrees and appetizers selected(Through study completion, an average of 15 minutes)
- Noticing of eco-labels(Through study completion, an average of 15 minutes)
- Thinking about the environmental effects of food(Through study completion, an average of 15 minutes)
- Thinking about the healthfulness of food(Through study completion, an average of 15 minutes)
- Perceived sustainability of sustainable menu items(Through study completion, an average of 15 minutes)
- Thinking about the taste of food(Through study completion, an average of 15 minutes)
- Perceived sustainability of unsustainable menu items(Through study completion, an average of 15 minutes)
- Perceived healthfulness of unsustainable menu items(Through study completion, an average of 15 minutes)
- Perceived tastiness of unsustainable menu items(Through study completion, an average of 15 minutes)
- Perceived healthfulness of sustainable menu items(Through study completion, an average of 15 minutes)
- Perceived tastiness of sustainable menu items(Through study completion, an average of 15 minutes)
研究者
Joshua Petimar
Assistant Professor, Population Medicine
Harvard Pilgrim Health Care