The impact of altering serving sizes of beer and wine on alcohol consumption: a field study

niversity of Cambridge0 个研究点目标入组 39 人开始时间: 2021年9月8日最近更新: 2024年1月29日

适应症

试验速览

2023 Results article in https://doi.org/10.1186/s12889-023-16163-z (added 27/06/2023) 2024 Results article in https://doi.org/10.1371/journal.pmed.1004313 (added 19/01/2024)

•Participants will be individual public houses and bars.
•1. Sell beer (and/or cider) on tap in sizes larger than two-thirds of a pint (Intervention 1)
•2. Sell a minimum of 150 pints of beer and/or cider on average per week (Intervention 1)
•3. Willing to introduce a two-thirds pint serving size for all beer and cider available on tap at a proportionate price (Intervention 1)
•4. Sell wine by the glass in serving sizes greater than 125ml (i.e. 175ml or 250ml) (Intervention 2)
•5. Sell a minimum of 100 glasses of wine on average per week (Intervention 2)
•6. Willing to cap the serving size of a glass of wine (Intervention 2)
•7. Have an electronic point of sale (EPOS) till system to record daily sales of all drinks and their served sizes.
•8. Are primarily indoor, permanent establishments in a fixed location; i.e. not purposefully temporary or time-limited (e.g. pop-up), or mobile venues (e.g. vans)

发起方

niversity of Cambridge