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Completed

NCT Number: NCT00573482

A Cafeteria Based Study of Weight Gain Prevention

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.

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Key information

Conditions

Obesity Body Weight Nutrition Disorders Nutritional and Metabolic Diseases Overnutrition Overweight Pathological Conditions, Signs and Symptoms Signs and Symptoms

Age range

21 year–65 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Local Hospitals

Philadelphia, Pennsylvania, United States

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • works at one of the two hospitals and eats lunch in the cafeteria 2x per week
  • BMI between 23 and 25

Exclusion criteria

  • 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

Treatment and study plan

REDE

Behavioral

The intervention group received the education in REDE techniques.

The intervention in this study comprised four components:

  • Four group education sessions to introduce the REDE principles of eating;
  • Approximately 10 new lower energy-dense foods were introduced in the employee cafeteria daily at lunchtime;
  • Food labels for all foods sold in the employee cafeteria at lunch time, which provided the energy density, calories, and macronutrient content of the prepared cafeteria foods. Prior to the intervention almost no foods had food labels.
  • Price reductions for lower energy density items. Both groups were exposed to the food labels and the new lower ED foods, but only the intervention group received the education sessions about how to take advantage of the new labels and cafeteria foods and only they were eligible for the price reductions.

Control

Behavioral

The control group received no REDE intervention at all. Both groups were exposed to the food labels and the new lower ED foods, but the control group did not receive the education sessions.

Primary outcomes

  1. Weight

    Time frame: 36 months

Secondary outcomes

  1. Caloric and macro-nutrient intake

    Time frame: 36 months

Sponsors and collaborators

Lead sponsor

National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)

Nih

Registry information

Acronym: Cafeteria

Important dates

Study start
2002
Study completion
2007
First posted
Dec 14, 2007
Registry last updated
Feb 25, 2010

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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