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OpenTrials
Completed

NCT Number: NCT01948752

Clinical Trial of Menu Labeling

The current study sought to examine the effect of menu labeling on food ordering and food consumption, including the effect of displaying calories along with other nutrients, such as sodium, fat, and sugar, as well as in different formats, such as traffic lights.

The investigators hypothesize significant differences in the calorie amount of menu selections and food consumption across experimental conditions. The investigators anticipate that calorie amounts will be significantly higher in the no calorie information) compared to each of the other 3 conditions, and significantly lower in the Traffic Light conditions compared to calories only condition.

2) Individuals in Condition 1 (no calorie information) will be significantly more likely to underestimate the calorie content of their meals compared to individuals in the intervention conditions.

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Key information

Conditions

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

Age range

18 year and older

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

School of Public Health, University of Waterloo

Waterloo, Ontario, N2L3G1, Canada

Who can participate

Healthy volunteers accepted: Yes

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

Inclusion criteria

  • 18 years of age or older,
  • able to speak and read English

Exclusion criteria

  • no food allergies to gluten or other grain products

Treatment and study plan

Nutrition information on menus

Other

Primary outcomes

  1. Calorie consumption.

    Time frame: Calorie consumption was recorded for the meal consumed during the visit to the laboratory, approximately 30 minutes after the start of the study. No additional follow-up was conducted after the laboratory visit.

    Participants consumed the food during the study visit, after ordering from the menus and completing survey measures. The calorie content of all food and beverage items ordered by each participant was calculated immediate after the study session using information provided by Subway. All items were weighed immediately prior to delivery to participants. After participants indicated that their meal was completed, research assistants collected and weighed any leftover food or beverage portions. A consumption variable was calculated for calorie, fat, sodium, and sugar consumption for each participant by subtracting the estimated number of calories in food and beverage waste from the total for the meal, based on differences in weight. No measures were collected after the study visit.

Secondary outcomes

  1. Calorie content of meals ordered by participants.

    Time frame: Calorie content was recorded for the meal consumed during the visit to the laboratory, approximately 30 minutes after the start of the study. No additional follow-up was conducted after the laboratory visit.

    Calorie content of the meal consumed during the laboratory visit was subsequently calculated using nutrition data for each food and beverage item.

Sponsors and collaborators

Lead sponsor

University of Waterloo

Other

Collaborators

  • Canadian Cancer Society (CCS)

Registry information

Important dates

Study start
2010
Primary completion
2011
First posted
Sep 24, 2013
Registry last updated
Sep 24, 2013

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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