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Completed

NCT Number: NCT03336164

FOP Nutrition Label in Campus Campus University Restaurant

This study evaluates the impact of the introduction of a front-of-pack nutrition label on foods and beverages sold in a campus university restaurant in France on the nutritional quality of purchases.

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Key information

Conditions

Food Labelling

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

CROUS Nice - Toulon

Nice, France

About this study

The introduction of front-of-pack nutrition labelling is thought to help consumers making healthier food choices at the point-of-purchase.

Recently, the French government has selected the Nutri-Score as single front-of-pack nutrition label.

Evaluations of the Nutri-Score suggest it is helping consumers making healthier choices. However, its impact in vulnerable populations has not yet been tested. Students are thought to be a vulnerable population due to their limited resources and to their unhealthy food choices.

The objective of the present study is to investigate the impact of the introduction of the Nutri-Score in campus university restaurant on the nutritional quality of food purchases. The intervention is conducted during several months, with a control period without front-of-pack nutrition labelling at the beginning of the university year.

Data on purchases is collected regularly through receipts, and the nutritional quality of purchases is evaluated over time between the intervention situation and the control situation.

Who can participate

Healthy volunteers accepted: Yes

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

Inclusion criteria

  • All subjects purchasing foods or beverages in the selected campus university restaurant

Exclusion criteria

  • None No individual data is collected. Only purchases data is collected (cash register sales data)

Treatment and study plan

Front-of-pack labelling Nutri-Score

Behavioral

Introduction of the Nutri-Score front-of-pack nutrition label on shelf display tags for every food and beverage sold in the university restaurant

Primary outcomes

  1. Overall nutritional quality of purchases

    Time frame: Every 15 days, up to 6 months

    Overall nutritional quality of purchases evaluated using the Food Standard Agency nutrient profiling system

Secondary outcomes

  1. Energy content of purchases

    Time frame: Every 15 days, up to 6 months

    Energy content of the purchases (kcal/100g)

  2. Saturated fat content of purchases

    Time frame: Every 15 days, up to 6 months

    Saturated fat content of the purchases (g/100g)

  3. Sugar content of purchases

    Time frame: Every 15 days, up to 6 months

    Sugar content of the purchases (g/100g)

  4. Sodium content of purchases

    Time frame: Every 15 days, up to 6 months

    Sodium content of the purchases (g/100g)

  5. Fiber content of purchases

    Time frame: Every 15 days, up to 6 months

    Fiber content of the purchases (g/100g)

  6. Protein content of purchases

    Time frame: Every 15 days, up to 6 months

    Protein content of the purchases (g/100g)

Sponsors and collaborators

Lead sponsor

University of Paris 13

Other

Registry information

Official study title

Impact of a Front-of-pack Nutrition Label on the Nutritional Quality of Purchases in Campus University Restaurant

Important dates

Study start
2017
Primary completion
2018
Study completion
2018
First posted
Nov 8, 2017
Registry last updated
May 18, 2022

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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