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OpenTrials
Completed

NCT Number: NCT04336540

Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice

Two randomized control trials examining human food choice (i.e. selection of high energy 'unhealthy' foods vs. selection of healthier foods). Interventions: In a between-subjects design, participants (recruitment stratified by socioeconomic position) made food choices (main dish, plus optional sides and desserts) in the absence vs. presence of menu energy labelling and from menus with baseline (10%) vs. increased availability (50%) of lower energy main dishes. Main outcome measures: Average energy content (kcal) of main dish chosen and average total energy content of all food ordered, including optional sides and desserts.

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Key information

Conditions

Nutrition Poor Behavior Body Weight Diet, Healthy Feeding Behavior Food Preferences Food Selection Malnutrition 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

University of Liverpool

Liverpool, Merseyside, L69 7ZA, United Kingdom

About this study

See attached protocol documents.

Who can participate

Healthy volunteers accepted: Yes

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

Inclusion criteria

  • Participants were eligible to participate if they were US residents, aged of 18 or above, fluent in English, had access to a computer with an internet connection and had no dietary restrictions

Exclusion criteria

  • See above.

Stratification Criteria:

  • We aimed to recruit a sample stratified by gender (approx. 50/50) and highest educational qualification (approx. 40% high school or less, 60% above high school) to be broadly representative of US adults.

Treatment and study plan

Menu configuration (presence of energy labelling)

Other

Restaurant menus are altered to accommodate energy labelling intervention

Menu configuration (more lower energy options added)

Other

Restaurant menus are altered to include more lower energy options

Primary outcomes

  1. Energy ordered from main menu

    Time frame: 15-20 minutes (the time frame denotes time taken to make the menu order and there is no follow up

    Total kcal content of main menu order

Secondary outcomes

  1. Total energy ordered

    Time frame: 15-20 minutes (the time frame denotes time taken to make the menu order and there is no follow up

    Total kcal content of all food ordered (including sides, desserts)

Sponsors and collaborators

Lead sponsor

University of Liverpool

Other

Registry information

Official study title

Socioeconomic Position and the Impact of Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice in Virtual Full-service Restaurants: Two Randomized Control Trials

Important dates

Study start
2019
Primary completion
2019
Study completion
2019
First posted
Apr 7, 2020
Registry last updated
Apr 7, 2020

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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