NCT04336540

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

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

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 2,091 (actual)
• Sponsor: University of Liverpool · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Accepted

Summary

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.

Detailed description

See attached protocol documents.

Conditions

• Nutrition Poor
• Obesity
• Diet, Healthy
• Food Selection

Interventions

Type	Name	Description
OTHER	Menu configuration (presence of energy labelling)	Restaurant menus are altered to accommodate energy labelling intervention
OTHER	Menu configuration (more lower energy options added)	Restaurant menus are altered to include more lower energy options

Timeline

• Start date: 2019-08-01
• Primary completion: 2019-11-30
• Completion: 2019-11-30
• First posted: 2020-04-07
• Last updated: 2020-04-07

Locations

1 site across 1 country: United Kingdom