Back to resultsMaking Calories Count: Information Format and Food Choice
Primary Purpose
Obesity
Status
Completed
Phase
Not Applicable
Locations
United States
Study Type
Interventional
Intervention
Provide menu with visual cue and calorie information
Provide menu with visual cue but no calorie information
Provide menu with no visual cue but with calorie information
Provide menu with no visual cue and no calorie information
Sponsored by
About this trial
This is an interventional prevention trial for Obesity focused on measuring Obesity
Eligibility Criteria
Inclusion Criteria:
- Customers of two chain restaurants
Exclusion Criteria:
- Unable to read a written menu
Sites / Locations
- Carnegie Mellon University
Arms of the Study
Arm 1
Arm 2
Arm 3
Arm 4
Arm Type
Active Comparator
Experimental
Active Comparator
Experimental
Arm Label
Visual cue absent
Calorie information present
Calorie information absent
Visual cue present
Arm Description
Outcomes
Primary Outcome Measures
Calories chosen
Total calories in food ordered for lunch
Secondary Outcome Measures
Weight change
Half of the study participants will have the secondary outcome measure data collected and analyzed.
Full Information
NCT ID
NCT01346449
First Posted
January 28, 2011
Last Updated
April 11, 2017
Sponsor
University of Pennsylvania
Collaborators
National Institute on Aging (NIA)
1. Study Identification
Unique Protocol Identification Number
NCT01346449
Brief Title
Making Calories Count: Information Format and Food Choice
Official Title
Making Calories Count: Information Format and Food Choice
Study Type
Interventional
2. Study Status
Record Verification Date
April 2017
Overall Recruitment Status
Completed
Study Start Date
January 2011 (undefined)
Primary Completion Date
January 2012 (Actual)
Study Completion Date
January 2012 (Actual)
3. Sponsor/Collaborators
Responsible Party, by Official Title
Sponsor
Name of the Sponsor
University of Pennsylvania
Collaborators
National Institute on Aging (NIA)
4. Oversight
Data Monitoring Committee
No
5. Study Description
Brief Summary
The purpose of the study is to better understand how individuals make decisions regarding the meals they order. Participants' ordering decisions at lunchtime at a chain restaurant will be recorded over several weeks to study ordering habits over time. Lunch menus will be provided by the study, and the menu format will vary the way in which information on caloric content is displayed.
The impact of different labeling formats on total calories in the chosen meal will be assessed.
6. Conditions and Keywords
Primary Disease or Condition Being Studied in the Trial, or the Focus of the Study
Obesity
Keywords
Obesity
7. Study Design
Primary Purpose
Prevention
Study Phase
Not Applicable
Interventional Study Model
Factorial Assignment
Masking
None (Open Label)
Allocation
Randomized
Enrollment
292 (Actual)
8. Arms, Groups, and Interventions
Arm Title
Visual cue absent
Arm Type
Active Comparator
Arm Title
Calorie information present
Arm Type
Experimental
Arm Title
Calorie information absent
Arm Type
Active Comparator
Arm Title
Visual cue present
Arm Type
Experimental
Intervention Type
Behavioral
Intervention Name(s)
Provide menu with visual cue and calorie information
Intervention Description
Menu to be provided prior to placing the food order.
Intervention Type
Behavioral
Intervention Name(s)
Provide menu with visual cue but no calorie information
Intervention Description
Menu to be provided prior to placing the food order.
Intervention Type
Behavioral
Intervention Name(s)
Provide menu with no visual cue but with calorie information
Intervention Description
Menu to be provided prior to placing the food order.
Intervention Type
Behavioral
Intervention Name(s)
Provide menu with no visual cue and no calorie information
Intervention Description
Menu to be provided prior to placing the food order.
Primary Outcome Measure Information:
Title
Calories chosen
Description
Total calories in food ordered for lunch
Time Frame
One time only or 6 months
Secondary Outcome Measure Information:
Title
Weight change
Description
Half of the study participants will have the secondary outcome measure data collected and analyzed.
Time Frame
6 months
10. Eligibility
Sex
All
Accepts Healthy Volunteers
Accepts Healthy Volunteers
Eligibility Criteria
Inclusion Criteria:
Customers of two chain restaurants
Exclusion Criteria:
Unable to read a written menu
Overall Study Officials:
First Name & Middle Initial & Last Name & Degree
Julie Downs, PhD
Organizational Affiliation
Carnegie Mellon University
Official's Role
Principal Investigator
Facility Information:
Facility Name
Carnegie Mellon University
City
Pittsburgh
State/Province
Pennsylvania
ZIP/Postal Code
15213
Country
United States
12. IPD Sharing Statement
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Making Calories Count: Information Format and Food Choice
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