Clinical Trial of Menu Labeling
1 other identifier
interventional
661
1 country
1
Brief Summary
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.
Trial Health
Trial Health Score
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Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
November 1, 2010
CompletedPrimary Completion
Last participant's last visit for primary outcome
June 1, 2011
CompletedFirst Submitted
Initial submission to the registry
April 17, 2013
CompletedFirst Posted
Study publicly available on registry
September 24, 2013
CompletedSeptember 24, 2013
September 1, 2013
7 months
April 17, 2013
September 18, 2013
Conditions
Keywords
Outcome Measures
Primary Outcomes (1)
Calorie consumption.
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.
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.
Secondary Outcomes (1)
Calorie content of meals ordered by participants.
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.
Study Arms (4)
Menu - no nutrition information (control)
NO INTERVENTIONParticipants were randomized to receive one of four menus that each contained different type of nutrition information. This condition included a "normal" menu with no nutrition information.
Calorie labels
EXPERIMENTALParticipants were randomized to receive one of four menus that each contained different type of nutrition information. This condition included menus with the calorie amounts displayed.
Calorie Traffic Light
EXPERIMENTALParticipants were randomized to receive one of four menus that each contained different type of nutrition information. This condition included menus with calorie amounts in green/amber/red "traffic lights" to signify low/medium/high amounts.
Multi-Traffic Light
EXPERIMENTALParticipants were randomized to receive one of four menus that each contained different type of nutrition information. This condition included menus with calorie amounts as well as sodium, fat, and sugar amounts in green/amber/red "traffic lights" to signify low/medium/high amounts.
Interventions
Eligibility Criteria
You may qualify if:
- years of age or older,
- able to speak and read English
You may not qualify if:
- \- no food allergies to gluten or other grain products
Contact the study team to confirm eligibility.
Sponsors & Collaborators
- University of Waterloolead
- Canadian Cancer Society (CCS)collaborator
Study Sites (1)
School of Public Health, University of Waterloo
Waterloo, Ontario, N2L3G1, Canada
Related Publications (1)
Hammond D, Goodman S, Hanning R, Daniel S. A randomized trial of calorie labeling on menus. Prev Med. 2013 Dec;57(6):860-6. doi: 10.1016/j.ypmed.2013.09.020. Epub 2013 Oct 7.
PMID: 24113263DERIVED
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Study Officials
- PRINCIPAL INVESTIGATOR
David Hammond, PhD
University of Waterloo
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- NON RANDOMIZED
- Masking
- SINGLE
- Who Masked
- PARTICIPANT
- Purpose
- PREVENTION
- Intervention Model
- PARALLEL
- Sponsor Type
- OTHER
- Responsible Party
- SPONSOR
Study Record Dates
First Submitted
April 17, 2013
First Posted
September 24, 2013
Study Start
November 1, 2010
Primary Completion
June 1, 2011
Last Updated
September 24, 2013
Record last verified: 2013-09