Prevention and Management of Food Allergies
Engaging Food Service Workers in the Prevention of Food Allergy-related Adverse Events
1 other identifier
interventional
187
0 countries
N/A
Brief Summary
This pilot study will test the use of visual cues to engage food service workers in protecting patrons with food allergies. Food service workers from Philadelphia quick-service restaurants were recruited to participate in a survey of attitudes that includes an embedded randomized experiment testing an experimental cue (photograph of an allergic child) to increase workers' engagement and empathy.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P75+ for not_applicable
Started Oct 2013
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
October 1, 2013
CompletedPrimary Completion
Last participant's last visit for primary outcome
September 1, 2014
CompletedStudy Completion
Last participant's last visit for all outcomes
September 1, 2014
CompletedFirst Submitted
Initial submission to the registry
February 6, 2015
CompletedFirst Posted
Study publicly available on registry
March 3, 2015
CompletedJune 15, 2018
June 1, 2018
11 months
February 6, 2015
June 13, 2018
Conditions
Outcome Measures
Primary Outcomes (1)
Mean knowledge and attitude scores reported by participants in both study groups
Mean scores (on a scale from 0-100, assessed using a survey) for knowledge and attitudes regarding food allergic patrons among both the intervention and control groups.
Investigators measured primary outcomes on Day 1 for each participant.
Secondary Outcomes (1)
Mean empathy and desire to learn scores reported by participants in both study groups
Investigators measured secondary outcomes on Day 1 for each participant.
Study Arms (2)
Intervention (personalized chef card)
EXPERIMENTALRestaurant employees received a personalized chef card, which included written information about a patron's food allergies and a photograph of the patron.
Control (depersonalized chef card)
NO INTERVENTIONRestaurant employees received a depersonalized chef card, which included written information about a patron's food allergies, without a photograph of a patron.
Interventions
Eligibility Criteria
You may qualify if:
- Employed at a quick-service restaurant
- Speaks English
You may not qualify if:
- Work at a table-only establishment
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Related Publications (1)
Dupuis R, Meisel Z, Grande D, Strupp E, Kounaves S, Graves A, Frasso R, Cannuscio CC. Food allergy management among restaurant workers in a large U.S. city. Food control 63:147-57, 2016.
RESULT
MeSH Terms
Conditions
Interventions
Condition Hierarchy (Ancestors)
Intervention Hierarchy (Ancestors)
Study Officials
- PRINCIPAL INVESTIGATOR
Carolyn C Cannuscio, ScD
University of Pennsylvania
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- NONE
- Purpose
- PREVENTION
- Intervention Model
- PARALLEL
- Sponsor Type
- OTHER
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Assistant Professor of Family Medicine and Community Health
Study Record Dates
First Submitted
February 6, 2015
First Posted
March 3, 2015
Study Start
October 1, 2013
Primary Completion
September 1, 2014
Study Completion
September 1, 2014
Last Updated
June 15, 2018
Record last verified: 2018-06