A Small Nudge for Better Health Through Reduced Salt Intake, Increased Vegetable Intake, and Smaller Portion Size

NCT02808910 | Completed

• 1 other identifier: 2016/231300
• Study Type: interventional
• Target: 144
• Locations: 1 country
• Sites: 1

Brief Summary

This study will investigate whether small changes (nudges) made in a cafeteria, where participants eat for 4 weeks, can improve their food behavior and health during the 4 weeks, and 6 weeks and 6 months after their stay. Half the participants will be exposed to one of four types of nudges (focused on reducing salt intake, increasing vegetable intake, reducing portion size, and a combination of these nudges), and half of the participants will eat in the cafeteria as it is currently, without modifications.

Conditions

Cardiovascular Disease; Obesity

Keywords

behavior; food intake; salt; vegetables; portion size; weight loss; habits

Outcome Measures

Primary Outcomes (3)

• Change in BMI from start of intervention to end of intervention

  BMI is measured, and change in BMI between day 0 and day 28 is used.

  Measured at baseline at day 0 of intervention and at completion of intervention at day 28 of intervention)

• Change in dietary habits 1

  Habits are compared with habits as listed before the start of the 4 week intervention period. Done through an online survey.

  6 weeks after the 4 week intervention period

• Change in dietary habits 2

  Habits are compared with habits as listed before the start of the 4 week intervention period. Done through an online survey.

  6 months after the 4 week intervention period

Secondary Outcomes (8)

• Dietary choices in cafeteria 1.1

  Tuesday lunch meal during the first week of the intervention

• Dietary choices in cafeteria 1.2

  Thursday lunch meal during the first week of the intervention

• Dietary choices in cafeteria 2.1

  Tuesday lunch meal during the second week of the intervention

• Dietary choices in cafeteria 2.2

  Thursday lunch meal during the second week of the intervention

• Dietary choices in cafeteria 3.1

  Tuesday lunch meal during the third week of the intervention

Other Outcomes (1)

• Customer satisfaction of the cafeteria through a survey

  Once per week during the intervention, on day 3, 11, 18 and 25 of the intervention

Study Arms (5)

Salt nudge

EXPERIMENTAL

The following changes will be made in the cafeteria: Salt will be placed in a corner of the buffet, rather than on each dining table. Other spices, without sodium, will be provided on the table. A sign will be placed on the table that nudges participants to try the other spices. Food in the buffet that is high in salt will be labeled with a negative-appearing symbol, and food in the buffet that is low in salt will be labeled with a positive symbol.

Behavioral: Nudged to eat less added salt and more other seasonings; Behavioral: Nudged to avoid foods high in salt content, and to choose foods low in salt content

Vegetable nudge

EXPERIMENTAL

The following changes will be made in the cafeteria: Names of the vegetable dishes in the buffet will be made more attractive. Signs will be placed with reminders to eat more vegetables. Signs will be placed with a visual indication of the percentage of a meal that should consist of vegetables.

Behavioral: Nudged to eat more vegetables

Portion size nudge

EXPERIMENTAL

The following changes will be made in the cafeteria: Smaller plates will replace the regular plates. Verbal and visual nudges to reduce portion size will be given. Utensils for self-serving calorie-dense foods in the buffet will be smaller than normal.

Behavioral: Nudged to eat smaller portions; Behavioral: Nudged to eat less calorie-dense food

Combined nudge

EXPERIMENTAL

All three nudges are combined in this intervention.

Behavioral: Nudged to eat less added salt and more other seasonings; Behavioral: Nudged to avoid foods high in salt content, and to choose foods low in salt content; Behavioral: Nudged to eat more vegetables; Behavioral: Nudged to eat smaller portions; Behavioral: Nudged to eat less calorie-dense food

Control groups

NO INTERVENTION

No changes are made to the cafeteria, compared to the pre-study situation. One control group participates after each of the nudges to control for effects of time of the year.

Interventions

Nudged to eat less added salt and more other seasonings BEHAVIORAL

Combined nudge; Salt nudge

Nudged to avoid foods high in salt content, and to choose foods low in salt content BEHAVIORAL

Combined nudge; Salt nudge

Nudged to eat more vegetables BEHAVIORAL

Combined nudge; Vegetable nudge

Nudged to eat smaller portions BEHAVIORAL

Combined nudge; Portion size nudge

Nudged to eat less calorie-dense food BEHAVIORAL

Combined nudge; Portion size nudge

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: No
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Participants should be part of the 4 week rehabilitation course at the Feiring heart clinic
• Participants should be willing and able to complete the necessary registration of food choices, and the relevant questionnaires

You may not qualify if:

• None

Sponsors & Collaborators

• LHL Helse: lead
• NIBIO - Norwegian Institute of Bioeconomy Research: collaborator
• Norwegian University of Life Sciences: collaborator
• Animalia: collaborator

Study Sites (1)

LHL-klinikkene Feiring

Feiring, 2093, Norway

Location

Related Publications (5)

• Wansink, B. & Sobal, J. Mindless eating: The 200 daily food decisions we overlook. Environment and Behavior. 2007, 39(1):106-123. 2007

  BACKGROUND

• Rolls BJ. Plenary Lecture 1: Dietary strategies for the prevention and treatment of obesity. Proc Nutr Soc. 2010 Feb;69(1):70-9. doi: 10.1017/S0029665109991674. Epub 2009 Dec 3.

  PMID: 19954563 BACKGROUND

• Rozin, P., Scott, S., Dingley, M., Urbanek, J.K., Jiang, H., Kaltenbach, M. Nudge to nobesity I: Minor changes in accessibility decrease food intake. Judgment and Decision Making, 2011, 6:323-332.

  BACKGROUND

• Just, D.R. & Wansink, B. Smarter Lunchrooms: Using Behavioral Economics to Improve Meal Selection. Chocies Magazine. 2009, 24(3).

  BACKGROUND

• van Kleef E, Otten K, van Trijp HC. Healthy snacks at the checkout counter: a lab and field study on the impact of shelf arrangement and assortment structure on consumer choices. BMC Public Health. 2012 Dec 12;12:1072. doi: 10.1186/1471-2458-12-1072.

  PMID: 23231863 BACKGROUND

MeSH Terms

Conditions

Cardiovascular Diseases; Obesity; Behavior; Weight Loss; Habits

Condition Hierarchy (Ancestors)

Overweight; Overnutrition; Nutrition Disorders; Nutritional and Metabolic Diseases; Body Weight; Signs and Symptoms; Pathological Conditions, Signs and Symptoms; Body Weight Changes

Study Officials

• Laila Dufseth

  LHL Helse

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NON RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: SUPPORTIVE CARE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: May 3, 2016
• First Posted: June 22, 2016
• Study Start: April 1, 2016
• Primary Completion: May 20, 2017
• Study Completion: April 1, 2018
• Last Updated: August 15, 2019

Record last verified: 2019-08

Data Sharing

• IPD Sharing: Will not share

Locations

NO (1)