Increasing Availability of Lower Energy Meals on Food Choice and Intake

NCT04893213 | Completed

• 1 other identifier: 8710 Ready Meal Menu Study
• Study Type: interventional
• Target: 80
• Locations: 1 country
• Sites: 1

Brief Summary

This study will examine the effectiveness of a structural intervention (baseline proportion of lower energy ready meals vs increased proportion of lower energy ready meals) on calories (kcal) ordered and consumed. The study will use a within-subjects design, meaning all participants will be exposed to both conditions (baseline vs increased lower energy meal menus). The procedure will involve participants placing orders for supermarket ready meals, which are then delivered to their homes for their consumption. This study will also investigate whether the effectiveness of the intervention varies, depending on socioeconomic position (SEP). The primary hypothesis is that increasing proportion of lower energy options will decrease total kcal ordered and consumed, and that there will be no difference between higher and lower SEP. To address the limited evidence on longer term impacts of dietary interventions on daily energy intake, the present study will also examine post-meal energy consumption up to midnight on the following day. Finally, this study will explore the psychological processes that might underlie the effectiveness of the intervention among individuals with higher and lower SEP; namely, food choice motives, satiety responsiveness, plate clearing tendencies, and food waste concerns.

Conditions

Diet, Healthy; Food Selection; Obesity; Eating Behavior

Keywords

availability; socio-economic position; food choice; eating behaviour

Outcome Measures

Primary Outcomes (2)

• Total meal energy (kcal) ordered

  Calculated as the sum of the kcal content of the main and side ordered

  20 minutes (the time frame denotes time taken to complete the initial study questionnaire and make the food choices)

• Total meal energy (kcal) consumed

  Calculated as the sum of the kcals consumed from the main and side combined

  Once the food has been delivered, the time frame is up to 72 hours

Secondary Outcomes (1)

• Post-meal intake (kcal)

  Measured 24-30 hours after study meal is consumed

Study Arms (2)

Baseline availability

ACTIVE COMPARATOR

Baseline availability of lower energy meal options

Other: Manipulation of availability of lower energy meal options

Increased availability

EXPERIMENTAL

Increased availability of lower energy meal options

Other: Manipulation of availability of lower energy meal options

Interventions

Manipulation of availability of lower energy meal options OTHER

Menus provided differ in % of menu options that are higher vs. lower in energy

Baseline availability; Increased availability

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• UK (United Kingdom) residents, aged 18 or over
• Fluent in English
• Have access to a phone/tablet/computer device which has access to Internet and a functioning camera
• Willing to consume two supermarket ready meals
• Have access to a functioning microwave and oven for the preparation of the ready meals

You may not qualify if:

• Taking part more than once
• Another member of the same household has participated in the study (Multiple members of the same household will not be allowed to take part)
• Current or historic diagnosed eating disorders
• Currently on any medication which affects appetite
• Any of the following dietary restrictions, intolerances, or allergies (Vegetarian, vegan, gluten-free, sugar-free, dairy/lactose-free, food allergy - such as milk, eggs, nut, wheat, fish, etc)
• History of severe childhood allergies, anaphylaxis or anaphylactic shock

Sponsors & Collaborators

• University of Liverpool: lead

Study Sites (1)

University of Liverpool

Liverpool, Merseyside, L69 7ZA, United Kingdom

Location

MeSH Terms

Conditions

Food Preferences; Obesity; Feeding Behavior

Condition Hierarchy (Ancestors)

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

Study Officials

• Eric Robinson, PhD

  Study Principal Investigator

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Reader in Psychological Sciences

Study Record Dates

• First Submitted: May 10, 2021
• First Posted: May 19, 2021
• Study Start: April 13, 2021
• Primary Completion: July 5, 2021
• Study Completion: July 5, 2021
• Last Updated: May 12, 2022

Record last verified: 2022-05

Data Sharing

• IPD Sharing: Will share
• Shared Documents: STUDY PROTOCOL, SAP
• Time Frame: On publication, indefinitely
• Access Criteria: Open website

Locations

GB (1)