Public health - behaviour change Nutritional, Metabolic, Endocrine
Conditions
Interventions
For the baseline 2 weeks, all participants will be asked to start scanning and recording all their food purchases using the SwapSHOP app. During this baseline 2 weeks, the app will only allow for scan
Sponsors
University of Oxford
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. Male or female, aged over 18 years old 2. Willing and able to give informed consent for participation in the study 3. English speaking and able to understand the demands of the study 4. Looking for support to improve their diet 5. Own a smartphone (android or iOS), has access to the internet and email account on their phone 6. Willing to download and use a smartphone app to scan and track all their supermarket shopping 7. Responsible for at least some of their household grocery shopping and regularly shop in Tesco, Sainsbury’s, Waitrose, Asda, Morrisons or Iceland (e.g. at least once a week in a physical store or online store) 8. Will scan and record all supermarket food purchases over a baseline 2-week/run-in period
Exclusion criteria
Exclusion criteria: 1. Already on a clinician supervised diet or a restricted diet 2. Are currently using apps to monitor the quality of their food shopping (excluding apps to track and monitor food intake) 3. Currently participating in another study aimed at dietary change or asking them to change the way they shop for food 4. Planning on going away from home (holiday or other) for more than 2 consecutive weeks during the study period
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Progression criteria are set based on an expectation that 80% of participants within the active intervention group will use the app to obtain healthier swaps at least once in the first 2 weeks after randomisation and 70% of participants overall will complete follow-up. The researchers calculated a 95% confidence interval for these proportions and the proposed sample size (n=120) and set the progression criteria approximate to the lower bound. 1. At least 70% of participants in the active intervention group use the app to obtain healthier swaps on at least one occasion by the end of the second week after randomisation 2. That 60% of participants in total (intervention and control) complete follow-up by scanning all their purchases for a minimum of 2 weeks over the entire follow up period (4 weeks) | — |
Secondary
| Measure | Time frame |
|---|---|
| Feasibility outcomes: 1. Recruitment rates: total recruited (including number invited, eligible, consented, number which completed all baseline assessments, and randomised) 2. Period of time needed for recruitment of the final sample 3. Outcome reporting: number of participants who fail to scan their purchases for 2 weeks at baseline and follow up; number of participants who fail to complete the end-of-study questionnaires. Process measures: Summary of app-related usability (within-app automatic recording) and acceptability measures collected through the end-of-study questionnaires at follow up: 1. Average number of shopping trips where the app was used to scan products in order to obtain a swap per week 2. Number of occasions the app was used to scan products for a swap per trip 3. Number of swaps made overall per week and per shopping trip 4. Nutrient reduction per swap made 5. Use of specific functionality e.g. goal setting, feedback 6. End-of-study questionnaires to understand if the feedback and swaps provided through the app are acceptable; if the app scans the majority of products and if this has prompted other behaviours such as reading labels. Exploratory effectiveness measures: 1. This includes estimates (mean (SD)) of changes in total sugar (%energy, kcal per £), saturated fat (% energy, kcal per £) and salt (g/100gr) in food purchases, between baseline and follow up and between each intervention group compared to control. 2. The researchers will also calculate estimates (mean (SD)) of changes in total energy (kcal/£), total fat (% energy, kcal per £), energy density of the food shopping (kcal/g), fibre (g/1000 kcal), basket cost (£, £ per Kg), % energy coming from specific food groups which contribute the most to sugar, salt and SFA, including bread, desserts, dairy, meat, processed meat, ready to eat meals, soft drinks, among others. | — |
Countries
England, United Kingdom
Outcome results
None listed