Food choices Nutritional, Metabolic, Endocrine
Conditions
Interventions
This study uses a bespoke virtual online supermarket shopping (OLS) platform, hosted by The University of Oxford, which emulates a real online supermarket for research purposes relating to food purcha
Sponsors
University of Oxford
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. UK adults, aged =18 years 2. Able to speak and read English 3. Willing and able to give informed consent for participation in the study 4. Being the main (or shared) grocery shopper for their household 5. Having access to a computer and Internet
Exclusion criteria
Exclusion criteria: Having any dietary restriction
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Current primary outcome measure as of 20/07/2018: The difference in the saturated fat content of the final basket (measured in % of total energy) between each of the four trial arms Previous primary outcome measure: Difference in the saturated fat change of the final basket (measured in % of total energy) between each single intervention group and control; between combined intervention groups and each single intervention group; and between combined intervention groups and control | — |
Secondary
| Measure | Time frame |
|---|---|
| Current secondary outcome measures as of 20/07/2018: The following outcomes will be compared between each of the four trial arms: 1. Difference in the proportion of products with lower saturated fat in the final basket (%) 2. Difference in the overall cost of the final shopping basket (£) weighted for the size of the basket (g) 3. Difference in the total energy, energy density, sugars (% energy), and salt (g/100g) content of the shopping basket The following outcomes will be compared between the single individual-level intervention (swaps only) and the combined intervention arms: 4. Difference in % saturated fat content per swap accepted (% energy intake) 5. Difference in the proportion of swaps accepted out of those offered (%) 6. Difference in the proportion of swaps accepted out of those offered (%) by median observed change in saturated fat 7. Difference in the proportion of swaps accepted out of those offered (%) for (a) butter, margarine, and spreads, (b) cheese, (c) milk, (d) meat, and (e) sweets and desserts 8. Difference in the proportion of accepted swaps out of total shopping basket items (%) Previous secondary outcome measures: Difference between intervention vs control: 1. The proportion of products with lower saturated fat in the final basket (%) 2. % saturated fat content per swap accepted (% energy intake) 3. The proportion of swaps accepted out of those offered (%) 4. The proportion of accepted swaps out of total shopping basket items (%) 5. The overall cost of the final shopping basket (£) weighted for the size of the basket 6. The total energy, energy density, sugars (% energy) and salt (g/100g) content of the shopping basket | — |
Countries
England, United Kingdom
Outcome results
None listed