Obesity
Conditions
Keywords
Obesity
Brief summary
The purpose of the study is to better understand how individuals make decisions regarding the meals they order. Participants' ordering decisions at lunchtime at a chain restaurant will be recorded over several weeks to study ordering habits over time. Lunch menus will be provided by the study, and the menu format will vary the way in which information on caloric content is displayed. The impact of different labeling formats on total calories in the chosen meal will be assessed.
Interventions
BEHAVIORALProvide menu with visual cue and calorie information
Menu to be provided prior to placing the food order.
BEHAVIORALProvide menu with visual cue but no calorie information
Menu to be provided prior to placing the food order.
BEHAVIORALProvide menu with no visual cue but with calorie information
Menu to be provided prior to placing the food order.
BEHAVIORALProvide menu with no visual cue and no calorie information
Menu to be provided prior to placing the food order.
Sponsors
National Institute on Aging (NIA)
University of Pennsylvania
Study design
Allocation
RANDOMIZED
Intervention model
FACTORIAL
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Healthy volunteers
Yes
Inclusion criteria
* Customers of two chain restaurants
Exclusion criteria
* Unable to read a written menu
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Calories chosen | One time only or 6 months | Total calories in food ordered for lunch |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Weight change | 6 months | Half of the study participants will have the secondary outcome measure data collected and analyzed. |
Countries
United States
Outcome results
None listed