Obesity
Conditions
Brief summary
Rating systems are intended to guide consumer choices. This project will determine if a previously developed scale that evaluates the healthiness of a restaurant is correlated with the actual choices consumers make when they patronize the restaurants. The study will also assess whether a restaurant marketed as healthy (Subway) rates higher on this scale than another restaurant that makes no such claims (McDonald's). Finally, the investigators will compare the calorie purchases from these two restaurants among youths and their families who eat at each of the restaurants.
Interventions
BEHAVIORALFast Food Restaurant
Participants will purchase a meal at Subway and McDonald's, on different days.
Sponsors
Robert Wood Johnson Foundation
University of California, Los Angeles
Study design
Observational model
COHORT
Time perspective
PROSPECTIVE
Eligibility
Sex/Gender
ALL
Age
12 Years to 21 Years
Healthy volunteers
Yes
Inclusion criteria
* 12-21 Year Olds that live in local area * Like to eat at Subway and McDonald's
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Calories Consumed at each Restaurant | Calories will be recorded at two time points within 1-2 weeks | Using purchase receipts and point-of-purchase surveys, we determine how many calories each participant purchases. |
Countries
United States
Outcome results
None listed