Food Labeling
Conditions
Keywords
Healthy eating, Incentives, Feedback
Brief summary
This study builds on the framework of a previously implemented color-coded food labeling intervention in a hospital cafeteria by testing the incremental effectiveness of providing employees with individual feedback and incentives for increasing healthy purchases in a 3-arm randomized controlled trial. The investigators hypothesize that employees assigned to receive feedback will increase healthy purchases more than employees who receive no contact and that employees who receive feedback plus incentives will increase healthy purchases more than those who receive feedback alone.
Interventions
BEHAVIORALFeedback letters
Subjects receive feedback letters about the proportion of green, yellow, and red purchases in the cafeteria per month with comparisons to all employees and to the healthiest employees eaters
BEHAVIORALFeedback plus incentives
Subjects receive feedback letters plus small incentives to increase healthy (green-labeled) purchases in the next month
Sponsors
Robert Wood Johnson Foundation
Massachusetts General Hospital
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Employee at Massachusetts General Hospital who uses a cafeteria debit card to pay for cafeteria purchases
Exclusion criteria
* Employees who do not have a cafeteria debit card * Employees with cafeteria debit card but who use it fewer than 3 times a month for the 3 months prior to start of trial
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Employee purchases of healthy (green-labeled) items | 6 months |
Secondary
| Measure | Time frame |
|---|---|
| Employee purchases of unhealthy (red-labeled) items | 6 months |
Countries
United States
Outcome results
None listed