Calorie Consumption
Conditions
Keywords
Nutrition policy, food labelling, diet, obesity, health behavior
Brief summary
The current study sought to examine the effect of menu labeling on food ordering and food consumption, including the effect of displaying calories along with other nutrients, such as sodium, fat, and sugar, as well as in different formats, such as traffic lights. The investigators hypothesize significant differences in the calorie amount of menu selections and food consumption across experimental conditions. The investigators anticipate that calorie amounts will be significantly higher in the no calorie information) compared to each of the other 3 conditions, and significantly lower in the Traffic Light conditions compared to calories only condition. 2\) Individuals in Condition 1 (no calorie information) will be significantly more likely to underestimate the calorie content of their meals compared to individuals in the intervention conditions.
Interventions
OTHERNutrition information on menus
Sponsors
Canadian Cancer Society (CCS)
University of Waterloo
Study design
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* 18 years of age or older, * able to speak and read English
Exclusion criteria
\- no food allergies to gluten or other grain products
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Calorie consumption. | Calorie consumption was recorded for the meal consumed during the visit to the laboratory, approximately 30 minutes after the start of the study. No additional follow-up was conducted after the laboratory visit. | Participants consumed the food during the study visit, after ordering from the menus and completing survey measures. The calorie content of all food and beverage items ordered by each participant was calculated immediate after the study session using information provided by Subway. All items were weighed immediately prior to delivery to participants. After participants indicated that their meal was completed, research assistants collected and weighed any leftover food or beverage portions. A consumption variable was calculated for calorie, fat, sodium, and sugar consumption for each participant by subtracting the estimated number of calories in food and beverage waste from the total for the meal, based on differences in weight. No measures were collected after the study visit. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Calorie content of meals ordered by participants. | Calorie content was recorded for the meal consumed during the visit to the laboratory, approximately 30 minutes after the start of the study. No additional follow-up was conducted after the laboratory visit. | Calorie content of the meal consumed during the laboratory visit was subsequently calculated using nutrition data for each food and beverage item. |
Countries
Canada
Outcome results
None listed