Food Labelling
Conditions
Brief summary
This study evaluates the impact of the introduction of a front-of-pack nutrition label on foods and beverages sold in a campus university restaurant in France on the nutritional quality of purchases.
Detailed description
The introduction of front-of-pack nutrition labelling is thought to help consumers making healthier food choices at the point-of-purchase. Recently, the French government has selected the Nutri-Score as single front-of-pack nutrition label. Evaluations of the Nutri-Score suggest it is helping consumers making healthier choices. However, its impact in vulnerable populations has not yet been tested. Students are thought to be a vulnerable population due to their limited resources and to their unhealthy food choices. The objective of the present study is to investigate the impact of the introduction of the Nutri-Score in campus university restaurant on the nutritional quality of food purchases. The intervention is conducted during several months, with a control period without front-of-pack nutrition labelling at the beginning of the university year. Data on purchases is collected regularly through receipts, and the nutritional quality of purchases is evaluated over time between the intervention situation and the control situation.
Interventions
BEHAVIORALFront-of-pack labelling Nutri-Score
Introduction of the Nutri-Score front-of-pack nutrition label on shelf display tags for every food and beverage sold in the university restaurant
Sponsors
University of Paris 13
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
OTHER
Masking
NONE
Intervention model description
After a control period with no specific front-of-pack labeling, the intervention consists in the apposition of a front-of-pack labeling (Nutri-Score) to individual foods in a campus university restaurant. All foods are individually labeled.
Eligibility
Sex/Gender
ALL
Healthy volunteers
Yes
Inclusion criteria
* All subjects purchasing foods or beverages in the selected campus university restaurant
Exclusion criteria
* None No individual data is collected. Only purchases data is collected (cash register sales data)
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Overall nutritional quality of purchases | Every 15 days, up to 6 months | Overall nutritional quality of purchases evaluated using the Food Standard Agency nutrient profiling system |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Saturated fat content of purchases | Every 15 days, up to 6 months | Saturated fat content of the purchases (g/100g) |
| Sugar content of purchases | Every 15 days, up to 6 months | Sugar content of the purchases (g/100g) |
| Energy content of purchases | Every 15 days, up to 6 months | Energy content of the purchases (kcal/100g) |
| Fiber content of purchases | Every 15 days, up to 6 months | Fiber content of the purchases (g/100g) |
| Protein content of purchases | Every 15 days, up to 6 months | Protein content of the purchases (g/100g) |
| Sodium content of purchases | Every 15 days, up to 6 months | Sodium content of the purchases (g/100g) |
Countries
France
Outcome results
None listed