Food Labeling
Conditions
Keywords
Food labeling, nutritional quality, food purchases
Brief summary
This controlled trial investigates the impact of the implementation of a front-of-pack nutrition label, namely Nutri-Score, on foods and beverages sold in a contract catering 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. In 2017, the French government has selected the Nutri-Score as single front-of-pack nutrition label to be applied on food products sold in French supermarkets, on a voluntary basis. Some studies have found that the Nutri-Score would help consumers making healthier choices. Nevertheless, its impact has been demonstrated in experimental supermarkets and its implementation only concerns products sold in groceries and supermarkets, as it is stated in the official decree. The potential impact of the Nutri-Score in contract catering remains unknown, while this sector represents a growing share of out-of-home catering and that the promotion of the Nutri-Score in this sector is now part of the National Public Health Plan. Thus, the objective of the present study is to investigate the impact of the implementation of the Nutri-Score in contract catering restaurants on the nutritional quality of food purchases. The trial will be conducted using a quasi experimental before/after design with a comparison group. Data on purchases will be collected regularly through receipts, and the nutritional quality of purchases will be evaluated over time on two pairs of sites. In each pair of sites, one site will receive an intervention (Nutri-Score) and one site will be a control site. Within each pair, the sites will be comparable in terms of food offer and consumers profile.
Interventions
BEHAVIORALFront-of-pack nutrition label Nutri-Score
The intervention consists of displaying the Nutri-Score on dishes and pre-packed foods.
Sponsors
ELIOR GESTION
University of Paris 13
Study design
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
OTHER
Masking
NONE
Intervention model description
The trial will include four sites (two pairs, with an intervention site and a control site) and two phases. For each pair of sites: * site n°1: one control phase with no intervention followed by an interventional phase with the Nutri-Score applied on products * site n°2: control phases only, without the Nutri-Score applied during any of the two phases
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* all individuals purchasing in the contract catering restaurants will be included.
Exclusion criteria
* No
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in the overall nutritional quality of purchases over time | Through study completion, an average of 6 months | Score using the Food Standards Agency nutrient profiling system modified by the HCSP, allocating points depending on the amounts in unfavourable elements (energy, saturates, sugars, sodium) and favorable elements (fibres, proteins and fruits, vegetables, nuts and oils (olive, colza, nuts)) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in Saturated fat content of purchases | Through study completion, an average of 6 months | Saturated fat content of the purchases in g / 100g |
| Change in Sugar content of purchases | Through study completion, an average of 6 months | Sugar content of the purchases in g / 100g |
| Change in Sodium content of purchases | Through study completion, an average of 6 months | Sodium content of the purchases in mg / 100g |
| Change in energy content of purchases | Through study completion, an average of 6 months | Energy content of the purchases in kcal / 100g |
| Change in Fibre content of purchases | Through study completion, an average of 6 months | Fibre content of the purchases in g / 100g |
| Change in Fruit, vegetable and nut content of purchases | Through study completion, an average of 6 months | Fruit, vegetable and nut content of the purchases in % / 100g |
| Change in Protein content of purchases | Through study completion, an average of 6 months | Protein content of the purchases in g / 100g |
Countries
France
Outcome results
None listed