Eating Behavior, Healthy Diet, Obesity
Conditions
Brief summary
The goal of this clinical trial is to examine the impact of price decreases based on energy content in a full-service restaurant on immediate dietary consumption (in terms of kilocalories (kcals), sugar, fat, and salt intake) and dietary consumption the rest of the day following the intervention; and whether the intervention effects differ based on socioeconomic position (SEP). Participants will be asked to visit the restaurant twice. At visit 1, participants will receive a control study menu with the existing pricing structure of the restaurant. At visit 2, participants will receive the same study menu with the pricing intervention introduced. For comparative purposes a smaller subgroup of participants will receive the control menu at both visit 1 and 2 to allow the researchers to estimate whether any pre-post changes occur in the absence of a pricing intervention (and whether change differs by SEP).
Interventions
BEHAVIORALPricing intervention
Participants will be provided with a menu with manipulated prices for products with lower kilocalories
Sponsors
European Research Council
University of Liverpool
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* UK resident, aged 18 and older, fluent in English, have an out-of-home meal at least once a month and have no dietary allergies
Exclusion criteria
* No further
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Total kilocalories (kcal) ordered at the restaurant | 1 hour | The researchers will observe whether the total kcal ordered is different with a standard menu versus the menu with price manipulations |
| Total kcal consumed at the restaurant | 1 hour | The researchers will observe whether the total kcal consumed (taking into account leftovers and food sharing) is different with a standard menu versus the menu with price manipulations |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Later kcal intake | 10 hours | The researchers will examine dietary intake the rest of the day following the restaurant visit to examine evidence of compensatory dietary intake. |
| Total sugar, fat and salt intake | 1 hour | The researchers will observe whether the total sugar, fat and salt ordered is different with a standard menu versus the menu with price manipulations |
Countries
United Kingdom
Outcome results
None listed