The effect of ‘the healthy worksite cafeteria’

The development and evaluation of a healthy worksite cafeteria intervention in the Netherlands with social marketing techniques and nudging.

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON24679

Enrollment

Registered

2015-08-20

Start date

2016-02-01

Completion date

Unknown

Last updated

2024-02-28

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Prevention of overweight Social marketing Nudging Preventie van overgewicht

Interventions

'The healthy worksite cafeteria' A set of about 20 strategies to nudge visitors of worksite cafeterias to a more healthy food choice.

Eligibility

Inclusion criteria

Inclusion criteria: Inclusion criteria for worksite cafeterias are: • Minimum of 100 lunch customers per day. • Cash desk system can registrate separate products. • Cash desks are staffed. • The worksite cafeteria or the company will not organize active nutritional or health campaigns from January 2016 until August 2016. • The company gives permission to change the selection of products for 12 weeks during the experiment to an intervention level of ‘medium’*. • The company gives permission to change the routing in the restaurant for 12 weeks during the experiment to an intervention level of ‘medium’. • The company gives permission to change the price of products for 12 weeks during the experiment to an intervention level of ‘medium’. • The company gives permission to change the promotion of products and menu for 12 weeks during the experiment to an intervention level of ‘medium’. • The company gives permission for measuring sales data during the study, anonymously. • The company gives permission for conducting a questionnaire within their employees. * The intervention level is explained in 'Intervention'

Exclusion criteria

Exclusion criteria: Exclusion criteria for worksite cafeterias are: • Not able to fulfill all inclusion criteria. • Performing all 'medium' intervention strategies prior to baseline.

Design outcomes

Primary

Measure	Time frame
Sales data of food products in certain product categories: sandwiches, bread topping, (hot) snacks, hot meals, fruit&vegetables	—

Secondary

Measure	Time frame
Subjective vitality and satisfaction of visitors of worksite cafeterias	—

Contacts

Public ContactLiesbeth Velema

VU Amsterdam - Gezondheidswetenschappen -Faculteit der Aard- en Levenswetenschappen

email: e.velema@vu.nltel: 020-5982027

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)