Clinical Trial of Menu Labeling

Study Overview
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Brief Summary
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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.

Conditions
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Calorie Consumption

Intervention / Treatment
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* Other: Nutrition information on menus


Participation Criteria
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Eligibility Criteria
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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

Ages Eligible for Study
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Minimum Age: 18 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Non-Randomized
Intervention Model: Parallel Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| No Intervention: Menu - no nutrition information (control)<br>Participants were randomized to receive one of four menus that each contained different type of nutrition information. This condition included a normal menu with no nutrition information. | |
| Experimental: Calorie labels<br>Participants were randomized to receive one of four menus that each contained different type of nutrition information. This condition included menus with the calorie amounts displayed. | Other: Nutrition information on menus<br> <br> |
| Experimental: Calorie Traffic Light<br>Participants were randomized to receive one of four menus that each contained different type of nutrition information. This condition included menus with calorie amounts in green/amber/red traffic lights to signify low/medium/high amounts. | Other: Nutrition information on menus<br> <br> |
| Experimental: Multi-Traffic Light<br>Participants were randomized to receive one of four menus that each contained different type of nutrition information. This condition included menus with calorie amounts as well as sodium, fat, and sugar amounts in green/amber/red traffic lights to signify low/medium/high amounts. | Other: Nutrition information on menus<br> <br> |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Calorie consumption. | 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. | 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. | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Calorie content of meals ordered by participants. | Calorie content of the meal consumed during the laboratory visit was subsequently calculated using nutrition data for each food and beverage item. | 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. | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Nutrition policy, food labelling, diet, obesity, health behavior