Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice

Study Overview
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Brief Summary
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Two randomized control trials examining human food choice (i.e. selection of high energy 'unhealthy' foods vs. selection of healthier foods). Interventions: In a between-subjects design, participants (recruitment stratified by socioeconomic position) made food choices (main dish, plus optional sides and desserts) in the absence vs. presence of menu energy labelling and from menus with baseline (10%) vs. increased availability (50%) of lower energy main dishes. Main outcome measures: Average energy content (kcal) of main dish chosen and average total energy content of all food ordered, including optional sides and desserts.

Detailed Description
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See attached protocol documents.

Official Title
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Socioeconomic Position and the Impact of Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice in Virtual Full-service Restaurants: Two Randomized Control Trials

Conditions
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Nutrition Poor, Obesity, Diet, Healthy, Food Selection

Intervention / Treatment
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* Other: Menu configuration (presence of energy labelling)
* Other: Menu configuration (more lower energy options added)


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Participants were eligible to participate if they were US residents, aged of 18 or above, fluent in English, had access to a computer with an internet connection and had no dietary restrictions Exclusion Criteria: See above. Stratification Criteria: - We aimed to recruit a sample stratified by gender (approx. 50/50) and highest educational qualification (approx. 40% high school or less, 60% above high school) to be broadly representative of US adults.

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: Randomized
Intervention Model: Parallel Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Energy labelling<br>Energy labelling provided on restaurant menus | Other: Menu configuration (presence of energy labelling)<br>* Restaurant menus are altered to accommodate energy labelling intervention<br>|
| No Intervention: No energy labelling<br>No energy labelling provided on restaurant menus | |
| Experimental: Increased availability of lower energy meals<br>Higher proportion of meals are 600kcals or less | Other: Menu configuration (presence of energy labelling)<br>* Restaurant menus are altered to accommodate energy labelling intervention<br>Other: Menu configuration (more lower energy options added)<br>* Restaurant menus are altered to include more lower energy options<br>|
| No Intervention: Baseline availability of lower energy meals<br>Proportion of meals that are 600kcals or less at baseline level | |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Energy ordered from main menu | Total kcal content of main menu order | 15-20 minutes (the time frame denotes time taken to make the menu order and there is no follow up | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Total energy ordered | Total kcal content of all food ordered (including sides, desserts) | 15-20 minutes (the time frame denotes time taken to make the menu order and there is no follow up |