Making Calories Count: Information Format and Food Choice

Study Overview
=================
Brief Summary
-----------------
The purpose of the study is to better understand how individuals make decisions regarding the meals they order. Participants' ordering decisions at lunchtime at a chain restaurant will be recorded over several weeks to study ordering habits over time. Lunch menus will be provided by the study, and the menu format will vary the way in which information on caloric content is displayed. The impact of different labeling formats on total calories in the chosen meal will be assessed.

Official Title
-----------------
Making Calories Count: Information Format and Food Choice

Conditions
-----------------
Obesity

Intervention / Treatment
-----------------
* Behavioral: Provide menu with visual cue and calorie information
* Behavioral: Provide menu with visual cue but no calorie information
* Behavioral: Provide menu with no visual cue but with calorie information
* Behavioral: Provide menu with no visual cue and no calorie information


Participation Criteria
=================
Eligibility Criteria
-----------------
Inclusion Criteria: Customers of two chain restaurants Exclusion Criteria: Unable to read a written menu
Sexes Eligible for Study
-----------------
All

Accepts Healthy Volunteers
-----------------
Accepts Healthy Volunteers

Study Plan
=================
How is the study designed?
-----------------

Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Factorial Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: Visual cue absent<br> | Behavioral: Provide menu with no visual cue but with calorie information<br>* Menu to be provided prior to placing the food order.<br>Behavioral: Provide menu with no visual cue and no calorie information<br>* Menu to be provided prior to placing the food order.<br>|
| Experimental: Calorie information present<br> | Behavioral: Provide menu with visual cue and calorie information<br>* Menu to be provided prior to placing the food order.<br>Behavioral: Provide menu with no visual cue but with calorie information<br>* Menu to be provided prior to placing the food order.<br>|
| Active Comparator: Calorie information absent<br> | Behavioral: Provide menu with visual cue but no calorie information<br>* Menu to be provided prior to placing the food order.<br>Behavioral: Provide menu with no visual cue and no calorie information<br>* Menu to be provided prior to placing the food order.<br>|
| Experimental: Visual cue present<br> | Behavioral: Provide menu with visual cue and calorie information<br>* Menu to be provided prior to placing the food order.<br>Behavioral: Provide menu with visual cue but no calorie information<br>* Menu to be provided prior to placing the food order.<br>|

What is the study measuring?
-----------------
Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Calories chosen | Total calories in food ordered for lunch | One time only or 6 months | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Weight change | Half of the study participants will have the secondary outcome measure data collected and analyzed. | 6 months | 

 Terms related to the study
=================
Keywords Provided by Centre Hospitalier Valida
-----------------
Obesity