Clinical trial NCT02377284: Prevention and Management of Food Allergies
Official title: Engaging Food Service Workers in the Prevention of Food Allergy-related Adverse Events
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Empathy
Food Allergy
Lead sponsor: University of Pennsylvania
Sponsor class: OTHER
First posted: 2015-03-03
Enrollment: 187
Sex: ALL
Minimum age (years): 18
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: PARALLEL
Primary purpose: PREVENTION

Brief summary: This pilot study will test the use of visual cues to engage food service workers in protecting patrons with food allergies. Food service workers from Philadelphia quick-service restaurants were recruited to participate in a survey of attitudes that includes an embedded randomized experiment testing an experimental cue (photograph of an allergic child) to increase workers' engagement and empathy.

Detailed description: Aim: Investigators pilot-tested a novel strategy to engage food service workers, by using a visual cue to increase the workers empathy for and desire to protect the patrons health and safety.

Why intervene with food service workers? Both food allergies and allergenic foods are common, as is eating, making accidental ingestion of allergenic foods almost inevitable. Risks may be particularly pronounced in out-of-home contexts (restaurants, school cafeterias, etc.), where the food allergic person must rely on service workers to assure their safety. Therefore, food service workers are important partners in the prevention of adverse events.

Design: Within the context of a survey of food service workers, investigators embedded a randomized experiment. In this experiment, investigators randomly assigned survey participants to one of two conditions: a Personalized vs. Depersonalized Chef Card. Depersonalized Chef Cards included simple written instructions regarding the patron's specific food allergies, including explicit guidance regarding foods to be avoided and information regarding the seriousness of the allergy. Personalized Chef Cards included identical written instructions and information, as well as a photograph of a patron with food allergies.

Hypothesis: Service workers exposed to the Personalized (compared to Depersonalized) Chef Cards will demonstrate greater empathy, sympathy, willingness to help, and vigilance regarding food allergies and their management.

Eligibility criteria: Inclusion Criteria:

* Employed at a quick-service restaurant
* Speaks English

Exclusion Criteria:

* Work at a table-only establishment

Primary outcomes:
measure: Mean knowledge and attitude scores reported by participants in both study groups
timeFrame: Investigators measured primary outcomes on Day 1 for each participant.
Secondary outcomes:
measure: Mean empathy and desire to learn scores reported by participants in both study groups
timeFrame: Investigators measured secondary outcomes on Day 1 for each participant.
Other outcomes:
Locations:
Study officials:
affiliation: University of Pennsylvania
name: Carolyn C Cannuscio, ScD
role: PRINCIPAL_INVESTIGATOR
References:
citation: Dupuis R, Meisel Z, Grande D, Strupp E, Kounaves S, Graves A, Frasso R, Cannuscio CC. Food allergy management among restaurant workers in a large U.S. city. Food control 63:147-57, 2016.