Clincosm LogoSign in Get a demo

Increasing Availability of Lower Energy Meals on Food Choice and Intake

Sponsor
University of Liverpool (Other)
Overall Status
Completed
CT.gov ID
NCT04893213
Collaborator
(none)
80
Enrollment
1
Location
2
Arms
2.7
Actual Duration (Months)
29.3
Patients Per Site Per Month

Study Details

Study Description

Brief Summary

This study will examine the effectiveness of a structural intervention (baseline proportion of lower energy ready meals vs increased proportion of lower energy ready meals) on calories (kcal) ordered and consumed. The study will use a within-subjects design, meaning all participants will be exposed to both conditions (baseline vs increased lower energy meal menus). The procedure will involve participants placing orders for supermarket ready meals, which are then delivered to their homes for their consumption. This study will also investigate whether the effectiveness of the intervention varies, depending on socioeconomic position (SEP). The primary hypothesis is that increasing proportion of lower energy options will decrease total kcal ordered and consumed, and that there will be no difference between higher and lower SEP. To address the limited evidence on longer term impacts of dietary interventions on daily energy intake, the present study will also examine post-meal energy consumption up to midnight on the following day. Finally, this study will explore the psychological processes that might underlie the effectiveness of the intervention among individuals with higher and lower SEP; namely, food choice motives, satiety responsiveness, plate clearing tendencies, and food waste concerns.

Condition or Disease Intervention/Treatment Phase
  • Other: Manipulation of availability of lower energy meal options
 N/A

Detailed Description

See attached protocol documents.

Study Design

Study Type:
Interventional
Actual Enrollment :
80 participants
Allocation:
Randomized
Intervention Model:
Crossover Assignment
Masking:
None (Open Label)
Primary Purpose:
Prevention
Official Title:
Socioeconomic Position and the Impact of Increasing the Proportion of Lower Energy Foods Available on Supermarket Meal Choices and Consumption
Actual Study Start Date :
Apr 13, 2021
Actual Primary Completion Date :
Jul 5, 2021
Actual Study Completion Date :
Jul 5, 2021

Arms and Interventions

Arm Intervention/Treatment
Active Comparator: Baseline availability

Baseline availability of lower energy meal options

Other: Manipulation of availability of lower energy meal options
Menus provided differ in % of menu options that are higher vs. lower in energy
Experimental: Increased availability

Increased availability of lower energy meal options

Other: Manipulation of availability of lower energy meal options
Menus provided differ in % of menu options that are higher vs. lower in energy

Outcome Measures

Primary Outcome Measures

  1. Total meal energy (kcal) ordered [20 minutes (the time frame denotes time taken to complete the initial study questionnaire and make the food choices)]

    Calculated as the sum of the kcal content of the main and side ordered

  2. Total meal energy (kcal) consumed [Once the food has been delivered, the time frame is up to 72 hours]

    Calculated as the sum of the kcals consumed from the main and side combined

Secondary Outcome Measures

  1. Post-meal intake (kcal) [Measured 24-30 hours after study meal is consumed]

    Calculated as total energy (kcal) consumed after the study meal until midnight on the following day (dietary recall).

Eligibility Criteria

Criteria

Ages Eligible for Study:
18 Years and Older
Sexes Eligible for Study:
All
Accepts Healthy Volunteers:
Yes
Inclusion Criteria:

  • UK (United Kingdom) residents, aged 18 or over

  • Fluent in English

  • Have access to a phone/tablet/computer device which has access to Internet and a functioning camera

  • Willing to consume two supermarket ready meals

  • Have access to a functioning microwave and oven for the preparation of the ready meals

Exclusion Criteria:

  • Taking part more than once

  • Another member of the same household has participated in the study (Multiple members of the same household will not be allowed to take part)

  • Current or historic diagnosed eating disorders

  • Currently on any medication which affects appetite

  • Any of the following dietary restrictions, intolerances, or allergies (Vegetarian, vegan, gluten-free, sugar-free, dairy/lactose-free, food allergy - such as milk, eggs, nut, wheat, fish, etc)

  • History of severe childhood allergies, anaphylaxis or anaphylactic shock

Contacts and Locations

Locations

Site City State Country Postal Code
1 University of Liverpool Liverpool Merseyside United Kingdom L69 7ZA

Sponsors and Collaborators

  • University of Liverpool

Investigators

  • Principal Investigator: Eric Robinson, PhD, Study Principal Investigator

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.
Responsible Party:
Eric Robinson, Reader in Psychological Sciences, University of Liverpool
ClinicalTrials.gov Identifier:
NCT04893213
Other Study ID Numbers:
  • 8710 Ready Meal Menu Study
First Posted:
May 19, 2021
Last Update Posted:
May 12, 2022
Last Verified:
May 1, 2022
Individual Participant Data (IPD) Sharing Statement:
Yes
Plan to Share IPD:
Yes
Studies a U.S. FDA-regulated Drug Product:
No
Studies a U.S. FDA-regulated Device Product:
No
Keywords provided by Eric Robinson, Reader in Psychological Sciences, University of Liverpool
availability
socio-economic position
food choice
eating behaviour

Study Results

No Results Posted as of May 12, 2022