This controlled trial investigates the impact of the implementation of a front-of-pack nutrition label, namely Nutri-Score, on foods and beverages sold in a contract catering in France on the nutritional quality of purchases.
The introduction of front-of-pack nutrition labelling is thought to help consumers making healthier food choices at the point-of-purchase. In 2017, the French government has selected the Nutri-Score as single front-of-pack nutrition label to be applied on food products sold in French supermarkets, on a voluntary basis. Some studies have found that the Nutri-Score would help consumers making healthier choices. Nevertheless, its impact has been demonstrated in experimental supermarkets and its implementation only concerns products sold in groceries and supermarkets, as it is stated in the official decree. The potential impact of the Nutri-Score in contract catering remains unknown, while this sector represents a growing share of out-of-home catering and that the promotion of the Nutri-Score in this sector is now part of the National Public Health Plan. Thus, the objective of the present study is to investigate the impact of the implementation of the Nutri-Score in contract catering restaurants on the nutritional quality of food purchases. The trial will be conducted using a quasi experimental before/after design with a comparison group. Data on purchases will be collected regularly through receipts, and the nutritional quality of purchases will be evaluated over time on two pairs of sites. In each pair of sites, one site will receive an intervention (Nutri-Score) and one site will be a control site. Within each pair, the sites will be comparable in terms of food offer and consumers profile.
Study Type
INTERVENTIONAL
Allocation
NON_RANDOMIZED
Purpose
OTHER
Masking
NONE
Enrollment
2,082
The intervention consists of displaying the Nutri-Score on dishes and pre-packed foods.
Equipe de Recherche en Epidémiologie Nutritionnelle
Bobigny, France
Change in the overall nutritional quality of purchases over time
Score using the Food Standards Agency nutrient profiling system modified by the HCSP, allocating points depending on the amounts in unfavourable elements (energy, saturates, sugars, sodium) and favorable elements (fibres, proteins and fruits, vegetables, nuts and oils (olive, colza, nuts))
Time frame: Through study completion, an average of 6 months
Change in energy content of purchases
Energy content of the purchases in kcal / 100g
Time frame: Through study completion, an average of 6 months
Change in Saturated fat content of purchases
Saturated fat content of the purchases in g / 100g
Time frame: Through study completion, an average of 6 months
Change in Sugar content of purchases
Sugar content of the purchases in g / 100g
Time frame: Through study completion, an average of 6 months
Change in Sodium content of purchases
Sodium content of the purchases in mg / 100g
Time frame: Through study completion, an average of 6 months
Change in Protein content of purchases
Protein content of the purchases in g / 100g
Time frame: Through study completion, an average of 6 months
Change in Fibre content of purchases
Fibre content of the purchases in g / 100g
Time frame: Through study completion, an average of 6 months
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Change in Fruit, vegetable and nut content of purchases
Fruit, vegetable and nut content of the purchases in % / 100g
Time frame: Through study completion, an average of 6 months