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.
See attached protocol documents.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Enrollment
2,091
Restaurant menus are altered to accommodate energy labelling intervention
Restaurant menus are altered to include more lower energy options
University of Liverpool
Liverpool, Merseyside, United Kingdom
Energy ordered from main menu
Total kcal content of main menu order
Time frame: 15-20 minutes (the time frame denotes time taken to make the menu order and there is no follow up
Total energy ordered
Total kcal content of all food ordered (including sides, desserts)
Time frame: 15-20 minutes (the time frame denotes time taken to make the menu order and there is no follow up
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