Pricing Interventions Based on Energy Content in Restaurants

University of Liverpool100 enrolled

Overview

The goal of this clinical trial is to examine the impact of price decreases based on energy content in a full-service restaurant on immediate dietary consumption (in terms of kilocalories (kcals), sugar, fat, and salt intake) and dietary consumption the rest of the day following the intervention; and whether the intervention effects differ based on socioeconomic position (SEP). Participants will be asked to visit the restaurant twice. At visit 1, participants will receive a control study menu with the existing pricing structure of the restaurant. At visit 2, participants will receive the same study menu with the pricing intervention introduced. For comparative purposes a smaller subgroup of participants will receive the control menu at both visit 1 and 2 to allow the researchers to estimate whether any pre-post changes occur in the absence of a pricing intervention (and whether change differs by SEP).

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Enrollment

100

Conditions

Obesity Healthy Diet Eating Behavior

Pricing interventionBEHAVIORAL

Participants will be provided with a menu with manipulated prices for products with lower kilocalories

Eligibility

Sex: ALLMin age: 18 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * UK resident, aged 18 and older, fluent in English, have an out-of-home meal at least once a month and have no dietary allergies Exclusion Criteria: * No further exclusion criteria as it is a real-world study

Locations (2)

University of Liverpool

Liverpool, Merseyside, United Kingdom

University of Liverpool

Liverpool, United Kingdom

Outcomes

Primary Outcomes

Total kilocalories (kcal) ordered at the restaurant

The researchers will observe whether the total kcal ordered is different with a standard menu versus the menu with price manipulations

Time frame: 1 hour

Total kcal consumed at the restaurant

The researchers will observe whether the total kcal consumed (taking into account leftovers and food sharing) is different with a standard menu versus the menu with price manipulations

Time frame: 1 hour

Secondary Outcomes

Later kcal intake

The researchers will examine dietary intake the rest of the day following the restaurant visit to examine evidence of compensatory dietary intake.

Time frame: 10 hours

Total sugar, fat and salt intake

The researchers will observe whether the total sugar, fat and salt ordered is different with a standard menu versus the menu with price manipulations

Time frame: 1 hour

Data from ClinicalTrials.gov

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