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Socioeconomic Position and the Impact of Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice in Virtual Full-service Restaurants: Two Randomized Control Trials
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.
Age
18 - No limit years
Sex
ALL
Healthy Volunteers
Yes
University of Liverpool
Liverpool, Merseyside, United Kingdom
Start Date
August 1, 2019
Primary Completion Date
November 30, 2019
Completion Date
November 30, 2019
Last Updated
April 7, 2020
2,091
ACTUAL participants
Menu configuration (presence of energy labelling)
OTHER
Menu configuration (more lower energy options added)
OTHER
Lead Sponsor
University of Liverpool
NCT07472881
NCT01143454
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