Building on a Point-of-purchase Intervention to Encourage Healthy Food Choices

This study is ongoing, but not recruiting participants.
Sponsor:
Collaborator:
Robert Wood Johnson Foundation
Information provided by (Responsible Party):
Anne N. Thorndike, MD, MPH, Massachusetts General Hospital
ClinicalTrials.gov Identifier:
NCT01604499
First received: May 21, 2012
Last updated: November 28, 2012
Last verified: November 2012

May 21, 2012
November 28, 2012
September 2012
May 2013   (final data collection date for primary outcome measure)
Employee purchases of healthy (green-labeled) items [ Time Frame: 6 months ] [ Designated as safety issue: No ]
Same as current
Complete list of historical versions of study NCT01604499 on ClinicalTrials.gov Archive Site
Employee purchases of unhealthy (red-labeled) items [ Time Frame: 6 months ] [ Designated as safety issue: No ]
Same as current
Not Provided
Not Provided
 
Building on a Point-of-purchase Intervention to Encourage Healthy Food Choices
Building on a Point-of-purchase Intervention to Encourage Healthy Food Choices

This study builds on the framework of a previously implemented color-coded food labeling intervention in a hospital cafeteria by testing the incremental effectiveness of providing employees with individual feedback and incentives for increasing healthy purchases in a 3-arm randomized controlled trial. The investigators hypothesize that employees assigned to receive feedback will increase healthy purchases more than employees who receive no contact and that employees who receive feedback plus incentives will increase healthy purchases more than those who receive feedback alone.

Not Provided
Interventional
Not Provided
Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: Open Label
Primary Purpose: Prevention
Food Labeling
  • Behavioral: Feedback letters
    Subjects receive feedback letters about the proportion of green, yellow, and red purchases in the cafeteria per month with comparisons to "all employees" and to the "healthiest employees eaters"
  • Behavioral: Feedback plus incentives
    Subjects receive feedback letters plus small incentives to increase healthy (green-labeled) purchases in the next month
  • Experimental: Feedback only
    Subjects receive feedback letters about the proportion of green, yellow, and red purchases in the cafeteria per month with comparisons to "all employees" and to the "healthiest employees eaters"
    Intervention: Behavioral: Feedback letters
  • Experimental: Feedback plus incentives
    Subjects receive feedback letters plus small incentives to increase healthy (green-labeled) purchases in the next month
    Intervention: Behavioral: Feedback plus incentives
  • No Intervention: Control group
Not Provided

*   Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
 
Active, not recruiting
2700
May 2013
May 2013   (final data collection date for primary outcome measure)

Inclusion Criteria:

  • Employee at Massachusetts General Hospital who uses a cafeteria debit card to pay for cafeteria purchases

Exclusion Criteria:

  • Employees who do not have a cafeteria debit card
  • Employees with cafeteria debit card but who use it fewer than 3 times a month for the 3 months prior to start of trial
Both
18 Years and older
Yes
Contact information is only displayed when the study is recruiting subjects
United States
 
NCT01604499
2011D004784
No
Anne N. Thorndike, MD, MPH, Massachusetts General Hospital
Massachusetts General Hospital
Robert Wood Johnson Foundation
Principal Investigator: Anne N Thorndike, MD, MPH Massachusetts General Hospital
Massachusetts General Hospital
November 2012

ICMJE     Data element required by the International Committee of Medical Journal Editors and the World Health Organization ICTRP