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The Effect of Food Labelling and Satiety on Individuals Food Choice

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
 
ClinicalTrials.gov Identifier: NCT03537781
Recruitment Status : Unknown
Verified September 2018 by Kim Wright, St Mary's University College.
Recruitment status was:  Recruiting
First Posted : May 25, 2018
Last Update Posted : September 19, 2018
Sponsor:
Information provided by (Responsible Party):
Kim Wright, St Mary's University College

Brief Summary:

Previous research has shown that nutritional knowledge is a key indicator in healthy eating choices, but real-life examinations of the associations between both nutritional knowledge and state of hunger and satiety on individuals' food choice of healthy vs unhealthy snacks is limited.

The present study aims to investigate whether the presence of nutritional information on food labels will affect participants' food choice when hungry and when satiated.


Condition or disease Intervention/treatment Phase
Food Preferences Hunger Behavioral: Food labelling versus no food labelling Not Applicable

Detailed Description:

Previous research has shown that nutritional knowledge is a key indicator in healthy eating choices, but real-life examinations of the associations between both nutritional knowledge and state of hunger and satiety on individuals' food choice of healthy vs unhealthy snacks is limited.

As there is currently little research combining these facets, it would be interesting to investigate whether individuals who are provided with food labelling information would choose unhealthy snacks when hungry as than when satiated and whether this would differ for those who are not provided with food labelling information.

Based on this, the present study aims to investigate whether the presence of nutritional information in the form of food labels will affect participants' food choice when hungry and when satiated. The General Nutrition Knowledge Questionnaire will be used to assess participants baseline nutritional knowledge and will be used as a covariate in the research project.

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Study Type : Interventional  (Clinical Trial)
Estimated Enrollment : 112 participants
Allocation: Randomized
Intervention Model: Parallel Assignment
Intervention Model Description: Participants will be randomly allocated to a food labelling or no food labelling condition. Participants in each condition will be tested when hungry and when satiated
Masking: Single (Participant)
Primary Purpose: Other
Official Title: Nutritional Knowledge and the Effects of Hunger & Satiety on Snack Choice: a Randomised Controlled Trial
Actual Study Start Date : June 12, 2018
Estimated Primary Completion Date : September 30, 2018
Estimated Study Completion Date : October 30, 2018

Resource links provided by the National Library of Medicine

MedlinePlus related topics: Food Labeling

Arm Intervention/treatment
Experimental: Food label available, hungry state
foods will be displayed with food labels present and when participants had nothing to eat
Behavioral: Food labelling versus no food labelling
Food labelling availability and satiety status

Experimental: food label available, satiated
foods will be displayed with food labels present and when participants had already eaten breaksfast
Behavioral: Food labelling versus no food labelling
Food labelling availability and satiety status

Experimental: food label unavailable, hungry state
foods will be displayed without food labels present and when participants had nothing to eat
Behavioral: Food labelling versus no food labelling
Food labelling availability and satiety status

Experimental: food label unavailable, satiated
foods will be displayed without food labels present and when participants had already eaten breakfast
Behavioral: Food labelling versus no food labelling
Food labelling availability and satiety status




Primary Outcome Measures :
  1. food choice [ Time Frame: 2 days ]
    participants will have to choose one snack from a choice of six differing on their fat content



Information from the National Library of Medicine

Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the contacts provided below. For general information, Learn About Clinical Studies.


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Ages Eligible for Study:   18 Years to 65 Years   (Adult, Older Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria: Male and females aged 18-65 years old; in general good health; not known allergies and any medical conditions (e.g. heart disease, asthma)

Exclusion Criteria: Those who are currently following a weight loss diet; have food allergies and any medical conditions which might restrict their food intake


Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT03537781


Contacts
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Contact: Kyriaki Myrissa, PhD 020 8240 4000 ext 8247 kyriaki.myrissa@stmarys.ac.uk

Locations
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United Kingdom
St Marys University Recruiting
London, United Kingdom, TW1 4SX
Principal Investigator: Freddy Brown, MSc         
Sub-Investigator: Jessica Hill, PhD         
Sponsors and Collaborators
St Mary's University College
Investigators
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Principal Investigator: Conor Gissane, PhD St. Mary's University
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Responsible Party: Kim Wright, Research administrator, St Mary's University College
ClinicalTrials.gov Identifier: NCT03537781    
Other Study ID Numbers: SMU_SHAS_2018_01.
First Posted: May 25, 2018    Key Record Dates
Last Update Posted: September 19, 2018
Last Verified: September 2018

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Studies a U.S. FDA-regulated Drug Product: No
Studies a U.S. FDA-regulated Device Product: No
Keywords provided by Kim Wright, St Mary's University College:
food choice, food labels