Healthier Food ConsumptionProject CHEWNCT02435264
Choosing Healthier Eating Options at Work and School
A study testing Healthier Dining Program Intervention in people with Healthier Food Consumption, run by Rob M van Dam.
Trial summary
Recent national statistics revealed that the prevalence of lifestyle related diseases is increasing in Singapore. Much of this disease burden can be prevented using lifestyle strategies. A large proportion of Singaporeans consume foods prepared by outside vendors. Read more about this study
- Who is it for?
- Ages 18 years and olderHealthy volunteers can take part
- Conditions the study is for
- Healthier Food Consumption
- What is being tested?
- Healthier Dining Program Intervention
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 476 participants
- Where
- No sites listed yet
- Study dates
- Oct 2014to Dec 2020
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 years and older
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- Food vendors:
- 21 years or older Must be stall owner or decision maker
- Consumers 18 year or older (NUS students) or 21 years or older Frequent consumers of foods at NUS canteens or foodcourts
Who cannot join
- Consumers:
- Persons unlikely to be on campus during the follow-up interviews
About this study
Official title: Assessing the Barriers and Motivators to Providing and Consuming Healthier Foods in the Singaporean Hawker Center Setting and Evaluating the Healthier Hawker Programme (Now Called the Healthier Dining Program)
Recent national statistics revealed that the prevalence of lifestyle related diseases is increasing in Singapore. Much of this disease burden can be prevented using lifestyle strategies. A large proportion of Singaporeans consume foods prepared by outside vendors. These foods are typically high in refined-grains and saturated fat, and choices for healthier foods like brown-rice often do not exist. The Healthier Dining Program managed by the Health Promotion Board of Singapore, seeks to assess if increasing the availability of healthier food options increases consumer consumption of these foods. The investigators aim to evaluate this program implemented on the National University of Singapore campus. A major output of this evaluation will be the assessment of the barriers and enablers to programme implementation which will provide guidance for the widespread implementation of the programme. Additionally this evaluation can lead to detailed recommendations on policies and programmes relevant to non-home food environments. This is important as successful interventions have the potential of improving the eating behaviors of a vast majority of the population.
Read the detailed description
The evaluation will use a cluster randomized controlled design in 3 test NUS eateries with 3 control eateries that are matched on type (canteen or food court) and on similarity of students/staff that it typically serves (example: consumers from arts or sciences faculties). It will include both process evaluation and outcome evaluation components. The primary purpose of the process evaluation will be to understand the enablers or barriers to programme implementation which will help to adjust the programme as it is being implemented and to assess whether the intervention elements are being implemented as planned. The primary purpose of the outcome evaluation will be to assess if healthier options are available and if consumers are buying these healthier options. The investigators will triangulate data sources and use both quantitative and qualitative data to inform this evaluation.
Specific aims include
- To conduct a process evaluation of the Healthier Dining Program (HDP) by assessing the reach, fidelity, dose delivered, dose received, and by examining the contextual barriers and facilitators towards the Healthier Dining Program implementation at NUS
- To assess the effects of the HDP on the knowledge, attitudes, and behavior of hawkers and consumers regarding healthier food options
- To conduct a cost effectiveness evaluation of the HDP
- To model the impact of changes in dietary intakes ascribed to the HDP intervention, on the incidence of type-2 diabetes and cardiovascular diseases in Singapore using statistical modeling and computer simulation
A total of 408 consumers at baseline and 10 weeks after the intervention (68 persons per cluster, 34 staff and 34 students) will be interviewed. The sample size was computed based on a proportion difference of 40 % (5 % in the control centers and 45% in the intervention centers) of consumers who eat healthier foods at least once per week. Healthier foods include wholegrain foods, less sugar/ healthier choice symbol (HCS) beverage and reduced calorie meals, foods that are being targeted by the programme. A power of 0.8,a two-sided alpha of 0.05, an intra-cluster correlation of 0.15, and a drop-out rate of 25 % for consumers was assumed. Centers will be matched based on type (canteen or food court) and on similarity of students/staff that it typically serves (example; consumers from arts or sciences faculties) and will be randomized to either the intervention or control group. All eligible and consenting hawkers at the NUS canteens and food courts in the study will interviewed (approximately 15 per center, for a total of 90 hawkers).
- Conditions
- Healthier Food Consumption
- Being tested
- Healthier Dining Program Intervention
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Healthier Dining Program InterventionOther
The food environment at the intervention centers will be modified to increase the availability of healthier foods and low calorie meals.
| Study group | Role | What they receive |
|---|---|---|
| Healthier Dining Program Intervention | Experimental | Food centers that receive the Healthier Dining Program (HDP) Receives: Other: Healthier Dining Program Intervention |
| Control centers | No intervention | Food centers that do not receive the Healthier Dining Program (HDP) |
What is being measured
The primary outcome is the main question the study is designed to answer.
Changes in proportion of participants consuming healthier meals
We will compare the between-arm difference in proportion of participants who had healthier meals prepared from out-of-home sources at least once a week at the post-intervention time-point.
This information is based on data collected using a 7-day food diary. This is a well established method of dietary assessment. Diary information was reviewed in-person or via phone calls by trained researchers and processed via an in-house food composition database called E-Food system.
Each meal consumed by the participant was assessed for whether it was prepared using either the healthier oil blends (≤ 35% saturated fat), wholegrain rice, low-sodium salt, or was lower in calorie (<500 kcal per serving). A meal that had at least one of these intervention-related characteristics was deemed as being a healthier meal. We will also conduct this analysis separately for each specific healthy meal type.
Measured: Baseline, 10 weeks post intervention
Secondary outcomes (2)
Differences in out-of-home dietary intake of key nutrients
We will assess the difference in dietary intakes of key nutrients from out-of-home meals between intervention and control arms. Specifically we will look at differences in consumption (g/1000 kcal) of monounsaturated fat, polyunsaturated fat, saturated fat, total fat and fibre, and the ratio of polyunsaturated fat to saturated fat. These key nutrients are likely to be modified by the intervention.
This information is based on data collected using a 7-day food diary. This is a well established method of dietary assessment. Diary information was reviewed in-person or via phone calls by trained researchers before being processed through an in-house food composition database called E-Food system. The system used food composition data from the Singapore's Health Promotion Board FOCOS food composition database and U.S. Department of Agriculture (USDA) Nutrient Database for Standard Reference.
Measured: Baseline, 10 weeks post intervention
Differences in total dietary intake of key food groups
We will assess the difference in total (out of home and home prepared) dietary intakes of key food groups between intervention and control arms. These include fruits,vegetables, snacks (savoury, sweet), rice (brown, white), noodles (regular, wholegrain), breads (regular, wholegrain) and beverages ( unsweetened, less sweet, regular)
A short 20-question food frequency questionnaire (FFQ), derived from Singapore National Nutrition Survey 2010 was used to collect this information. Participants were asked to choose from four categories of intake frequencies ('per day', 'per week', 'per month' and 'never') for a serving of the food or beverage item over the month preceding the interview. Number of servings of these foods groups consumed on a weekly basis were calculated from this information.
Measured: Baseline, 10 weeks post intervention
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted6 May 2015 (estimated)
- Study startOct 2014
- Primary completionDec 2015
- Study completionDec 2020
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Healthier Food ConsumptionStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Enrolment
- 476 participants (actual)
Sponsor and investigators
- Lead sponsor
- Rob M van Dam
- Sponsor type
- University, hospital or other
- Collaborators
- Ministry of Health, Singapore
- Responsible party
- Sponsor-investigator, Rob M van Dam, National University of Singapore
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT02435264
- Sponsor's protocol ID
- 11-137
- Acronym
- Project CHEW
- Status last verified
- Sep 2022
- First submitted
- 21 Apr 2015
- Last updated
- 28 Sep 2022
- Results posted
- No
- Data monitoring committee
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 28 Sep 2022. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Assessing the Barriers and Motivators to Providing and Consuming Healthier Foods in the Singaporean Hawker Center Setting and Evaluating the Healthier Hawker Programme (Now Called the Healthier Dining Program)
- ClinicalTrials.gov ID
- NCT02435264
- Acronym / sponsor ID
- Project CHEW / 11-137
- Conditions
- Healthier Food Consumption
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 476 participants (actual)
- Lead sponsor
- Rob M van DamUniversity, hospital or other
- Collaborators
- Ministry of Health, Singapore
- Study start
- Oct 2014
- Primary completion
- Dec 2015 (actual)
- Study completion
- Dec 2020 (actual)
- First posted
- 6 May 2015 (estimated)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Recent national statistics revealed that the prevalence of lifestyle related diseases is increasing in Singapore. Much of this disease burden can be prevented using lifestyle strategies. A large proportion of Singaporeans consume foods prepared by outside vendors. These foods are typically high in refined-grains and saturated fat, and choices for healthier foods like brown-rice often do not exist. The Healthier Dining Program managed by the Health Promotion Board of Singapore, seeks to assess if increasing the availability of healthier food options increases consumer consumption of these foods. The investigators aim to evaluate this program implemented on the National University of Singapore campus. A major output of this evaluation will be the assessment of the barriers and enablers to programme implementation which will provide guidance for the widespread implementation of the programme. Additionally this evaluation can lead to detailed recommendations on policies and programmes relevant to non-home food environments. This is important as successful interventions have the potential of improving the eating behaviors of a vast majority of the population.
Detailed description
The evaluation will use a cluster randomized controlled design in 3 test NUS eateries with 3 control eateries that are matched on type (canteen or food court) and on similarity of students/staff that it typically serves (example: consumers from arts or sciences faculties). It will include both process evaluation and outcome evaluation components. The primary purpose of the process evaluation will be to understand the enablers or barriers to programme implementation which will help to adjust the programme as it is being implemented and to assess whether the intervention elements are being implemented as planned. The primary purpose of the outcome evaluation will be to assess if healthier options are available and if consumers are buying these healthier options. The investigators will triangulate data sources and use both quantitative and qualitative data to inform this evaluation.
Specific aims include
- To conduct a process evaluation of the Healthier Dining Program (HDP) by assessing the reach, fidelity, dose delivered, dose received, and by examining the contextual barriers and facilitators towards the Healthier Dining Program implementation at NUS
- To assess the effects of the HDP on the knowledge, attitudes, and behavior of hawkers and consumers regarding healthier food options
- To conduct a cost effectiveness evaluation of the HDP
- To model the impact of changes in dietary intakes ascribed to the HDP intervention, on the incidence of type-2 diabetes and cardiovascular diseases in Singapore using statistical modeling and computer simulation
A total of 408 consumers at baseline and 10 weeks after the intervention (68 persons per cluster, 34 staff and 34 students) will be interviewed. The sample size was computed based on a proportion difference of 40 % (5 % in the control centers and 45% in the intervention centers) of consumers who eat healthier foods at least once per week. Healthier foods include wholegrain foods, less sugar/ healthier choice symbol (HCS) beverage and reduced calorie meals, foods that are being targeted by the programme. A power of 0.8,a two-sided alpha of 0.05, an intra-cluster correlation of 0.15, and a drop-out rate of 25 % for consumers was assumed. Centers will be matched based on type (canteen or food court) and on similarity of students/staff that it typically serves (example; consumers from arts or sciences faculties) and will be randomized to either the intervention or control group. All eligible and consenting hawkers at the NUS canteens and food courts in the study will interviewed (approximately 15 per center, for a total of 90 hawkers).
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Healthier Dining Program Intervention | Experimental | Other: Healthier Dining Program InterventionFood centers that receive the Healthier Dining Program (HDP) |
| Control centers | No intervention | –Food centers that do not receive the Healthier Dining Program (HDP) |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (3 listed)
- Food vendors:
- 21 years or older Must be stall owner or decision maker
- Consumers 18 year or older (NUS students) or 21 years or older Frequent consumers of foods at NUS canteens or foodcourts
Key exclusion criteria (2 listed)
- Consumers:
- Persons unlikely to be on campus during the follow-up interviews
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Healthier Dining Program InterventionThe food environment at the intervention centers will be modified to increase the availability of healthier foods and low calorie meals. | Other | Healthier Dining Program Intervention |
Primary outcome
Changes in proportion of participants consuming healthier meals
Time frame: Baseline, 10 weeks post intervention
We will compare the between-arm difference in proportion of participants who had healthier meals prepared from out-of-home sources at least once a week at the post-intervention time-point. This information is based on data collected using a 7-day food diary. This is a well established method of dietary assessment. Diary information was reviewed in-person or via phone calls by trained researchers and processed via an in-house food composition database called E-Food system. Each meal consumed by the participant was assessed for whether it was prepared using either the healthier oil blends (≤ 35% saturated fat), wholegrain rice, low-sodium salt, or was lower in calorie (<500 kcal per serving). A meal that had at least one of these intervention-related characteristics was deemed as being a healthier meal. We will also conduct this analysis separately for each specific healthy meal type.
2 secondary outcomes
Differences in out-of-home dietary intake of key nutrients
Time frame: Baseline, 10 weeks post intervention
Differences in total dietary intake of key food groups
Time frame: Baseline, 10 weeks post intervention
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 28 Sep 2022.
- Individual participant dataSharing planned: No
Related trials for Healthier Food Consumption
Recruiting
Nuestro Valor: Increasing Healthier Food Access for Rural Latino Communities Through a Food Retail Intervention
Hispanic Americans, Chronic Disease Prevention
Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
Questions about this trial
What is this clinical trial studying?
A study testing Healthier Dining Program Intervention in people with Healthier Food Consumption, run by Rob M van Dam.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 3 inclusion and 2 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 28 Sep 2022. Status can change between updates, so confirm with the study contact before making plans.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Changes in proportion of participants consuming healthier meals (time frame: Baseline, 10 weeks post intervention). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 28 Sep 2022.