Clinical trials: Food Choice
Self-Efficacy, Food Choices
Nutrition Labelling Education Program in Socioeconomically Vulnerable Areas - PILOT STUDY
Front-of-pack nutrition labels (FoPLs) have been adopted in many countries to help consumers rapidly assess the nutritional quality of foods and to encourage healthier choices.
- Conditions
- Self-Efficacy, Food Choices, Understanding of Front-of-pack Labeling
- Trial name
- PEANUTS-PILOT (NCT07531849)
- Testing
- Peanuts
- Where
- France
- Volunteers
- 135 people, healthy volunteers welcome
- Sponsor
- University of Paris 13
Food Selection
The Effect of Menu Labels on Calories Ordered in Hispanics
Most studies on menu labels have been conducted in mostly non-Hispanic white individuals, and how menu labels affect calories and macronutrients ordered in Hispanics is not clearly understood.
- Trial name
- NCT02804503
- Testing
- Calorie Labels, Exercise Labels, No Labels
- Where
- United States
- Volunteers
- 372 people, healthy volunteers welcome
- Sponsor
- Texas Christian University
Heart Failure
Study to Assess the Bioavailability of Different Formulations of AZD9977 and Dapagliflozin and Influence of Food in Selected Formulations in Healthy Volunteers
The primary purpose of the study is to evaluate relative bioavailability of AZD9977 and dapagliflozin and compare the plasma concentration time profiles after dosing with different capsule formulations containing both AZD9977 and…
- Trial name
- NCT04798222
- Testing
- Treatment A, Treatment B, Treatment C
- Where
- Germany
- Volunteers
- 20 people, healthy volunteers welcome
- Sponsor
- AstraZeneca
Sustainable Food Consumption
Consumers' Emotional Reaction to Sustainability Cue
This will be a randomized control trial (RCT) to examine whether the three priming interventions (health priming, environmental sustainability priming, and co-benefits priming) work to change consumers' sustainable food choice…
- Trial name
- NCT04935203
- Testing
- Priming intervention
- Where
- Hong Kong
- Volunteers
- 200 people, healthy volunteers welcome
- Sponsor
- The University of Hong Kong
Food Preferences
Comparing Designs for Restaurant "Eco-Labels"
The aim of this study is to compare responses to 5 different types of labels for restaurant menus: 1) Control (non-sustainability-label: neutral labels not referencing environmental sustainability); 2) Numeric text-only…
- Trial name
- NCT05953246
- Testing
- Neutral labels, Numeric text-only sustainability labels, Endorsement text-only sustainability labels
- Where
- United States
- Volunteers
- 2,207 people, healthy volunteers welcome
- Sponsor
- Stanford University
Food Selection
A Trial of Traffic Light Labeling With Behavioral Nudges and a Healthy Recipe Database to Increase Selection of Healthier Foods in Client-choice Food Pantries
This study is a pilot evaluation of the Healthy Pantry Program, a new behavioral economics-based training that allows pantry staff to learn how to implement nudges integrating traffic-light nutrition labeling and a healthy recipe…
- Trial name
- NCT04243252
- Testing
- Healthy Pantry Program, Waitlist Control
- Where
- United States
- Volunteers
- 3 people, healthy volunteers welcome
- Sponsor
- Massachusetts General Hospital
Diet Quality
Understanding Food Choices in Saudi Arabia
Using a 3-arm randomized controlled trial, the investigators aim to rigorously evaluate the effects of two front-of-pack (FOP) food labels on diet quality.
- Trial name
- NCT05007184
- Testing
- Chilean Warning Labels, Nutri-Score Labels
- Where
- Singapore
- Volunteers
- 656 people, healthy volunteers welcome
- Sponsor
- Duke-NUS Graduate Medical School
Addictive Behavior, Food Preferences
Food Choices in Healthy Weight Women
This study will examine differences in habituation to foods high in sugar and fat content versus those that are not, in normal weight women.
- Conditions
- Addictive Behavior, Food Preferences, Food Habits, Healthy
- Trial name
- NCT02481362
- Testing
- CAKE, APRICOTS
- Where
- United States
- Volunteers
- 28 people, healthy volunteers welcome
- Sponsor
- The University of Tennessee, Knoxville
Obesity, Food Selection
Using Single and Combined Nudge Strategies to Promote Healthier Beverage Intake Among College Students
The primary objective of this study was to examine whether three nudging strategies influence beverage consumption behavior among Chinese university students.
- Trial name
- NCT07625969
- Testing
- choice architecture
- Where
- China
- Volunteers
- 1,000 people, healthy volunteers welcome
- Sponsor
- Nanjing Medical University
Ultra-Processed Food Consumption, Obesity Prevention
Sustainable and AI-Enabled Adolescents and Youth-Centred Interventions to Upgrade Food Choices and Promote Healthy, Sustainable Diets
This study aims to evaluate the effectiveness of an artificial intelligence (AI)-supported, context-aware digital nudging intervention designed to reduce ultra-processed food consumption and improve dietary sustainability among…
- Conditions
- Ultra-Processed Food Consumption, Obesity Prevention, Dietary Behaviour, Unhealthy Diet
- Trial name
- STAY-UP (NCT07514312)
- Testing
- Artificial intelligence-supported digital nudging
- Volunteers
- 1,000 people, healthy volunteers welcome
- Sponsor
- Istanbul Gelisim University
Obesity, Food Selection
Using Nudge Strategies to Promote Healthier Beverage Intake Among College Students
The primary objective of this study was to examine whether four nudging strategies influence beverage consumption behavior among Chinese university students.
- Trial name
- NCT06596564
- Testing
- choice architecture
- Where
- China
- Volunteers
- 1,658 people, healthy volunteers welcome
- Sponsor
- Nanjing Medical University
PME, Food Choice
Nutri-score Labelling in a UK Restaurant Setting: a Randomised Control Trial
An experiment exploring the perceived effectiveness of Nutri-score food labels with calorie labelling compared to calorie labelling only on food choice and consumption in a real-world setting
- Conditions
- PME, Food Choice, Food Labelling
- Trial name
- NCT06923241
- Testing
- menu labelling type
- Where
- United Kingdom
- Volunteers
- 672 people, healthy volunteers welcome
- Sponsor
- University of Liverpool
Food Policy
Impact of the Minneapolis Staple Foods Ordinance
Improving healthy food availability and decreasing the availability of high calorie, low nutrient products, particularly in underserved communities, has been identified as a leading strategy for local governments to prevent…
- Trial name
- STORE (NCT02774330)
- Testing
- Policy
- Where
- United States
- Volunteers
- 3,488 people, healthy volunteers welcome
- Sponsor
- University of Minnesota
Diet, Physical Activity
An Interactive Web-Based Program to Improve Food and Activity Choices of Teens
This study will test a website for teens designed to help them improve both diet and physical activity. The website will have several components: educational messages, role model stories, goal setting, self-monitoring forms…
- Trial name
- Teen Web (NCT00983567)
- Testing
- teen web
- Where
- United States
- Volunteers
- 400 people, healthy volunteers welcome
- Sponsor
- Baylor College of Medicine
Food Selection, Metabolic Syndrome
Effect of the Consumption of Burgers Prepared With Wine Grape Pomace Flour, on Components of the Metabolic Syndrome
Wine grape pomace flour (WGPF) is a fruit byproduct high in fiber and antioxidants. The effect of WGPF consumption was tested on blood biochemical parameters including oxidative stress biomarkers.
- Trial name
- WGPF-burger (NCT03592511)
- Testing
- WGPF-burger, Control-burger
- Volunteers
- 34 people, healthy volunteers welcome
- Sponsor
- Pontificia Universidad Catolica de Chile
Food Selection
Satiety Effects of the Combination of Egg and Whole Grains
The satiety effects of the combination of protein and fiber within egg and whole grain breakfast meals. High protein with low and high-fiber is hypothesized to be more satiating than low protein, low fiber.
- Trial name
- NCT02272153
- Testing
- Egg refined grain, Egg Whole Grain, Cereal Refined grain
- Where
- United States
- Volunteers
- 48 people, healthy volunteers welcome
- Sponsor
- University of Minnesota
Behavior, Child, Food Selection
Nudging for Behavior Change in School Cafeterias
The main purpose of this research is to look at a school lunchroom intervention that is known to improve fruit, vegetable, and milk consumption and see how it changes in the long run and if it affects the child's behavior…
- Trial name
- NCT04156542
- Testing
- Basic School Lunchroom Nudges
- Where
- 6 sites in United States
- Volunteers
- 3,000 people, healthy volunteers welcome
- Sponsor
- Ohio State University
Health and Wellness
The Impact of Workplace Food and Beverage Choices on Health and Wellness
The study is designed to determine if instituting a Healthy Beverage Initiative (HBI) at hospitals influences health and wellness of employees over a 12 month period.
- Trial name
- NCT03431051
- Testing
- Healthy Beverage Initiative
- Where
- United States
- Volunteers
- 648 people, healthy volunteers welcome
- Sponsor
- California Pacific Medical Center Research Institute
Food Selection
Satiety Response of White and Brown Rice Compared to Glucose Control
The investigators hypothesize that consumption of either white or brown rice will be more satiating than glucose control.
- Trial name
- NCT01508975
- Testing
- White Rice, Brown Rice, Glucose
- Where
- United States
- Volunteers
- 20 people, healthy volunteers welcome
- Sponsor
- University of Minnesota
Child Nutrition, Fruit and Vegetable Intake
Pink and Dude Chef
The purpose of the study is to evaluate an afterschool program to teach nutrition through basic cooking skills. This after school extracurricular program increases the students' confidence, knowledge, and skills for cooking as…
- Conditions
- Child Nutrition, Fruit and Vegetable Intake, Healthy Food Choice, Healthy Food Preparation
- Trial name
- NCT01803997
- Testing
- Pink and Dude Chef Afterschool Cooking Program
- Where
- United States
- Volunteers
- 60 people, healthy volunteers welcome
- Sponsor
- USDA Grand Forks Human Nutrition Research Center