This study will examine the effectiveness of a structural intervention (baseline proportion of lower energy ready meals vs increased proportion of lower energy ready meals) on calories (kcal) ordered and consumed. The study will use a within-subjects design, meaning all participants will be exposed to both conditions (baseline vs increased lower energy meal menus). The procedure will involve participants placing orders for supermarket ready meals, which are then delivered to their homes for their consumption. This study will also investigate whether the effectiveness of the intervention varies, depending on socioeconomic position (SEP). The primary hypothesis is that increasing proportion of lower energy options will decrease total kcal ordered and consumed, and that there will be no difference between higher and lower SEP. To address the limited evidence on longer term impacts of dietary interventions on daily energy intake, the present study will also examine post-meal energy consumption up to midnight on the following day. Finally, this study will explore the psychological processes that might underlie the effectiveness of the intervention among individuals with higher and lower SEP; namely, food choice motives, satiety responsiveness, plate clearing tendencies, and food waste concerns.

See attached protocol documents.

Inclusion Criteria:

• UK (United Kingdom) residents, aged 18 or over
• Fluent in English
• Have access to a phone/tablet/computer device which has access to Internet and a functioning camera
• Willing to consume two supermarket ready meals
• Have access to a functioning microwave and oven for the preparation of the ready meals

Exclusion Criteria:

• Taking part more than once
• Another member of the same household has participated in the study (Multiple members of the same household will not be allowed to take part)
• Current or historic diagnosed eating disorders
• Currently on any medication which affects appetite
• Any of the following dietary restrictions, intolerances, or allergies (Vegetarian, vegan, gluten-free, sugar-free, dairy/lactose-free, food allergy - such as milk, eggs, nut, wheat, fish, etc)
• History of severe childhood allergies, anaphylaxis or anaphylactic shock

Shared on the Open Science Framework (OSF)

On publication, indefinitely

Open website