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| Name | Class |
|---|---|
| Harvard Pilgrim Health Care | OTHER |
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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 sustainability label; 3) Endorsement text-only sustainability label; 4) Endorsement icon-only sustainability label; 5) Endorsement text-plus-icon sustainability label. Participants will be randomized to 1 of the 5 labeling arms above. Each participant will view 3 labels (shown in random order) from their randomly assigned labeling arm and respond to survey questions about each label (e.g., attention, perceived effectiveness).
This is an online randomized controlled trial. Investigators will recruit participants through a survey company to complete an online survey. In the study, participants will be randomized to 1 of 5 labeling arms: 1) Control (non-sustainability-label: neutral labels not referencing environmental sustainability); 2) Numeric text-only sustainability label; 3) Endorsement text-only sustainability label; 4) Endorsement icon-only sustainability label; 5) Endorsement text-plus-icon sustainability label. Participants will be randomized to 1 of the 5 labeling arms above. Each participant will view 3 labels (shown in random order) from their randomly assigned labeling arm and respond to survey questions about each label (e.g., attention, perceived effectiveness).
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Neutral labels | Active Comparator | Labels shown will be QR codes with and without neutral text (i.e., not mentioning environmental impacts) |
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| Numeric text-only sustainability labels | Experimental | Labels shown will contain numeric text depicting the greenhouse gas emissions associated with production of the menu item |
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| Endorsement text-only sustainability labels | Experimental | Labels shown will contain text endorsing menu items as having low environmental impact |
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| Endorsement icon-only sustainability labels | Experimental | Labels shown will contain icons endorsing menu items as having low environmental impact |
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| Endorsement text-plus-icon sustainability labels | Experimental | Labels shown will contain both text and icons endorsing menu items as having low environmental impact |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Neutral labels | Behavioral | Participants view neutral labels (QR codes with and without neutral text) for menu items |
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| Measure | Description | Time Frame |
|---|---|---|
| Perceived message effectiveness | Participants will rate the extent to which the label makes them want to choose items with the label on a 5-point scale ranging from low (1) to high (5). They will also rate the extent to which the label makes eating items with the label seem appealing to them on a 5-point scale ranging from low (1) to high (5). These items are adapted from the 3-item UNC Perceived Message Effectiveness scale. Investigators will average responses to these two items to create a perceived message effectiveness score, which will also range from low (1) to high (5). Higher scores therefore indicate higher perceived message effectiveness. | The survey will take up to 20 minutes |
| Measure | Description | Time Frame |
|---|---|---|
| Attention | Participants will rate the extent to which the label captures their attention on a 5-point response scale ranging from low (1) to high (5). Higher scores indicate more attention-grabbing labels (a better outcome). | The survey will take up to 20 minutes |
| Thinking about environmental effects |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Anna H Grummon, PhD | Assistant Professor | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Stanford School of Medicine | Palo Alto | California | 94304 | United States |
In the consenting process, participants agreed that de-identified data produced from this project may be distributed for future research studies without additional informed consent. After analysis, we will upload the de-identified data to ResearchBox for public sharing.
Starting 6 months after publication
Public
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| ID | Term |
|---|---|
| D005518 | Food Preferences |
| ID | Term |
|---|---|
| D005247 | Feeding Behavior |
| D001519 | Behavior |
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| Numeric text-only sustainability labels | Behavioral | Participants view labels with numeric text depicting the greenhouse gas emissions associated with production of the menu item |
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| Endorsement text-only sustainability labels | Behavioral | Participants view labels using text to endorse menu items as having low environmental impact |
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| Endorsement icon-only sustainability labels | Behavioral | Participants view labels using icons to endorse menu items as having low environmental impact |
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| Endorsement text-plus-icon sustainability labels | Behavioral | Participants view labels using text and icons to endorse menu items as having low environmental impact |
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Participants will rate the extent to which the label makes them think about the environmental impacts of their food choices on a 5-point response scale ranging from low (1) to high (5). Higher scores indicate labels elicit more thinking about environmental effects (a better outcome). |
| The survey will take up to 20 minutes |
| Anticipated social interactions | Participants will rate how likely they are to talk about the label with others in the next week on a 5-point response scale ranging from low (1) to high (5). Higher scores indicate labels elicit more anticipated social interactions (a better outcome). | The survey will take up to 20 minutes |
| Believability | Participants will rate how believable the label is on a 5-point response scale ranging from low (1) to high (5). Higher scores indicate labels are more believable (a better outcome). | The survey will take up to 20 minutes |