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| Name | Class |
|---|---|
| Aston University | OTHER |
| University of Bath | OTHER |
| University of Exeter | OTHER |
| Liverpool John Moores University |
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Participants will be asked to make hypothetical food choices in an online simulation study of an OOH delivery app. This study will be a three-arm randomised controlled design, with intervention type as the 3-level grouping variable (Nutri-score labelling vs. Nutri-score labelling with educational intervention vs. no labelling).
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Control | Experimental | Participants will be presented with a menu with calorie labelling only |
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| Nutri-score labelling | Experimental | Participants will be presented with a menu with calorie labelling and Nutri-score labelling |
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| Nutri-score labelling + educational intervention | Experimental | Participants will be presented with a menu with calorie labelling and Nutri-score labelling. Prior to the food choice task, participants will read an article on Nutri-score as an educational intervention. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Labelling condition - Calorie labelling | Behavioral | Participants will be asked to choose a meal through a virtual delivery app where four outlets are presented. Participants will be provided with a menu with calorie labelling. |
| Measure | Description | Time Frame |
|---|---|---|
| Healthiness of selected meal | In line with published research into Nutri-score, the investigators will assess the healthiness of meals using UK Nutrient Profiling Model (NPM) scores(16). These scores are calculated in a similar way to Nutri-score, whereby the total value of positive nutrients is subtracted from the total value of negative nutrients. Lower scores represent healthier items. Scores range from -15 (healthiest) to 40 (least healthy). To account for the likely event of multiple items being selected to form a meal, the investigators will calculate a mean NPM score, weighted by the energy content of individual food items. This will be done using the 'weighted.mean'(37) function in R grouped by participant so the weights are specific to individual orders. The following code will be used for this: weighted_ppt<-combine %>% group_by(ppt) %>% summarise(score = weighted.mean(nutriscore, meal_kcal)) | Day 1 of 1: Food orders (item names, energy content, UK Nutrient Profiling Model scores) will be recorded immediately after the baseline questionnaire. The recorded information will be used to calculate weighted NPM scores. |
| Nutri-score label of selected food items | Nutri-score values of each menu item were calculated prior to creating the online ordering platform. To calculate overall scores, the total value of positive nutrients is subtracted from the total value of negative nutrients. Lower scores represent healthier items. Thresholds are used to dictate the Nutri-score value assigned to items, with A (healthiest) to E (least healthy) When participants complete the food choice task, the Nutri-score labels (A-E) of each item selected by participants will be recorded by the online platform. | Day 1 of 1: Food orders (item names, NS values) will be recorded immediately after the baseline questionnaire when participants select their food orders. |
| Measure | Description | Time Frame |
|---|---|---|
| Energy content of all food ordered | The total energy content (kcal) of food items selected by participants will be recorded by the online study platform. Nutritional information to inform this was taken from the food outlet websites. | Day 1 of 1: The energy content selected by participants will be recorded immediately after the baseline questionnaire when participants select their food orders. |
| Measure | Description | Time Frame |
|---|---|---|
| Health food choice motives | The Food Choice Questionnaire(45) is comprised of 36 items across nine factors (health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity & ethical concern). Participants are required to respond to the statement ''It is important to me that the food I eat on a typical day…" for each item (e.g. "Is nutritious", "tastes good") on a scale of 1 to 4 labelled not at all important, a little important, moderately important and very important. The average score for each factor is calculated. The health motive score will assess whether the value of health is associated with the impact of Nutri-score labelling on participant food choices. In the development of the food choice motives questionnaire, the Health Factor had a Cronbach's alpha value of 0.87, suggesting excellent internal consistency. Convergent validity of the health factor has also been shown by positive significant associations with health as a value and internal health-related locus |
Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Eric Robinson | University of Liverpool | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University of Liverpool | Liverpool | Merseyside | L69 7ZA | United Kingdom |
Anonymised participant data will be placed on the Open Science Framework for other researchers want to use in the future.
IPD and supporting information will be available once the study is completed and published, with no end date.
The IPD and supporting information will be uploaded to the Open Science Framework where it will be openly available.
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| OTHER |
| King's College London | OTHER |
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To attempt to reduce the likelihood of aim guessing, participants will be recruited to a study described as 'consumer behaviour on food delivery platforms'. Participants will be randomly allocated upon beginning the study, so researchers will be unaware of assigned condition.
| Labelling condition - Nutri-score labelling | Behavioral | Participants will be asked to choose a meal through a virtual delivery app where four outlets are presented. Participants will be given menus with calorie and Nutri-score labelling. |
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| Labelling condition: Nutri-score labelling + educational intervention | Behavioral | Participants will be asked to choose a meal through a virtual delivery app where four outlets are presented. Participants will be given menus with calorie and Nutri-score labelling. Prior to selecting their meal, participants will be asked to read an article about Nutri-score. |
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| Day 1 of 1: The Food Choice Motives questionnaire will be completed immediately after participants make their food choice. |
| Height & weight | Participants will report their height and weight, which will be used to calculate participant BMI. In line with previous research(39), heights below 122cm or above 213cm, and weights below 34kg or above 227kg will be deemed implausible and excluded from descriptive statistics. | Day 1 of 1: Height and weight data will be collected in the follow-up questionnaire, immediately after participants make their food choice. |
| Socioeconomic position (SEP) | Participants will report their total annual household income on a 9-point scale: 1) ≤£5199; 2) £5,200 - £10,399; 3) £10,400 - £15,599; 4) £15,600 - £20,799; 5) £20,800 - £25,999; 6) £26,000 - £36,399; 7) £36,400 - £51.999; 8) £52,000 - £77,999; 9) ≥ £78,000. Participants will also report their highest level of education achieved on an 8-point scale: 1) none; 2) GCSE Grade D or below; 3) GCSE Grade C or above; 4) A-level or equivalent; 5) University degree or equivalent; 6) Postgraduate qualification or equivalent; 7) Master's degree or equivalent; 8) PhD or equivalent. Similar to previous research(40), a composite score made up of household income and education will be used as a measure of participant SEP. This will be done by summing the points scored for each measure. Higher scores indicate a higher level of socioeconomic position. | Day 1 of 1: Participants will report their annual household income and highest level of education in the baseline questionnaire, immediately prior to the food choice task. |
| Social desirability scale | To identify whether our findings could be influenced by social desirability, the 13-item Marlowe-Crowne Social Desirability Scale will be included at the end of the follow-up questionnaire(41). Each participants will receive a Social desirability score from 0 (low social desirability bias) to 13 (high social desirability bias). | Day 1 of 1: The social desirability scale will be provided at the end of the follow-up questionnaire immediately after the food choice task. |
| ID | Term |
|---|---|
| D009765 | Obesity |
| ID | Term |
|---|---|
| D050177 | Overweight |
| D044343 | Overnutrition |
| D009748 | Nutrition Disorders |
| D009750 | Nutritional and Metabolic Diseases |
| D001835 | Body Weight |
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
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