Can Calorie Labels Increase Caloric Intake
Can Calorie Labels Increase Caloric Intake? A Test of Possible Perverse Effects of Calorie Labels
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
Pennsylvania
-
Pittsburgh, Pennsylvania, United States, 15213
- Carnegie Mellon University
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Must be able to taste items used in study
Exclusion Criteria:
- Food allergies to items used in study
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Basic Science
- Allocation: Randomized
- Interventional Model: Parallel Assignment
- Masking: Single
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Calorie label
|
Nutrition label featuring calorie information will be provided.
|
|
Active Comparator: No calorie label
|
No nutrition label will be provided in this condition.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Calories consumed
Time Frame: At time of intervention (30 minutes)
|
The investigators will assess how many calories are consumed by participants by weighing the cereal provided before and after participants complete the taste test portion of the study.
This will happen within 30 minutes of the intervention, which is an experimental manipulation of whether or not calorie labels are present.
|
At time of intervention (30 minutes)
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Attitudes toward food
Time Frame: At time of intervention (30 minutes)
|
Using survey measures, the investigators will assess how people feel toward the food item they just tasted, rating it in terms of perceived tastiness, healthiness, overall quality, and value.
These ratings will be on a Likert scale from 1-5.
|
At time of intervention (30 minutes)
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Eric M VanEpps, BA, Carnegie Mellon University
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
Other Study ID Numbers
- P30AG034546 (U.S. NIH Grant/Contract)
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