- ICH GCP
- US Clinical Trials Registry
- Clinical Trial NCT05131529
Reshaping Food Choice at University of Michigan
Reshaping Food Choice at University of Michigan Dining Halls to Accelerate Carbon Neutrality
Study Overview
Status
Conditions
Intervention / Treatment
Study Type
Enrollment (Actual)
Phase
- Not Applicable
Contacts and Locations
Study Locations
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Michigan
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Ann Arbor, Michigan, United States, 48109
- University of Michigan
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Participation Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Student Survey:
- An individual must have been a frequent diner at one of the six project dining halls during the first three weeks of the academic term
- An individual must have attended only treatment or only control dining halls for 90% or more of their dining hall visits during the first three weeks of the academic term
Student Focus Group:
- Must have participated in the student survey
- We will stratify the sample by selecting respondents whose red meat consumption either increased, decreased or remained the same (based on baseline to endline comparisons of data in the student survey)
Dining Staff Interviews:
- Must have been a non-student member of the Michigan Dining staff at one of the six project dining halls during the relevant intervention period.
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Sequential Assignment
- Masking: None (Open Label)
Arms and Interventions
Participant Group / Arm |
Intervention / Treatment |
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No Intervention: Control
The 3 dining halls allocated to this arm will receive none of the three interventions during the 3 semesters of the project.
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Experimental: Treatment
The 3 dining halls allocated to this arm will receive one intervention during each of the 3 semesters of the project (only one intervention per semester).
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We will implement taste-focused labels on plant-based dishes in each of the 3 treatment dining halls to re-brand dishes with attributes focused on the taste of the dish (e.g., renaming a "Squash with Ginger" side to "Aromatic Thai Curry Kabocha Squash With Zesty Ginger").
We will add labels next to all dishes served in treatment dining halls that indicate whether production of the ingredients in the dish contribute a high, moderate or low amount of carbon emissions.
These labels will be absent from the same dishes served in control dining halls.
Labels will be added to point-of-service signs, digital menu boards, and menu information on a mobile app.
We will make red meat items an opt-in (as opposed to opt-out) item across all meal stations in treatment dining halls.
All menu stations will exclude red meat by default, and dining hall patrons will have to request the addition of red meat to meals.
At control dining halls, red meat items will be provided by default at meal stations as normal.
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What is the study measuring?
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
---|---|---|
The difference in the change in the average amount of red meat served in treatment vs. control dining halls from the pre-intervention to intervention period based on service data from dining hall operations staff
Time Frame: 11 week intervention period (during each of 3 academic semesters)
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We will assess the amount of red meat served across project dining halls from the the pre-intervention to the intervention period using "post-cost" data collected by operations staff (i.e., the amount of each dish prepared prior to the start of a meal period as well as the amount of each dish remaining at the end of the meal period with units of measure standardized to kg.
We will assess the average weight of red meat served in each dining hall during the pre-intervention baseline period compared to the average weight of red meat served in each dining hall during the intervention period.
We will do a difference-in-difference analysis to identify whether the change in the amount of red meat served at treatment vs. control dining halls differed during this time period.
Difference-in-difference analyses examine the difference in the change in an outcome between a treatment and control group.
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11 week intervention period (during each of 3 academic semesters)
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The difference in the change in the average amount of red meat purchased by dining halls in treatment vs. control dining halls from the pre-intervention to intervention period
Time Frame: 11 week intervention period (during each of 3 academic semesters)
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We will assess the average amount of red meat purchased by each of the 6 project dining halls during the pre-intervention period and during the intervention period. We will do a difference-in-difference analysis to identify whether the change in the amount of red meat purchased at treatment vs. control dining halls differed during these time periods. |
11 week intervention period (during each of 3 academic semesters)
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The difference in the change in the average amount of red meat consumed in treatment vs. control dining halls from the pre-intervention to intervention period based on 30-day food frequency questionnaire intake
Time Frame: 11 week intervention period (during each of 3 academic semesters)
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We will assess the amount of red meat consumed by a subsample of dining hall patrons (n = 1,000) at each of the 6 project dining halls from the start to the end of each intervention period. This will be done through a self-administered food frequency questionnaire that asks respondents to report their frequency of consumption of red meat items in the previous 30 days. We will do a difference-in-difference analysis to identify whether the change in the amount of red meat consumed by respondents who frequently patron treatment vs. control dining halls differed during this time period. |
11 week intervention period (during each of 3 academic semesters)
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Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
---|---|---|
The change in the average amount of red meat served at meal stations in treatment vs. control dining halls from the pre-intervention to intervention period based on service data from dining hall operations staff
Time Frame: 15 weeks (4 week baseline period + 11 week intervention period (during each of 3 academic semesters)
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We will assess the average amount of red meat served in each of the 6 project dining halls during the pre-intervention and the intervention periods. We will assess the difference in this amount of red meat served within a single dining hall to assess if and how this amount changed. Data on red meat served in each dining hall will begin 4 weeks before the start of each intervention period, thereby allowing us to compare the amount of red meat served before interventions begin to red meat served thereafter. We will assess the average weight of red meat served in each dining hall during the pre-intervention baseline period compared to the average weight of red meat served in each dining hall during the intervention period. |
15 weeks (4 week baseline period + 11 week intervention period (during each of 3 academic semesters)
|
The change in the average amount of red meat purchased by dining halls in treatment vs. control dining halls from the pre-intervention to intervention period
Time Frame: 15 weeks (4 week baseline period + 11 week intervention period (during each of 3 academic semesters)
|
We will assess the amount of red meat purchased in each of the 6 project dining halls during the pre-intervention and the intervention periods.
We will assess the difference in this amount of red meat purchased within a single dining hall to assess if and how this amount changed.
Data on red meat purchased in each dining hall will begin 4 weeks before the start of each intervention period, thereby allowing us to compare the amount of red meat purchased before interventions begin to red meat purchased thereafter.
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15 weeks (4 week baseline period + 11 week intervention period (during each of 3 academic semesters)
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Collaborators and Investigators
Sponsor
Investigators
- Principal Investigator: Andrew D Jones, PhD, University of Michigan
Study record dates
Study Major Dates
Study Start (Actual)
Primary Completion (Actual)
Study Completion (Actual)
Study Registration Dates
First Submitted
First Submitted That Met QC Criteria
First Posted (Actual)
Study Record Updates
Last Update Posted (Actual)
Last Update Submitted That Met QC Criteria
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
- HUM00198619
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.
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