Food SelectionCafeteriaNCT04152785
Measurement of Greenhouse Gas Emissions From Meals of a University Food Operator
A study testing Information regarding GHG and/or nutrition in people with Food Selection, run by Laval University at 1 site in Canada.
Trial summary
Université Laval wishes to raise awareness among students and employees in the university community so that they become aware of the impacts of their consumption choices by equipping them to adopt consumption behaviours that are favourable to the environment and their health. Read more about this study
- Who is it for?
- Ages 18 to 65 yearsHealthy volunteers can take part
- Conditions the study is for
- Food Selection
- What is being tested?
- Information regarding GHG and/or nutrition
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- Yes, some participants may receive a placebo
- How many people
- 160 participants
- Where
- 1 siteCanada
- Study dates
- 1 Mar 2020to 30 Apr 2021
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 65 years
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- Study or work at Université Laval
Who cannot join
- People taking drugs that may affect appetite (e.g., antidepressants, antipsychotics or corticosteroids);
- People with food allergies or intolerances, and pregnant and lactating women;
- People with food aversions to more than 20% of the main meal ingredients from the menu.
Trial locations and contacts
1 site in 1 country.
Canada1 site
Institute of Nutraceuticals and Functionnal Foods (INAF)
Québec, Quebec, G1V 0A6
About this study
Université Laval wishes to raise awareness among students and employees in the university community so that they become aware of the impacts of their consumption choices by equipping them to adopt consumption behaviours that are favourable to the environment and their health. To do this, it is necessary to assess consumers' perception of the information available when choosing a meal to determine, among other things, whether knowledge of greenhouse gas (GHG) emissions influences their selections. In addition to this evaluation criterion, consumer perception of the nutritional quality of food will also be assessed. The nutritional composition of the meals of the characterized week will make it possible to calculate, using a nutritional profiling tool, the nutritional quality score of each meal of the day.
Read the detailed description
This study consists of an individual meeting with each participant. This meeting will last approximately 1 hour during which each subject will choose a meal and complete various questionnaires. Subjects (male or female) will be randomly assigned to one of the four experimental conditions ("GHG", "nutrition", "GHG+nutrition" and "no logo"). Since subjects could change their eating behaviours if they knew the true purpose of the study, they will be deliberately misled when they enter the study. Participants will be recruited to participate in a market research study in which they will be invited to taste and evaluate a new meal for the cafeteria. At the end of the session, each participant will be informed of the actual objective of the study.
In this context, the general objectives of this second phase of the project are therefore:
- Evaluate consumer perceptions of the available information on the GHG score (in equivalent C02), the nutritional quality score and the eco-efficiency score (combination of GHG + nutrition), and;
- Determine if the presence of information (logo on the different scores) influences food choice and consumption among Université Laval students and staff.
- Conditions
- Food Selection
- Being tested
- Information regarding GHG and/or nutrition
- Keywords
- environmental concerns, nutrient profiling
- Medical subject headings
- Food Preferences
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Information regarding GHG and/or nutritionBehavioural
Participants will have to select a meal from a menu.
| Study group | Role | What they receive |
|---|---|---|
| GHG | Experimental | Information given regarding greenhouse gas emissions via a GHG score Receives: Behavioral: Information regarding GHG and/or nutrition |
| Nutrition | Experimental | Information given regarding nutrition via a nutrient profiling score Receives: Behavioral: Information regarding GHG and/or nutrition |
| GHG+nutrition | Experimental | Information given regarding GHG and nutrition via a combined score Receives: Behavioral: Information regarding GHG and/or nutrition |
| No logo | Placebo comparator | No information given Receives: Behavioral: Information regarding GHG and/or nutrition |
What is being measured
The primary outcome is the main question the study is designed to answer.
Consumer perceptions of the meal given the information available on the GHG score, the nutritional quality score and the eco-efficiency score (combination of GHG + nutrition) vs no logo.
Visual analogue scale (150mm) evaluating the perception of the participants according to the information given. Participants draw a line on the scale (between 0 and 150 mm). The higher the score, the higher the appreciation.
Measured: Within the year after the beginning of the study
Secondary outcomes (2)
Food choice by the students and staff at Université Laval depending on the presence of information (logo on the different scores).
Which meal between the 2 meals presented will be chosen by the participants given the information (logos or no logo) they received.
Measured: Within the year after the beginning of the study
Amount of the meal consumed by the students and staff at Université Laval depending on the presence of information (logo on the different scores).
Measured in grams of food before and after the meal.
Measured: Within the year after the beginning of the study
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted5 Nov 2019
- Study start1 Mar 2020
- Primary completion13 Nov 2020
- Study completion30 Apr 2021
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Food SelectionStudies of the same condition, open and under way.
- More trials run by Laval UniversityThe sponsor's other registered studies.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind
- Who is masked
- Participant
- Enrolment
- 160 participants (actual)
Sponsor and investigators
- Lead sponsor
- Laval University
- Sponsor type
- University, hospital or other
- Collaborators
- Ministère de l'environnement et lutte contre les changements climatiques
- Responsible party
- Principal investigator, Véronique Provencher, Laval University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT04152785
- Sponsor's protocol ID
- to be determined
- Acronym
- Cafeteria
- Status last verified
- Dec 2021
- First submitted
- 28 Oct 2019
- Last updated
- 22 Dec 2021
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 22 Dec 2021. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Measurement of Greenhouse Gas Emissions From Meals of a University Food Operator
- ClinicalTrials.gov ID
- NCT04152785
- Acronym / sponsor ID
- Cafeteria / to be determined
- Conditions
- Food Selection
- Keywords
- environmental concerns, nutrient profiling
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 160 participants (actual)
- Lead sponsor
- Laval UniversityUniversity, hospital or other
- Collaborators
- Ministère de l'environnement et lutte contre les changements climatiques
- Study start
- 1 Mar 2020 (actual)
- Primary completion
- 13 Nov 2020 (actual)
- Study completion
- 30 Apr 2021 (actual)
- First posted
- 5 Nov 2019 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Université Laval wishes to raise awareness among students and employees in the university community so that they become aware of the impacts of their consumption choices by equipping them to adopt consumption behaviours that are favourable to the environment and their health. To do this, it is necessary to assess consumers' perception of the information available when choosing a meal to determine, among other things, whether knowledge of greenhouse gas (GHG) emissions influences their selections. In addition to this evaluation criterion, consumer perception of the nutritional quality of food will also be assessed. The nutritional composition of the meals of the characterized week will make it possible to calculate, using a nutritional profiling tool, the nutritional quality score of each meal of the day.
Detailed description
This study consists of an individual meeting with each participant. This meeting will last approximately 1 hour during which each subject will choose a meal and complete various questionnaires. Subjects (male or female) will be randomly assigned to one of the four experimental conditions ("GHG", "nutrition", "GHG+nutrition" and "no logo"). Since subjects could change their eating behaviours if they knew the true purpose of the study, they will be deliberately misled when they enter the study. Participants will be recruited to participate in a market research study in which they will be invited to taste and evaluate a new meal for the cafeteria. At the end of the session, each participant will be informed of the actual objective of the study.
In this context, the general objectives of this second phase of the project are therefore:
- Evaluate consumer perceptions of the available information on the GHG score (in equivalent C02), the nutritional quality score and the eco-efficiency score (combination of GHG + nutrition), and;
- Determine if the presence of information (logo on the different scores) influences food choice and consumption among Université Laval students and staff.
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind (participant)
- Number of arms
- 4
| Arm | Type | Receives |
|---|---|---|
| GHG | Experimental | Behavioral: Information regarding GHG and/or nutritionInformation given regarding greenhouse gas emissions via a GHG score |
| Nutrition | Experimental | Behavioral: Information regarding GHG and/or nutritionInformation given regarding nutrition via a nutrient profiling score |
| GHG+nutrition | Experimental | Behavioral: Information regarding GHG and/or nutritionInformation given regarding GHG and nutrition via a combined score |
| No logo | Placebo comparator | Behavioral: Information regarding GHG and/or nutritionNo information given |
Who may qualify
- Ages
- 18 to 65 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (1 listed)
- Study or work at Université Laval
Key exclusion criteria (3 listed)
- People taking drugs that may affect appetite (e.g., antidepressants, antipsychotics or corticosteroids);
- People with food allergies or intolerances, and pregnant and lactating women;
- People with food aversions to more than 20% of the main meal ingredients from the menu.
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Information regarding GHG and/or nutritionParticipants will have to select a meal from a menu. | Behavioural | GHG, GHG+nutrition, No logo, Nutrition |
Primary outcome
Consumer perceptions of the meal given the information available on the GHG score, the nutritional quality score and the eco-efficiency score (combination of GHG + nutrition) vs no logo.
Time frame: Within the year after the beginning of the study
Visual analogue scale (150mm) evaluating the perception of the participants according to the information given. Participants draw a line on the scale (between 0 and 150 mm). The higher the score, the higher the appreciation.
2 secondary outcomes
Food choice by the students and staff at Université Laval depending on the presence of information (logo on the different scores).
Time frame: Within the year after the beginning of the study
Amount of the meal consumed by the students and staff at Université Laval depending on the presence of information (logo on the different scores).
Time frame: Within the year after the beginning of the study
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 22 Dec 2021.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Information regarding GHG and/or nutrition in people with Food Selection, run by Laval University at 1 site in Canada.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 1 inclusion and 3 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 22 Dec 2021. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Canada. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. Some participants in this study may receive a placebo. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Consumer perceptions of the meal given the information available on the GHG score, the nutritional quality score and the eco-efficiency score (combination of GHG + nutrition) vs no logo. (time frame: Within the year after the beginning of the study). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 22 Dec 2021.