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Changing default menu options for Food Preferences

N/A
Waitlist Available
Led By Andrew D Jones, PhD
Research Sponsored by University of Michigan
Eligibility Criteria Checklist
Specific guidelines that determine who can or cannot participate in a clinical trial
Must have
Be older than 18 years old
Timeline
Screening 3 weeks
Treatment Varies
Follow Up 15 weeks (4 week baseline period + 11 week intervention period (during each of 3 academic semesters)
Awards & highlights

Study Summary

This trial aims to reduce red meat consumption at University of Michigan dining halls by changing default food items and altering food labels (nudging). Data will be collected on meals served and interviews with students and dining staff conducted to assess the intervention's effect on meat consumption and feasibility.

Eligible Conditions
  • Food Preferences
  • Climate Change

Timeline

Screening ~ 3 weeks
Treatment ~ Varies
Follow Up ~15 weeks (4 week baseline period + 11 week intervention period (during each of 3 academic semesters)
This trial's timeline: 3 weeks for screening, Varies for treatment, and 15 weeks (4 week baseline period + 11 week intervention period (during each of 3 academic semesters) for reporting.

Treatment Details

Study Objectives

Outcome measures can provide a clearer picture of what you can expect from a treatment.
Primary outcome measures
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
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
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
Secondary outcome measures
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
Therapeutic procedure

Trial Design

2Treatment groups
Experimental Treatment
Active Control
Group I: TreatmentExperimental Treatment3 Interventions
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).
Group II: ControlActive Control1 Intervention
The 3 dining halls allocated to this arm will receive none of the three interventions during the 3 semesters of the project.

Find a Location

Who is running the clinical trial?

University of MichiganLead Sponsor
1,797 Previous Clinical Trials
6,375,055 Total Patients Enrolled
Graham Sustainability Institute of the University of MichiganUNKNOWN
Andrew D Jones, PhDPrincipal InvestigatorUniversity of Michigan

Frequently Asked Questions

These questions and answers are submitted by anonymous patients, and have not been verified by our internal team.
Recent research and studies
clinicaltrials.govStudy
Reshaping Food Choice at University of Michigan
Andrew Jones 2021. "Reshaping Food Choice at University of Michigan". ClinicalTrials.gov. https://clinicaltrials.gov/ct2/show/NCT05131529.
~838 spots leftby Apr 2025
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