A Cafeteria Based Study of Weight Gain Prevention
This study has been completed.
Information provided by:
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
First received: December 12, 2007
Last updated: February 24, 2010
Last verified: February 2010
The dramatic rise in overweight and obesity during the past several decades can be explained by environmental changes that foster increased energy intake and decreased energy expenditure. There are several reasons to suggest that the most effective approach to weight gain prevention is the incorporate reduced-fat eating into an overall strategy of lowering the energy density of the diet. Our energy density manipulations will be designed to reduce both the fat content and the caloric density of foods served at a cafeteria, which serves as the "food environment" for hospital employees.
Endpoint Classification: Efficacy Study
Intervention Model: Factorial Assignment
Masking: Open Label
Primary Purpose: Prevention
||A Cafeteria Based Study of Weight Gain Prevention
Primary Outcome Measures:
- Weight [ Time Frame: 36 months ] [ Designated as safety issue: No ]
Secondary Outcome Measures:
- Caloric and macro-nutrient intake [ Time Frame: 36 months ] [ Designated as safety issue: No ]
| Study Start Date:
| Study Completion Date:
Active Comparator: control group
Control (only exposure to the food labels and the new lower ED foods).
The control group received no REDE intervention at all. Both groups were exposed to the food labels and the new lower ED foods, but the control group did not receive the education sessions.
Experimental: intervention group
Education in REDE techniques plus exposure to the food labels and the new lower ED foods.
The intervention group received the education in REDE techniques.
The intervention in this study comprised four components:
- Four group education sessions to introduce the REDE principles of eating;
- Approximately 10 new lower energy-dense foods were introduced in the employee cafeteria daily at lunchtime;
- Food labels for all foods sold in the employee cafeteria at lunch time, which provided the energy density, calories, and macronutrient content of the prepared cafeteria foods. Prior to the intervention almost no foods had food labels.
- Price reductions for lower energy density items. Both groups were exposed to the food labels and the new lower ED foods, but only the intervention group received the education sessions about how to take advantage of the new labels and cafeteria foods and only they were eligible for the price reductions.
|Ages Eligible for Study:
||21 Years to 65 Years
|Genders Eligible for Study:
|Accepts Healthy Volunteers:
- works at one of the two hospitals and eats lunch in the cafeteria 2x per week
- BMI between 23 and 25
- current diagnosis of a chronic disease or condition known to affect appetite or body weight
- currently taking medication known to affect appetite or body weight
- current pregnancy or plans to become pregnant within the next 24 months
- current enrollment or plans to enroll within the next 24 months in an organized weight management program
- plans to terminate employment at the hospital within the next 12 months
Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study.
To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below.
For general information, see Learn About Clinical Studies.
Please refer to this study by its ClinicalTrials.gov identifier: NCT00573482
|Philadelphia, Pennsylvania, United States |
||Michael R Lowe, Ph.D.
No publications provided
||Michael R. Lowe, Ph.D., Drexel University
History of Changes
|Other Study ID Numbers:
||DK02-021 (completed), 5 R01 HL073775
|Study First Received:
||December 12, 2007
||February 24, 2010
||United States: Federal Government
United States: Institutional Review Board
Keywords provided by National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK):
weight gain prevention
The intervention group received the education in REDE techniques
The control group received no intervention at all.
Both groups were exposed to the food labels and the new lower ED foods.
Only the intervention group received the education sessions and only they were eligible for the price reductions.
Additional relevant MeSH terms:
ClinicalTrials.gov processed this record on May 21, 2015
Body Weight Changes
Signs and Symptoms