Encouraging Healthy Food Shopping and Eating Behaviors by Price Reduction: A Community Supermarket Study
The investigators plan to test the effect of price reduction of fruits and vegetables and non-caloric beverages on food purchasing, food intake, body weight, and body composition of primarily single adult shoppers. One hundred subjects will be randomized to an experimental or control group for a 4 month period. In the experimental group, there will be an automated 50% reduction in fruits vegetables and non-caloric beverages during the middle 2-month period. The investigators expect to observe significant changes in food shopping and eating behavior during this period, which should lead to body weight and fat loss. Some of these new shopping patterns should persist in the last month of the study even though prices revert.
|Study Design:||Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Parallel Assignment
Masking: Open Label
Primary Purpose: Treatment
|Official Title:||Encouraging Healthy Food Shopping and Eating Behaviors by Price Reduction: A Community Supermarket Study|
- Gross Weekly Purchasing of Fruits and Vegetables [ Time Frame: week ] [ Designated as safety issue: No ]Gross weekly purchasing of fruits and vegetables from the discounted items list in $
|Study Start Date:||August 2006|
|Study Completion Date:||August 2013|
|Primary Completion Date:||August 2013 (Final data collection date for primary outcome measure)|
Experimental: Discount intervention
Receives 50% discount intervention on selected fruits and vegetables at participating supermarket.
Behavioral: Discount intervention
50% discount on selected fruits and vegetables at participating supermarket
No Intervention: Control
Received no discount at the participating supermarket.
Please refer to this study by its ClinicalTrials.gov identifier: NCT01509664
|United States, New York|
|St. Luke's Roosevelt Hospital center|
|New York, New York, United States, 10025|
|Principal Investigator:||Allan Geliebter, PhD||New York Obesity and Nutrition Research Center|