Prevention and Management of Food Allergies
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|ClinicalTrials.gov Identifier: NCT02377284|
Recruitment Status : Completed
First Posted : March 3, 2015
Last Update Posted : June 15, 2018
|Condition or disease||Intervention/treatment||Phase|
|Empathy Food Allergy||Other: Photograph||Not Applicable|
Aim: Investigators pilot-tested a novel strategy to engage food service workers, by using a visual cue to increase the workers empathy for and desire to protect the patrons health and safety.
Why intervene with food service workers? Both food allergies and allergenic foods are common, as is eating, making accidental ingestion of allergenic foods almost inevitable. Risks may be particularly pronounced in out-of-home contexts (restaurants, school cafeterias, etc.), where the food allergic person must rely on service workers to assure their safety. Therefore, food service workers are important partners in the prevention of adverse events.
Design: Within the context of a survey of food service workers, investigators embedded a randomized experiment. In this experiment, investigators randomly assigned survey participants to one of two conditions: a Personalized vs. Depersonalized Chef Card. Depersonalized Chef Cards included simple written instructions regarding the patron's specific food allergies, including explicit guidance regarding foods to be avoided and information regarding the seriousness of the allergy. Personalized Chef Cards included identical written instructions and information, as well as a photograph of a patron with food allergies.
Hypothesis: Service workers exposed to the Personalized (compared to Depersonalized) Chef Cards will demonstrate greater empathy, sympathy, willingness to help, and vigilance regarding food allergies and their management.
|Study Type :||Interventional (Clinical Trial)|
|Actual Enrollment :||187 participants|
|Intervention Model:||Parallel Assignment|
|Masking:||None (Open Label)|
|Official Title:||Engaging Food Service Workers in the Prevention of Food Allergy-related Adverse Events|
|Study Start Date :||October 2013|
|Actual Primary Completion Date :||September 2014|
|Actual Study Completion Date :||September 2014|
Experimental: Intervention (personalized chef card)
Restaurant employees received a personalized chef card, which included written information about a patron's food allergies and a photograph of the patron.
Add a photograph to a chef card.
No Intervention: Control (depersonalized chef card)
Restaurant employees received a depersonalized chef card, which included written information about a patron's food allergies, without a photograph of a patron.
- Mean knowledge and attitude scores reported by participants in both study groups [ Time Frame: Investigators measured primary outcomes on Day 1 for each participant. ]Mean scores (on a scale from 0-100, assessed using a survey) for knowledge and attitudes regarding food allergic patrons among both the intervention and control groups.
- Mean empathy and desire to learn scores reported by participants in both study groups [ Time Frame: Investigators measured secondary outcomes on Day 1 for each participant. ]Mean scores (on a scale from 0-100, assessed using a survey) for willingness to assist patrons with food allergies and desire to learn more about food allergies among both the intervention and control groups.
To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT02377284
|Principal Investigator:||Carolyn C Cannuscio, ScD||University of Pennsylvania|