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Trial record 24 of 340 for:    "Food Allergy"

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
Sponsor:
Information provided by (Responsible Party):
Carolyn Cannuscio, University of Pennsylvania

Brief Summary:
This pilot study will test the use of visual cues to engage food service workers in protecting patrons with food allergies. Food service workers from Philadelphia quick-service restaurants were recruited to participate in a survey of attitudes that includes an embedded randomized experiment testing an experimental cue (photograph of an allergic child) to increase workers' engagement and empathy.

Condition or disease Intervention/treatment Phase
Empathy Food Allergy Other: Photograph Not Applicable

Detailed Description:

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.


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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 187 participants
Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: None (Open Label)
Primary Purpose: Prevention
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

Resource links provided by the National Library of Medicine


Arm Intervention/treatment
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.
Other: Photograph
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.



Primary Outcome Measures :
  1. 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.


Secondary Outcome Measures :
  1. 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.



Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years and older   (Adult, Older Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Employed at a quick-service restaurant
  • Speaks English

Exclusion Criteria:

  • Work at a table-only establishment

Information from the National Library of Medicine

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


Sponsors and Collaborators
University of Pennsylvania
Investigators
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Principal Investigator: Carolyn C Cannuscio, ScD University of Pennsylvania

Publications of Results:
Dupuis R, Meisel Z, Grande D, Strupp E, Kounaves S, Graves A, Frasso R, Cannuscio CC. Food allergy management among restaurant workers in a large U.S. city. Food control 63:147-57, 2016.

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Responsible Party: Carolyn Cannuscio, Assistant Professor of Family Medicine and Community Health, University of Pennsylvania
ClinicalTrials.gov Identifier: NCT02377284     History of Changes
Other Study ID Numbers: 818836
First Posted: March 3, 2015    Key Record Dates
Last Update Posted: June 15, 2018
Last Verified: June 2018

Additional relevant MeSH terms:
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Hypersensitivity
Food Hypersensitivity
Immune System Diseases
Hypersensitivity, Immediate