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Increasing the proportion of healthier foods available with and without reducing portion sizes and energy purchased in worksite cafeterias:protocol for a stepped-wedge randomised controlled trial
- Source :
- Reynolds, J P, Kosīte, D, Rigby Dames, B, Brocklebank, L A, Pilling, M, Pechey, R, Hollands, G J & Marteau, T M 2019, ' Increasing the proportion of healthier foods available with and without reducing portion sizes and energy purchased in worksite cafeterias : protocol for a stepped-wedge randomised controlled trial ', BMC Public Health, vol. 19, 1611 . https://doi.org/10.1186/s12889-019-7927-2, BMC Public Health, Vol 19, Iss 1, Pp 1-7 (2019), BMC Public Health
- Publication Year :
- 2019
-
Abstract
- Background Overconsumption of energy from food contributes to high rates of overweight and obesity in many populations. A promising set of interventions tested in pilot studies in worksite cafeterias, suggests energy intake may be reduced by increasing the proportion of healthier – i.e. lower energy – food options available, and decreasing portion sizes. The current study aims to assess the impact on energy purchased of i. increasing the proportion of lower energy options available; ii. combining this with reducing portion sizes, in a full trial. Methods A stepped-wedge randomised controlled trial in 19 worksite cafeterias, where the proportion of lower energy options available in targeted food categories (including main meals, snacks, and cold drinks) will be increased; and combined with reduced portion sizes. The primary outcome is total energy (kcal) purchased from targeted food categories using a pooled estimate across all sites. Follow-up analyses will test whether the impact on energy purchased varies according to the extent of intervention implementation. Discussion This study will provide the most reliable estimate to date of the effect sizes of two promising interventions for reducing energy purchased in worksite cafeterias. Trial registration The study was prospectively registered on ISRCTN (date: 24.05.19; TRN: ISRCTN87225572; doi: 10.1186/ISRCTN87225572).
- Subjects :
- Male
030309 nutrition & dietetics
Psychological intervention
Overweight
Portion size
Lower energy
Food Supply
law.invention
Study Protocol
Stepped wedge trial
0302 clinical medicine
Randomized controlled trial
law
Medicine
030212 general & internal medicine
Workplace
Meals
Workplace interventions
Randomized Controlled Trials as Topic
Nudging
Randomised controlled trial
0303 health sciences
Nutrition and Behaviour
lcsh:Public aspects of medicine
Food Services
Availability
Health behavior, health promotion and society
Female
Physical and Mental Health
Diet, Healthy
medicine.symptom
Adult
03 medical and health sciences
Environmental health
Choice architecture
Humans
Stepped wedge
Obesity
Protocol (science)
Healthier eating
business.industry
Public Health, Environmental and Occupational Health
lcsh:RA1-1270
Consumer Behavior
Physical micro-environment interventions
Biostatistics
Energy Intake
business
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Reynolds, J P, Kosīte, D, Rigby Dames, B, Brocklebank, L A, Pilling, M, Pechey, R, Hollands, G J & Marteau, T M 2019, ' Increasing the proportion of healthier foods available with and without reducing portion sizes and energy purchased in worksite cafeterias : protocol for a stepped-wedge randomised controlled trial ', BMC Public Health, vol. 19, 1611 . https://doi.org/10.1186/s12889-019-7927-2, BMC Public Health, Vol 19, Iss 1, Pp 1-7 (2019), BMC Public Health
- Accession number :
- edsair.doi.dedup.....ffe71dd2dcecb2d490bbe1ecde3b81dc