Clinical Trials Logo

Clinical Trial Details — Status: Completed

Administrative data

NCT number NCT04064775
Other study ID # 17-0111/ 17-0094
Secondary ID
Status Completed
Phase N/A
First received
Last updated
Start date December 8, 2016
Est. completion date June 1, 2017

Study information

Verified date August 2019
Source University of Leeds
Contact n/a
Is FDA regulated No
Health authority
Study type Interventional

Clinical Trial Summary

The 2 interventions aimed to examine whether peer-led nudging on social media may be a way of influencing young adults and adolescents to reduce their self-reported ideal portion sizes of high energy-dense snacks and sugar-sweetened beverages.


Description:

Two pilot interventions were conducted which examined the influence of peer-led nudging on social media as a way of influencing self-reported ideal portions of high energy-dense snacks and sugar-sweetened beverages. In both interventions the peers posted images of 'their' snacks and beverages, which constituted the recommended portion, onto an Instagram account. The peers also posted images relating to portion sizes, calories and other information related to health but not specifically portion size. It was hypothesised that viewing images of peers' snacks would influence the participants to reduce their own snack and beverage ideal portion sizes.

Intervention 1 lasted for 2 weeks and recruited young adults and used a within-subjects design. Intervention 2 lasted for 4 weeks and recruited adolescents and used a between-subjects design. In intervention 2, participants were randomly assigned to either the intervention or the control condition. This protocol focusses on intervention 2.

In both interventions, participants in the intervention condition were added to an Instagram account and were required to visit Instagram daily and to like all posts. All participants (intervention and control) completed a survey at baseline and at the end of the intervention, and completed quizzes at the end of each week.


Recruitment information / eligibility

Status Completed
Enrollment 44
Est. completion date June 1, 2017
Est. primary completion date June 1, 2017
Accepts healthy volunteers Accepts Healthy Volunteers
Gender All
Age group 13 Years to 16 Years
Eligibility Inclusion Criteria:

13-16 years old (intervention 2)

Exclusion Criteria:

- Younger than 13 or older than 16 (intervention 2).

- History of or current eating disorder

Study Design


Related Conditions & MeSH terms


Intervention

Behavioral:
Smart snacking intervention
The smart snacking intervention aimed to examine whether peer-led nudging on social media influenced adolescents to reduce their self-reported ideal portion sizes for a variety of HED snacks and SSBs. In intervention 2, participants were randomly allocated to the intervention or control condition, and their ideal portion sizes were assessed through a survey at baseline and intervention end.

Locations

Country Name City State
n/a

Sponsors (3)

Lead Sponsor Collaborator
University of Leeds Coventry University, Penn State University

Outcome

Type Measure Description Time frame Safety issue
Primary Self-reported ideal portion size Questionnaire measuring participants' self-reported ideal portion size. The aim of the intervention was to reduce the ideal portion size. Participants were provided with different images of food. For each image, judgements were made on whether the portion was 'too little', 'slightly less than I would eat', 'just right', 'slightly more than I would eat', or 'too much'. Baseline at the beginning of week 1 and intervention end at the end of week 4.
Secondary Perceptions of peers' ideal portion sizes Questionnaire measuring participants' perceptions of their peers' ideal portion sizes. Participants were provided with images of different energy dense foods. For each image, judgements were made on whether the portion was 'too little', 'slightly less than I would eat', 'just right', 'slightly more than I would eat', or 'too much'. The aim of the intervention was to reduce the ideal portion size. Baseline at the beginning of week 1 and intervention end at the end of week 4
Secondary Participants liking and frequency of consumption of high energy dense snack foods and sugar-sweetened beverages Questionnaire measuring participants' liking and frequency of consumption. Participants' reported frequency of consumption for and liking of each item were assessed based on questions used by Stok, De Ridder, De Vet, & De Wit (2014). Mean frequency and liking scores were calculated for HED snacks and SSBs. A low score for frequency indicated that the item was not eaten frequently, a low score for liking indicated that the item was not liked. Baseline at the beginning of week 1 and intervention end at the end of week 4
Secondary Participants' intentions regarding their portions Questionnaire measuring participants' intentions. Participants' reported intentions which were assessed based on questions used by Stok, De Ridder, De Vet, & De Wit (2014). Mean intention scores were calculated for HED snacks and SSBs. A low score for intention score indicated that participants did not intend to change their behaviour. Baseline at the beginning of week 1 and intervention end at the end of week 4
See also
  Status Clinical Trial Phase
Completed NCT03117374 - Impact of Web-based School Nutrition Intervention to Increase Fruits, Vegetables and Dairy N/A
Completed NCT04025099 - Internal Cues Versus External Cues for Eating and Activity N/A
Recruiting NCT06111040 - Nurturing Needs Study: Parenting Food Motivated Children N/A
Completed NCT05485168 - Combined Effects of Sequential Variety and Portion Size on Meal Intake of Women N/A
Completed NCT03241121 - Study of Eating Patterns With a Smartphone App and the Effects of Time Restricted Feeding in the Metabolic Syndrome N/A
Completed NCT03850990 - Effect of Gut-Cued Eating on BMI and Efficacy of Open-Label Placebo to Augment Weight Loss N/A
Completed NCT02470949 - Influence of a Monopoly Game on Subtle Behaviors N/A
Recruiting NCT01863212 - The Role of the FTO Gene in Reward System Activation in Obese and Healthy Subjects N/A
Completed NCT02729675 - Innovative Approaches to Increase F&V Intake Thru Worksites Phase 2
Completed NCT05405244 - Examination of Bromocriptine on Homeostatic and Hedonic Mechanisms of Food Intake in Individuals at High Risk for T2DM Phase 3
Completed NCT04971811 - Effects of Energy Density on Self-served Snacks in Preschool Children N/A
Completed NCT05019872 - Al Dente or Well Done? The Eating Rate of a Pasta Meal Modified by Texture N/A
Completed NCT04605224 - Effectiveness of a Culinary Class on Food Literacy and Eating Behaviours of Francophone High School Students
Not yet recruiting NCT06448117 - Mind Nutrition Study: Nutrition in the Prevention of Depressiveness and Sustaining Work Ability N/A
Recruiting NCT04526743 - Eating Behavior and Weight Trajectory After Bariatric Surgery
Active, not recruiting NCT05026411 - Food Reward Circuit Change by Orthodontics N/A
Completed NCT05173311 - Pilot Study: The Effectiveness of a Mobile Application in Increasing Vegetable Acceptance N/A
Completed NCT05149066 - #KindGirlsInACTion: A Programme for the Promotion of Mental Health of Female Adolescents N/A
Completed NCT03779321 - Effect of Food Acceptability on Appetite Hormones' Response in Normal Weight vs. Obese Male Subjects N/A
Recruiting NCT06108128 - Food for Thought: Executive Functioning Around Eating Among Children N/A