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Clinical Trial Details — Status: Completed

Administrative data

NCT number NCT02309840
Other study ID # 21198-103
Secondary ID
Status Completed
Phase N/A
First received
Last updated
Start date September 2011
Est. completion date June 2014

Study information

Verified date January 2024
Source Harvard School of Public Health (HSPH)
Contact n/a
Is FDA regulated No
Health authority
Study type Interventional

Clinical Trial Summary

The purpose of this study is to examine the impact of introducing healthier, chef-enhanced foods and/or environmental modifications (choice architecture) on selection and consumption of school foods among elementary and middle school students.


Description:

Project Modifying Eating and Lifestyles at School (MEALS) was a school-based study developed by the nonprofit organization Project Bread (www.ProjectBread.org) and the Harvard School of Public Health. Project Bread hired a professional chef to work with several schools in a low-income, urban school district in Massachusetts to enhance the palatability and nutrient profile of the school meals. Four schools were randomly assigned to receive the professional chef. Additionally, two schools in that district and four schools in a second school district were randomly assigned to receive a behavioral psychology intervention to influence the selection and consumption of the healthier foods offered. Selection and consumption were assessed at baseline, up to 3 months post-implementation (short-term implementation for chef-enhanced meals), up to 4 months post-implementation (long-term implementation for behavioral psychology) and/or up to 7 months post-implementation (long-term implementation for chef-enhanced meals). Primary Aim 1: to examine the impact of introducing healthier, chef-enhanced foods with increased palatability on selection and consumption among elementary and middle school students. It is hypothesized that there will be an increase in the selection and consumption of entrees, fruits, and vegetables in schools where healthier, chef-enhanced foods are served. Aim 2: to examine the impact of physical modifications to the placement and displays of foods in the cafeteria on selection/consumption among elementary and middle school students. It is hypothesized that there will be an increase in selection and consumption of entrees, milk, fruits, and vegetables when modifications are made.


Recruitment information / eligibility

Status Completed
Enrollment 6873
Est. completion date June 2014
Est. primary completion date June 2012
Accepts healthy volunteers Accepts Healthy Volunteers
Gender All
Age group 5 Years to 16 Years
Eligibility Inclusion Criteria: - Students in grades 1-8 attending a participating school and receiving a school meal on a study day Exclusion Criteria: - Bringing a lunch from home on a study day or not eating lunch in the cafeteria on a study day

Study Design


Related Conditions & MeSH terms


Intervention

Behavioral:
choice architecture
Place vegetables at the beginning of the lunch line. Place fruits in attractive bowls or trays lined with appealing fabric, and place other fruit options next to the cash registers. Promote fruits and vegetables with prominently displayed signage and images. Place white milk selection in front of sugar-sweetened milk (e.g. chocolate milk) or at eye-level.
Other:
Chef-enhanced meals
meals prepared by a professional chef with enhanced palatability

Locations

Country Name City State
n/a

Sponsors (1)

Lead Sponsor Collaborator
Harvard School of Public Health (HSPH)

Outcome

Type Measure Description Time frame Safety issue
Primary Change in the selection of meal components (Selection of entrees, milk, fruits, and vegetables) Selection of entrees, milk, fruits, and vegetables baseline, up to 3 months post-implementation, and up to 7 months post-implementation
Primary Change in the consumption of meal components (consumption of entrees, milk, fruits, and vegetables) consumption of entrees, milk, fruits, and vegetables baseline, up to 3 months post-implementation, and up to 7 months post-implementation
Secondary Time to eat (Estimated amount of time spent eating foods) Estimated amount of time spent eating foods up to 24 months
Secondary Hunger (Self-reported hunger at the end of the meal) Self-reported hunger at the end of the meal up to 12 months
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