Innovative Approaches to Increase F&V Intake Thru Worksites

Status Completed

Clinical Trial Summary

The purpose of this project is to study the efficacy of a delivery system to offer fresh fruits and vegetables (F&V) at discount prices for purchase at worksites in conjunction with educational interventions on increasing employees' F&V consumption in comparison to an intervention receiving fruit and vegetable markets alone or a comparison intervention.

Clinical Trial Description

"Good to Go" (GTG) is a cluster randomized trial, which is studying the efficacy of innovative multi-level worksite interventions including educational/behavioral interventions and/or a fruit and vegetable (F&V) market at the worksite to improve F&V intake of employees. The hypothesis is that providing convenient, inexpensive access to F&V at the workplace through a F&V market will increase the availability of F&V at the workplace as well as at home and increase F&V intake of the employee. However, because it is unclear if improving F&V access and availability alone is adequate to increase F&V intake, the investigators will test the efficacy of the F&V delivery intervention alone and in combination with a promotional/educational intervention delivered at the worksite. The efficacy of these innovative interventions will be tested during a cluster randomized trial with 21 worksites to determine which interventions are most efficacious in increasing F&V consumption.

The primary specific aims of this proposed research are to employ a cluster randomized trial to study the efficacy of delivering fresh F&V at reduced prices for purchase at worksites (access intervention); the F&V delivery intervention paired with educational interventions to change informational and social environments at the worksite (enhanced intervention); and a comparison intervention acting as an attention placebo. The study will compare the efficacy of the Access intervention and the enhanced intervention with the comparison Arm and will also compare the efficacy of the Access intervention to the Enhanced intervention. ;

Study Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Investigator, Outcomes Assessor), Primary Purpose: Prevention

Related Conditions & MeSH terms

Clinical Trial Details

NCT number	NCT02729675
Study type	Interventional
Source	Brown University
Contact
Status	Completed
Phase	Phase 2
Start date	September 2010
Completion date	December 2015

View Details

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	`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
Completed	`NCT05085041` - Healthy Online Parental Education Project to Increase Fruit and Vegetable Intake and Active Playtime Among Toddlers	N/A

Clinical trials are conducted in a series of steps, called phases - each phase is designed to answer a separate research question.

Phase 1: Researchers test a new drug or treatment in a small group of people for the first time to evaluate its safety, determine a safe dosage range, and identify side effects.
Phase 2: The drug or treatment is given to a larger group of people to see if it is effective and to further evaluate its safety.
Phase 3: The drug or treatment is given to large groups of people to confirm its effectiveness, monitor side effects, compare it to commonly used treatments, and collect information that will allow the drug or treatment to be used safely.
Phase 4: Studies are done after the drug or treatment has been marketed to gather information on the drug's effect in various populations and any side effects associated with long-term use.

Innovative Approaches to Increase F&V Intake Thru Worksites — Good to Go

Clinical Trial Summary

Clinical Trial Description

Study Design

Related Conditions & MeSH terms