N/A N=605 Effect of Nutrition Labeling on Fast Food Choices
Healthy
Primary: Total Calories of Meal Ordered
Clinical Trial Search
Completed trials with posted results — search by concept, filter by the parameters that matter at the bedside.
N/A N=6,622 Climate Impact Label Design and Fast-Food Meal Selection
Food Selection
Primary: Modified Nutrient Profile Index Score — 50.6; 51.3; 51.3; 50.8 score on a scale
N/A N=8,145 Online Food and Beverage Labels and Vending Machine Selections
Food Preferences · Obesity · Weight Gain
Primary: Number of Participants Purchasing Beverages With Calories — 1005; 765; 763; 748 Participants
N/A N=19 Improving Nutritional Choices in Adolescents
Overweight and Obesity
Primary: Visits to Fast Food Restaurants
N/A N=1,201 Food Swaps to Improve the Healthfulness and Reduce the Carbon Footprint of Grocery Purchases
Food Selection · Nutrition · Food Preferences
Primary: Healthfulness of Product Selection — 64; 60.1; 62.6; 57.9 score on a scale
N/A N=207 Considering Patient Diet Preferences to Optimize Weight Loss
Obesity
Primary: Percent Change in Body Weight From Baseline to 48 Weeks — -4.2; -5.3 percentage of weight change — p=<0.05
N/A N=34 Food Preference Following Bariatric Surgery
Obesity
Primary: Total Food Intake (Lunch Buffet) at 24 Months — 2540.1; 721 kJ
N/A N=33 Young Adult Eating Habits
Eating Behavior · Eating Habit
Primary: Change in Brain Response From Baseline to 2-weeks Post High UPF or 2 Weeks no UPF Diet — 0.02; 0.13 arbitrary units
N/A N=1,753 Encouraging Healthy and Sustainable Dietary Substitutions
Food Selection
Primary: Perceived Message Effectiveness — 2.94; 2.83; 2.98; 1.69 score on a scale — p=<0.001
N/A N=1,138 Influence of Social Media Ads on Food Choice
Food Choices
Primary: Number of Calories Purchased — 458; 477 calories
N/A N=235 A Trial of Behavioral Economic Interventions Among Food Pantry Clients
Food Preferences
Primary: Mean Monthly Change in Number of Units of Healthier Foods — -1.32; 0.53 units of healthy food
N/A N=7,710 Impact of Behavioral Economic Strategies on Low-Income Older Adults' Food Choices in Online Retail Settings
Diet Habit
Primary: Real Dollars Spent on Fruit and Vegetables Per Basket — 11.31; 15.27; 11.68; 14.47 US Dollars ($)
N/A N=21 Protein Quality on Appetite Control, Reward-driven Eating, & Subsequent Food Intake
Appetite and General Nutritional Disorders
Primary: Eating Initiation — 250; 270; 245; 250 minutes
N/A N=36 Cancer Dietary Objectives Study
Cancer · Heart Disease
Primary: Dietary Quality — 38.78; 41.18; 39.76 score — p=0.14
N/A N=30 Effect of Managing Problematic Eating Behaviours With Dietary Management on Chronic Disease Self-management
Hypertension · Type 2 Diabetes
Primary: The Change in EEQ (Emotional Eater Questionnaire) Score is the Primary Outcome Measure in This Study. — -1.7; -3.2 Scores on a scale
N/A N=441 Choosing Healthy Options in College Environments and Settings
Obesity
Primary: Change in Body Mass Index (BMI) — 26.2; 26.0 kg/m2 — p=0.707
N/A N=46 Free Living Food Waste Management and Diet Quality Improvement Using Smart Intervention and Food Image Application
Diet, Healthy
Primary: The Impact of Free FV Provision on Household FV Intake. — 0.72; -0.08 servings/day
N/A N=35 The Consumption of Beef on Appetite and Cognitive Function
Obesity · Poor Glycemic Control · Dietary Interventions
Primary: Daily Energy Intake: Total Daily Intake — 2859; 2313; 2714; 2396 kcal
N/A N=32,662 Delays to Influence Snack Choice
Food Choice
Primary: Proportion of Healthy Snacks Purchased — .403; .431; .429; .465 proportion of vends from healthy snacks
N/A N=18 OSU Plate Waste Study
Plate Waste
Primary: Percent of Food Items Across All Participants That Were Not Fully Eaten Over Approximately 1 Week and That Were Not Kept as a Leftover for Subsequent Consumption…
N/A N=164 Framingham State Food Study
Obesity · Diabetes · Cardiovascular Disease
Primary: Total Energy Expenditure, Assessed by Indirect Calorimetry Using Stable Isotopes — 2713; 2504; 2640; 190 kcal/d
N/A N=77 Power of Choice on Autonomy, Motivation, Exercise Adherence, and Cardiorespiratory Fitness
Elevated Blood Sugar
Primary: Perceived Autonomy Support — 6.78; 6.85; 6.77 score on a scale
N/A N=150 Influence on Food Liking of Adding Spices to Replace Sugar Using CLT
Normal Subjects Who Agree to Participate in Taste Testing
Primary: Overall Liking of Apple Crisp — 7.31; 6.83; 7.22 score on likert rating scale
N/A N=61 Eating Behaviour in Crohn's Disease
Crohn's Disease
Primary: Dietary Recalls (Calorific Intake) — 1900.9; 2054.3 kcal
N/A N=159 Food Insecurity, Food as Medicine, Hypertension
Food Insecurity · Hypertension
Primary: Change Systolic Blood Pressure — 9.39; .25 mmHg
N/A N=16 Diet Induced Intestinal Mucosal Adaptation
Healthy Conditions
Primary: Mucosal Surface Enlargement — 10.2; 9.9 percentage of muscular mucosae — p=<0.05
N/A N=67 Variations in Palatability and Portion Size of Vegetables on Meal Intake of Preschool Children
Feeding Behavior
Primary: Difference Between Interventions in Vegetable Intake — 32; 57; 31; 50 grams — p=0.1260
N/A N=49 Promoting Resilience to Food Commercials Decreases Susceptibility to Unhealthy Food Decision-Making
Obesity, Adolescent
Primary: Food Choice Change — 3.09; 3.19; 3.09; 3.07 score on a scale
N/A N=85 Food Pantry Client and Staff Preferences for Nutritious no Prep Ready-to-eat Meals
Diet, Healthy · Food Security
Primary: Hedonic Liking of Study Foods — 7.2; 7.2 score on a scale
N/A N=27 "Ounce-equivalents" in the Protein Foods Group: Benefits of Quality
Protein Metabolism
Primary: Net Protein Synthesis Rate — 8.65; 1.97; 5.69 grams — p=<0.05