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=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=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=19 Improving Nutritional Choices in Adolescents
Overweight and Obesity
Primary: Visits to Fast Food Restaurants
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=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=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=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=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=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=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=36 Cancer Dietary Objectives Study
Cancer · Heart Disease
Primary: Dietary Quality — 38.78; 41.18; 39.76 score — p=0.14
N/A N=44 Maximizing the Dietary Pattern of Older Adults: the Effects of Protein Intake on Protein Kinetics
Sarcopenia
Primary: Whole Body Protein Turnover — -0.16; -0.17; 0.48 g/kg lean body mass/day
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=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=297 WIC-Based Intervention to Promote Healthy Eating Among Low-Income Mothers
Cancer Prevention · Diet Modification · Vegetable Intake
Primary: Vegetable Intake Carotenoid Scores at 3 Months — 227.11; 269.98 units 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=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=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=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=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
N/A N=65 CTSI Pilot: Improving Adherence to Diabetic Diet
Diabetes Mellitus, Type 2 · Diet, Healthy · Pre-diabetes
Primary: Calories Purchased — 24443.30; 25339.20; 18527.35 Kcal
N/A N=36 Potato Research for Enhancing Metabolic Outcomes
Insulin Resistance · Obesity
Primary: Glycemic Response to the Diet — -103.44; -501.91 mg/dL/min
N/A N=54 Repeated Sweet Breakfasts and Subsequent Sweet Food Preferences and Intakes
Repeated Sweet Food Consumption
Primary: Food Preferences — 73; 68; 54; 50 units on a scale
N/A N=359 Designing Food Voucher Programs to Reduce Disparities in Healthy Diets
Cardiovascular Diseases
Primary: Change in Cup-equivalents of Fruit and Vegetable Intake From Baseline to Month 6 — 0.18; 0.08; 0.09; 0.04 Change in Cup-equivalents, mo 0 to mo 6
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=188 Interventions in Nutrition Education and Skills
Obesity
Primary: Change in BLOCK Fruit/Vegetable/Fiber Screener From Baseline at 12 Months — 16.6; 15.9; 18.0; 16.3 units on a scale — p=0.26
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=159 Food Insecurity, Food as Medicine, Hypertension
Food Insecurity · Hypertension
Primary: Change Systolic Blood Pressure — 9.39; .25 mmHg