11 Clinical Trials for Various Conditions
The primary objective of this study is to test effectiveness of an environmental intervention designed to encourage healthy food intake during meals. It is hypothesized that fruit, vegetable, whole grain, lean protein, and low-fat dairy consumption will increase during the intervention. It is also hypothesized that nutrition knowledge, attitudes, and behaviors will change as a result of the intervention. The findings from this study will provide insight into the applicability of this intervention in military dining facilities.
This study builds on the framework of a previously implemented color-coded food labeling intervention in a hospital cafeteria by testing the incremental effectiveness of providing employees with individual feedback and incentives for increasing healthy purchases in a 3-arm randomized controlled trial. The investigators hypothesize that employees assigned to receive feedback will increase healthy purchases more than employees who receive no contact and that employees who receive feedback plus incentives will increase healthy purchases more than those who receive feedback alone.
The purpose of the study is to evaluate an afterschool program to teach nutrition through basic cooking skills. This after school extracurricular program increases the students' confidence, knowledge, and skills for cooking as one of the first steps for dietary improvement. In addition to the life lessons students learn during this class, they gain self-confidence and become self-sufficient culinary experts that are capable of educating their siblings, parents, and social circles. This research project will test the impact this program has on nutritional knowledge, culinary efficacy, and nutritional choices made in and out of the home. The Pink and Dude Chef Afterschool Cooking Program was developed through STRIDE (Science through Translational Research in Diet and Exercise at California Polytechnic state University (Cal Poly) in San Luis Obispo, CA. Hypothesis: Middle school students participating in the Pink and Dude Chef afterschool cooking program will increase nutritional knowledge, culinary efficacy, motivation to eat fruits and vegetables, and fruit and vegetable intake compared to an attention control group.
This study will examine differences in habituation to foods high in sugar and fat content versus those that are not, in normal weight women.
The aim of this study is to examine emerging adults' responses to dietary substitution messages about health, the environment, or both health and the environment.
A study examining menu choices made at fast food restaurants.
The study aims to determine whether viewing health or climate labels (or both) and receiving recommendations for healthier or more climate-friendly swaps (or both) in an online grocery store environment improves the healthfulness and reduces the carbon footprint of consumers' food and beverage purchases compared to shopping as usual without swap recommendations. The online store will record participants' food selections. Participants will also be asked to complete survey measures.
This study is a pilot evaluation of the Healthy Pantry Program, a new behavioral economics-based training that allows pantry staff to learn how to implement nudges integrating traffic-light nutrition labeling and a healthy recipe database in the pantry environment. The hypothesis is that participation the Healthy Pantry Program will lead to increases in pantry purchases of healthy foods.
The purpose of this project is to gain a better understanding of the underlying consumer motivations associated with choosing foods labeled as "natural"; and further, how the use of this term impacts the amount of food consumed.
The study is designed to determine if instituting a Healthy Beverage Initiative (HBI) at hospitals influences health and wellness of employees over a 12 month period.
This randomized clinical trial is designed to determine the efficacy of a dietary intervention to reduce the frequency of bowel movements and improve stool consistency as compared with subjects assigned to a control group. The study enrolled HIV patients with a history of three or more episodes of diarrhea for 3 weeks or more. The purpose of this study was to compare the efficacy of a combined behavioral dietary intervention using normal foods (Condition 1: treatment) with HIV self-care (Condition 2: control) to reduce the frequency and improve the consistency of bowel movements after 3 weeks and 24 weeks of study intervention.