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The FRESH Trial: Improving Access to Healthier Foods in Restaurants

This study, called the FRESH Trial, is testing a new way to help people in Baltimore and Washington D.C. eat healthier. It works with local restaurants in low-income neighborhoods to offer more nutritious food options. The goal is to see if this "FRESH" intervention can improve the quality of food people eat, especially in African American and Latin communities. Researchers will measure changes in customer dietary quality over 24 months. You might be able to join if you are an adult between 18 and 75 years old, regularly eat at a participating restaurant, live in a household with at least two people, and reside in the study neighborhood. The study is currently recruiting 756 participants.

Study design
This is an interventional study planning to enroll 756 participants. It is testing a behavioral intervention called FRESH.
What's involved
Not specified in the trial record.
Compensation
Not stated in the trial record.
Follow-up
Participants will be followed for changes in dietary quality over 24 months.

AI-generated from the public study record. Only the study team can confirm whether you're eligible — confirm details with them before making decisions.

NCT05869149

Systems Science Approaches to Improve Access to Healthier Foods: The FRESH Trial

Recruiting
NAAges 18–75InterventionalPrevention
Johns Hopkins Bloomberg School of Public Health
~756 participants
Updated 2026-05-27 on ClinicalTrials.gov
What's tested:Multilevel restaurant intervention to improve the food environment

At a glance

Recruiting sites
1 of 1 listed site is recruiting right now
RecruitingSuspended, closed, or not yet open
What they're measuring
Change in Customer Dietary Quality
Measured over 1 hour, 24 months apart

Conditions

Healthy Eating Index

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Where it's being run

1 sites across 1 states
Maryland1

Study leadership

  • Joel Gittlesohn, PhD · PRINCIPAL_INVESTIGATOR · Johns Hopkins Bloomberg School of Public Health

Who to contact

Joel Gittlesohn, PhD
[email protected]
(410)955-3927
Email the study team

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Do you actually qualify for this trial?

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Eligibility criteria

Inclusion

Adult (18-75 years)
Regular restaurant customer (e.g., visits the specified restaurant at least 1x/week)
Live in a household of at least 2 persons (criterion intended to provide a more stable sample, and to reduce loss to follow-up)
Current resident of study neighborhood

Exclusion

Anticipate moving out of Baltimore or District of Columbia metropolitan area in the next 18 months
Pregnant (due to changes in diet, weight and body composition)

What this trial measures

  • Change in Customer Dietary Quality1 hour, 24 months apart

    Regular customer diet quality in the last 30 days will be assessed using the 2014 semi-quantitative Block Food Frequency Questionnaire (FFQ). The FFQ provides the data that allows for calculating the Healthy Eating Index. We will use the 2015 index rules. Healthy Eating Index (HEI) 2015 Score and individual component scores will be calculated from the FFQ according to the HEI-2015 guidelines to assess changes in overall diet quality and changes within each component. The range of scores for the Healthy Eating Index 2015 is 0-100. A higher score is considered better and represents meeting more of the recommended dietary guidelines.