[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-studies-list:{\"conditionNormalized\":\"dietary-behavior\",\"overallStatus\":[\"RECRUITING\",\"AVAILABLE\",\"NOT_YET_RECRUITING\"],\"orderBy\":\"LastUpdateSubmitDate:desc\",\"size\":25,\"offset\":0}":3,"health-study-condition:dietary-behavior":72},{"pageToken":4,"total":5,"offset":6,"count":5,"results":7},null,2,0,[8,44],{"id":9,"slug":4,"hasResults":10,"nctId":11,"briefTitle":12,"officialTitle":13,"acronym":4,"eligibilityCriteria":14,"healthyVolunteers":15,"sex":16,"minAge":17,"maxAge":4,"enrollmentInfo":18,"targetDuration":4,"studyType":21,"phases":22,"briefSummary":24,"conditions":25,"keywords":28,"overallStatus":31,"whyStopped":4,"lastUpdateSubmitDate":32,"lastUpdatePostDateStruct":33,"startDateStruct":36,"completionDateStruct":38,"leadSponsor":40,"locationsCount":43},"100633810",false,"NCT07531524","Dual-Label Intervention to Promote Low-Carbon and Healthy Food Choices in a University Cafeteria","A Dual-Label Intervention to Promote Low-Carbon and Healthy Food Choices in a University Cafeteria.","Inclusion Criteria:\n\n* Students enrolled at the university\n* Regularly purchase food in the university cafeteria\n* Aged ≥18 years\n\nExclusion Criteria:\n\n* Individuals aged \\\u003C18 years\n* Individuals who do not regularly purchase food in the university cafeteria\n* Individuals unable to participate throughout the study period",true,"ALL","18 Years",{"count":19,"type":20},200,"ESTIMATED","INTERVENTIONAL",[23],"NA","This study aims to evaluate whether a dual-label intervention, combining carbon -coded footprint color labels and calorie information, can promote low-carbon and healthier food choices among university students in a real-world cafeteria setting. A randomized controlled trial will be conducted with approximately 200 participants, who will be assigned to either an intervention group (with labels) or a control group (without labels). The study a consists of 2-week baseline period, a 4-week intervention period, and a 2-week a follow-up period. The primary outcome is the mean carbon footprint level of selected meals, and secondary outcomes include nutritional quality, body composition, and changes in environmental and health awareness.",[26,27],"Eating Behavior","Dietary Behavior",[29,30],"Carbon label","Calorie label","NOT_YET_RECRUITING","2026-04-15",{"date":34,"type":35},"2026-04-21","ACTUAL",{"date":37,"type":20},"2026-05",{"date":39,"type":20},"2026-07",{"name":41,"class":42},"Lina Zhang","OTHER_GOV",1,{"id":45,"slug":4,"hasResults":10,"nctId":46,"briefTitle":47,"officialTitle":47,"acronym":4,"eligibilityCriteria":48,"healthyVolunteers":10,"sex":16,"minAge":17,"maxAge":49,"enrollmentInfo":50,"targetDuration":4,"studyType":52,"phases":4,"briefSummary":53,"conditions":54,"keywords":57,"overallStatus":31,"whyStopped":4,"lastUpdateSubmitDate":62,"lastUpdatePostDateStruct":63,"startDateStruct":65,"completionDateStruct":67,"leadSponsor":69,"locationsCount":43},"100623000","NCT07390942","Tongue and Occlusal Pressure Performance and Dietary Habits in Maxillectomy Patients With Obturator Prostheses","Inclusion Criteria:\n\n* Primary treatment must include maxillectomy, with or without adjuvant chemotherapy or radiotherapy.\n* Age range: 18 to 85 years old (all genders).\n* Eastern Cooperative Oncology Group (ECOG) Performance Status of 0 or 1.\n* Ability to provide written informed consent.\n\nExclusion Criteria:\n\n* Inability to understand the investigator's instructions (or indications).\n* Inability to hold the tongue pressure probe and occlusal pressure Prescale film in the proper position.\n* Inability to apply pressure to the tongue pressure probe and occlusal pressure Prescale film.\n* Dysphagia (difficulty swallowing) resulting from prior head and neck cancer treatment.\n* Severe dysphagia caused by a central nervous system disorder.\n* Presence of temporomandibular joint (TMJ) pain.\n* The investigator determines the patient is unsuitable for the study.","85 Years",{"count":51,"type":20},40,"OBSERVATIONAL","This study investigates mouth cancer patients who use a special plate called an obturator to help them swallow. Tongue strength and biting force will be measured and compared to daily dietary intake. Results will provide a better understanding of how to improve eating ability and overall quality of life.",[55,56,27],"Maxillary Obturators","Maxillary Defect Reconstruction",[58,59,60,61],"Obturator","Dental Prescale II","EAT-10","Tongue pressure","2026-02-01",{"date":64,"type":35},"2026-02-05",{"date":66,"type":20},"2026-04-01",{"date":68,"type":20},"2026-12-31",{"name":70,"class":71},"National Taiwan University Hospital","OTHER",""]