Reducing Energy Density by Different Methods to Decrease Energy Intake
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Penn State University
- Enrollment
- 62
- Locations
- 1
- Primary Endpoint
- Energy intake
Study Overview
Brief Summary
The purpose of this research is to investigate how using different methods to reduce the energy density of entrees affects daily energy intake in adults. It is hypothesized that reducing the energy density of entrees will decrease energy intake. It is also hypothesized that reducing the energy density by incorporating fruit and vegetables will decrease energy intake more than reducing the energy density by decreasing fat content or adding plain water.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Prevention
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 20 Years to 45 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •Adults from Penn State and surrounding community
Exclusion Criteria
- •Currently dieting
- •Food allergies
Arms & Interventions
Standard ED
100% energy density
Intervention: Energy density feeding study (Other)
Reduced ED - F/V
80% energy density by adding fruit and vegetables
Intervention: Energy density feeding study (Other)
Reduced ED - Fat
80% energy density by decreasing fat
Intervention: Energy density feeding study (Other)
Reduced ED - Plain water
80% energy density by adding plain water
Intervention: Energy density feeding study (Other)
Outcomes
Primary Outcomes
Energy intake
Time Frame: 1 month
Secondary Outcomes
- Food intake(1 month)
Investigators
Barbara J. Rolls
Principle Investigator
Penn State University