Food properties, eating behaviour and food intake of composite foods

• Conditions: Obesity

• Registration Number: NL-OMON25889
• Lead Sponsor: Wageningen University

Brief Summary

/A

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Last Update Posted: 28 February 2024

Recruitment & Eligibility

• Status: Pending
• Sex: Not specified
• Target Recruitment: 55

Inclusion Criteria

Age between 18-35 years old at the day of inclusion
European nationality and Caucasian ethnicity
Be a frequent consumer of crackers and cheese (dip), defined as at least once a month (self-reported)
Good general health and appetite (self-reported)

Exclusion Criteria

Have any food allergy or intolerance to any ingredient of the food assessed in the study (self-reported)
Are a smoker (self-reported)
Are an intensive exerciser (not including walking or biking) (more than 8 hours per week)
Have dental braces (not including a dental wire) (self-reported)
Have piercings in or around the mouth (not including removable piercings)(self-reported)
Smell or taste disorders (self-reported)
Difficulties with chewing, swallowing and/or eating in general (self-reported)
Use medication that may affect the function of taste, smell, mastication and salivation (self-reported)
History of eating disorders (self-reported)
Have followed an energy restricted diet during the last 2 months (self-reported)
Gained or lost 5 kg of body weight over the last half year (self-reported)
Being pregnant or lactating (self-reported)
Participate in a medical study (self-reported)
Are an employee of the Division of Human Nutrition at Wageningen University
Are thesis student or intern at the chair group of Sensory Science and Eating Behaviour at Wageningen University

Study & Design

• Study Type: Observational non invasive
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
The main study outcomes are eating behavior parameters (number of bites, total consumption time, eating rate measured from the video recordings) and intake from both the cracker and the cheese (measured from ad libitum amount).