The Influence of Energy Density and Information on Meal Intake in Adults
- Conditions
- Feeding Behavior
- Registration Number
- NCT04404998
- Lead Sponsor
- Penn State University
- Brief Summary
The purpose of this study is to gain a better understanding of how energy density and cognitive framing of satiation using food information can influence consumption at a meal. This study also aims to investigate the influence of energy density and food information on sensory specific satiety (the decline in the subjective pleasantness of a food as it is eaten).
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- TERMINATED
- Sex
- All
- Target Recruitment
- 11
- Ability to attend all test meals
- Be fully vaccinated against COVID-19
- Regularly eat 3 meals/day
- Being willing to avoid alcohol the day before and during test days
- Have a body mass index greater than 18.0 kg/meters squared
- Being willing to refrain from eating after 10 pm the evening before test sessions
- Being a smoker
- Being an athlete in training
- Being pregnant or breastfeeding at the time of screening
- Have taken prescription or non-prescription drugs that may affect appetite or food intake within the last 3 months
- Dislike or inability to eat the test foods
- Currently dieting to gain or lose weight
- Have a health condition that affects appetite
- Have participated in a similar study in our lab in the past year
- Being a student, faculty, or staff member in nutritional sciences or psychology
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Primary Outcome Measures
Name Time Method Change in food intake by weight Weeks 1, 2, 3, 4 Weight of food consumed measured in grams (g)
Change in energy intake Weeks 1, 2, 3, 4 Energy content of food consumed measured in kilocalories (kcal)
- Secondary Outcome Measures
Name Time Method Change in palatability rating of food samples Weeks 1, 2, 3, 4 Difference between post-meal and pre-meal palatability of the food samples measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) to assess Sensory-Specific Satiety
Change in hunger rating Weeks 1, 2, 3, 4 Difference between post-meal and pre-meal hunger measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)
Change in fullness rating Weeks 1, 2, 3, 4 Difference between post-meal and pre-meal fullness measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)
Change in test meal prospective consumption rating Weeks 1, 2, 3, 4 Difference in prospective consumption measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)
Change in test meal fillingness rating Weeks 1, 2, 3, 4 Difference in fillingness measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)
Change in estimation of proportion of test meal consumed Weeks 1, 2, 3, 4 Difference in estimation of proportion of test meal consumed measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)
Change in estimation of energy content of test meal consumed Weeks 1, 2, 3, 4 Difference in estimation of energy content of test meal consumed measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)
Change in prospective consumption rating of food samples Weeks 1, 2, 3, 4 Difference between post-meal and pre-meal prospective consumption of food samples measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) to assess Sensory-Specific Satiety
Change in test meal palatability rating Weeks 1, 2, 3, 4 Difference in palatability of the test meal measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)
Trial Locations
- Locations (1)
Laboratory for the Study of Human Ingestive Behavior, The Pennsylvania State University
🇺🇸University Park, Pennsylvania, United States
Laboratory for the Study of Human Ingestive Behavior, The Pennsylvania State University🇺🇸University Park, Pennsylvania, United States