The Influence of Satiation Measures on the Portion Size Effect
- Conditions
- Feeding Behavior
- Interventions
- Other: 125% portion sizeOther: 150% portion sizeOther: 175% portion sizeOther: 100% portion size
- Registration Number
- NCT03886428
- Lead Sponsor
- Penn State University
- Brief Summary
The purpose of this study is to gain a better understanding of the satiation measures that influence human eating behavior in regard to intake of large portion sizes at a meal. The investigators hypothesize that satiation measures will influence the magnitude of the portion size effect at a meal. Additionally, other individual characteristics will be examined for their influence on the portion size effect. The portion size effect will be measured by serving a test meal once a week for four weeks in which the portion size of the entree will be varied.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 50
- Be willing and able to travel to Penn State University Park campus weekly for meals
- Be a man or woman 18 - 70 years old
- Regularly eat 3 meals/day
- Be willing to avoid alcohol the day before and during test days
- Have a body mass index between 18.0 and 35.0 kg/m*m
- Be willing to refrain from eating after 10 pm the evening before test sessions
- Be willing to participate in all study procedures
- Must not be a smoker
- Must not be an athlete in training
- Must not be 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 be unable to eat the test foods (because of allergies, intolerance, or dietary restrictions)
- Must not be 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
- Must not be a student, faculty, or staff member in nutritional sciences or psychology
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description 125% Portion Size 125% portion size Test meal with portion size 125% of baseline 150% Portion Size 150% portion size Test meal with portion size 150% of baseline 175% Portion Size 175% portion size Test meal with portion size 175% of baseline 100% Portion Size 100% portion size Test meal with portion size 100% of baseline
- Primary Outcome Measures
Name Time Method Change in energy intake Weeks 1, 2, 3, 4 Calculated energy intake (kcal) based on weight and energy density of food consumed
Change in intake by weight Weeks 1, 2, 3, 4 Weights (grams) of all foods consumed
- Secondary Outcome Measures
Name Time Method Change in mean bite rate Weeks 1, 2, 3, 4 Assessed from meal duration (seconds) and number of bites taken
Change in meal duration Weeks 1, 2, 3, 4 Duration of the meal in seconds
Change in rating of the pleasantness of the taste of the entree sample From before the test meal to after the test meal in weeks 1, 2, 3, 4 Measured on a 100-mm visual analogue scale ranging from not at all pleasant (0 mm) to extremely pleasant (100 mm). This will be used to calculate Sensory-Specific Satiety
Change in rating of prospective consumption of the entree sample From before the test meal to after the test meal in weeks 1, 2, 3, 4 Measured on a 100-mm visual analogue scale ranging from none at all (0 mm) to vary large amount (100 mm) in answer to the question 'How much of the pasta do you want to eat right now?'. This will be used to calculate Sensory-Specific Satiety
Change in rating of thirst From before the test meal to after the test meal in weeks 1, 2, 3, 4 Measured on a 100-mm visual analogue scale ranging from not at all thirsty (0 mm) to extremely thirsty (100 mm)
Change in ratings of prospective consumption From before the test meal to after the test meal in weeks 1, 2, 3, 4 Measured on a 100-mm visual analogue scale ranging from nothing at all (0 mm) to a large amount (100 mm) in answer to the question 'How much food could you eat right now?'.
Change in rating of fullness From before the test meal to after the test meal in weeks 1, 2, 3, 4 Measured on a 100-mm visual analogue scale ranging from not at all full (0 mm) to extremely full (100 mm)
Change in bite count Weeks 1, 2, 3, 4 The number of bites of the entree during the meal
Change in mean bite size Weeks 1, 2, 3, 4 Assessed from entree intake (grams) and number of bites
Change in mean eating rate Weeks 1, 2, 3, 4 Assessed from entree intake (grams) and meal duration
Change in distribution of estimated bite size Weeks 1, 2, 3, 4 Assessed as small or large bites from video observation
Change in sip count Weeks 1, 2, 3, 4 The number of sips of the water during the meal
Change in rating of the pleasantness of the taste of food samples From before the test meal to after the test meal in weeks 1, 2, 3, 4 Measured on a 100-mm visual analogue scale ranging from not at all pleasant (0 mm) to extremely pleasant (100 mm). This will be used to calculate Sensory-Specific Satiety
Change in rating of hunger From before the test meal to after the test meal in weeks 1, 2, 3, 4 Measured on a 100-mm visual analogue scale ranging from not at all hungry (0 mm) to extremely hungry (100 mm)
Change in rating of prospective consumption of food samples From before the test meal to after the test meal in weeks 1, 2, 3, 4 Measured on a 100-mm visual analogue scale ranging from none at all (0 mm) to vary large amount (100 mm) how much of the \[this food\] do you want to eat right now?. This will be used to calculate Sensory-Specific Satiety
Change in ratings of nausea From before the test meal to after the test meal in weeks 1, 2, 3, 4 Measured on a 100-mm visual analogue scale ranging from not at all nauseated (0 mm) to extremely nauseated (100 mm)
Trial Locations
- Locations (1)
The Pennsylvania State University
🇺🇸University Park, Pennsylvania, United States