Effects of Portion Size of Multiple Items at a Meal on Food Intake of Adults
Overview
- Phase
- Not Applicable
- Intervention
- Not specified
- Conditions
- Feeding Behaviors
- Sponsor
- Penn State University
- Enrollment
- 51
- Locations
- 1
- Primary Endpoint
- Differences in meal food intake
- Status
- Completed
- Last Updated
- 11 years ago
Overview
Brief Summary
This study tests the effect of serving larger portions of all foods in a meal on the outcome of food and energy intake. Using a crossover design, participants are served the meal once a week for four weeks and the portion sizes are varied at each meal. Some of the foods served at the meal are low in calorie density (calories per gram) and some are higher in calorie density. The aim is to determine whether intake in response to larger portions differs depending on characteristics of the subjects or of the foods.
Investigators
Barbara J. Rolls
Professor of Nutrition and Director of the Laboratory for the Study of Human Ingestive Behavior
Penn State University
Eligibility Criteria
Inclusion Criteria
- •Body mass index of 18 to 40 kg/square meter
- •Regularly eat three meals per day
- •Willing to eat foods served at test meals
Exclusion Criteria
- •Food allergies or restrictions
- •Dieting to gain or lose weight
- •Taking medications known to affect appetite
- •Athlete in training
- •Currently pregnant or breast-feeding
- •Questionnaire score indicative of depression
- •Questionnaire score indicative of disordered eating attitudes
Outcomes
Primary Outcomes
Differences in meal food intake
Time Frame: Weeks 1, 2, 3, and 4
Differences in weight of food consumed (grams) at the meals
Differences in meal energy intake
Time Frame: Weeks 1, 2, 3, and 4
Differences in energy of food consumed (kilocalories) at the meals
Differences in meal energy density
Time Frame: Weeks 1, 2, 3, and 4
Differences in energy density of food consumed (kilocalories per gram) at the meal
Secondary Outcomes
- Differences in hunger and satiety(Weeks 1, 2, 3, and 4)
- Differences in ratings of food properties(Weeks 1, 2, 3, and 4)