跳至主要内容
临床试验/NCT01909635
NCT01909635撤回不适用

Assessment of Thoughts and Feelings Occurring During and After a Meal

The University of Tennessee, Knoxville1 个研究点 分布在 1 个国家开始时间: 2014年7月1日最近更新:
适应症
干预措施

试验速览

阶段
不适用
状态
撤回
发起方
试验地点
1
主要终点
Total grams of ad libitum meal consumed

研究概览

简要总结

Kelsey Wallour and Dr. Hollie Raynor are doing a study to investigate the effect of focusing on certain thoughts and feelings during a meal on liking of items in the meal. A total of 36 women are anticipated to participate in this study.

详细描述

During the orientation, informed consent will be obtained, questionnaires about your thoughts and feelings will be completed, and height and weight will be measured to calculate BMI. Next, for the remaining eligible participants, both meal sessions will be scheduled within a two-week period, with the sessions scheduled within one hour of being at the same time of day. These sessions will be scheduled at dinnertime, between four pm and seven pm, with each session lasting approximately 75 minutes. Before leaving the orientation session, you will be instructed to not exercise on either of the days of the sessions. You will also be instructed to not eat four hours before either of your sessions, but to eat in a similar manner earlier in the day for each session.

You will be randomized to one of two groups in which you will be asked to think about different things during your meal.

Group 1: If you are randomized to this group, you will be asked to think about your feelings of hunger, fullness, and the sensory qualities of the food (such as texture, smell, flavor) as you eat your meal.

Group 2: If you are randomized to this group, you will be asked to think about how hot or cold you feel, and how tired you are feeling as you eat your meal.

At the start of each meal session, you will complete a food recall to record what you have consumed that day prior to the scheduled session. Also, a seven-day physical activity recall will be collected prior to beginning the meal. If you have not followed directions regarding eating and exercise, the session will be rescheduled.

研究设计

研究类型
Interventional
分配方式
Randomized
干预模型
Factorial
主要目的
Other
盲法
Single (Participant)

入排标准

年龄范围
18 Years 至 35 Years(Adult)
性别
Female
接受健康志愿者
是

入选标准

  • •Females aged 18-35 years old
  • •BMI greater than or equal to 25 kg/m2
  • •Unrestrained eater
  • •Do not have unfavorable preference or allergy to foods used in the investigation
  • •Do not have a health condition or use medication that affects eating or requires a therapeutic diet
  • •Must agree to instructions to not eat or exercise in stated hours before the sessions
  • •Must agree to come into HEAL for an orientation session, and two sessions where, each time, the participant will consume a preload followed by a thirty-minute ad libitum meal

排除标准

  • •Are pregnant or breastfeeding
  • •Are actively dieting to lose weight
  • •Report binge eating
  • •Do not meet one or more of the above mentioned eligibility requirements

研究组 & 干预措施

Food Feelings

Experimental

If you are randomized to this group, you will be asked to think about your feelings of hunger, fullness, and the sensory qualities of the food (such as texture, smell, flavor) as you eat your meal.

干预措施: Food Feelings (Behavioral)

Other Feelings

Experimental

If you are randomized to this group, you will be asked to think about how hot or cold you feel, and how tired you are feeling as you eat your meal.

干预措施: Other Feelings (Behavioral)

结局指标

主要结局

Total grams of ad libitum meal consumed

时间窗: 1 year

The foods that will be used in this investigation are Tyson Chicken Breast Tenders, Ore-Ida Tater Tots, Birds Eye Steamfresh Pure \& Simple green beans, and fresh oranges. Participants will be provided with ad libitum amounts of the foods, and the foods will be measured in grams to the tenth decimal point on an electronic food scale (Denver Instrument Co., Arvada, CO) before and after the meal. The weight of the container will also be measured. Total grams of each food consumed during the session will be determined by subtracting pre- and post-consumption weight of food.

次要结局

未报告次要终点

研究者

发起方
The University of Tennessee, Knoxville
申办方类型
Other
责任方
Principal Investigator
主要研究者

Hollie Raynor

Dr. Hollie Raynor, Ph.D., R.D.

The University of Tennessee, Knoxville

研究点 (1)

Loading locations...

相似试验