Portion Size and To-go Container on Dinner Intake
- Conditions
- Eating BehaviorObesity
- Interventions
- Behavioral: To-Go containerOther: Control
- Registration Number
- NCT03502096
- Lead Sponsor
- Penn State University
- Brief Summary
This study investigated whether the provision of a to-go container influenced the portion size effect at a meal. Following a screening visit, women came to the lab once a week for 4 weeks to eat a meal of multiple foods. At each visit, the portion size of the meal was varied in a counterbalanced order. Prior to their first meal, women were randomly assigned to one of two groups: a group that would have their leftovers packaged to go (to-go group) and a group that did not have leftovers packaged (control group). Women were instructed to eat ad libitum at the meals. They also answered questions about hunger and fullness as well as food characteristics before and after each meal. Following the final meal, subjects completed a series of questionnaires assessing subject characteristics as well as food characteristics. It was hypothesized that the effect of portion size on intake would be attenuated in subjects who received a to-go container with the meal. In addition, we aimed to identify any subject characteristics that moderated or exacerbated the portion size effect. It was also of interest to determine whether the portion size effect on individual foods were influenced by food characteristics such as perceived value.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Female
- Target Recruitment
- 58
- Regularly eats 3 meals/day
- Willing to avoid alcohol the day before and during test days
- Likes foods offered at test meals
- Body mass index 18 - 36 (kg/m*m)
- Smokes
- Athlete in training
- Pregnant or breastfeeding
- Taking medication that may affect appetite or food intake
- Food allergies or dietary restrictions
- Currently have or recently been diagnosed with disease or disorder known to affect appetite
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- FACTORIAL
- Arm && Interventions
Group Intervention Description 100% portion size To-Go container 100% portion sizes of all foods served (baseline). To-go container and controls received this meal. 100% portion size Control 100% portion sizes of all foods served (baseline). To-go container and controls received this meal. 125% portion size To-Go container 125% of baseline portions served. To-go container and controls received this meal. 125% portion size Control 125% of baseline portions served. To-go container and controls received this meal. 150% portion size To-Go container 150% of baseline portions served. To-go container and controls received this meal. 150% portion size Control 150% of baseline portions served. To-go container and controls received this meal. 175% portion size To-Go container 175% of baseline portions served. To-go container and controls received this meal. 175% portion size Control 175% of baseline portions served. To-go container and controls received this meal.
- Primary Outcome Measures
Name Time Method Change in the weight of food consumed Weeks 1, 2, 3, and 4 Change in the weight of food consumed (in grams) across experimental conditions and intervention groups.
Change in energy intake Weeks 1, 2, 3, and 4 Change in energy intake (in kcal) across experimental conditions and intervention groups.
- Secondary Outcome Measures
Name Time Method Changes in post-meal measures of satiety Weeks 1, 2, 3, and 4 Changes in post-meal measures of satiety across experimental conditions and intervention groups using 100-mm visual analog scales.
Changes in post-meal ratings of meal characteristics Weeks 1, 2, 3, and 4 Changes in post-meal ratings of meal characteristics across experimental conditions and between subject groups using 100-mm visual analog scales.
Changes in ratings of food properties Weeks 1, 2, 3, and 4 Changes in post-meal ratings of food properties across experimental conditions and subject groups using 100-mm visual analog scales.
Change in energy density consumed Weeks 1, 2, 3, and 4 Change in food energy density consumed (in kcal/g) across experimental conditions and intervention groups.
Change in intake of individual foods Weeks 1, 2, 3, and 4 Change in both the weight (g) and energy (kcal) consumed of individual foods served at the meal across experimental conditions and intervention groups.