The Effect of Mindful Eating on Calorie Intake and Diet Over a 3-day Period Among Healthy Weight Women.
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 99
- 试验地点
- 2
- 主要终点
- Calorie intake
研究概览
简要总结
The study will examine the effect of focussing on the sensory properties of food whilst eating. It will look at effects on calorie intake and diet over a 3-day period among women of a healthy weight. Participants asked to focus on the sensory properties of their food will be compared with a second group of participants who will be asked to eat their food without distractions and a third group who will not be provided with any strategy.
详细描述
The research will be conducted as a between subject design over a period of three days (Tuesday-Thursday). Upon arrival at the laboratory (on a Monday), participants will be provided with more information about the study and will complete a demographics questionnaire. A smartphone app will be downloaded onto the participant's phone and the participant will be provided with login details to access the food diary Intake24. Participants will be asked to complete the food diary every night over a period of three days. The diary will ask participants to record what they consumed for breakfast, lunch, dinner, as well as snack on a daily basis. All participants will receive a reminder notification on their phone each evening during the 3-day period to complete the Intake 24 food diary. They will also be asked to rate how well they think they remembered the food they had eaten that day.
During the 3-day period, some participants will also be asked to open reminders in sealed envelopes at particular times of the day. The app will additionally include a recording that participants will be able to listen to at their own convenience, as many times as they wish.
The content of the reminders and recording will differ between participants depending on the condition they are allocated to. There will be three conditions: intervention, no distraction control, and no strategy control.
In the intervention condition, participants will open reminders related to focusing on the sensory properties of their food while eating their meals. These participants will also have access to a recording that will encourage them to focus on the sensory properties of the food (e.g. its smell, look, texture).
Participants in the no distraction control condition will open reminders related to eating their meals with no distractions. The recording provided to participants in this condition will encourage them to consume their meals with no surrounding distractions (e.g. to avoid watching television or listening to the radio). During the study, the number of times the recording is played as well as the date and time it is played will be recorded.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- Female
- 接受健康志愿者
- 是
入选标准
- •Fluent English speaker
- •BMI of 20 to 25 based on reported weight and height
- •Access to data or wifi during the evenings
排除标准
- •Dieting to lose weight
- •Taking medication that may affect appetite
- •Current or previous diagnosis of an eating disorder
- •Completion of related studies
结局指标
主要结局
Calorie intake
时间窗: Three days during intervention delivery
Total calorie intake over three days
次要结局
- Fruit and vegetable intake(Three days during intervention delivery)
- Intake of non milk extrinsic sugars(Three days during intervention delivery)
- Intake of saturated fat(Three days during intervention delivery)
- Intake of fibre(Three days during intervention delivery)
研究者
Katy Tapper
Dr Katy Tapper
City, University of London