Reducing Energy Density by Different Methods to Decrease Energy Intake
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 62
- 试验地点
- 1
- 主要终点
- Energy intake
研究概览
简要总结
The purpose of this research is to investigate how using different methods to reduce the energy density of entrees affects daily energy intake in adults. It is hypothesized that reducing the energy density of entrees will decrease energy intake. It is also hypothesized that reducing the energy density by incorporating fruit and vegetables will decrease energy intake more than reducing the energy density by decreasing fat content or adding plain water.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 20 Years 至 45 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Adults from Penn State and surrounding community
排除标准
- •Currently dieting
- •Food allergies
研究组 & 干预措施
Standard ED
100% energy density
干预措施: Energy density feeding study (Other)
Reduced ED - F/V
80% energy density by adding fruit and vegetables
干预措施: Energy density feeding study (Other)
Reduced ED - Fat
80% energy density by decreasing fat
干预措施: Energy density feeding study (Other)
Reduced ED - Plain water
80% energy density by adding plain water
干预措施: Energy density feeding study (Other)
结局指标
主要结局
Energy intake
时间窗: 1 month
次要结局
- Food intake(1 month)
研究者
Barbara J. Rolls
Principle Investigator
Penn State University