Investigating the Role of Potatoes in Boosting Vegetable Enjoyment and Consumption Among Adolescents and Emerging Adults
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 发起方
- 入组人数
- 80
- 试验地点
- 1
- 主要终点
- Change in liking of non-starchy vegetables served within the plant forward meal
研究概览
简要总结
This study aims to examine how the amount of potato and form of potato within a meal impacts intake and acceptability of other non-starchy vegetables.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Other
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 25 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •between the ages of 18-25 years
排除标准
- •unable to complete all study procedures
- •food allergies to any of the study food
研究组 & 干预措施
Potato form 1
The potato served within the vegetable dish will be oil fried.
干预措施: vegetable combination 2 (Other)
Potato form 1
The potato served within the vegetable dish will be oil fried.
干预措施: vegetable combination 3 (Other)
Potato form 1
The potato served within the vegetable dish will be oil fried.
干预措施: vegetable combination 1 (Other)
Potato form 1
The potato served within the vegetable dish will be oil fried.
干预措施: vegetable combination 4 (Other)
Potato form 1
The potato served within the vegetable dish will be oil fried.
干预措施: vegetable combination 5 (Other)
Potato form 2
The form of the potato within the vegetable dish will be air fired.
干预措施: vegetable combination 1 (Other)
Potato form 2
The form of the potato within the vegetable dish will be air fired.
干预措施: vegetable combination 2 (Other)
Potato form 2
The form of the potato within the vegetable dish will be air fired.
干预措施: vegetable combination 3 (Other)
Potato form 2
The form of the potato within the vegetable dish will be air fired.
干预措施: vegetable combination 4 (Other)
Potato form 2
The form of the potato within the vegetable dish will be air fired.
干预措施: vegetable combination 5 (Other)
结局指标
主要结局
Change in liking of non-starchy vegetables served within the plant forward meal
时间窗: Baseline and after each meal condition (approximately 5 weeks)
Ranking of degree of liking for each vegetable served within the plat forward meal on a scale of 1-100 on a visual analog scale where 1= extremely dislike to 100= Extremely like. Measured at baseline, within a taste test before each meal, and after each meal.
Differences in total non-starchy vegetable intake between meal conditions
时间窗: Baseline and after each meal condition (approximately 5 weeks)
Gram intake of non-starchy vegetable intake at each meal
次要结局
- Adolescent and young adult (18-25 years) knowledge and attitudes of potato nutrition and preparation(After final 5th meal (approximately 5 weeks))
研究者
Sara Maksi
Assistant Professor
University of Kentucky