None listed
Conditions
Brief summary
Obesity is a problem facing many countries including New Zealand. It would be helpful to develop dietary strategies to control overconsumption. Non-starchy vegetables have low energy density and their consumption is recommended widely by health organisations. We are interested in testing how manipulating the proportions of starchy and non-starchy vegetables on a plate affect ad libitum energy intake following lunch meals having different proportions of starchy and non-starchy vegetables. We aim to do this by providing lunch meals in a controlled setting and estimating the subsequent energy intake of participants over the rest of the day. Energy intake will be assessed via weighed food intake records.
Interventions
This study is a crossover trial in which participants are to consume a mid-day test meal consisting of a starchy food, non-starchy vegetables and mince in a bolognaise sauce. Pasta and rice will be used, such that half of the subjects will consume three pasta meals and the other half will consume three rice meals. Among the three meals, the amount of available carbohydrate in the starchy food will be 30, 45 or 60 g. The meal containing 45 g of available carbohydrate is the reference meal. The me
This study is a crossover trial in which participants are to consume a mid-day test meal consisting of a starchy food, non-starchy vegetables and mince in a bolognaise sauce. Pasta and rice will be used, such that half of the subjects will consume three pasta meals and the other half will consume three rice meals. Among the three meals, the amount of available carbohydrate in the starchy food will be 30, 45 or 60 g. The meal containing 45 g of available carbohydrate is the reference meal. The meals containing 30 or 60 g of available carbohydrate differ to the reference meal in that they contain one less or one additional serving of starchy food (15 g of available carbohydrate). The amount of rice and pasta on the plate corresponding to the 30, 45 and 60g available carbohydrate will be 100, 150 and 200g. The amount of vegetables on the plate will be 250, 200 and 150, respectively. The amount of mince with pasta sauce will be constant among the meals (200g). Overall, the total weight of food in all of the meals will be 550g. On each testing day, participants will record their food and beverage intake for the entire day (0000 to 2359 hrs) and subsequent energy intake will be measured following the consumption of the entire test meal. The washout period will be one week. The meals will be served hot (>65 deg C) and consumed within the testing facility. Participants will be instructed to fast for 2 and a half hours before the lunch. They will be free to eat at their own pace meal consumption will be supervised to ensure that entire meal is consumed .
Sponsors
University of Otago
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Open (masking not used)
Eligibility
Sex/Gender
All
Age
18 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
University students
Exclusion criteria
Food allergies or restrictions that cannot be catered for. We will be providing lunch meals and there will be no other exclusion criteria.
Outcome results
None listed