healthy individuals
Conditions
Interventions
First, participants will eat one piece of tofu measuring 4x6x5 cm. After a one-minute interval, they will eat twelve pieces of tofu, each measuring 2x2x2.5 cm. For each eating session, the following i
Sponsors
Fujita health university
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. Individuals who, after receiving a thorough explanation regarding participation in this study, have provided written consent based on sufficient understanding and of their own free will. 2. Individuals who are at least 20 years old but under 60 years old at the time consent is obtained.
Exclusion criteria
Exclusion criteria: 1. Individuals currently undergoing treatment for underlying conditions such as poorly controlled diabetes (HbA1c >7%) or kidney disease (self-reported) 2. Others deemed inappropriate by the principal investigator or co-investigators 3. Individuals with allergies to tofu, rice, or eggs
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Comparison within and between individuals regarding the relationship between the length of residue at the tip of chopsticks and mealtime duration | — |
Secondary
| Measure | Time frame |
|---|---|
| Comparison within and between individuals regarding the relationship between the length of food residue on chopstick tips and the number of bites Comparison within and between individuals regarding the relationship between the length of food residue on chopstick tips and the number of chews Comparison within and between individuals regarding the relationship between the length of food residue on chopstick tips and the chewing tempo | — |
Countries
Japan
Contacts
Public ContactKatsumi Iizuka
Fujita health university Department of Clinical Nutrition, Faculty of Medicine
Outcome results
None listed