Feeding Behavior
Conditions
Keywords
Obesity, eating behavior, food, nutrition
Brief summary
The study uses a crossover design in which the portion size of food is varied at each meal. Across four test meals, subjects will be served four different portions of food, and intake will be determined from pre- and post-meal food weights. The first visit will be a screening visit, at which subjects will complete the consent form, have their height and weight measured, and rate the taste of the study food. Test meals will be scheduled once a week for four weeks. At visits 2-5, subjects will eat lunch and rate characteristics of the meal. At visit 6, subjects will complete various questionnaires. The objective of this study is to determine whether any individual characteristics related to satiety influence the effect of portion size on intake.
Interventions
OTHER100% Portion Size
Meal portion size at baseline
OTHER125% Portion Size
Meal portion size 125% of baseline
OTHER150% Portion Size
Meal portion size 150% of baseline
OTHER175% Portion Size
Meal portion size 175% of baseline
Sponsors
Penn State University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
20 Years to 65 Years
Healthy volunteers
No
Inclusion criteria
* Be willing and able to travel to Penn State University Park campus weekly for meals * Be a man or woman 18 - 60 years old * Regularly eat 3 meals/day * Be willing to avoid alcohol the day before and during test days * Have a body mass index between 18.0 and 35.0 kg/m-squared * Be willing to refrain from eating after 10 pm the evening before test sessions
Exclusion criteria
* A smoker * An athlete in training * Pregnant or breastfeeding at the time of screening * Have taken prescription or non-prescription drugs that may affect appetite or food intake within the last 3 months * Dislike or be unable to eat the test foods (because of allergies, intolerance, or dietary restrictions) * Currently dieting to gain or lose weight * Have a health condition that affects appetite * Have participated in a similar study in our lab in the past year
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Differences in energy intake | Weeks 1, 2, 3, and 4 | Calculated energy intake (kcal) based on weight and energy density of food consumed |
| Differences in intake by weight | Weeks 1, 2, 3, and 4 | Weights (grams) of all foods consumed |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Ratings of hunger and satiety | Weeks 1, 2, 3, and 4 | 100-point visual analog scales |
| Sensory-specific satiety | Weeks 1, 2, 3, and 4 | Change in taste pleasantness of eaten foods compared to uneaten foods |
| Ratings of meal characteristics | Weeks 1, 2, 3, and 4 | 100-point visual analog scales |
| Ratings of sensory characteristics of the food | Weeks 1, 2, 3, and 4 | 100-point visual analog scales |
| Eating rate | Weeks 1, 2, 3, and 4 | Assessed from meal duration and number of bites taken |
Countries
United States
Outcome results
None listed