Feeding Behavior
Conditions
Brief summary
The purpose of this study is to gain a better understanding of how energy density and cognitive framing of satiation using food information can influence consumption at a meal. This study also aims to investigate the influence of energy density and food information on sensory specific satiety (the decline in the subjective pleasantness of a food as it is eaten).
Interventions
OTHERLower Energy Density
Test meal with lower energy density
OTHERHigher Energy Density
Test meal with higher energy density
OTHERLower Satiation
Information on lower satiation
OTHERHigher Satiation
Information on higher satiation
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 55 Years
Healthy volunteers
No
Inclusion criteria
* Ability to attend all test meals * Be fully vaccinated against COVID-19 * Regularly eat 3 meals/day * Being willing to avoid alcohol the day before and during test days * Have a body mass index greater than 18.0 kg/meters squared * Being willing to refrain from eating after 10 pm the evening before test sessions
Exclusion criteria
* Being a smoker * Being an athlete in training * Being 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 inability to eat the test foods * 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 * Being a student, faculty, or staff member in nutritional sciences or psychology
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in food intake by weight | Weeks 1, 2, 3, 4 | Weight of food consumed measured in grams (g) |
| Change in energy intake | Weeks 1, 2, 3, 4 | Energy content of food consumed measured in kilocalories (kcal) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in hunger rating | Weeks 1, 2, 3, 4 | Difference between post-meal and pre-meal hunger measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) |
| Change in fullness rating | Weeks 1, 2, 3, 4 | Difference between post-meal and pre-meal fullness measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) |
| Change in test meal prospective consumption rating | Weeks 1, 2, 3, 4 | Difference in prospective consumption measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) |
| Change in palatability rating of food samples | Weeks 1, 2, 3, 4 | Difference between post-meal and pre-meal palatability of the food samples measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) to assess Sensory-Specific Satiety |
| Change in test meal palatability rating | Weeks 1, 2, 3, 4 | Difference in palatability of the test meal measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) |
| Change in estimation of proportion of test meal consumed | Weeks 1, 2, 3, 4 | Difference in estimation of proportion of test meal consumed measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) |
| Change in estimation of energy content of test meal consumed | Weeks 1, 2, 3, 4 | Difference in estimation of energy content of test meal consumed measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) |
| Change in test meal fillingness rating | Weeks 1, 2, 3, 4 | Difference in fillingness measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) |
| Change in prospective consumption rating of food samples | Weeks 1, 2, 3, 4 | Difference between post-meal and pre-meal prospective consumption of food samples measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) to assess Sensory-Specific Satiety |
Countries
United States
Outcome results
None listed