Weight Loss
Conditions
Brief summary
There is limited research on the amount of calories burned and metabolic differences of a complete supplemental meal in comparison to a whole food meal. The purpose of this study is to analyze the differences in calories burned and metabolic response post-consumption of a meal consisting of whole foods compared to its nutritionally engineered equivalent. Investigators hypothesize that energy expenditure and satiety will be greater following consumption of the whole food meal compared to the supplement meal, whereas, there will be no difference in levels of glucose between the two conditions.
Detailed description
Over 50% of U.S. adults today use some form of dietary supplementation to obtain their nutrient intake. Previous research has shown that certain nutritional supplements may produce varying metabolic and thermogenic (calories burned) responses, when compared to other food sources. The difference in thermogenic response may also suggest that there is a difference between a whole food meal and its supplemental equivalent. If there is a difference in thermogenic response, this may indicate that a meal-replacing supplement, such as a ready-to-drink-shake and/or food bar may not induce the same health benefits as a whole food meal in terms of nutrient digestion, absorption, metabolism and storage. There has not been extensive research on the thermic effect and metabolic differences of a complete supplemental meal in comparison to a whole food meal. The purpose of this study is to analyze the differences in thermogenic and metabolic response post-consumption of a meal consisting of whole foods compared to its supplemental, engineered equivalent. It's hypothesized that energy expenditure and satiety will be greater following the whole food meal compared to the supplement meal, whereas, there will be no difference in levels of glucose between the two conditions.
Interventions
OTHERWhole Food Meal
Isocaloric/ macronutrient whole food meal
OTHERSupplement Food Meal
Isocaloric/ macronutrient supplement food meal
Sponsors
Skidmore College
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
FEMALE
Age
18 Years to 24 Years
Healthy volunteers
Yes
Inclusion criteria
* Young healthy females
Exclusion criteria
* Participants with specific dietary needs. * Those with diabetes, impaired fasting glucose, low blood sugar (hypoglycemia) and participants who are classified as high risk. * Participants with lactose intolerance. * Participants who regularly use dietary supplements.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Thermic effect of meals (TEM) also known as postprandial thermogenesis | Baseline line, 15-30, 45-60, 75-90 105-120 minutes postprandial | The total amount of calories burned after each meal will be measured using indirect calorimetry with the ventilated hood technique. Following meal ingestion, participants will rest quietly for 2 hours during which time their resting energy expenditure will be measured every other 15 minutes for 15 minutes. For example, they will have their resting energy expenditure measured during minutes 15-30, 45-60, 75-90 105-120 following meal ingestion. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in blood glucose | Baseline line, 30, 60, 90, 120 minutes postprandial | Measure the change in postprandial blood glucose compared baseline using the finger stick procedure. |
| Change in self-reported feelings of hunger, fullness, satiation | Baseline to 120 minutes postprandial | Visual analog scale of hunger, fullness and satiation using a 100 mm line which subjects place a mark. Closer to 0 mm indicates no feeling at a ll, 100 mm indicates extreme feelings. |
Outcome results
None listed