Food Consumption, Satiety
Conditions
Brief summary
In this study, it was aimed to investigate the effect of plate size on food consumption and satisfaction levels in healthy women.
Detailed description
The effect of plate size on food consumption and satisfaction levels in healthy women aged between 19-35 years will be evaluated in this study. In addition to this, the relationship between the amount of food that women eat and their feelings of satisfaction will be evaluated. During the experiment, the individuals will be asked to consume the pasta with sauce which is offered in the open buffet in the amount of their own determination (ad libitum) using different sized (23 cm and 31 cm) plates. The size of the plates that individuals will use on different experimental days was determined randomly.
Interventions
BEHAVIORALFood consumption using plates with a diameter of 23 cm.
In the experiment, individuals will consume the amount of pasta with sauce offered in the open buffet in the amount they will determine (ad libitum), using plates with a diameter of 23 cm.
BEHAVIORALWashout period
No interventional food consumption for 1 week
BEHAVIORALFood consumption using plates with a diameter of 31 cm.
In the experiment, individuals will consume the amount of pasta with sauce offered in the open buffet in the amount they will determine (ad libitum), using plates with a diameter of 31 cm.
Sponsors
Eastern Mediterranean University
Study design
Allocation
NA
Intervention model
SEQUENTIAL
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
FEMALE
Age
19 Years to 35 Years
Healthy volunteers
Yes
Inclusion criteria
* having a score of \<20 from EAT-26 test, * not smoking, * not following any diet, * not having a diagnosis of any metabolic disease, * not being color blind, * not being a professional athlete, * not using nutritional supplements, * not having any food allergy, * not being selective towards certain food. * not being pregnant or lactating, * not using any medication that affects appetite and body weight, * not having the habit of consuming regular main meals.
Exclusion criteria
Failing to meet the inclusion criteria
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Ad libitum food intake | 30 minutes | Measuring consumed food |
| Self reported mood score by Visual Analogue Scale | Baseline | Measuring mood (from 0mm - 100mm) Choosing 0mm means less feeling of the emotion asked while choosing 100mm means more feeling of the emotion asked. |
| Self reported hunger and satiety score by Visual Analogue Scale | Baseline to 180 minutes | Measuring hunger and satiety (from 0mm - 100mm) Choosing 0mm means less feeling of the hunger/satiety asked while choosing 100mm means more feeling of the hunger/satiety asked. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change from Baseline BMI at 3 weeks | 3 weeks | Measuring BMI |
| Change from Baseline waist circumference at 3 weeks | 3 weeks | Measuring waist circumference |
| Change from Baseline body composition at 3 weeks | 3 weeks | Measuring waist circumference body composition |
Contacts
Primary ContactSeliz Bağcılar, Lecturer
Outcome results
None listed