geen aandoening n.a.
Conditions
Interventions
Each participant will undergo 4 sessions. During these sessions he/she will
taste and rate a small amount of 5 different foods. Next, he/she will eat a
larger amount of one of these 5 foods (test fo
Sponsors
Wageningen Universiteit
Eligibility
Age
2 Years to 99 Years
Inclusion criteria
Inclusion criteria: healthy, BMI between 18.5 and 30
Exclusion criteria
Exclusion criteria: dieting, restrained eaters, allergy to the test foods, use of medication that might influence taste
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| The development of SSS through consumption of the test products. This will be assessed in two ways. First, by comparing the decrease in palatability ratings of the test foods from before to after consumption of a fixed amount with the mean decrease in liking of the other, non-eaten, foods. Secondly, by comparing the amount eaten ad libitum of the test foods. | — |
Secondary
| Measure | Time frame |
|---|---|
| n.a. | — |
Countries
Netherlands
Outcome results
None listed