geen aandoening n.a.
Conditions
Interventions
Each subject will undergo 4 sessions. Each session, subjects taste a small
sample of 6 foods and rate the palatability. Next, the subject will consume an
ad libitum amount of one of the foods (test
Sponsors
Wageningen Universiteit
Eligibility
Age
18 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 difference in the development of SSS, measured as the decrease in palatability ratings of the test foods from before to after consumption minus the decrease in liking of other non-eaten foods, between a nibble shaped vs. a bar shaped snack, and between slow consumption vs. normal consumption of the two snacks. | — |
Secondary
| Measure | Time frame |
|---|---|
| n.a. | — |
Countries
Netherlands
Outcome results
None listed