overgewicht en obesitas obesity overweight
Conditions
Interventions
Lunches will differ in its sensory properties of the fat content
we will use
visible fats in the lunch to create a high sensory perception of the fat
content and hidden fats to reduce this sensory perception. We will provide the
subjects with three courses durin
Sponsors
Wageningen Universiteit
Eligibility
Age
18 Years to 99 Years
Inclusion criteria
Inclusion criteria: age 18 - 30 BMI 20 - 23 Good Health
Exclusion criteria
Exclusion criteria: *restraint eating (men > 2.90, women > 3.40 on DEBQ) *weight change of > 1 kg in last 3 months *following an energy restricted diet *smoking *gastro-intestinal disorders *endocrine disorders *loss of appetite *participation in the ESCO-Lunch study
Design outcomes
Secondary
| Measure | Time frame |
|---|---|
| secondary outcomes are the appetite ratings before, during and after lunch, the reasons for terminating the meal and the pleasantness of the meals. | — |
Primary
| Measure | Time frame |
|---|---|
| The primary endpoint is defined as the ad libitum energy intake (kJ) during a test lunch. The ad libitum energy intake will be compared between the two test conditions. | — |
Countries
Netherlands
Outcome results
None listed