verzadiging meal termination satiation
Conditions
Interventions
Per test session, subjects will receive a surplus of the test food, which they
consume until pleasantly satisfied. Before ad libitum consumption, subjects*
individual satiety state will be standardi
Sponsors
Wageningen Universiteit
Eligibility
Age
18 Years to 99 Years
Inclusion criteria
Inclusion criteria: Age: 18-50 year BMI: 18-25 kg/m2 Healthy: as judged by the participant
Exclusion criteria
Exclusion criteria: Weight loss or weight gain of more than 5 kg during the last 2 months Using an energy restricted diet during the last 2 months Lack of appetite for any (unknown) reason Having problems with chewing and swallowing Having problems with digestion (irritable bowel syndrome) Restrained eater Hypersensitivity for gluten or other ingredients of chocolate cookies Hypersensitivity for one of the fibers
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| The difference in the ad libitum intake of the different test products. | — |
Secondary
| Measure | Time frame |
|---|---|
| To study the eating rate of the testing products. To study a difference in palatability of the testing products. To study a difference in satiety parameters between the testing products. To study a difference in cognitive awareness after eating the testing products. | — |
Countries
Netherlands
Outcome results
None listed