eetgedrag eating behavior
Conditions
Interventions
In each test session, participants will be exposed to one of the five
conditions (odour representing food high in carbohydrates, protein and fat, low
in calories, and a no-odour) for a few minutes.
Sponsors
Wageningen Universiteit
Eligibility
Age
18 Years to 99 Years
Inclusion criteria
Inclusion criteria: Dutch women. Healthy and normal body weight (BMI: 18.5 - 25 kg/m^2). Between 18 * 35 years old. Normal sense of smell. Normal sense of taste.
Exclusion criteria
Exclusion criteria: Restrained eaters. Habitual smokers. Incorrect identification or association of the odours that will be used in the study. Any food restriction such as vegetarian, vegan, etc. Any allergy, intolerance or oversensitivity to food odours used in this study. Dislike of food odours and products used in the study (Liking
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| The main study parameters are: change in specific appetite for foods congruent vs incongruent with the exposed odour (difference between pre and post odour exposure), and food intake (for congruent vs incongruent foods). | — |
Secondary
| Measure | Time frame |
|---|---|
| Secondary parameters are: food/macronutrient preference (relative preference score), and correlation between self-reported macronutrient preference and actual macronutrient intake. | — |
Countries
Netherlands
Outcome results
None listed