Reducing Energy Density by Different Methods to Decrease Energy Intake

Study Overview
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Brief Summary
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The purpose of this research is to investigate how using different methods to reduce the energy density of entrees affects daily energy intake in adults. It is hypothesized that reducing the energy density of entrees will decrease energy intake. It is also hypothesized that reducing the energy density by incorporating fruit and vegetables will decrease energy intake more than reducing the energy density by decreasing fat content or adding plain water.

Official Title
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Reducing Energy Density by Different Methods to Decrease Energy Intake

Conditions
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Obesity

Intervention / Treatment
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* Other: Energy density feeding study


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Adults from Penn State and surrounding community Exclusion Criteria: Currently dieting Food allergies

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 45 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Standard ED<br>100% energy density | Other: Energy density feeding study<br>* In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).<br>|
| Experimental: Reduced ED - F/V<br>80% energy density by adding fruit and vegetables | Other: Energy density feeding study<br>* In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).<br>|
| Experimental: Reduced ED - Fat<br>80% energy density by decreasing fat | Other: Energy density feeding study<br>* In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).<br>|
| Experimental: Reduced ED - Plain water<br>80% energy density by adding plain water | Other: Energy density feeding study<br>* In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Energy intake |  | 1 month | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Food intake |  | 1 month |