The Effect of Dairy and Non-Dairy Snacks on Food Intake, Subjective Appetite in Children

Study Overview
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Brief Summary
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Dairy products have the potential to be healthy snack foods for children and are provided in a variety of food matrices. For instance, milk represents a fluid product, yogurt can be classified as a semi-solid food, and finally, cheese is the example of solid food. This experiment is aimed to examine the effect of dairy products with different food matrices on satiety and food intake in children. Dairy products will be compared with other non-dairy snacks popular among children including cookies and potato chips.

Official Title
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The Effect of Solid, Semi-Solid and Fluid Dairy Products on Short-Term Food Intake and Satiety in Children

Conditions
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Food, Eating, Appetite

Intervention / Treatment
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* Other: Potato chips
* Other: Greek yogurt
* Other: Cookies
* Other: Cheese
* Other: Milk


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Born at full-term within the normal weight range 9-14 year old Exclusion Criteria: Food sensitivities or allergies, Dietary restrictions, Health, learning, emotional or behavioural problems Receiving medication

Ages Eligible for Study
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Minimum Age: 9 Years
Maximum Age: 14 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: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: Randomized crossover
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Potato chips<br>Commercial potato chips, 180 kcal | Other: Potato chips<br>* Commercially available potato chips, 180 kcal<br>|
| Experimental: Greek yogurt<br>Greek yogurt, 180 kcal | Other: Greek yogurt<br>* Commercially available Greek yogurt, 180 kcal<br>|
| Experimental: Cookies<br>Sandwich-type cookies, 180 kcal | Other: Cookies<br>* Commercially available cookies, 180 kcal<br>|
| Experimental: Cheese<br>Mozzarella cheese, 180 kcal | Other: Cheese<br>* Commercially available cheese, 180 kcal<br>|
| Experimental: Milk (fluid)<br>Milk, 2% m.f., 180 kcal | Other: Milk<br>* Commercially available milk, 180 kcal<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Food intake (grams and kcal) measured with a test meal | The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later. | 120 min | 
| Subjective appetite measured with Visual Analogue Scales | The subjective assessment of appetite parameters including a desire to eat, fullness, hunger and a prospective food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry). | 0-120 min | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Cortisol | The concentration of salivary cortisol | 0-120 min | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Snacking, Food Intake, Satiety, Obesity