The Thermogenic and Metabolic Effects of a Whole Food Meal Versus Its Supplemental Equivalent

Study Overview
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Brief Summary
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There is limited research on the amount of calories burned and metabolic differences of a complete supplemental meal in comparison to a whole food meal. The purpose of this study is to analyze the differences in calories burned and metabolic response post-consumption of a meal consisting of whole foods compared to its nutritionally engineered equivalent. We hypothesize that energy expenditure and satiety will be greater in the whole food meal compared to the supplement meal, whereas, there will be no difference in levels of glucose between the two conditions.

Detailed Description
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Over 50% of U.S. adults today use some form of dietary supplementation to obtain their nutrient intake (Bailey et al., 2011). Previous research has shown that certain nutritional supplements may produce varying metabolic and thermogenic (calories burned) responses, when compared to other food sources (Acheson et al., 2011). The difference in thermogenic response may also suggest that there is a difference between a whole food meal and its supplemental equivalent. If there is a difference in thermogenic response, this may indicate that a meal-replacing supplement, such as a ready-to-drink-shake and/or food bar may not induce the same health benefits as a whole food meal in terms of nutrient digestion, absorption, metabolism and storage. There has not been extensive research on the thermic effect and metabolic differences of a complete supplemental meal in comparison to a whole food meal. The purpose of our study is to analyze the differences in thermogenic and metabolic response post-consumption of a meal consisting of whole foods compared to its supplemental, engineered equivalent. We hypothesize that energy expenditure and satiety will be greater in the whole food meal compared to the supplement meal, whereas, there will be no difference in levels of glucose between the two conditions.

Official Title
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The Thermogenic and Metabolic Effects of a Whole Food Meal Versus Its Supplemental Equivalent

Conditions
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Weight Loss

Intervention / Treatment
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* Other: Whole Food Meal
* Other: Supplement Food Meal


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Young healthy females Exclusion Criteria: Participants with specific dietary needs. This with diabetes, impaired fasting glucose, low blood sugar (hypoglycemia) and participants who are classified as high risk. Participants with lactose intolerance. Participants who regularly use dietary supplements.

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 24 Years

Sexes Eligible for Study
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Female

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: Other
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: Whole Food Meal<br>A whole meal consisting of 1 cup 2% milk, 1 cup Kashi Go Lean Original cereal, ¼ cup of almonds, ¼ cup of strawberries, and ¼ cup of raspberries. | Other: Whole Food Meal<br>* Isocaloric/ macronutrient whole food meal<br>|
| Active Comparator: Supplement Food Meal<br>A supplemental meal equivalent consisting of 1 cup 2% milk, 20 g whey protein, ½ EAS Myoplex bar, and ½ Balance bar. | Other: Supplement Food Meal<br>* Isocaloric/ macronutrient supplement food meal<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Thermic effect of meals (TEM) also known as postprandial thermogenesis | The total amount of calories burned after each meal will be measured using indirect calorimetry with the ventilated hood technique. Following meal ingestion, participants will rest quietly for 2 hours during which time their resting energy expenditure will be measured every other 15 minutes for 15 minutes. For example, they will have their resting energy expenditure measured during minutes 15-30, 45-60, 75-90 105-120 following meal ingestion. | Baseline line, 15-30, 45-60, 75-90 105-120 minutes postprandial | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change in blood glucose | Measure the change in postprandial blood glucose compared baseline using the finger stick procedure. | Baseline line, 30, 60, 90, 120 minutes postprandial | 
| Change in self-reported feelings of hunger, fullness, satiation | Visual analog scale of hunger, fullness and satiation using a 100 mm line which subjects place a mark. Closer to 0 mm indicates no feeling at a ll, 100 mm indicates extreme feelings. | Baseline to 120 minutes postprandial |