The Effect of Plate Size on Food Consumption and Satiety

Study Overview
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Brief Summary
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In this study, it was aimed to investigate the effect of plate size on food consumption and satisfaction levels in healthy women.

Detailed Description
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The effect of plate size on food consumption and satisfaction levels in healthy women aged between 19-35 years will be evaluated in this study. In addition to this, the relationship between the amount of food that women eat and their feelings of satisfaction will be evaluated. During the experiment, the individuals will be asked to consume the pasta with sauce which is offered in the open buffet in the amount of their own determination (ad libitum) using different sized (23 cm and 31 cm) plates. The size of the plates that individuals will use on different experimental days was determined randomly.

Official Title
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The Effect of Plate Size on Food Consumption Amount and Satiety in Healthy Women

Conditions
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Satiety, Food Consumption

Intervention / Treatment
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* Behavioral: Food consumption using plates with a diameter of 23 cm.
* Behavioral: Washout period
* Behavioral: Food consumption using plates with a diameter of 31 cm.


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: having a score of <20 from EAT-26 test, not smoking, not following any diet, not having a diagnosis of any metabolic disease, not being color blind, not being a professional athlete, not using nutritional supplements, not having any food allergy, not being selective towards certain food. not being pregnant or lactating, not using any medication that affects appetite and body weight, not having the habit of consuming regular main meals. Exclusion criteria: Failing to meet the inclusion criteria

Ages Eligible for Study
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Minimum Age: 19 Years
Maximum Age: 35 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: Basic Science
Intervention Model: Sequential Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Participants<br>Food consumption using plates with a diameter of 23 cm first then using plates with a diameter of 31 cm | Behavioral: Food consumption using plates with a diameter of 23 cm.<br>* In the experiment, individuals will consume the amount of pasta with sauce offered in the open buffet in the amount they will determine (ad libitum), using plates with a diameter of 23 cm.<br>Behavioral: Washout period<br>* No interventional food consumption for 1 week<br>Behavioral: Food consumption using plates with a diameter of 31 cm.<br>* In the experiment, individuals will consume the amount of pasta with sauce offered in the open buffet in the amount they will determine (ad libitum), using plates with a diameter of 31 cm.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Ad libitum food intake | Measuring consumed food | 30 minutes | 
| Self reported mood score by Visual Analogue Scale | Measuring mood (from 0mm - 100mm) Choosing 0mm means less feeling of the emotion asked while choosing 100mm means more feeling of the emotion asked. | Baseline | 
| Self reported hunger and satiety score by Visual Analogue Scale | Measuring hunger and satiety (from 0mm - 100mm) Choosing 0mm means less feeling of the hunger/satiety asked while choosing 100mm means more feeling of the hunger/satiety asked. | Baseline to 180 minutes | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change from Baseline BMI at 3 weeks | Measuring BMI | 3 weeks | 
| Change from Baseline waist circumference at 3 weeks | Measuring waist circumference | 3 weeks | 
| Change from Baseline body composition at 3 weeks | Measuring waist circumference body composition | 3 weeks |