Clinical trial NCT03502096: Portion Size and To-go Container on Dinner Intake
Official title: The Influence of the Provision of a To-go Container on the Portion Size Effect in Women
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Obesity
Eating Behavior
Keywords: portion size
food intake
energy intake
food choice
Lead sponsor: Penn State University
Sponsor class: OTHER
Collaborators: name: United States Department of Agriculture (USDA)
name: National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
name: Jenny Craig, Inc.
First posted: 2018-04-18
Enrollment: 58
Sex: FEMALE
Minimum age (years): 18
Maximum age (years): 60
Standard ages: ADULT
Accepts healthy volunteers: no
Allocation: RANDOMIZED
Intervention model: FACTORIAL
Intervention model description: The two factors were meal portion size and provision of a to-go container. The portion size factor was within-subjects (crossover). All subjects received each of the 4 portions served (the order in which portions were served was counterbalanced). The container factor was between-subjects. Subjects were randomly assigned to 1 of 2 groups: one group had uneaten food packaged to take home, the other group (control) did not.
Primary purpose: TREATMENT

Brief summary: This study investigated whether the provision of a to-go container influenced the portion size effect at a meal. Following a screening visit, women came to the lab once a week for 4 weeks to eat a meal of multiple foods. At each visit, the portion size of the meal was varied in a counterbalanced order. Prior to their first meal, women were randomly assigned to one of two groups: a group that would have their leftovers packaged to go (to-go group) and a group that did not have leftovers packaged (control group). Women were instructed to eat ad libitum at the meals. They also answered questions about hunger and fullness as well as food characteristics before and after each meal. Following the final meal, subjects completed a series of questionnaires assessing subject characteristics as well as food characteristics. It was hypothesized that the effect of portion size on intake would be attenuated in subjects who received a to-go container with the meal. In addition, we aimed to identify any subject characteristics that moderated or exacerbated the portion size effect. It was also of interest to determine whether the portion size effect on individual foods were influenced by food characteristics such as perceived value.


Eligibility criteria: Inclusion Criteria:

* Regularly eats 3 meals/day
* Willing to avoid alcohol the day before and during test days
* Likes foods offered at test meals
* Body mass index 18 - 36 (kg/m\*m)

Exclusion Criteria:

* Smokes
* Athlete in training
* Pregnant or breastfeeding
* Taking medication that may affect appetite or food intake
* Food allergies or dietary restrictions
* Currently have or recently been diagnosed with disease or disorder known to affect appetite

Primary outcomes:
measure: Change in the weight of food consumed
timeFrame: Weeks 1, 2, 3, and 4
measure: Change in energy intake
timeFrame: Weeks 1, 2, 3, and 4
Secondary outcomes:
measure: Change in energy density consumed
timeFrame: Weeks 1, 2, 3, and 4
measure: Change in intake of individual foods
timeFrame: Weeks 1, 2, 3, and 4
measure: Changes in post-meal measures of satiety
timeFrame: Weeks 1, 2, 3, and 4
measure: Changes in post-meal ratings of meal characteristics
timeFrame: Weeks 1, 2, 3, and 4
measure: Changes in ratings of food properties
timeFrame: Weeks 1, 2, 3, and 4
Other outcomes:
Locations:
Study officials:
affiliation: The Pennsylvania State University
name: Barbara J. Rolls, PhD
role: PRINCIPAL_INVESTIGATOR
References: