Clinical trial NCT02505230: Meal Presentation and Liking
Official title: Meal Presentation and Liking
Study type: INTERVENTIONAL
Overall status: ACTIVE_NOT_RECRUITING
Phase: NA
Conditions: Volume
Energy Density
Meal Presentation
Lead sponsor: The University of Tennessee, Knoxville
Sponsor class: OTHER
First posted: 2015-07-22
Enrollment: 45
Sex: ALL
Minimum age (years): 18
Maximum age (years): 35
Standard ages: ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: SINGLE_GROUP
Primary purpose: OTHER

Brief summary: This study will investigate the energy consumed from an entree with high- or low-volume vegetables incorporated into the entree or served along side of the entree, in normal weight adults.

Detailed description: Participants will complete four experimental sessions, where a main entree with high- or-low volume vegetables (either added as a side item or mixed with the main entree) will be served for lunch, to determine the impact that presentation and liking may have on the consumption of energy dense foods.

Once screened participants arrive for their first experimental session, they will record the foods and beverages they consumed in the past 24 hours, as well as write down the minutes of physical activity they participated in, within that same 24 hour period. The participants will rate their hunger, fullness, and liking of foods using a 100 mm VAS. After completing these forms, participants will be presented the appropriate meal, for their condition. Following the presentation of the meal, the participant will rate their liking of the meal appearance and then be instructed to eat as much or as little as they want of the meal provided in 20 minutes. At the completion of the allotted time, the meal will be removed, and the participant will evaluate their level of hunger, fullness, and liking of the foods consumed. The session will conclude with the collection of the hunger, fullness, and liking forms.

Eligibility criteria: Inclusion Criteria:

* Body mass index (BMI) between 18.5 to 24.9 kg/m\^2
* Unrestrained eater (\<12 on Three Factor Eating Questionnaire \[TFEQ\])
* Report liking Fettucini Alfredo, zucchini, and squash (rate all items \>50mm on a visual analogue scale \[VAS\])
* Report regularly eating before 10 am
* Can compete all sessions within 8 weeks of the screening session

Exclusion Criteria:

* Report binge eating
* Report a medical condition that influences eating
* Report allergies to foods used in the investigation
* Currently smoke
* Report dietary restrictions
* Report taking a medication that affects appetite
* Report being pregnant or breast-feeding
* Report being an athlete in training

Primary outcomes:
measure: Grams of main pasta entree consumed
timeFrame: 20 minutes
measure: Grams of zucchini and squash consumed
timeFrame: 20 minutes
measure: Level of hunger
timeFrame: baseline
measure: Level of fullness
timeFrame: baseline
measure: Level of liking
timeFrame: baseline
measure: Energy intake
timeFrame: 20 minutes
Secondary outcomes:
Other outcomes:
Locations:
city: Knoxville
country: United States
facility: Healthy Eating and Activity Laboratory, University of Tennessee
state: Tennessee
Study officials:
References:
citation: Rolls BJ, Drewnowski A, Ledikwe JH. Changing the energy density of the diet as a strategy for weight management. J Am Diet Assoc. 2005 May;105(5 Suppl 1):S98-103. doi: 10.1016/j.jada.2005.02.033.
citation: Rolls BJ. The relationship between dietary energy density and energy intake. Physiol Behav. 2009 Jul 14;97(5):609-15. doi: 10.1016/j.physbeh.2009.03.011. Epub 2009 Mar 20.
citation: Rolls BJ, Meengs JS, Roe LS. Variations in cereal volume affect the amount selected and eaten for breakfast. J Acad Nutr Diet. 2014 Sep;114(9):1411-6. doi: 10.1016/j.jand.2014.01.014. Epub 2014 Mar 19.
citation: Stunkard AJ, Messick S. The three-factor eating questionnaire to measure dietary restraint, disinhibition and hunger. J Psychosom Res. 1985;29(1):71-83. doi: 10.1016/0022-3999(85)90010-8.
citation: Lohman TR, Roche AF, Martorell R. Anthropometric Standardization Reference Manual. Champaign,Illinois: Human Kinetics Books; 1988.