Clinical trial NCT03350932: Evaluation of the Effect of Sensory Imagination on Food Portion Size in School-aged Children
Official title: Evaluation of the Effect of Sensory Imagination on Choice of Food Portion Size in School-aged Children
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Sensory Imagination
Keywords: sensory imagination; foods
Lead sponsor: Centre des Sciences du Goût et de l'Alimentation
Sponsor class: OTHER
Collaborators: name: INSEAD (Institut européen d'administration des affaires)
First posted: 2017-11-22
Enrollment: 82
Sex: ALL
Minimum age (years): 7
Maximum age (years): 13
Standard ages: CHILD
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: PARALLEL
Intervention model description: Two groups of children will be constituted: the first group, the control group, will have to perform a sensory imagination task about neutral facts. The second group, the "food sensory imagination" group, will have to perform a sensory imagination task foods.
Primary purpose: BASIC_SCIENCE

Brief summary: The objective of this intervention is to evaluate the effect of sensory imagination (i.e., imagining the sensory properties of an object) on the choice of food portion size in school-aged children. Previous research showed that it may help children to choose smaller portion size. The investigators would like to assess whether this effect can be reproduced with two types of food (one with a high energy-density and one with a low energy-density), and in older children.

Detailed description: School-aged children (8-11 years old) will be included in their usual schools to participate in an afternoon snack, organised according to regular arrangements, during two days separated by one week. On each day, the participants will receive a choice of three portion sizes of a food (small, medium, large), and will be asked to chose one of these portions and to eat it for snack. On one day, the high energy-density food will be offered; and on the other day, the low energy-density food. This will be counterbalanced across participants. Moreover, two groups of children will be constituted: the first group, the control group, will have to perform a sensory imagination task about neutral facts. The second group, the "food sensory imagination" group, will have to perform a sensory imagination task foods.

Eligibility criteria: Inclusion Criteria:

-

Exclusion Criteria:

* Children with food allergies
* Children who dislike experimental foods

Primary outcomes:
measure: portion size
timeFrame: The measure for the two foods will be conducted one week apart
Secondary outcomes:
Other outcomes:
Locations:
city: Dijon
country: France
facility: Centre des Sciences du Goût et de l'Alimentation
Study officials:
affiliation: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
name: Sophie Nicklaus, PhD
role: STUDY_DIRECTOR
References:
citation: Cornil Y and Chandon P (2016) Pleasure as a Substitute for Size: How Multisensory Imagery Can Make People Happier with Smaller Food Portions. Journal of Marketing Research: October 2016, Vol. 53, No. 5, pp. 847-864. https://doi.org/10.1509/jmr.14.0299
citation: Lange C, Schwartz C, Hachefa C, Cornil Y, Nicklaus S, Chandon P. Portion size selection in children: Effect of sensory imagery for snacks varying in energy density. Appetite. 2020 Jul 1;150:104656. doi: 10.1016/j.appet.2020.104656. Epub 2020 Mar 9.