This study tests the effect of serving larger portions of all foods in a meal on the outcome of food and energy intake. Using a crossover design, participants are served the meal once a week for four weeks and the portion sizes are varied at each meal. Some of the foods served at the meal are low in calorie density (calories per gram) and some are higher in calorie density. The aim is to determine whether intake in response to larger portions differs depending on characteristics of the subjects or of the foods.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Enrollment
51
The Pennsylvania State University, Laboratory for the Study of Human Ingestive Behavior
University Park, Pennsylvania, United States
Differences in meal food intake
Differences in weight of food consumed (grams) at the meals
Time frame: Weeks 1, 2, 3, and 4
Differences in meal energy intake
Differences in energy of food consumed (kilocalories) at the meals
Time frame: Weeks 1, 2, 3, and 4
Differences in meal energy density
Differences in energy density of food consumed (kilocalories per gram) at the meal
Time frame: Weeks 1, 2, 3, and 4
Differences in hunger and satiety
Differences in ratings of hunger and satiety either before or after the meal, as assessed by 100-mm visual analog scales (mm)
Time frame: Weeks 1, 2, 3, and 4
Differences in ratings of food properties
Differences in ratings of food properties (such as taste or healthfulness) as assessed either by 100-mm visual analog scales (mm) or ranking (rank order)
Time frame: Weeks 1, 2, 3, and 4
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