The Influence of Energy Density and Information on Meal Intake in Adults

Penn State University11 enrolled

Overview

The purpose of this study is to gain a better understanding of how energy density and cognitive framing of satiation using food information can influence consumption at a meal. This study also aims to investigate the influence of energy density and food information on sensory specific satiety (the decline in the subjective pleasantness of a food as it is eaten).

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

SINGLE

Enrollment

Conditions

Feeding Behavior

Interventions

Lower Energy DensityOTHER

Test meal with lower energy density

Higher Energy DensityOTHER

Test meal with higher energy density

Lower SatiationOTHER

Information on lower satiation

Eligibility

Sex: ALLMin age: 20 YearsMax age: 55 Years

Medical Language ↔ Plain English

Inclusion Criteria: * Ability to attend all test meals * Be fully vaccinated against COVID-19 * Regularly eat 3 meals/day * Being willing to avoid alcohol the day before and during test days * Have a body mass index greater than 18.0 kg/meters squared * Being willing to refrain from eating after 10 pm the evening before test sessions Exclusion Criteria: * Being a smoker * Being an athlete in training * Being pregnant or breastfeeding at the time of screening * Have taken prescription or non-prescription drugs that may affect appetite or food intake within the last 3 months * Dislike or inability to eat the test foods * Currently dieting to gain or lose weight * Have a health condition that affects appetite * Have participated in a similar study in our lab in the past year * Being a student, faculty, or staff member in nutritional sciences or psychology

Locations (1)

Laboratory for the Study of Human Ingestive Behavior, The Pennsylvania State University

University Park, Pennsylvania, United States

Outcomes

Primary Outcomes

Change in food intake by weight

Weight of food consumed measured in grams (g)

Time frame: Weeks 1, 2, 3, 4

Change in energy intake

Energy content of food consumed measured in kilocalories (kcal)

Time frame: Weeks 1, 2, 3, 4

Secondary Outcomes

Change in palatability rating of food samples

Difference between post-meal and pre-meal palatability of the food samples measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) to assess Sensory-Specific Satiety

Time frame: Weeks 1, 2, 3, 4

Change in prospective consumption rating of food samples

Difference between post-meal and pre-meal prospective consumption of food samples measured by Visual Analogue Scales (ranging from 0 mm to 100 mm) to assess Sensory-Specific Satiety

Time frame: Weeks 1, 2, 3, 4

Change in hunger rating

Difference between post-meal and pre-meal hunger measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)

Time frame: Weeks 1, 2, 3, 4

Change in fullness rating

Difference between post-meal and pre-meal fullness measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)

Time frame: Weeks 1, 2, 3, 4

Change in test meal prospective consumption rating

Difference in prospective consumption measured by Visual Analogue Scales (ranging from 0 mm to 100 mm)

Time frame: Weeks 1, 2, 3, 4

Data from ClinicalTrials.gov

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