Meal Presentation and Liking

The University of Tennessee, Knoxville

Status: Active, not recruiting

Conditions: Volume; Meal Presentation; Energy Density

Treatments: Behavioral: Eating

Study type: Interventional

Funder types: Other

Identifiers

NCT02505230

UTK IRB-15-02349-XP

Details and patient eligibility

About

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.

Full 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.

Enrollment: 45 estimated patients

Sex: All

Ages: 18 to 35 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Single Group Assignment

Masking: Single Blind

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45 participants in 4 patient groups

Meal Order 1

Experimental group

Description:

\[P,P+S,HVP,LVP\] For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor).

Treatment:

Behavioral: Eating

Meal Order 2

Experimental group

Description:

\[P+S,HVP,LVP,P\] For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables.

Treatment:

Behavioral: Eating

Meal Order 3

Experimental group

Description:

\[HVP,LVP,P,P+S\] For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices).

Treatment:

Behavioral: Eating

Meal Order 4

Experimental group

Description:

\[LVP,P,P+S,HVP\] For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices).

Treatment:

Behavioral: Eating