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Completed

NCT Number: NCT05485168

Combined Effects of Sequential Variety and Portion Size on Meal Intake of Women

The primary purpose of this study is to investigate the combined effects of sequential meal variety and portion size on food intake at a meal. Additionally, other individual characteristics will be examined for their influence on the effects of simultaneous variety and portion size on meal intake.

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Key information

Conditions

Eating Behavior Behavior Behavior, Animal Feeding Behavior

Age range

20 year–65 year

Sex eligibility

Female

Study type

Interventional

Phase

Not applicable

Primary location

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

University Park, Pennsylvania, 16802, United States

Who can participate

Healthy volunteers accepted: No

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Be willing and able to travel to Penn State University Park campus weekly for meals
  • Be fully vaccinated against COVID-19
  • Be a woman 20 - 65 years old
  • Regularly eat 3 meals/day
  • Be willing to refrain from drinking alcohol the day before and during test days
  • Have a body mass index between 18.0 and 35.0 kg/m*m
  • Be willing to refrain from eating after 10 pm the evening before test sessions
  • Be willing to participate in all study procedures

Exclusion criteria

  • Must not be a smoker
  • Must not be an athlete in training
  • Must not be pregnant or breastfeeding at the time of screening
  • Must not have taken prescription or non-prescription drugs that may affect appetite or food intake within the last 3 months
  • Must not dislike or be unable to eat the test foods (because of allergies, intolerance, or dietary restrictions)
  • Must not have a high variability in liking of the test foods
  • Must not be currently dieting to gain or lose weight
  • Must not have a health condition that affects appetite
  • Must not have participated in a similar study in our lab in the past year
  • Must not be a student, faculty, or staff member in nutritional sciences or psychology

Treatment and study plan

Sequential Variety

Other

3 different foods served in 3 successive courses

Single-Food

Other

1 food served in 3 successive courses

Small Portion

Other

Small meal portion size

Large Portion

Other

Large meal portion size

Primary outcomes

  1. Change in intake by weight

    Time frame: Weeks 1, 2, 3, 4

    Weight (grams) of all meal components consumed

  2. Change in energy intake

    Time frame: Weeks 1, 2, 3, 4

    Energy intake (kilocalories) of all meal components consumed, calculated from weight and energy density

Secondary outcomes

  1. Change in bite count

    Time frame: Weeks 1, 2, 3, 4

    The number of bites of food during the meal

  2. Change in active eating time

    Time frame: Weeks 1, 2, 3, 4

    Duration of the time spent eating in minutes

  3. Change in mean eating rate

    Time frame: Weeks 1, 2, 3, 4

    Mean food intake per minute (grams/minute), calculated by dividing meal food intake by meal duration

  4. Change in mean bite size

    Time frame: Weeks 1, 2, 3, 4

    Mean food intake per bite (grams/bite), calculated by dividing meal food intake by bite count

  5. Change in sip count

    Time frame: Weeks 1, 2, 3, 4

    The number of sips of water during the meal

  6. Change in mean drinking rate

    Time frame: Weeks 1, 2, 3, 4

    Mean water intake per minute (grams/minute), calculated by dividing meal water intake by meal duration

  7. Change in mean sip size

    Time frame: Weeks 1, 2, 3, 4

    Mean water intake per sip (grams/sip), calculated by dividing meal water intake by sip count

  8. Change in switching between bites and sips

    Time frame: Weeks 1, 2, 3, 4

    The number of switches between bites and sips during the meal

  9. Change in rating of pleasantness of the taste of food samples

    Time frame: Weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all pleasant (0 mm) to extremely pleasant (100 mm). This will be used to calculate Sensory-Specific Satiety

  10. Change in rating of desire to eat food samples

    Time frame: Weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all strong (0 mm) to extremely strong (100 mm), in answer to "How strong is your desire to eat [this food] right now?". This will be used to calculate Sensory-Specific Satiety.

  11. Change in rating of hunger

    Time frame: Weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all hungry (0 mm) to extremely hungry (100 mm)

  12. Change in rating of thirst

    Time frame: Weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all thirsty (0 mm) to extremely thirsty (100 mm)

  13. Change in rating of nausea

    Time frame: Weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all nauseated (0 mm) to extremely nauseated (100 mm)

  14. Change in rating of fullness

    Time frame: Weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all full (0 mm) to extremely full (100 mm)

  15. Change in rating of prospective consumption

    Time frame: Weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from nothing at all (0 mm) to a large amount (100 mm), in answer to "How much food do you think you could eat right now?".

Sponsors and collaborators

Lead sponsor

Penn State University

Other

Collaborators

  • Jenny Craig, Inc.

Registry information

Important dates

Study start
2022
Primary completion
2023
Study completion
2023
First posted
Aug 3, 2022
Registry last updated
Sep 22, 2023

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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