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Completed

NCT Number: NCT02942589

Effect of Portion-control Training on Food Intake

The purpose of this study is to test whether food intake in response to large portion sizes differs between women who have received portion-control training and women who have not received such training. In a crossover design, women come to the laboratory on four occasions to eat a lunch of seven foods varying in energy density. Across meals, all foods are varied in portion size (100%, 125%, 150%, or 175% of baseline amounts). Food and energy intake is determined for each meal. Participants are from two groups: women who completed a one-year weight-loss trial in which they were trained in portion-control strategies, and women who had not received such training (community controls).

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Key information

Conditions

Feeding Behaviors Behavior Behavior, Animal Feeding Behavior

Age range

20 year–66 year

Sex eligibility

Female

Study type

Interventional

Phase

Not applicable

Primary location

Laboratory for the Study of Human Ingestive Behavior

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

  • Participant in the Portion-Control Strategies Trial (NCT01474759) OR
  • Community control who regularly eats three meals per day

Exclusion criteria

  • Score on the Eating Attitudes Test indicating symptoms of disordered eating
  • Score on the Zung or Beck questionnaires indicating symptoms of depression
  • Food allergies or restrictions
  • Dislike for foods served in the study

Treatment and study plan

Meal portion size

Other

Primary outcomes

  1. Difference in energy intake across subject groups

    Time frame: Weeks 1, 2, 3, and 4

    Calculated energy intake (kcal) based on weight and energy density of food consumed

  2. Difference in intake by weight across subject groups

    Time frame: Weeks 1, 2, 3, and 4

    Weights (grams) of all food consumed

  3. Difference in energy density consumed across subject groups

    Time frame: Weeks 1, 2, 3, and 4

    Energy density (kcal/gram) of all food consumed

Secondary outcomes

  1. Ratings of hunger and satiety across subject groups

    Time frame: Weeks 1, 2, 3, and 4

    100-point visual analog scales

Other outcomes

  1. Ratings of food taste across subject groups

    Time frame: Week 5

    100-point visual analog scales

  2. Ratings of food healthfulness across subject groups

    Time frame: Week 5

    100-point visual analog scales

Sponsors and collaborators

Lead sponsor

Penn State University

Other

Collaborators

  • National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)

Registry information

Important dates

Study start
2014
Primary completion
2015
Study completion
2015
First posted
Oct 24, 2016
Registry last updated
Oct 24, 2016

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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