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OpenTrials
Completed

NCT Number: NCT02369588

Effects of Portion Size of Multiple Items at a Meal on Food Intake of Adults

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.

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Key information

Conditions

Feeding Behaviors Behavior Behavior, Animal Feeding Behavior

Age range

20 year–45 year

Sex eligibility

Female

Study type

Interventional

Phase

Not applicable

Primary location

The Pennsylvania State University, 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

  • Body mass index of 18 to 40 kg/square meter
  • Regularly eat three meals per day
  • Willing to eat foods served at test meals

Exclusion criteria

  • Food allergies or restrictions
  • Dieting to gain or lose weight
  • Taking medications known to affect appetite
  • Smoker
  • Athlete in training
  • Currently pregnant or breast-feeding
  • Questionnaire score indicative of depression
  • Questionnaire score indicative of disordered eating attitudes

Treatment and study plan

Food portion size

Other

Primary outcomes

  1. Differences in meal food intake

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

    Differences in weight of food consumed (grams) at the meals

  2. Differences in meal energy intake

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

    Differences in energy of food consumed (kilocalories) at the meals

  3. Differences in meal energy density

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

    Differences in energy density of food consumed (kilocalories per gram) at the meal

Secondary outcomes

  1. Differences in hunger and satiety

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

    Differences in ratings of hunger and satiety either before or after the meal, as assessed by 100-mm visual analog scales (mm)

  2. Differences in ratings of food properties

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

    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)

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
2013
Primary completion
2013
Study completion
2013
First posted
Feb 24, 2015
Registry last updated
Feb 24, 2015

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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