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Completed

NCT Number: NCT03886428

The Influence of Satiation Measures on the Portion Size Effect

The purpose of this study is to gain a better understanding of the satiation measures that influence human eating behavior in regard to intake of large portion sizes at a meal. The investigators hypothesize that satiation measures will influence the magnitude of the portion size effect at a meal. Additionally, other individual characteristics will be examined for their influence on the portion size effect. The portion size effect will be measured by serving a test meal once a week for four weeks in which the portion size of the entree will be varied.

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Key information

Conditions

Feeding Behavior Behavior Behavior, Animal

Age range

18 year–70 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

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 a man or woman 18 - 70 years old
  • Regularly eat 3 meals/day
  • Be willing to avoid 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
  • Have taken prescription or non-prescription drugs that may affect appetite or food intake within the last 3 months
  • Dislike or be unable to eat the test foods (because of allergies, intolerance, or dietary restrictions)
  • Must not be 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
  • Must not be a student, faculty, or staff member in nutritional sciences or psychology

Treatment and study plan

100% portion size

Other

Entree portion size 100% of baseline

125% portion size

Other

Entree portion size 125% of baseline

150% portion size

Other

Entree portion size 150% of baseline

175% portion size

Other

Entree portion size 175% of baseline

Primary outcomes

  1. Change in energy intake

    Time frame: Weeks 1, 2, 3, 4

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

  2. Change in intake by weight

    Time frame: Weeks 1, 2, 3, 4

    Weights (grams) of all foods consumed

Secondary outcomes

  1. Change in bite count

    Time frame: Weeks 1, 2, 3, 4

    The number of bites of the entree during the meal

  2. Change in meal duration

    Time frame: Weeks 1, 2, 3, 4

    Duration of the meal in seconds

  3. Change in mean bite rate

    Time frame: Weeks 1, 2, 3, 4

    Assessed from meal duration (seconds) and number of bites taken

  4. Change in mean bite size

    Time frame: Weeks 1, 2, 3, 4

    Assessed from entree intake (grams) and number of bites

  5. Change in mean eating rate

    Time frame: Weeks 1, 2, 3, 4

    Assessed from entree intake (grams) and meal duration

  6. Change in distribution of estimated bite size

    Time frame: Weeks 1, 2, 3, 4

    Assessed as small or large bites from video observation

  7. Change in sip count

    Time frame: Weeks 1, 2, 3, 4

    The number of sips of the water during the meal

  8. Change in rating of the pleasantness of the taste of the entree sample

    Time frame: From before the test meal to after the test meal in 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

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

    Time frame: From before the test meal to after the test meal in 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 prospective consumption of the entree sample

    Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from none at all (0 mm) to vary large amount (100 mm) in answer to the question 'How much of the pasta do you want to eat right now?'. This will be used to calculate Sensory-Specific Satiety

  11. Change in rating of prospective consumption of food samples

    Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from none at all (0 mm) to vary large amount (100 mm) how much of the [this food] do you want to eat right now?. This will be used to calculate Sensory-Specific Satiety

  12. Change in rating of hunger

    Time frame: From before the test meal to after the test meal in 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)

  13. Change in rating of thirst

    Time frame: From before the test meal to after the test meal in 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)

  14. Change in ratings of prospective consumption

    Time frame: From before the test meal to after the test meal in 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 the question 'How much food could you eat right now?'.

  15. Change in ratings of nausea

    Time frame: From before the test meal to after the test meal in 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)

  16. Change in rating of fullness

    Time frame: From before the test meal to after the test meal in 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)

Other outcomes

  1. Rating of the size of the entree compared to participants' usual portion

    Time frame: At the start of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from a lot smaller to a lot larger

  2. Rating of how filling participants expect this amount of food to be

    Time frame: At the start of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from not at all filling to extremely filling

  3. Rating of pleasantness of taste of entree

    Time frame: At the start of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from not pleasant at all to extremely pleasant

  4. Ratings of Meal Termination due to fullness

    Time frame: At the end of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from strongly disagree to strongly agree

  5. Ratings of Meal Termination due to eating their usual amount

    Time frame: At the end of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from strongly disagree to strongly agree

  6. Ratings of Meal Termination due to eating is no longer a priority

    Time frame: At the end of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from strongly disagree to strongly agree

  7. Ratings of Meal Termination due to there being no food left

    Time frame: At the end of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from strongly disagree to strongly agree

  8. Ratings of Meal Termination due to self-consciousness about amount consumed

    Time frame: At the end of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from strongly disagree to strongly agree

  9. Ratings of Meal Termination due to the food no longer tasting good

    Time frame: At the end of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from strongly disagree to strongly agree

  10. Rating of proportion of meal eaten

    Time frame: At the end of the test meal in weeks 1, 2, 3, 4

    100-point visual analog scale ranging from 0% to 100%

  11. Rating of calories consumed at the meal

    Time frame: At the end of the test meal in weeks 1, 2, 3, 4

    Open ended question

Sponsors and collaborators

Lead sponsor

Penn State University

Other

Collaborators

  • Jenny Craig, Inc.

Registry information

Official study title

Lunch Feeding Study for Men and Women

Important dates

Study start
2019
Primary completion
2019
Study completion
2019
First posted
Mar 22, 2019
Registry last updated
Mar 13, 2020

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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