Reducing Energy Density by Different Methods to Decrease Energy Intake
This study has been completed.
Sponsor:
Penn State University
Collaborator:
Information provided by (Responsible Party):
Barbara J. Rolls, Penn State University
ClinicalTrials.gov Identifier:
NCT01470300
First received: November 9, 2011
Last updated: November 10, 2011
Last verified: November 2011
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Purpose
The purpose of this research is to investigate how using different methods to reduce the energy density of entrees affects daily energy intake in adults. It is hypothesized that reducing the energy density of entrees will decrease energy intake. It is also hypothesized that reducing the energy density by incorporating fruit and vegetables will decrease energy intake more than reducing the energy density by decreasing fat content or adding plain water.
| Condition | Intervention |
|---|---|
|
Obesity |
Other: Energy density feeding study |
| Study Type: | Interventional |
| Study Design: | Allocation: Randomized Intervention Model: Crossover Assignment Masking: Single Blind (Subject) Primary Purpose: Prevention |
| Official Title: | Reducing Energy Density by Different Methods to Decrease Energy Intake |
Resource links provided by NLM:
Further study details as provided by Penn State University:
Primary Outcome Measures:
- Energy intake [ Time Frame: 1 month ] [ Designated as safety issue: No ]
Secondary Outcome Measures:
- Food intake [ Time Frame: 1 month ] [ Designated as safety issue: No ]
| Enrollment: | 62 |
| Study Start Date: | September 2010 |
| Study Completion Date: | May 2011 |
| Primary Completion Date: | May 2011 (Final data collection date for primary outcome measure) |
| Arms | Assigned Interventions |
|---|---|
|
Experimental: Standard ED
100% energy density
|
Other: Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).
|
|
Experimental: Reduced ED - F/V
80% energy density by adding fruit and vegetables
|
Other: Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).
|
|
Experimental: Reduced ED - Fat
80% energy density by decreasing fat
|
Other: Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).
|
|
Experimental: Reduced ED - Plain water
80% energy density by adding plain water
|
Other: Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).
|
Eligibility| Ages Eligible for Study: | 20 Years to 45 Years |
| Genders Eligible for Study: | Both |
| Accepts Healthy Volunteers: | Yes |
Criteria
Inclusion Criteria:
- Adults from Penn State and surrounding community
Exclusion Criteria:
- Currently dieting
- Food allergies
Contacts and Locations
Please refer to this study by its ClinicalTrials.gov identifier: NCT01470300
Locations
| United States, Pennsylvania | |
| The Pennsylvania State University | |
| University Park, Pennsylvania, United States, 16802 | |
Sponsors and Collaborators
Penn State University
Investigators
| Principal Investigator: | Barbara J Rolls | Penn State University |
More Information
No publications provided
| Responsible Party: | Barbara J. Rolls, Principle Investigator, Penn State University |
| ClinicalTrials.gov Identifier: | NCT01470300 History of Changes |
| Other Study ID Numbers: | FoodED401, R37DK039177-19, 2R01DK059853-10 |
| Study First Received: | November 9, 2011 |
| Last Updated: | November 10, 2011 |
| Health Authority: | United States: Institutional Review Board |
Additional relevant MeSH terms:
|
Obesity Overnutrition Nutrition Disorders |
Overweight Body Weight Signs and Symptoms |
ClinicalTrials.gov processed this record on May 19, 2013