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

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ClinicalTrials.gov Identifier: NCT02369588
Recruitment Status : Completed
First Posted : February 24, 2015
Last Update Posted : February 24, 2015
Sponsor:
Collaborator:
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Information provided by (Responsible Party):
Barbara J. Rolls, Penn State University

Brief Summary:
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.

Condition or disease Intervention/treatment Phase
Feeding Behaviors Other: Food portion size Not Applicable

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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 51 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)
Primary Purpose: Basic Science
Study Start Date : March 2013
Actual Primary Completion Date : December 2013
Actual Study Completion Date : December 2013

Arm Intervention/treatment
Experimental: 100% Portion Sizes
Food portion size Test meal consists of baseline (100%) portion size of all foods
Other: Food portion size
Experimental: 133% Portion Sizes
Food portion size Test meal consists of portion sizes of all foods that are 133% the size of baseline portions
Other: Food portion size
Experimental: 167% Portion Sizes
Food portion size Test meal consists of portion sizes of all foods that are 167% the size of baseline portions
Other: Food portion size
Experimental: 200% Portion Sizes
Food portion size Test meal consists of portion sizes of all foods that are 200% the size of baseline portions
Other: Food portion size



Primary Outcome Measures :
  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 Outcome Measures :
  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)



Information from the National Library of Medicine

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Ages Eligible for Study:   20 Years to 45 Years   (Adult)
Sexes Eligible for Study:   Female
Accepts Healthy Volunteers:   No
Criteria

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

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT02369588


Locations
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United States, Pennsylvania
The Pennsylvania State University, Laboratory for the Study of Human Ingestive Behavior
University Park, Pennsylvania, United States, 16802
Sponsors and Collaborators
Penn State University
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Investigators
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Principal Investigator: Barbara J. Rolls The Pennsylvania State University

Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
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Responsible Party: Barbara J. Rolls, Professor of Nutrition and Director of the Laboratory for the Study of Human Ingestive Behavior, Penn State University
ClinicalTrials.gov Identifier: NCT02369588     History of Changes
Other Study ID Numbers: PortionSize102
R01DK059853 ( U.S. NIH Grant/Contract )
First Posted: February 24, 2015    Key Record Dates
Last Update Posted: February 24, 2015
Last Verified: February 2015