Effects of a Variety of Meals on Satiety

A Randomized, Controlled Crossover Trial to Assess the Effects of Varying Meals on Satiety

The primary objective of this study is to assess the acute effects of different meals on satiety. It is hypothesized that a lower carbohydrate meal will result in greater feelings of satiety and reduced food intake at a subsequent meal compared to the higher-carbohydrate or meal skipping conditions.

Satiety refers to feelings of fullness or lack of desire to eat following consumption of a food or meal. A number of dietary factors have been shown to influence satiety, including food volume, food weight, energy density, food palatability, and certain food ingredients. The nutritional composition of a meal appears to also play a significant role in an individual's feelings of satiety and ability to stay full until the next meal.

Inclusion Criteria:

• premenopausal Females
• Ages 18-55
• BMI between 18.5-29.9
• Willing to maintain weight throughout study period

Exclusion Criteria:

• Subject has a history of any surgical intervention for the treatment of obesity
• Recent history or use of weight loss drugs, herbal supplements or on a dieting program or trying to loose weight
• Gains or loses more than 6 pounds over the study period
• Current or history of an eating disorder
• Restrained eater
• Excludes any foods or meals from their diet
• History or presence of clinically important cardiac, renal, hepatic, endocrine, pulmonary, gastrointestinal, biliary, pancreatic or neurologic disorders
• Signs of an infection
• Heavy user of caffeine or alcohol
• Unconventional sleep patterns (e.g. works 3rd shift)
• Subject is pregnant or planning to become pregnant during the study period