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