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.

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