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This study will investigate the energy consumed from an entree with high- or low-volume vegetables incorporated into the entree or served along side of the entree, in normal weight adults.
Participants will complete four experimental sessions, where a main entree with high- or-low volume vegetables (either added as a side item or mixed with the main entree) will be served for lunch, to determine the impact that presentation and liking may have on the consumption of energy dense foods.
Once screened participants arrive for their first experimental session, they will record the foods and beverages they consumed in the past 24 hours, as well as write down the minutes of physical activity they participated in, within that same 24 hour period. The participants will rate their hunger, fullness, and liking of foods using a 100 mm VAS. After completing these forms, participants will be presented the appropriate meal, for their condition. Following the presentation of the meal, the participant will rate their liking of the meal appearance and then be instructed to eat as much or as little as they want of the meal provided in 20 minutes. At the completion of the allotted time, the meal will be removed, and the participant will evaluate their level of hunger, fullness, and liking of the foods consumed. The session will conclude with the collection of the hunger, fullness, and liking forms.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Meal Order 1 | Experimental | [P,P+S,HVP,LVP] For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). |
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| Meal Order 2 | Experimental | [P+S,HVP,LVP,P] For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. |
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| Meal Order 3 | Experimental | [HVP,LVP,P,P+S] For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Eating | Behavioral | Participants will have 20 minutes to eat as much or as little of a meal (consisting of pasta alone or pasta with zucchini and squash presented in 3 different ways) |
| Measure | Description | Time Frame |
|---|---|---|
| Grams of main pasta entree consumed | 20 minutes | |
| Grams of zucchini and squash consumed | 20 minutes | |
| Level of hunger | baseline | |
| Level of fullness | baseline | |
| Level of liking | baseline | |
| Energy intake | 20 minutes |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Healthy Eating and Activity Laboratory, University of Tennessee | Knoxville | Tennessee | 37996 | United States |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 15867904 | Background | Rolls BJ, Drewnowski A, Ledikwe JH. Changing the energy density of the diet as a strategy for weight management. J Am Diet Assoc. 2005 May;105(5 Suppl 1):S98-103. doi: 10.1016/j.jada.2005.02.033. | |
| 19303887 | Background | Rolls BJ. The relationship between dietary energy density and energy intake. Physiol Behav. 2009 Jul 14;97(5):609-15. doi: 10.1016/j.physbeh.2009.03.011. Epub 2009 Mar 20. |
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| ID | Term |
|---|---|
| D004435 | Eating |
| ID | Term |
|---|---|
| D009747 | Nutritional Physiological Phenomena |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D004068 | Digestive System Physiological Phenomena |
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| Meal Order 4 | Experimental | [LVP,P,P+S,HVP] For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). |
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| 24656953 | Background | Rolls BJ, Meengs JS, Roe LS. Variations in cereal volume affect the amount selected and eaten for breakfast. J Acad Nutr Diet. 2014 Sep;114(9):1411-6. doi: 10.1016/j.jand.2014.01.014. Epub 2014 Mar 19. |
| 3981480 | Background | Stunkard AJ, Messick S. The three-factor eating questionnaire to measure dietary restraint, disinhibition and hunger. J Psychosom Res. 1985;29(1):71-83. doi: 10.1016/0022-3999(85)90010-8. |
| Background | Lohman TR, Roche AF, Martorell R. Anthropometric Standardization Reference Manual. Champaign,Illinois: Human Kinetics Books; 1988. |
| D055688 | Digestive System and Oral Physiological Phenomena |