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| ID | Type | Description | Link |
|---|---|---|---|
| 2019-A00033-54 | Other Identifier | 2019-A00033-54 |
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| Name | Class |
|---|---|
| Appetite Control and Energy Balance Research Group, UNiversity of Leeds, Leeds, UK | UNKNOWN |
| Université d'Auvergne | OTHER |
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The aim of the present study is to compare the nutritional compensation between iso-caloric meals of various textures (liquid vs solid) in health young adults.
The present study will compare the potential energy intake compensations, appetite feelings response, food reward variations and satiating responses after the ingestion of three different lunch meals: i) one classical cooked meal; ii) one iso-energetic meal consumed using a pre-prepared liquid meal; iii) one iso-energetic meal consumed using a prepared liquid meal. This will be the first study to assess all these nutritional factors after such meals.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Normal weight | Experimental | 30 healthy normal weight adults will be involved and will realize the three conditions |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| SOLID | Behavioral | condition with a classical meal served using solid food items |
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| Measure | Description | Time Frame |
|---|---|---|
| Change in Spontaneous Energy intake measured | spontaneous food intake will be measured ad libitum for the 12 hours that will follow the laboratory sessions (between 02:00pm to 11:59 pm). The participants will be offered a food bag composed of items they like and proposed ad libiutm and will be asked to only conume food from this bag for the rest of the day. Their intake will be weighted using an electronic food scale by a member of the investigation team and then analysed using Bilnuts software. | day 1 , day 8, day 15 |
| Measure | Description | Time Frame |
|---|---|---|
| Hunger feelings | hunger area under the curve will be assessed using visual analogue scale through a the day | day 1 , day 8, day 15 |
| Food reward | The participants will be asked to complete a validated computer-based procedure to measure food reward (Leeds Food Preference Questionnaire; LFPQ) |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Lise Laclautre | Contact | 334.73.754.963 | promo_interne_drci@chu-clermontferrand.fr |
| Name | Affiliation | Role |
|---|---|---|
| yves Boirie | University Hospital, Clermont-Ferrand | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Chu Clermont Ferrand | Clermont-Ferrand | 63003 | France |
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All participants complete the same conditions
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No masking
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| LIQUID_P |
| Behavioral |
condition with a liquid meal served using a powder solution |
|
| LIQUID_L | Behavioral | condition with a pre-prepared meal served using a liquid solution. |
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| day 1 , day 8, day 15 |