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The frequent consumption of pulses is associated with multiple cardiometabolic benefits in adults including a lower risk for overweight and obesity. However, it remains unclear whether these effects are mediated through the short-term mechanisms, including enhanced satiety and reduced food intake (FI), or through the long-term metabolic effects triggered by regular consumption of pulses. The objective of this study is to investigate the short-term effect of cooked pulses served in the amount similar to their recommended serving of 175ml (3/4 cup) on food intake in 12-14y children, and gastrointestinal comfort over 2-hours. The secondary objective is to evaluate how children perceive the sensory characteristics of the meals made with the whole pulses.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Cooked whole navy beans | Experimental | A meal consisting of cooked navy beans |
|
| Cooked whole yellow split peas | Experimental | A meal consisting of cooked yellow peas |
|
| Cooked rice (control) | Experimental | A meal consisting of cooked rice |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Food-1 | Other | Cooked whole navy beans (300 kcal) |
| |
| Measure | Description | Time Frame |
|---|---|---|
| Food intake | The amount of energy (kcal) consumed ad libitum with the breakfast meal or water control and with the test meal (pizza lunch) two hours later. | 120 min |
| Subjective appetite | The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospective food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry). | 0-120 min |
| Subjective feeling of physical comfort | The subjective assessment of wellness and gastrointestinal symptoms including a feeling of nausea, diarrhea, flatulence, and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end. | 0-120 min |
| Measure | Description | Time Frame |
|---|---|---|
| Subjective perception of food palatability (pleasantness) | The pleasantness of the meals measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., 0 mm means that food is not pleasant at all, and 100 mm means that the food is very pleasant). | 0, 120 min |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Bohdan Luhovyy, PhD | Mount Saint Vincent University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Mount Saint Vincent University | Halifax | Nova Scotia | B3M 2J6 | Canada |
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| Food-2 |
| Other |
Cooked whole yellow split peas (300 kcal) |
|
| Food-3 | Other | Cooked rice considered as control (300 kcal) |
|