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The objectives of this study are to assess the impacts of meals composed of lean steak and potatoes (with a small portion of broccoli) in comparison to other common entrée/starch food combinations on metabolic and appetite responses.
The objectives of this study are to utilize a novel, ecologically sound approach to assess the acute impacts of meals composed of lean steak and potatoes to other common entrée/starch food/vegetable combinations on metabolic and appetitive responses. Appetitive responses will serve as the primary outcome. Combinations for comparison will include lentil and sweet potato chili, macaroni and cheese, fish tacos, chicken and pea fried rice, pita and hummus, and creamy pork pasta.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Arm 1 (lean steak and potatoes) | Experimental | lean steak and potatoes will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures. |
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| Arm 2 (lentil and sweet potato chili ) | Experimental | lentil and sweet potato chili will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures. |
|
| Arm 3 (macaroni and cheese) | Experimental | macaroni and cheese will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures. |
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| Arm 4 (fish tacos) | Experimental | fish tacos will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures. |
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| Arm 5 (chicken and pea fried rice) | Experimental | chicken and pea fried rice will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures. |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| lean steak and potatoes | Other | Participants will be fed ~400 kcal lean steak and potatoes on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time. |
| Measure | Description | Time Frame |
|---|---|---|
| appetite response | Using 100 mm visual analog scales (score from 0 to 100 and higher score means more) | baseline (B), 15 minutes from B, 30 minutes from B, 45 minutes from B, 60 minutes from B, 90 minutes from B, 120 minutes from B, 150 minutes from B, 180 minutes from B, 210 minutes from B, 240 minutes from B |
| Measure | Description | Time Frame |
|---|---|---|
| blood glucose | measuring blood glucose level | baseline (B), 15 minutes from B, 30 minutes from B, 45 minutes from B, 60 minutes from B, 90 minutes from B, 120 minutes from B, 150 minutes from B, 180 minutes from B, 210 minutes from B, 240 minutes from B |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| San Diego State University | San Diego | California | 92182-7251 | United States |
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| ID | Term |
|---|---|
| D002611 | Cheese |
| ID | Term |
|---|---|
| D043302 | Cultured Milk Products |
| D008892 | Milk |
| D001628 | Beverages |
| D000066888 | Diet, Food, and Nutrition |
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7 crossover arms for each subject
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| Arm 6 (pita and hummus) | Experimental | pita and hummus will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures. |
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| Arm 7 (creamy pork pasta) | Experimental | creamy pork pasta will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures. |
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| lentil and sweet potato chili | Other | Participants will be fed ~400 kcal lentil and sweet potato chili on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time. |
|
| macaroni and cheese | Other | Participants will be fed ~400 kcal macaroni and cheese on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time. |
|
| fish tacos | Other | Participants will be fed ~400 kcal fish tacos on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time. |
|
| chicken and pea fried rice | Other | Participants will be fed ~400 kcal chicken and pea fried rice on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time. |
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| pita and hummus | Other | Participants will be fed ~400 kcal pita and hummus on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time. |
|
| creamy pork pasta | Other | Participants will be fed ~400 kcal creamy pork pasta on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time. |
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| D010829 |
| Physiological Phenomena |
| D000074421 | Fermented Foods |
| D003611 | Dairy Products |
| D005502 | Food |
| D019602 | Food and Beverages |