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| Name | Class |
|---|---|
| Acadian Seaplants | UNKNOWN |
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The study investigates the sensory characteristics, consumer perception and the effect on satiety and food intake of the meal with added Chondrus crispus seaweed produced by Acadian Seaplants in Atlantic Canada.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Meal with seaweed | Experimental | Omelette with added Chondrus crispus seaweeds |
|
| Meal without seaweed | Experimental | Omelette |
|
| Water Control | Experimental | Potable water |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Food | Other | Meal with seaweed |
|
| Measure | Description | Time Frame |
|---|---|---|
| Subjective Appetite | The average subjective appetite is a result of the desire to eat, hunger, prospective food consumption, and fullness. | 0-120 minutes |
| Food Intake | Ad libitum food intake is being measured with crustless pizza until the participants feel comfortably full. | 120 minutes |
| Measure | Description | Time Frame |
|---|---|---|
| Physical Comfort | The subjective feelings of gastrointestinal discomfort, wellness, perceived energy, and fatigue levels. | 0-120 minutes |
| Mastication | The number of chewing cycles per bite. |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Appetite Lab | Recruiting | Halifax | Nova Scotia | B3M 2J6 | Canada |
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| ID | Term |
|---|---|
| D005502 | Food |
| ID | Term |
|---|---|
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
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| 5 minutes |
| Taste and other sensory characteristics | The hedonic and intensity perceptions, including pleasantness, taste, texture, chewing, and other sensory characteristics. | 0, 120 minutes |