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| Name | Class |
|---|---|
| Alliance for Potato Research and Education | OTHER |
| Penn State University | OTHER |
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This study aims to examine how the amount of potato and form of potato within a meal impacts intake and acceptability of other non-starchy vegetables.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Potato form 1 | Experimental | The potato served within the vegetable dish will be oil fried. |
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| Potato form 2 | Experimental | The form of the potato within the vegetable dish will be air fired. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| vegetable combination 1 | Other | consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable |
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| Measure | Description | Time Frame |
|---|---|---|
| Change in liking of non-starchy vegetables served within the plant forward meal | Ranking of degree of liking for each vegetable served within the plat forward meal on a scale of 1-100 on a visual analog scale where 1= extremely dislike to 100= Extremely like. Measured at baseline, within a taste test before each meal, and after each meal. | Baseline and after each meal condition (approximately 5 weeks) |
| Differences in total non-starchy vegetable intake between meal conditions | Gram intake of non-starchy vegetable intake at each meal | Baseline and after each meal condition (approximately 5 weeks) |
| Measure | Description | Time Frame |
|---|---|---|
| Adolescent and young adult (18-25 years) knowledge and attitudes of potato nutrition and preparation | A series of 10 questions related to nutrient content and health attitude statements where participants rate their agreement on a 1-100 point visual analog scale where 1 = extremely disagree and 100 is extremely agree. Scores will be reported as two subscales -1) knowledge and 2) attitudes with higher scores equating to greater knowledge and more positive attitudes respectively. |
| Measure | Description | Time Frame |
|---|---|---|
| Differences in post meal satiety within person between meal conditions and group differences | using ecological momentary assessment to measure hunger, fullness and desire to consume foods on a 1-100 point visual analog scale with 1= not at all to 100=very much | After each meal (approximately 5 weeks) |
Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Sara J Maksi | Contact | 859-257-2327 | sara.maksi@uky.edu |
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University of Kentucky | Recruiting | Lexington | Kentucky | 40503 | United States |
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| vegetable combination 2 | Other | consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable |
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| vegetable combination 3 | Other | consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable |
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| vegetable combination 4 | Other | consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable |
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| vegetable combination 5 | Other | consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable |
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| After final 5th meal (approximately 5 weeks) |