NCT03350932|Completed
Loading search results
Sponsor study identifier
interventional
82
1 country
1
Study Start
February 16, 2017
Actual (reported)Primary Completion
January 31, 2018
Actual (reported)Study Completion
January 31, 2018
Actual (reported)The objective of this intervention is to evaluate the effect of sensory imagination (i.e., imagining the sensory properties of an object) on the choice of food portion size in school-aged children. Previous research showed that it may help children to choose smaller portion size. The investigators would like to assess whether this effect can be reproduced with two types of food (one with a high energy-density and one with a low energy-density), and in older children.
Registry-reported information. Elapsed time and enrollment totals alone do not measure study progress or recruitment pace.
January 31, 2018
Actual (reported)Click on a node to explore related trials.
Some registry-reported names shown below are not yet linked in this graph.
Dates and qualifiers reported by the registry. Estimated dates do not confirm that a milestone has occurred.
February 16, 2017
Actual (reported)November 17, 2017
Actual (reported)November 22, 2017
Actual (reported)January 31, 2018
Actual (reported)January 31, 2018
Actual (reported)portion size
choice of a portion size among three sizes (small, medium, large), for two different foods
The measure for the two foods will be conducted one week apart
This group of children, will have to perform a sensory imagination task about neutral facts before choosing the portion size of a food.
This group, the "food sensory imagination" group, will have to perform a sensory imagination task foods (being the intervention) before choosing the portion size of a food.
In both groups, children will be presented with pictures of items. In the control group, the pictures will represent landscapes at different seasons. In the experimental group, the pictures will represent a variety of foods. In the experimental group, based on the pictures representing a variety of foods, children will have to perform a food sensory imagination task before choosing the portion size of a food.
Registry-reported names are shown in full. Names without a link have not yet been matched to a Syfrah profile.
Contact the study team to confirm eligibility.
Centre des Sciences du Goût et de l'Alimentation
Dijon, 21000, France
Cornil Y and Chandon P (2016) Pleasure as a Substitute for Size: How Multisensory Imagery Can Make People Happier with Smaller Food Portions. Journal of Marketing Research: October 2016, Vol. 53, No. 5, pp. 847-864. https://doi.org/10.1509/jmr.14.0299
Lange C, Schwartz C, Hachefa C, Cornil Y, Nicklaus S, Chandon P. Portion size selection in children: Effect of sensory imagery for snacks varying in energy density. Appetite. 2020 Jul 1;150:104656. doi: 10.1016/j.appet.2020.104656. Epub 2020 Mar 9.
Sophie Nicklaus, PhD
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
82 participants (actual enrollment reported by the registry).
First Submitted
November 17, 2017
First Posted
November 22, 2017
Study Start
February 16, 2017
Actual (reported)Primary Completion
January 31, 2018
Actual (reported)Study Completion
January 31, 2018
Actual (reported)Last Updated
July 23, 2018
Record last verified: 2018-07
Download the complete ClinicalTrials.gov record imported by Syfrah, including fields not shown in this page. The registry may contain a newer revision.
Source: ClinicalTrials.gov.
JSON downloads include source attribution and retrieval details alongside the unchanged original record or the separately normalized values.
Source retrieved: