Portion Size and To-go Container on Dinner Intake

NCT03502096 | Completed

• 3 other identifiers: PortionSize105R01DK059853NIFA Grant 2011-67001-30117
• Study Type: interventional
• Target: 58
• Locations: 0 countries
• Sites: N/A

Brief Summary

This study investigated whether the provision of a to-go container influenced the portion size effect at a meal. Following a screening visit, women came to the lab once a week for 4 weeks to eat a meal of multiple foods. At each visit, the portion size of the meal was varied in a counterbalanced order. Prior to their first meal, women were randomly assigned to one of two groups: a group that would have their leftovers packaged to go (to-go group) and a group that did not have leftovers packaged (control group). Women were instructed to eat ad libitum at the meals. They also answered questions about hunger and fullness as well as food characteristics before and after each meal. Following the final meal, subjects completed a series of questionnaires assessing subject characteristics as well as food characteristics. It was hypothesized that the effect of portion size on intake would be attenuated in subjects who received a to-go container with the meal. In addition, we aimed to identify any subject characteristics that moderated or exacerbated the portion size effect. It was also of interest to determine whether the portion size effect on individual foods were influenced by food characteristics such as perceived value.

Conditions

Obesity; Eating Behavior

Keywords

portion size; food intake; energy intake; food choice

Outcome Measures

Primary Outcomes (2)

• Change in the weight of food consumed

  Change in the weight of food consumed (in grams) across experimental conditions and intervention groups.

  Weeks 1, 2, 3, and 4

• Change in energy intake

  Change in energy intake (in kcal) across experimental conditions and intervention groups.

  Weeks 1, 2, 3, and 4

Secondary Outcomes (5)

• Change in energy density consumed

  Weeks 1, 2, 3, and 4

• Change in intake of individual foods

  Weeks 1, 2, 3, and 4

• Changes in post-meal measures of satiety

  Weeks 1, 2, 3, and 4

• Changes in post-meal ratings of meal characteristics

  Weeks 1, 2, 3, and 4

• Changes in ratings of food properties

  Weeks 1, 2, 3, and 4

Study Arms (4)

100% portion size

EXPERIMENTAL

100% portion sizes of all foods served (baseline). To-go container and controls received this meal.

Behavioral: To-Go container; Other: Control

125% portion size

EXPERIMENTAL

125% of baseline portions served. To-go container and controls received this meal.

Behavioral: To-Go container; Other: Control

150% portion size

EXPERIMENTAL

150% of baseline portions served. To-go container and controls received this meal.

Behavioral: To-Go container; Other: Control

175% portion size

EXPERIMENTAL

175% of baseline portions served. To-go container and controls received this meal.

Behavioral: To-Go container; Other: Control

Interventions

To-Go container BEHAVIORAL

Subjects were provided a to-go container in which leftover foods would be packaged

100% portion size; 125% portion size; 150% portion size; 175% portion size

Control OTHER

Subjects were not provided a to-go container with the meal

100% portion size; 125% portion size; 150% portion size; 175% portion size

Eligibility Criteria

• Age: 18 Years - 60 Years
• Gender Eligibility Details: women
• Healthy Volunteers: No
• Age Groups: Adult (18-64)

You may qualify if:

• Regularly eats 3 meals/day
• Willing to avoid alcohol the day before and during test days
• Likes foods offered at test meals
• Body mass index 18 - 36 (kg/m\*m)

You may not qualify if:

• Smokes
• Athlete in training
• Pregnant or breastfeeding
• Taking medication that may affect appetite or food intake
• Food allergies or dietary restrictions
• Currently have or recently been diagnosed with disease or disorder known to affect appetite

Sponsors & Collaborators

• Penn State University: lead
• United States Department of Agriculture (USDA): collaborator
• National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK): collaborator
• Jenny Craig, Inc.: collaborator

MeSH Terms

Conditions

Obesity; Feeding Behavior

Condition Hierarchy (Ancestors)

Overweight; Overnutrition; Nutrition Disorders; Nutritional and Metabolic Diseases; Body Weight; Signs and Symptoms; Pathological Conditions, Signs and Symptoms; Behavior, Animal; Behavior

Study Officials

• Barbara J. Rolls, PhD

  The Pennsylvania State University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: TREATMENT
• Intervention Model: FACTORIAL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor of Nutrition and Director of the Laboratory for the Study of Human Ingestive Behavior

Model Details: The two factors were meal portion size and provision of a to-go container. The portion size factor was within-subjects (crossover). All subjects received each of the 4 portions served (the order in which portions were served was counterbalanced). The container factor was between-subjects. Subjects were randomly assigned to 1 of 2 groups: one group had uneaten food packaged to take home, the other group (control) did not.

Study Record Dates

• First Submitted: April 3, 2018
• First Posted: April 18, 2018
• Study Start: October 1, 2016
• Primary Completion: December 1, 2017
• Study Completion: December 1, 2017
• Last Updated: April 18, 2018

Record last verified: 2018-04