Foods Within a Meal and Food Liking Study

NCT03783507 | Active Not Recruiting

• 1 other identifier: UTK IRB-18-04832-XP
• Study Type: interventional
• Target: 62
• Locations: 1 country
• Sites: 1

Brief Summary

For weight loss to occur, energy intake needs to be reduced to incur an energy deficit. One dietary strategy that may facilitate weight loss is consuming a diet low in dietary energy density (ED). It is hypothesized that a diet low in ED, which can be achieved by a high intake of low-ED foods, low intake of high-ED foods, or a combination of the two, will allow a greater amount of volume of food to be consumed relative to energy consumed, which can assist with reducing energy intake. To understand how best to lower the ED of the diet, it is important to understand the relationship between low-ED and high-ED foods. Behavioral economics is a framework that provides a foundation to understand that eating behaviors can be substitutes for each other. Substitute eating behaviors are two behaviors that change in the opposite direction of each other (i.e. one behavior increases as the other behavior decreases). If low-ED and high-ED foods are substitutes for each other, in situations in which low-ED food intake increases, high-ED food should automatically decrease, and vice versa. If they are not substitutes, when low-ED food intake increases, high-ED food intake should remain unchanged, and when high-ED food intake decreases, low-ED food intake should remain unchanged. When low-Ed and high-ED foods are not substitutes for each other, purposeful change in intake for both low- and high-ED foods need to occur to best lower dietary ED. Thus, the purpose of this study is to investigate if low-ED foods and high-ED foods substitute for each other. Healthy weight adults will be served a meal over 4 sessions, with each meal containing 5 different food items. The foods in the meal will vary in ED: low-ED = 0 to 1.0 kcal/kg; medium-ED = 1.1 to 2.9 kcal/kg; high-ED = \> 3.0 kcal/g. For the 4 sessions, the meals will include: 1) 3 low-ED foods, 0 medium-ED foods, 2 high-ED foods; 2) 3 low-ED foods, 1 medium-ED food, 1 high-ED food; 3) 1 low-ED food, 2-medium ED foods, 2 high-ED foods; and 4) 1 low-ED food, 3 medium-ED foods, and 1 high-ED food.

Conditions

Diet Habit; Obesity

Keywords

Energy Density

Outcome Measures

Primary Outcomes (4)

• Meal Session 1 Consumption

  Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).

  After 30 minute meal

• Meal Session 2 Consumption

  Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).

  After 30 minute meal

• Meal Session 3 Consumption

  Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).

  After 30 minute meal

• Meal Session 4 Consumption

  Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).

  After 30 minute meal

Study Arms (4)

Order 1

EXPERIMENTAL

Meal 1, Meal 2, Meal 3, Meal 4

Behavioral: Order 1

Order 2

EXPERIMENTAL

Meal 2, Meal 3, Meal 4, Meal 1

Behavioral: Order 2

Order 3

EXPERIMENTAL

Meal 3, Meal 4, Meal 1, Meal 2

Behavioral: Order 3

Order 4

EXPERIMENTAL

Meal 4, Meal 1, Meal 2, Meal 3

Behavioral: Order 4

Interventions

Order 1 BEHAVIORAL

Meal Order 1: Meal Session 1 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED) Meal Session 2 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED) Meal Session 3 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED) Meal Session 4 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED)

Order 1

Order 2 BEHAVIORAL

Meal Order 2: Meal Session 1 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED) Meal Session 2 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED) Meal Session 3 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED) Meal Session 4 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED)

Order 2

Order 3 BEHAVIORAL

Meal Order 3: Meal Session 1 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED) Meal Session 2 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED) Meal Session 3 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED) Meal Session 4 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED)

Order 3

Order 4 BEHAVIORAL

Meal Order 4: Meal Session 1 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED) Meal Session 2 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED) Meal Session 3 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED) Meal Session 4 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED)

Order 4

Eligibility Criteria

• Age: 18 Years - 35 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• age between 18 and 35 years;
• body mass index (BMI) 18.5 to 24.9 kg/m2;
• unrestrained eater (≤12 on Three Factor Eating Questionnaire (TFEQ);
• chicken or tomato soup, chocolate sugar-free pudding, grapes, blueberry yogurt, macaroni and cheese, vanilla ice cream, pretzels, and honey graham snacks (rate all items ≥ 50mm on a visual analogue scale (VAS);
• report regularly eating before 10 am; and
• can complete all sessions within 8 weeks of the screening session, will be eligible for the study.

You may not qualify if:

• report binge eating;
• report a medical condition that influences eating;
• report allergies to foods used in the investigation;
• currently smoke;
• report dietary restrictions;
• report taking a medication that affects appetite;
• report being pregnant or breast-feeding;
• report being an athlete in training.

Sponsors & Collaborators

• The University of Tennessee, Knoxville: lead

Study Sites (1)

University of Tennessee, Knoxville

Knoxville, Tennessee, 37996-1920, United States

Location

Related Publications (5)

• Rolls BJ, Drewnowski A, Ledikwe JH. Changing the energy density of the diet as a strategy for weight management. J Am Diet Assoc. 2005 May;105(5 Suppl 1):S98-103. doi: 10.1016/j.jada.2005.02.033.

  PMID: 15867904 BACKGROUND

• Rolls BJ. The relationship between dietary energy density and energy intake. Physiol Behav. 2009 Jul 14;97(5):609-15. doi: 10.1016/j.physbeh.2009.03.011. Epub 2009 Mar 20.

  PMID: 19303887 BACKGROUND

• Epstein, L.H.; Saelens, B.E. Behavioral Economics of Obesity: Food Intake and Energy Expenditure. In Reframing Health Behavior Change with Behavioral Economics; Bickel, W.K., Vuchinich, R.E., Eds.; Lawrence Associate, Inc.: Mahwah, NJ, USA, 2000; pp. 293-311.

  BACKGROUND

• Just, D.R.; Mancino, L.; Wansink, B. Could Behavioral Economics Help Improve Diet Quality for Nutrition Assistance Program Participants? Economic Research Report No. ERR-43; U.S. Department of Agriculture: Washington, DC, USA, 2007.

  BACKGROUND

• Madden, G.J. A Behavioral Economics Primer. In Reframing Health Behavior Change with Behavioral Economics; Bickel, W.K., Vuchinich, R.E., Eds.; Lawrence Associate, Inc.: Mahwah, NJ, USA, 2000; pp. 3-26.

  BACKGROUND

MeSH Terms

Conditions

Feeding Behavior; Obesity

Condition Hierarchy (Ancestors)

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

Study Officials

• Hollie Raynor, PhD

  University of Tennessee

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: SCREENING
• Intervention Model: FACTORIAL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Associate Dean of Research

Model Details: In order to examine if low-ED foods and high-ED foods substitute for each other, a 4 X 4 mixed-factor design with a between-subjects factor of order and a within-subjects factor of meal will be used. For the within-subjects factor of meal, four meal conditions will be implemented. Participants will be randomized to one of 4 orders to reduce the possibility of an order effect. During all sessions, participants will be provided with 12 ounces of water.

Study Record Dates

• First Submitted: December 2, 2018
• First Posted: December 21, 2018
• Study Start: December 13, 2018
• Primary Completion: December 1, 2025
• Study Completion: December 1, 2025
• Last Updated: April 3, 2025

Record last verified: 2025-04

Data Sharing

• IPD Sharing: Will not share

Locations

US (1)