We expect a decrease in the expected satiating capacity of the test food after repeated exposure to the low-energy-dense version of the soup and an increase in expected satiation after the repeated consumption of the high-energy-dense soup.
Bron
Verkorte titel
Aandoening
Obesity, energy intake regulation
Ondersteuning
Onderzoeksproduct en/of interventie
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Uitkomstmaten
Primaire uitkomstmaten
The change in expected satiation.
Achtergrond van het onderzoek
Rationale: An important underlying determinant in eating behaviour is learned satiation, in which it is assumed that repeated consumption leads to an association between food properties and post-ingestive consequences. However, cognitive factors must not be neglected in food choice and meal size, and expectations on the satiating capacity, i.e. ¡®expected satiation¡¯, may affect portion size selection.
A parallel intervention study with two groups: participants will be offered either 1) a low-energy-dense homogeneous soup or 2) a high-energy-dense homogeneous soup. In the study period, soups will be offered in a fixed load on 4 consecutive days (day 1-4) and ad libitum on day 5. Subjects will perform a measurement on expected satiation at baseline and after repeated exposure. In this measurement, participant will be asked to indicate the amount of various comparison foods that will be equally as filling as the soup by means of a photo program on the computer. Learning will be indicated by a shift in expectations relative to day 1. On day 5, we will measure ad libitum intake of the soups to test whether meal size will be different in response to different energy densities of the soup.
Doel van het onderzoek
We expect a decrease in the expected satiating
capacity of the test food after repeated exposure to the low-energy-dense version of the soup and an increase in expected satiation after the repeated consumption of the high-energy-dense soup.
Onderzoeksopzet
5 days at lunch.
Onderzoeksproduct en/of interventie
Soup lunch, either low-energy-dense or high-energy-dense soup. Soup will be offered in a fixed load on 4 consecutive days (day 1-4) and ad libitum on day 5.
Publiek
P.S. Hogenkamp
Wageningen University
Division of Human Nutrition
Wageningen 6700 EV
The Netherlands
00 31 317 481265
pleunie.hogenkamp@wur.nl
Wetenschappelijk
P.S. Hogenkamp
Wageningen University
Division of Human Nutrition
Wageningen 6700 EV
The Netherlands
00 31 317 481265
pleunie.hogenkamp@wur.nl
Belangrijkste voorwaarden om deel te mogen nemen (Inclusiecriteria)
1. Young-adults: 18-35 years;
2. Normal weight: BMI 18.5 - 25.0 kg/m2;
3. Apparently healthy (judged by the participant).
Belangrijkste redenen om niet deel te kunnen nemen (Exclusiecriteria)
1. Aversion of comparison foods (assessed in screening questionnaire with a 9-point hedonic scale; participants should not have an aversion (score ¡Ü2 ) towards the comparison foods);
2. Lack of appetite for any (unknown) reason;
3. Using an energy restricted diet during the last 2 months;
4. Weight loss or weight gain of more than 5 kg during the last 2 months;
5. Stomach or bowel diseases;
6. Diabetes, thyroid disease, or any other endocrine disorder;
7. Hypersensitivity (allergy and/or intolerance) for food products under study;
8. Working at the division of Human Nutrition of Wageningen University.
Opzet
Deelname
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In overige registers
Register | ID |
---|---|
NTR-new | NL1874 |
NTR-old | NTR1988 |
CCMO | NL28577.081.09 |
ISRCTN | ISRCTN wordt niet meer aangevraagd. |