Reducing Dietary Energy Density by Incorporating Vegetables in Order to Decrease Energy Intake

This study has been completed.
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Information provided by (Responsible Party):
Barbara J. Rolls, Penn State University Identifier:
First received: July 16, 2010
Last updated: November 9, 2011
Last verified: November 2011
This study will test the hypothesis that incorporating vegetables into meals as a method of reducing the energy density will result in increased vegetable intake and decreased energy intake.

Condition Intervention
Other: Incorporating vegetables into the diet to reduce energy density

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single Blind (Subject)

Further study details as provided by Penn State University:

Primary Outcome Measures:
  • Energy intake [ Time Frame: 3 weeks ] [ Designated as safety issue: No ]

Secondary Outcome Measures:
  • Vegetable intake [ Time Frame: 3 weeks ] [ Designated as safety issue: No ]

Enrollment: 48
Study Start Date: November 2009
Study Completion Date: December 2010
Primary Completion Date: December 2010 (Final data collection date for primary outcome measure)
Intervention Details:
    Other: Incorporating vegetables into the diet to reduce energy density
    The entree portion of breakfast, lunch, and dinner meals will be manipulated to be a standard energy density, a 15% reduction in energy density, or a 25% reduction in energy density.

Ages Eligible for Study:   20 Years to 45 Years
Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • Healthy adults aged 20-45 years
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Please refer to this study by its identifier: NCT01165086

United States, Pennsylvania
The Pennsylvania State University
University Park, Pennsylvania, United States, 16802
Sponsors and Collaborators
Penn State University
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
  More Information

Publications automatically indexed to this study by Identifier (NCT Number):
Responsible Party: Barbara J. Rolls, Principle Investigator, Penn State University Identifier: NCT01165086     History of Changes
Other Study ID Numbers: FoodED101  R37DK039177  R01DK059853 
Study First Received: July 16, 2010
Last Updated: November 9, 2011
Health Authority: United States: Institutional Review Board processed this record on May 26, 2016