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Evaluation of the Effect of Sensory Imagination on Food Portion Size in School-aged Children

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ClinicalTrials.gov Identifier: NCT03350932
Recruitment Status : Recruiting
First Posted : November 22, 2017
Last Update Posted : December 11, 2017
Sponsor:
Collaborator:
INSEAD (Institut européen d'administration des affaires)
Information provided by (Responsible Party):
Centre des Sciences du Goût et de l'Alimentation

Brief Summary:
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.

Condition or disease Intervention/treatment Phase
Sensory Imagination Behavioral: Sensory imagination about foods Not Applicable

Detailed Description:
School-aged children (8-11 years old) will be included in their usual schools to participate in an afternoon snack, organised according to regular arrangements, during two days separated by one week. On each day, the participants will receive a choice of three portion sizes of a food (small, medium, large), and will be asked to chose one of these portions and to eat it for snack. On one day, the high energy-density food will be offered; and on the other day, the low energy-density food. This will be counterbalanced across participants. Moreover, two groups of children will be constituted: the first group, the control group, will have to perform a sensory imagination task about neutral facts. The second group, the "food sensory imagination" group, will have to perform a sensory imagination task foods.

Study Type : Interventional  (Clinical Trial)
Estimated Enrollment : 90 participants
Allocation: Randomized
Intervention Model: Parallel Assignment
Intervention Model Description: Two groups of children will be constituted: the first group, the control group, will have to perform a sensory imagination task about neutral facts. The second group, the "food sensory imagination" group, will have to perform a sensory imagination task foods.
Masking: Single (Participant)
Masking Description: Children will not be aware about the type of comparison that will be made with the data; and they will not be aware in which group they will participate in.
Primary Purpose: Basic Science
Official Title: Evaluation of the Effect of Sensory Imagination on Choice of Food Portion Size in School-aged Children
Actual Study Start Date : February 16, 2017
Estimated Primary Completion Date : January 2018
Estimated Study Completion Date : March 2018

Arm Intervention/treatment
No Intervention: Control
This group of children, will have to perform a sensory imagination task about neutral facts before choosing the portion size of a food.
Experimental: Food sensory imagination
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.
Behavioral: Sensory imagination about foods
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.




Primary Outcome Measures :
  1. portion size [ Time Frame: The measure for the two foods will be conducted one week apart ]
    choice of a portion size among three sizes (small, medium, large), for two different foods



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Ages Eligible for Study:   7 Years to 13 Years   (Child)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

Exclusion Criteria:

  • Children with food allergies
  • Children who dislike experimental foods

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT03350932


Contacts
Contact: Sophie Nicklaus, PhD +33380693518 sophie.nicklaus@inra.fr
Contact: Camille Schwartz, PhD +33380693743 camille.schwartz@inra.fr

Locations
France
Centre des Sciences du Goût et de l'Alimentation Recruiting
Dijon, France, 21000
Contact: Christine Lange, PhD    +33380681612    christine.lange@inra.fr   
Sponsors and Collaborators
Centre des Sciences du Goût et de l'Alimentation
INSEAD (Institut européen d'administration des affaires)
Investigators
Study Director: Sophie Nicklaus, PhD Institut National de la Recherche Agronomique

Publications:
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

Responsible Party: Centre des Sciences du Goût et de l'Alimentation
ClinicalTrials.gov Identifier: NCT03350932     History of Changes
Other Study ID Numbers: PUNCH 2.4 (2016-A00498-43)
First Posted: November 22, 2017    Key Record Dates
Last Update Posted: December 11, 2017
Last Verified: December 2017
Individual Participant Data (IPD) Sharing Statement:
Plan to Share IPD: No

Studies a U.S. FDA-regulated Drug Product: No
Studies a U.S. FDA-regulated Device Product: No

Keywords provided by Centre des Sciences du Goût et de l'Alimentation:
sensory imagination; foods