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Reducing Energy Density by Different Methods to Decrease Energy Intake

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT01470300
First Posted: November 11, 2011
Last Update Posted: November 11, 2011
The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
Collaborator:
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Information provided by (Responsible Party):
Barbara J. Rolls, Penn State University
  Purpose
The purpose of this research is to investigate how using different methods to reduce the energy density of entrees affects daily energy intake in adults. It is hypothesized that reducing the energy density of entrees will decrease energy intake. It is also hypothesized that reducing the energy density by incorporating fruit and vegetables will decrease energy intake more than reducing the energy density by decreasing fat content or adding plain water.

Condition Intervention
Obesity Other: Energy density feeding study

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single (Participant)
Primary Purpose: Prevention
Official Title: Reducing Energy Density by Different Methods to Decrease Energy Intake

Further study details as provided by Barbara J. Rolls, Penn State University:

Primary Outcome Measures:
  • Energy intake [ Time Frame: 1 month ]

Secondary Outcome Measures:
  • Food intake [ Time Frame: 1 month ]

Enrollment: 62
Study Start Date: September 2010
Study Completion Date: May 2011
Primary Completion Date: May 2011 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: Standard ED
100% energy density
Other: Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).
Experimental: Reduced ED - F/V
80% energy density by adding fruit and vegetables
Other: Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).
Experimental: Reduced ED - Fat
80% energy density by decreasing fat
Other: Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).
Experimental: Reduced ED - Plain water
80% energy density by adding plain water
Other: Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit & vegetables, decreased fat, added plain water).

  Eligibility

Information from the National Library of Medicine

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Ages Eligible for Study:   20 Years to 45 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Adults from Penn State and surrounding community

Exclusion Criteria:

  • Currently dieting
  • Food allergies
  Contacts and Locations
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): NCT01470300


Locations
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)
Investigators
Principal Investigator: Barbara J Rolls Penn State University
  More Information

Responsible Party: Barbara J. Rolls, Principle Investigator, Penn State University
ClinicalTrials.gov Identifier: NCT01470300     History of Changes
Other Study ID Numbers: FoodED401
R37DK039177-19 ( U.S. NIH Grant/Contract )
2R01DK059853-10 ( U.S. NIH Grant/Contract )
First Submitted: November 9, 2011
First Posted: November 11, 2011
Last Update Posted: November 11, 2011
Last Verified: November 2011