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

July 20, 2018 updated by: Centre des Sciences du Goût et de l'Alimentation

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

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.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

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

Enrollment (Actual)

82

Phase

  • Not Applicable

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

  • France
      • Dijon, France, 21000
        • Centre des Sciences du Goût et de l'Alimentation

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

7 years to 13 years (CHILD)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

All

Description

Inclusion Criteria:

-

Exclusion Criteria:

  • Children with food allergies
  • Children who dislike experimental foods

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: BASIC_SCIENCE
  • Allocation: RANDOMIZED
  • Interventional Model: PARALLEL
  • Masking: SINGLE

Arms and Interventions

Participant Group / 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.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
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
The measure for the two foods will be conducted one week apart

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Centre des Sciences du Goût et de l'Alimentation

Collaborators

INSEAD (Institut européen d'administration des affaires)

Investigators

  • Study Director: Sophie Nicklaus, PhD, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Publications and helpful links

The person responsible for entering information about the study voluntarily provides these publications. These may be about anything related to the study.

General Publications

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start (ACTUAL)

February 16, 2017

Primary Completion (ACTUAL)

January 31, 2018

Study Completion (ACTUAL)

January 31, 2018

Study Registration Dates

First Submitted

November 17, 2017

First Submitted That Met QC Criteria

November 17, 2017

First Posted (ACTUAL)

November 22, 2017

Study Record Updates

Last Update Posted (ACTUAL)

July 23, 2018

Last Update Submitted That Met QC Criteria

July 20, 2018

Last Verified

July 1, 2018

More Information

Terms related to this study

Keywords

Other Study ID Numbers

  • PUNCH 2.4 (2016-A00498-43)

Plan for Individual participant data (IPD)

Plan to Share Individual Participant Data (IPD)?

NO

Drug and device information, study documents

Studies a U.S. FDA-regulated drug product

No

Studies a U.S. FDA-regulated device product

No

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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