The Role of Satiety in the Effect of Portion Size on Intake

The study uses a crossover design in which the portion size of food is varied at each meal. Across four test meals, subjects will be served four different portions of food, and intake will be determined from pre- and post-meal food weights. The first visit will be a screening visit, at which subjects will complete the consent form, have their height and weight measured, and rate the taste of the study food. Test meals will be scheduled once a week for four weeks. At visits 2-5, subjects will eat lunch and rate characteristics of the meal. At visit 6, subjects will complete various questionnaires. The objective of this study is to determine whether any individual characteristics related to satiety influence the effect of portion size on intake.

Study Overview

• Status: Terminated
• Conditions: Feeding Behavior
• Intervention / Treatment: Other: 100% Portion Size; Other: 125% Portion Size; Other: 150% Portion Size; Other: 175% Portion Size

• Study Type: Interventional
• Enrollment (Actual): 14
• Phase: Not Applicable

Contacts and Locations

Study Locations

• United States
  • Pennsylvania
    • University Park, Pennsylvania, United States, 16802
      • The Pennsylvania State University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 20 years to 65 years (ADULT, OLDER_ADULT)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• Be willing and able to travel to Penn State University Park campus weekly for meals
• Be a man or woman 18 - 60 years old
• Regularly eat 3 meals/day
• Be willing to avoid alcohol the day before and during test days
• Have a body mass index between 18.0 and 35.0 kg/m-squared
• Be willing to refrain from eating after 10 pm the evening before test sessions

Exclusion Criteria:

• A smoker
• An athlete in training
• Pregnant or breastfeeding at the time of screening
• Have taken prescription or non-prescription drugs that may affect appetite or food intake within the last 3 months
• Dislike or be unable to eat the test foods (because of allergies, intolerance, or dietary restrictions)
• Currently dieting to gain or lose weight
• Have a health condition that affects appetite
• Have participated in a similar study in our lab in the past year

Study Plan

How is the study designed?

Design Details

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

Number of Arms

4

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
EXPERIMENTAL: 100% Portion Size; Test meal consists of baseline (100%) portion size of meal.	Other: 100% Portion Size; Meal portion size at baseline
EXPERIMENTAL: 125% Portion Size; Test meal consists of food portion size that is 125% the size of baseline portion.	Other: 125% Portion Size; Meal portion size 125% of baseline
EXPERIMENTAL: 150% Portion Size; Test meal consists of food portion size that is 150% the size of baseline portion.	Other: 150% Portion Size; Meal portion size 150% of baseline
EXPERIMENTAL: 175% Portion Size; Test meal consists of food portion size that is 175% the size of baseline portion.	Other: 175% Portion Size; Meal portion size 175% of baseline

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Differences in energy intake	Calculated energy intake (kcal) based on weight and energy density of food consumed	Weeks 1, 2, 3, and 4
Differences in intake by weight	Weights (grams) of all foods consumed	Weeks 1, 2, 3, and 4

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Sensory-specific satiety	Change in taste pleasantness of eaten foods compared to uneaten foods	Weeks 1, 2, 3, and 4
Eating rate	Assessed from meal duration and number of bites taken	Weeks 1, 2, 3, and 4
Ratings of hunger and satiety	100-point visual analog scales	Weeks 1, 2, 3, and 4
Ratings of sensory characteristics of the food	100-point visual analog scales	Weeks 1, 2, 3, and 4
Ratings of meal characteristics	100-point visual analog scales	Weeks 1, 2, 3, and 4

Collaborators and Investigators

• Sponsor: Penn State University

Study record dates

Study Major Dates

• Study Start (ACTUAL): April 2, 2018
• Primary Completion (ACTUAL): December 14, 2018
• Study Completion (ACTUAL): December 14, 2018

Study Registration Dates

• First Submitted: January 18, 2018
• First Submitted That Met QC Criteria: January 18, 2018
• First Posted (ACTUAL): January 24, 2018

Study Record Updates

• Last Update Posted (ACTUAL): March 18, 2019
• Last Update Submitted That Met QC Criteria: March 14, 2019
• Last Verified: March 1, 2019

More Information

Terms related to this study

• Keywords: Obesity, eating behavior, food, nutrition
• Other Study ID Numbers: PortionSize104

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