The Influence of Satiation Measures on the Portion Size Effect

Lunch Feeding Study for Men and Women

The purpose of this study is to gain a better understanding of the satiation measures that influence human eating behavior in regard to intake of large portion sizes at a meal. The investigators hypothesize that satiation measures will influence the magnitude of the portion size effect at a meal. Additionally, other individual characteristics will be examined for their influence on the portion size effect. The portion size effect will be measured by serving a test meal once a week for four weeks in which the portion size of the entree will be varied.

Study Overview

• Status: Completed
• 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): 50
• 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: 18 years to 70 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 - 70 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*m
• Be willing to refrain from eating after 10 pm the evening before test sessions
• Be willing to participate in all study procedures

Exclusion Criteria:

• Must not be a smoker
• Must not be an athlete in training
• Must not be 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)
• Must not be 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
• Must not be a student, faculty, or staff member in nutritional sciences or psychology

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

4

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: 100% Portion Size; Test meal with portion size 100% of baseline	Other: 100% portion size; Entree portion size 100% of baseline
Experimental: 125% Portion Size; Test meal with portion size 125% of baseline	Other: 125% portion size; Entree portion size 125% of baseline
Experimental: 150% Portion Size; Test meal with portion size 150% of baseline	Other: 150% portion size; Entree portion size 150% of baseline
Experimental: 175% Portion Size; Test meal with portion size 175% of baseline	Other: 175% portion size; Entree portion size 175% of baseline

What is the study measuring?

Primary Outcome Measures

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

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Change in bite count	The number of bites of the entree during the meal	Weeks 1, 2, 3, 4
Change in meal duration	Duration of the meal in seconds	Weeks 1, 2, 3, 4
Change in mean bite rate	Assessed from meal duration (seconds) and number of bites taken	Weeks 1, 2, 3, 4
Change in mean bite size	Assessed from entree intake (grams) and number of bites	Weeks 1, 2, 3, 4
Change in mean eating rate	Assessed from entree intake (grams) and meal duration	Weeks 1, 2, 3, 4
Change in distribution of estimated bite size	Assessed as small or large bites from video observation	Weeks 1, 2, 3, 4
Change in sip count	The number of sips of the water during the meal	Weeks 1, 2, 3, 4
Change in rating of the pleasantness of the taste of the entree sample	Measured on a 100-mm visual analogue scale ranging from not at all pleasant (0 mm) to extremely pleasant (100 mm). This will be used to calculate Sensory-Specific Satiety	From before the test meal to after the test meal in weeks 1, 2, 3, 4
Change in rating of the pleasantness of the taste of food samples	Measured on a 100-mm visual analogue scale ranging from not at all pleasant (0 mm) to extremely pleasant (100 mm). This will be used to calculate Sensory-Specific Satiety	From before the test meal to after the test meal in weeks 1, 2, 3, 4
Change in rating of prospective consumption of the entree sample	Measured on a 100-mm visual analogue scale ranging from none at all (0 mm) to vary large amount (100 mm) in answer to the question 'How much of the pasta do you want to eat right now?'. This will be used to calculate Sensory-Specific Satiety	From before the test meal to after the test meal in weeks 1, 2, 3, 4
Change in rating of prospective consumption of food samples	Measured on a 100-mm visual analogue scale ranging from none at all (0 mm) to vary large amount (100 mm) how much of the [this food] do you want to eat right now?. This will be used to calculate Sensory-Specific Satiety	From before the test meal to after the test meal in weeks 1, 2, 3, 4
Change in rating of hunger	Measured on a 100-mm visual analogue scale ranging from not at all hungry (0 mm) to extremely hungry (100 mm)	From before the test meal to after the test meal in weeks 1, 2, 3, 4
Change in rating of thirst	Measured on a 100-mm visual analogue scale ranging from not at all thirsty (0 mm) to extremely thirsty (100 mm)	From before the test meal to after the test meal in weeks 1, 2, 3, 4
Change in ratings of prospective consumption	Measured on a 100-mm visual analogue scale ranging from nothing at all (0 mm) to a large amount (100 mm) in answer to the question 'How much food could you eat right now?'.	From before the test meal to after the test meal in weeks 1, 2, 3, 4
Change in ratings of nausea	Measured on a 100-mm visual analogue scale ranging from not at all nauseated (0 mm) to extremely nauseated (100 mm)	From before the test meal to after the test meal in weeks 1, 2, 3, 4
Change in rating of fullness	Measured on a 100-mm visual analogue scale ranging from not at all full (0 mm) to extremely full (100 mm)	From before the test meal to after the test meal in weeks 1, 2, 3, 4

Other Outcome Measures

Outcome Measure	Measure Description	Time Frame
Rating of the size of the entree compared to participants' usual portion	100-point visual analog scale ranging from a lot smaller to a lot larger	At the start of the test meal in weeks 1, 2, 3, 4
Rating of how filling participants expect this amount of food to be	100-point visual analog scale ranging from not at all filling to extremely filling	At the start of the test meal in weeks 1, 2, 3, 4
Rating of pleasantness of taste of entree	100-point visual analog scale ranging from not pleasant at all to extremely pleasant	At the start of the test meal in weeks 1, 2, 3, 4
Ratings of Meal Termination due to fullness	100-point visual analog scale ranging from strongly disagree to strongly agree	At the end of the test meal in weeks 1, 2, 3, 4
Ratings of Meal Termination due to eating their usual amount	100-point visual analog scale ranging from strongly disagree to strongly agree	At the end of the test meal in weeks 1, 2, 3, 4
Ratings of Meal Termination due to eating is no longer a priority	100-point visual analog scale ranging from strongly disagree to strongly agree	At the end of the test meal in weeks 1, 2, 3, 4
Ratings of Meal Termination due to there being no food left	100-point visual analog scale ranging from strongly disagree to strongly agree	At the end of the test meal in weeks 1, 2, 3, 4
Ratings of Meal Termination due to self-consciousness about amount consumed	100-point visual analog scale ranging from strongly disagree to strongly agree	At the end of the test meal in weeks 1, 2, 3, 4
Ratings of Meal Termination due to the food no longer tasting good	100-point visual analog scale ranging from strongly disagree to strongly agree	At the end of the test meal in weeks 1, 2, 3, 4
Rating of proportion of meal eaten	100-point visual analog scale ranging from 0% to 100%	At the end of the test meal in weeks 1, 2, 3, 4
Rating of calories consumed at the meal	Open ended question	At the end of the test meal in weeks 1, 2, 3, 4

Collaborators and Investigators

• Sponsor: Penn State University
• Collaborators: Jenny Craig, Inc.

Study record dates

Study Major Dates

• Study Start (Actual): May 21, 2019
• Primary Completion (Actual): December 11, 2019
• Study Completion (Actual): December 13, 2019

Study Registration Dates

• First Submitted: March 14, 2019
• First Submitted That Met QC Criteria: March 19, 2019
• First Posted (Actual): March 22, 2019

Study Record Updates

• Last Update Posted (Actual): March 13, 2020
• Last Update Submitted That Met QC Criteria: March 11, 2020
• Last Verified: March 1, 2020

More Information

Terms related to this study

• Other Study ID Numbers: PortionSize106

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