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Meat based protein with added spice; Plant based protein with added spice for Food Preferences
N/A
Waitlist Available
Led By John C Peters, PhD
Research Sponsored by University of Colorado, Denver
Eligibility Criteria Checklist
Specific guidelines that determine who can or cannot participate in a clinical trial Must have
Be older than 18 years old
Timeline
Screening 3 weeks
Treatment Varies
Follow Up 45 minute test lunch meal on either visit one or visit two (spice or no spice in random order)
Awards & highlights
Study Summary
This trial is testing if adding herbs and spices to food can make older adults eat more high quality protein.
Timeline
Screening ~ 3 weeks3 visits
Treatment ~ Varies
Follow Up ~ 45 minute test lunch meal on either visit one or visit two (spice or no spice in random order)
Screening ~ 3 weeks
Treatment ~ Varies
Follow Up ~45 minute test lunch meal on either visit one or visit two (spice or no spice in random order)
Treatment Details
Study Objectives
Outcome measures can provide a clearer picture of what you can expect from a treatment.Primary outcome measures
Protein consumption at lunch test meal
Secondary outcome measures
Subjective appetite ratings following lunch test meal
Subjective liking of protein entree and entire meal
Subjective rating of flavor intensity of lunch entree and overall meal
Trial Design
4Treatment groups
Experimental Treatment
Active Control
Group I: Plant based protein, spice addedExperimental Treatment1 Intervention
Test meal will be a chick pea and rice salad entree consisting of chick peas, brown rice, mayonnaise, yogurt, lemon juice, celery, soy protein powder, salt and pepper, onion powder, garlic powder, cumin, parsley, dill, oregano, ground rosemary and ground mustard seed, served with whole wheat crackers and grapes as side items.
Group II: Meat based protein, spice addedExperimental Treatment1 Intervention
Test meal will be a chicken salad entree consisting of shredded skinless chicken breast, mayonnaise, lemon juice, celery, salt and pepper, onion powder, garlic powder, dill and ground mustard seed, served with whole wheat crackers and grapes as side items.
Group III: Meat based protein, no spiceActive Control1 Intervention
Test meal will be a chicken salad entree consisting of shredded skinless chicken breast, mayonnaise, lemon juice, celery, salt and pepper, with whole wheat crackers and grapes as side items.
Group IV: Plant based protein, no spiceActive Control1 Intervention
Test meal will be a chick pea and rice salad entree consisting of chick peas, brown rice, mayonnaise, yogurt, lemon juice, celery, soy protein powder, salt and pepper, served with whole wheat crackers and grapes as side items.
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Who is running the clinical trial?
University of Colorado, DenverLead Sponsor
1,738 Previous Clinical Trials
2,149,426 Total Patients Enrolled
1 Trials studying Food Preferences
58 Patients Enrolled for Food Preferences
McCormick Science InstituteOTHER
11 Previous Clinical Trials
1,079 Total Patients Enrolled
John C Peters, PhDPrincipal InvestigatorUniversity of Colorado Anschutz Health and Wellness Center
1 Previous Clinical Trials
21 Total Patients Enrolled
Frequently Asked Questions
These questions and answers are submitted by anonymous patients, and have not been verified by our internal team.
Are any opportunities currently available for people to participate in this research?
"According to information on clinicaltrials.gov, the enrolment window for this medical trial has already passed; it was initially posted May 9th 2022 and last updated October 31st 2022. However, there are still 6 other trials actively searching for participants at present."
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