Meal Presentation for Energy Density

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: The University of Tennessee, Knoxville

Must not be taking: Appetite suppressants

Disqualifiers: Binge eating, Food allergies, Smoking, others

No Placebo Group All trial participants will receive the active study treatment (no placebo)

Compensation: Varies

Number of Visits: 4

45 Participants Needed

Trial Summary

Do I have to stop taking my current medications?

The trial excludes people who are taking medications that affect appetite, so you may need to stop such medications to participate.

What data supports the effectiveness of the treatment Eating in the Meal Presentation for Energy Density trial?

Research indicates that nutritional support, including individualized nutritional interventions, can improve outcomes like weight status, muscle circumference, and reduce complications in hospital patients, especially the elderly. Technology-based interventions also show promise in engaging patients to improve their dietary intake during hospitalization. ^{1 2 3 4 5}

Is meal presentation for energy density safe for humans?

The research does not provide specific safety data for meal presentation for energy density, but it discusses strategies to reduce energy intake by serving low-energy-dense foods, like vegetable soup, which are generally safe and can help manage portion sizes and energy intake. ^{6 7 8 9 10}

How does the Meal Presentation for Energy Density treatment differ from other treatments for managing energy intake?

This treatment is unique because it focuses on using food texture and portion size to slow down eating and reduce energy intake, rather than relying on medication or strict dietary restrictions. By serving thicker, slower-eating foods with lower energy density or smaller portions, it helps people feel full while consuming less energy. ^{11 12 13 14 15}

What is the purpose of this trial?

This study will investigate the energy consumed from an entree with high- or low-volume vegetables incorporated into the entree or served along side of the entree, in normal weight adults.

Eligibility Criteria

This trial is for normal weight adults with a BMI of 18.5 to 24.9 who enjoy Fettucini Alfredo, zucchini, and squash, eat breakfast before 10 am, and can complete all sessions within 8 weeks. It's not for those with eating-related medical conditions, on appetite-affecting meds, pregnant or breastfeeding women, athletes in training, binge eaters, smokers or anyone with allergies to the study foods.

Inclusion Criteria

Body mass index (BMI) between 18.5 to 24.9 kg/m^2

Report regularly eating before 10 am

Unrestrained eater (<12 on Three Factor Eating Questionnaire [TFEQ])

Exclusion Criteria

I am on medication that changes my appetite.

Report a medical condition that influences eating

Currently smoke

Timeline

Screening

Participants are screened for eligibility to participate in the trial

1-2 weeks

Experimental Sessions

Participants complete four experimental sessions evaluating different meal presentations and their impact on energy consumption

4 weeks

4 visits (in-person)

Follow-up

Participants are monitored for any changes in dietary habits or preferences after the experimental sessions

2 weeks

Treatment Details

Interventions

• Eating

Trial Overview The study examines how much energy adults consume from an entree mixed with high- or low-volume vegetables compared to when veggies are served separately. The goal is to see if meal presentation affects calorie intake.

Participant Groups

Group I: Meal Order 4 Experimental Treatment 1 Intervention

\[LVP,P,P+S,HVP\] For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices).

Group II: Meal Order 3 Experimental Treatment 1 Intervention

\[HVP,LVP,P,P+S\] For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices).

Group III: Meal Order 2 Experimental Treatment 1 Intervention

\[P+S,HVP,LVP,P\] For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor). For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables.

Group IV: Meal Order 1 Experimental Treatment 1 Intervention

\[P,P+S,HVP,LVP\] For the PASTA (P) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) and no vegetables. For the PASTA+SIDE (P+S) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) with a side of mixed zucchini and squash (cut in 1/2 inch half-moon slices). For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut in 1/2 inch half-moon slices). For the LOW-VOLUME PASTA (LVP) condition, participants will view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with grated zucchini and squash (chopped in food processor).

Who Is Running the Clinical Trial?

The University of Tennessee, Knoxville

Lead Sponsor

Trials

93

Recruited

19,500+

Findings from Research

In a study involving 19 adults over 8 weeks, providing breakfast foods in single-serving packages led to a significant reduction in energy intake compared to nonportioned packages, with participants consuming fewer calories from cereal and applesauce.

The results indicate that single-serving packaging can be an effective strategy to help control energy intake during breakfast, which may support weight-loss efforts in behavioral programs.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Do food provisions packaged in single-servings reduce energy intake at breakfast during a brief behavioral weight-loss intervention? Raynor, HA., Van Walleghen, EL., Niemeier, H., et al.[2021]

References

1. Switzerland pubmed.ncbi.nlm.nih.gov

"Eat your lunch!" - controversies in the nutrition of the acutely, non-critically ill medical inpatient. [2015]

2. Switzerland pubmed.ncbi.nlm.nih.gov

Using Technology to Promote Patient Engagement in Nutrition Care: A Feasibility Study. [2021]

3. Australia pubmed.ncbi.nlm.nih.gov

Minimising undernutrition in the older inpatient. [2011]

4. England pubmed.ncbi.nlm.nih.gov

Elucidating effective ways to identify and treat malnutrition. [2019]

5. Switzerland pubmed.ncbi.nlm.nih.gov

Individualised nutritional support in medical inpatients - a practical guideline. [2021]

6. United States pubmed.ncbi.nlm.nih.gov

Checklist to assess food safety when handling home enteral nutrition. [2023]

7. Switzerland pubmed.ncbi.nlm.nih.gov

Development of a Web-Based 24-h Dietary Recall for a French-Canadian Population. [2022]

8. England pubmed.ncbi.nlm.nih.gov

Serving large portions of vegetable soup at the start of a meal affected children's energy and vegetable intake. [2021]

9. United States pubmed.ncbi.nlm.nih.gov

Portion sizes and the obesity epidemic. [2023]

10. United States pubmed.ncbi.nlm.nih.gov

Effects of energy content and energy density of pre-portioned entrées on energy intake. [2021]

11. Switzerland pubmed.ncbi.nlm.nih.gov

Lower Energy-Dense Ready Meal Consumption Affects Self-Reported Appetite Ratings with No Effect on Subsequent Food Intake in Women. [2022]

12. United States pubmed.ncbi.nlm.nih.gov

Red potato chips: segmentation cues can substantially decrease food intake. [2022]

13. United States pubmed.ncbi.nlm.nih.gov

Texture-Based Differences in Eating Rate Reduce the Impact of Increased Energy Density and Large Portions on Meal Size in Adults. [2023]

14. United States pubmed.ncbi.nlm.nih.gov

Do food provisions packaged in single-servings reduce energy intake at breakfast during a brief behavioral weight-loss intervention? [2021]

15. England pubmed.ncbi.nlm.nih.gov

Does nutrition information about the energy density of meals affect food intake in normal-weight women? [2019]