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

What You Need to Know Before You Apply

What is the purpose of this trial?

This trial aims to determine how different methods of serving vegetables with a pasta dish affect the amount of energy (calories) consumed. Participants will try Fettuccine Alfredo with vegetables either mixed in, served on the side, or without vegetables to identify which option might better control calorie intake. The trial seeks individuals who have a normal weight, no dietary restrictions, and enjoy eating Fettuccine Alfredo, zucchini, and squash. As an unphased trial, this study offers a unique opportunity to contribute to understanding dietary habits and calorie control.

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.

Is there any evidence suggesting that this trial's treatments are likely to be safe?

Research lacks specific safety data for meals like those in this study. However, the study involves eating different versions of a Fettuccini Alfredo dish, with or without vegetables. These common foods are generally safe for most people, and no unusual safety concerns exist. Pasta and vegetables are usually well-tolerated unless someone has specific allergies or dietary restrictions. Therefore, participants can expect safety similar to their regular diet. ^{1 2 3 4 5}

Why are researchers excited about this trial?

Researchers are excited about the "Meal Presentation for Energy Density" trial because it explores how different meal presentations can affect energy intake and satiety. Unlike traditional dietary approaches that focus solely on what you eat, this trial examines how the order and presentation of food can influence consumption. By manipulating the volume and presence of vegetables in pasta dishes, researchers hope to find out if visual and textural changes can lead to healthier eating habits without compromising satisfaction. This could offer a simple yet innovative way to manage calorie intake and improve dietary patterns.

What evidence suggests that this trial's treatments could be effective for energy consumption?

Research has shown that adding vegetables to meals can help reduce calorie intake while maintaining a feeling of fullness. Studies have found that foods with fewer calories per gram, such as those with added vegetables, can lead to consuming fewer calories overall. In this trial, participants will experience different meal conditions. The High-Volume Pasta and Low-Volume Pasta meals include zucchini and squash mixed into the pasta to reduce calorie density, helping participants feel satisfied while consuming fewer calories. Similarly, having a side of vegetables with pasta, as in the Pasta Plus Side option, encourages reduced calorie intake without sacrificing satisfaction. These methods aim to help manage calorie intake effectively. ^{6 7 8 9 10}

Are You a Good Fit for This Trial?

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 for a Trial Participant

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

What Are the Treatments Tested in This Trial?

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.

How Is the Trial Designed?

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+

Published Research Related to This Trial

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]

Citations

1. clinicaltrials.gov clinicaltrials.gov/study/NCT02505230

Study Details | NCT02505230 | Meal Presentation and Liking For the HIGH-VOLUME PASTA (HVP) condition, participants view, consume, and evaluate a main pasta entree (Fettuccini Alfredo) mixed with zucchini and squash (cut ...

2. sciencedirect.com sciencedirect.com/science/article/pii/S0002916523295398

The influence of food portion size and energy density on ... Several studies have demonstrated that eating low-energy-dense foods (such as fruits, vegetables, and soups) maintains satiety while reducing energy intake.

3. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC9026919/

a systematic review and meta-analysis examining the effect ... Decreasing the energy density of food can substantially reduce daily energy intake and may therefore be an effective public health approach.

4. nesr.usda.gov nesr.usda.gov/sites/default/files/2024-11/Portion-size_energy-intake-2025DGACSystematicReview.pdf

Portion size and energy intake reduced meal energy intake and consuming high energy dense salads increased meal energy intake. ... energy intake of the pasta but did not affect total energy ...

5. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC4182946/

The relationship between dietary energy density and ... Even with a relatively large (30%) reduction in the energy density of the available foods, participants consumed a similar weight of food across conditions.

6. withpower.com withpower.com/trial/phase-6-2015-4dd16

Meal Presentation for Energy Density · Info for Participants The research does not provide specific safety data for meal presentation for energy density, but it discusses strategies to reduce energy intake by serving ...

7. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC5746190/

Energy Contents of Frequently Ordered Restaurant Meals ... Meals from non–chain restaurants contained 1,205±465 kcal/meal, amounts that were not significantly different from equivalent meals from large-chain restaurants ...

8. fda.gov fda.gov/files/food/published/Evaluation-and-Definition-of-Potentially-Hazardous-Foods.pdf

Evaluation and Definition of Potentially Hazardous Foods COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY—Vol. 2, 2003. 2. Page 3 ... Data validating safety of room temperature use or storage: Attach data ...

9. d1vy0qa05cdjr5.cloudfront.net d1vy0qa05cdjr5.cloudfront.net/c6f30ca0-84ae-4613-bec0-5439702d4b9e/Instructor%20Resource%20Portal/FSPCA%20Entree%20FSP%202016%2002%2025%20LOGO.pdf

Food Safety Plan for Fettuccini Marinara with Broccoli Ready ... This Food Safety Plan covers production of Fettuccini Marinara with Broccoli, but parts of it. (e.g., pasta cooking) apply to other products as ...

10. ewg.org ewg.org/foodscores/products/013800101150-StouffersClassicsChickenFettucciniAlfredo/

EWG's Food Scores | Stouffer's Classics Chicken Fettuccini ... The product score is based on weighted scores for nutrition, ingredient and processing concerns. Generally, nutrition counts most, ingredient concerns next and ...