Reducing Energy Density by Different Methods to Decrease Energy Intake
NCT ID: NCT01470300
Last Updated: 2011-11-11
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
62 participants
INTERVENTIONAL
2010-09-30
2011-05-31
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
PREVENTION
SINGLE
Study Groups
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Standard ED
100% energy density
Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit \& vegetables, decreased fat, added plain water).
Reduced ED - F/V
80% energy density by adding fruit and vegetables
Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit \& vegetables, decreased fat, added plain water).
Reduced ED - Fat
80% energy density by decreasing fat
Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit \& vegetables, decreased fat, added plain water).
Reduced ED - Plain water
80% energy density by adding plain water
Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit \& vegetables, decreased fat, added plain water).
Interventions
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Energy density feeding study
In a crossover design, adults are served breakfast, lunch, and dinner, 1 day a week for 4 weeks. Meal entrees will vary in energy density (100% and 80%) and the method used to reduce the energy density (added fruit \& vegetables, decreased fat, added plain water).
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
* Food allergies
20 Years
45 Years
ALL
Yes
Sponsors
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National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
NIH
Penn State University
OTHER
Responsible Party
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Barbara J. Rolls
Principle Investigator
Principal Investigators
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Barbara J Rolls
Role: PRINCIPAL_INVESTIGATOR
Penn State University
Locations
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The Pennsylvania State University
University Park, Pennsylvania, United States
Countries
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Other Identifiers
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