The Effect of Television Watching on Liking of Food

NCT ID: NCT02505490

Last Updated: 2018-04-05

Study Results

Results pending

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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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

20 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-06-30

Study Completion Date

2017-07-31

Brief Summary

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The purpose of the study is to investigate the effect of television viewing on liking of food.

Detailed Description

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The objective of this investigation is to determine whether participants will have a change of liking of food based on television viewing. The specific aims of the study are:

1. Determine the effect of television on liking of food.
2. Determine the effect of no television on liking of food.

Conditions

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Hunger

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

FACTORIAL

Primary Study Purpose

OTHER

Blinding Strategy

SINGLE

Participants

Study Groups

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No Television

The purpose is to determine whether a change in liking of food will occur with a lack of television.

Group Type EXPERIMENTAL

No Television

Intervention Type OTHER

The purpose is to determine whether the lack of television impacts liking of food.

Television

The purpose is to determine whether a change in liking of food will occur while watching television.

Group Type EXPERIMENTAL

Television

Intervention Type OTHER

The purpose is to determine whether television impacts liking of food.

Interventions

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Television

The purpose is to determine whether television impacts liking of food.

Intervention Type OTHER

No Television

The purpose is to determine whether the lack of television impacts liking of food.

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Between the ages of 18 and 35 years
* Body mass index (BMI) between 18.5 kg/m2 and 24.9 kg/m2
* Unrestrained eater (≤ 12 on the Three Factor Eating Questionnaire \[TFEQ-R\])
* Report a favorable preference for foods served in the meal including: macaroni and cheese and salad (dressing will be chosen by the participant via initial phone screen), participants must rate each food item ≥ 3 during phone screen and ≥ 50 on a visual analogue scale (VAS) during the initial screening session
* Regularly eat a meal before 10:00 am
* Are able to complete all sessions within eight weeks of the screening session
* Report being a non-smoker
* Are not taking medications that affect appetite or food intake
* Are not pregnant or breastfeeding
* Are not on a dietary plan or have dietary restrictions that prevent consumption of certain types and/or amounts of food

Exclusion Criteria

* Binge eating; and/or
* Athletes in training
Minimum Eligible Age

18 Years

Maximum Eligible Age

35 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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The University of Tennessee, Knoxville

OTHER

Sponsor Role lead

Responsible Party

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Hollie Raynor

Professor

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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Rachel Rosenthal, BS

Role: PRINCIPAL_INVESTIGATOR

The University of Tennessee, Knoxville

Locations

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University of Tennessee

Knoxville, Tennessee, United States

Site Status

Countries

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United States

Other Identifiers

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UTK IRB-15-02352-XP

Identifier Type: -

Identifier Source: org_study_id

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