Influence of Priming on Goal-directed and Cue-dependent Behavior

NCT ID: NCT03255304

Last Updated: 2019-11-27

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 222 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2018-05-01
• Study Completion Date: 2019-06-01

Brief Summary

The current proposal aims to investigate implicit and explicit priming paradigms for changing cue-dependent and goal-directed nutritional behavior.

Detailed Description

Food choice and intake is a daily and throughout normal subject. However, for more and more people eating habits and the question of food choice are of increasing interest and in several cases even a problem. The prevalence of obesity has tripled in the last decades and it is even spoken of an obesity epidemic. Life style interventions to lose weight often fail on the long run, also because people fall back into former unhealthy eating habits. Various factors influence our daily food choice, not all of which are apparent to ourselves. Thus, food choice might be goal-directed and therefore conscious and reflective, yet in other circumstances the choice to eat something specific might be based on cue dependent processes which are automatic and thus difficult to control. Since a change in eating-behavior and long-lasting weight loss is most problematic to achieve, the current proposal aims to investigate implicit and explicit priming paradigms for changing cue-dependent and goal-directed nutritional behavior.

Conditions

Eating Behavior; Habits

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: PARALLEL
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: SINGLE

Study Groups

health prime

Group Type: EXPERIMENTAL

health mindest

Intervention Type: BEHAVIORAL

groups be confronted with health aspects of food items

palatability prime

Group Type: EXPERIMENTAL

palatability mindset

Intervention Type: BEHAVIORAL

groups be confronted with palatability aspects of food items

Interventions

health mindest

groups be confronted with health aspects of food items

Intervention Type: BEHAVIORAL

palatability mindset

groups be confronted with palatability aspects of food items

Intervention Type: BEHAVIORAL

Eligibility Criteria

Inclusion Criteria

• healthy volunteers

Exclusion Criteria

• currently dieting
• intolerance to provided food
• cognitive impairment

• Minimum Eligible Age: 20 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University Hospital Tuebingen

OTHER

Sponsor Role: lead

Responsible Party

Sabine Frank

Research Associate

Responsibility Role: PRINCIPAL_INVESTIGATOR

Locations

University of Tübingen

Tübingen, , Germany

Countries

Germany

Other Identifiers

PIT_prime

Identifier Type: -

Identifier Source: org_study_id