View clinical trials related to Food Preferences.
Filter by:The goal of this study is to compare metabolic response to variations in dietary glycemic index in healthy participants. The main questions it aims to answer are: • What are the metabolic hunger and food intake responses to different levels of glycemic index on the background of otherwise constant macronutrient composition? Participants will come to the lab after an overnight fast and body composition will be tested by bio-impedance analysis and magnetic resonance imaging. They will then be randomized to eat one of three standardized breakfasts varying in the glycemic index. Circulating glucose levels will be monitored using a continuous glucose monitor and blood samples will be collected to measure metabolic and hormone factors in the serum. Participants will also rate their hunger at 0, 30, 60, 120, 180, 240 and 300 minutes. After 5 hours they will eat a free choice meal from a standardized selection buffet (test meal).
The overall objective of the research project is to characterize the consequences of digital food stimuli exposure on eating behavior. Specifically, we aim to study cephalic phase physiology, food choice and quantity, as well as post-ingestive sensations in response to viewing sensory-specific food pictures. Furthermore, we want to examine whether these outcomes depend on sweet taste liking, as determined by FGF21 concentrations in the blood and the phenotypical Sweet Taste Liker Test. Section 2.1 lists the primary hypotheses.
The goal of this observational study is to compare different work schedules in adults above 30 years of age. Shift and rotational work have become increasingly common owing to the demand for 24/7 availability, especially in the province of Newfoundland, where a large cohort of workers are involved in shift working hours. There is an emerging body of evidence linking shift work with adverse health outcomes, including cardiovascular diseases, type 2 diabetes, cancer, and obesity. Short and poor-quality sleep usually results from repeated exposure to shift work, leading to disturbed circadian rhythms and energy balances. The main question this study aims to answer is the effect of shift and rotational work on physical activity, sleep and food choices in adults. Participants are required to do the following: 1. Wearing an actigraphy watch, which is very similar to any other wristwatch, for seven days to objectively record their physical activity and sleep. 2. Participants will be asked to do two 24-hour food recalls using Automated Self-Administered 24-hour (ASA24), a free dietary assessment web-based tool. 3. Fill out a few questionnaires regarding demographics, chronotype (evening or morning preference), work schedule, sleep quality, stress levels, and physical activity levels. This is a field-based observational study collecting data both objectively and subjectively. The target population comprises 15 shift workers, 15 rotational workers and 15 daytime workers. This study will involve two visits to the lab. At the baseline, after taking informed written consent, anthropometric measurements, which include height, weight, and blood pressure, will be taken. Along with that, demographic, work schedule, and chronotype questionnaires will be filled. Participants will be instructed how to use the Actigraphy watch, ASA24, and sleep diary at home. After 7 days, participants will be asked to return to the lab to return the material. Participants will be asked to complete the physical activity, sleep quality and stress questionnaires. This study aims to monitor free-living behaviours in actual shift workers while participants are engaged in real-life work shifts.
This online randomized clinical trial will test the effects of restaurant menu carbon footprint labels on consumers' choices and perceptions of restaurant menu items.
The aim of this study is to compare the impact of 5 different types of front of package (FOP) food and beverage labels: 1) calorie labels [control], 2) green labels on healthy foods, 3) red/yellow/green labels on less healthy/moderately healthy/healthy foods, 4) physical activity calorie equivalent labels, and 5) "High in" nutrient warning labels) on consumers' beverage and snack selections.
To evaluate whether or not high quality protein intake from a mixed meal can be increased by using culinary herbs and spices to increase flavor intensity and food item liking in older adults.
Nearly a quarter of global greenhouse gas emissions originate from agriculture. Consumer demand for food, especially carbon-intensive red meats, largely underlies these emissions. Therefore, reducing consumption of red meat has the potential for transformative impacts on climate change. Our interdisciplinary team of researchers and dining staff aims to determine the carbon impact of evidence-based behavior change interventions to reduce red meat consumption at University of Michigan dining halls. Using an experimental design, we will evaluate the impacts of three "nudge" interventions (i.e., modifying environmental cues and incentives) to reduce red meat consumption in three randomly assigned treatment dining halls vis-à-vis three paired control dining halls. Nudges will include changing default food items and altering food labels. We will: 1) collect data on meals served during each intervention periods to assess the separate and combined effects of the interventions on red meat consumption; 2) conduct e-mail interviews with students to understand treatment effect heterogeneity and sociodemographic determinants of food choice; and, 3) conduct focus group discussions and interviews, respectively, with students and dining staff to assess implementation feasibility. We expect that this research will generate scalable, replicable solutions for reducing greenhouse gas emissions through dietary change at universities and similar institutions, will significantly advance the food choice literature, and will influence sustainability strategies at university dining operations nationally given the proposed team's close partnership with regional and national dining programs.
The aim of this study is to determine the degree to which sugar-sweetened beverages (SSB) warning labels increase consumers' knowledge about the potential health harms of SSBs and reduce SSB purchases and consumption. 216 racially and ethnically diverse parents of children 6-11 years old will be recruited to buy snacks and beverages for four weeks via an online store that ships participants their purchases. Participants will be randomized to either 1) calorie labels (control); or 2) sugar graphic warning labels. The investigators hypothesize that sugar graphic warning labels displayed in an online store in weeks 2-4 will lead to the greatest reductions from week 1 across both primary outcomes compared to the control group that will only see calorie labels.
This project aims to assess if food choice is impacted by loss aversion (LA), and if this differs based on genetic predisposition to LA, in a UK healthy cohort.
The overall objective of this research is to evaluate the impact of gamification on the diet quality of food choices made by American adults in an online grocery shopping experiment. Participants will shop for 12 food items from a grocery shopping list determined by the research team in a simulated online grocery store designed for this experiment. Each product has a nutritional quality score based on the Guiding Stars algorithm. The experiment tests the gamification of the nutritional quality score. Participants exposed to gamification see one to five crowns illustrating the nutritional quality of the food and a scoreboard indicating the total number of crowns from foods in the participant's shopping basket. Participants will be assigned to experimental conditions of gamification (game or no game) and a fictitious budget ($30 or $50). The investigators will test if the game and the budget affect the dietary quality of their final shopping baskets. The experiment is a 2x2 experimental design. The investigators hypothesize that the presence of gamification will change the dietary quality of participants' final shopping baskets. The investigators hypothesize that a higher budget will change the dietary quality of the final shopping basket. The investigators also hypothesize that the game and higher budget together will change the dietary quality of the final shopping basket.