Portion Size and To-go Container on Dinner Intake

Obesity Clinical Trial

Official title:

The Influence of the Provision of a To-go Container on the Portion Size Effect in Women

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03502096
• Other study ID #: PortionSize105
• Secondary ID: R01DK059853NIFA
• Status: Completed
• Phase: N/A
• First received: April 3, 2018
• Last updated: April 10, 2018
• Start date: October 2016
• Est. completion date: December 2017

Study information

• Verified date: April 2018
• Source: Penn State University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

This study investigated whether the provision of a to-go container influenced the portion size effect at a meal. Following a screening visit, women came to the lab once a week for 4 weeks to eat a meal of multiple foods. At each visit, the portion size of the meal was varied in a counterbalanced order. Prior to their first meal, women were randomly assigned to one of two groups: a group that would have their leftovers packaged to go (to-go group) and a group that did not have leftovers packaged (control group). Women were instructed to eat ad libitum at the meals. They also answered questions about hunger and fullness as well as food characteristics before and after each meal. Following the final meal, subjects completed a series of questionnaires assessing subject characteristics as well as food characteristics. It was hypothesized that the effect of portion size on intake would be attenuated in subjects who received a to-go container with the meal. In addition, we aimed to identify any subject characteristics that moderated or exacerbated the portion size effect. It was also of interest to determine whether the portion size effect on individual foods were influenced by food characteristics such as perceived value.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 58
• Est. completion date: December 2017
• Est. primary completion date: December 2017
• Accepts healthy volunteers: No
• Gender: Female
• Age group: 18 Years to 60 Years

Eligibility

Inclusion Criteria:

• Regularly eats 3 meals/day

• Willing to avoid alcohol the day before and during test days

• Likes foods offered at test meals

• Body mass index 18 - 36 (kg/m*m)

Exclusion Criteria:

• Smokes

• Athlete in training

• Pregnant or breastfeeding

• Taking medication that may affect appetite or food intake

• Food allergies or dietary restrictions

• Currently have or recently been diagnosed with disease or disorder known to affect appetite

Related Conditions & MeSH terms

• Eating Behavior
• Obesity

Intervention

Behavioral:
• To-Go container
Subjects were provided a to-go container in which leftover foods would be packaged

Other:
• Control
Subjects were not provided a to-go container with the meal

Locations

Country	Name	City	State
n/a

Sponsors (4)

Lead Sponsor	Collaborator
Penn State University	Jenny Craig, Inc., National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), United States Department of Agriculture (USDA)

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Change in the weight of food consumed	Change in the weight of food consumed (in grams) across experimental conditions and intervention groups.	Weeks 1, 2, 3, and 4
Primary	Change in energy intake	Change in energy intake (in kcal) across experimental conditions and intervention groups.	Weeks 1, 2, 3, and 4
Secondary	Change in energy density consumed	Change in food energy density consumed (in kcal/g) across experimental conditions and intervention groups.	Weeks 1, 2, 3, and 4
Secondary	Change in intake of individual foods	Change in both the weight (g) and energy (kcal) consumed of individual foods served at the meal across experimental conditions and intervention groups.	Weeks 1, 2, 3, and 4
Secondary	Changes in post-meal measures of satiety	Changes in post-meal measures of satiety across experimental conditions and intervention groups using 100-mm visual analog scales.	Weeks 1, 2, 3, and 4
Secondary	Changes in post-meal ratings of meal characteristics	Changes in post-meal ratings of meal characteristics across experimental conditions and between subject groups using 100-mm visual analog scales.	Weeks 1, 2, 3, and 4
Secondary	Changes in ratings of food properties	Changes in post-meal ratings of food properties across experimental conditions and subject groups using 100-mm visual analog scales.	Weeks 1, 2, 3, and 4