Evaluation of the Effect of Sensory Imagination on Food Portion Size in School-aged Children

Sensory Imagination Clinical Trial

Official title:

Evaluation of the Effect of Sensory Imagination on Choice of Food Portion Size in School-aged Children

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03350932
• Other study ID #: PUNCH 2.4 (2016-A00498-43)
• Status: Completed
• Phase: N/A
• Start date: February 16, 2017
• Est. completion date: January 31, 2018

Study information

• Verified date: July 2018
• Source: Centre des Sciences du Goût et de l'Alimentation
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

The objective of this intervention is to evaluate the effect of sensory imagination (i.e., imagining the sensory properties of an object) on the choice of food portion size in school-aged children. Previous research showed that it may help children to choose smaller portion size. The investigators would like to assess whether this effect can be reproduced with two types of food (one with a high energy-density and one with a low energy-density), and in older children.

Description:

School-aged children (8-11 years old) will be included in their usual schools to participate in an afternoon snack, organised according to regular arrangements, during two days separated by one week. On each day, the participants will receive a choice of three portion sizes of a food (small, medium, large), and will be asked to chose one of these portions and to eat it for snack. On one day, the high energy-density food will be offered; and on the other day, the low energy-density food. This will be counterbalanced across participants. Moreover, two groups of children will be constituted: the first group, the control group, will have to perform a sensory imagination task about neutral facts. The second group, the "food sensory imagination" group, will have to perform a sensory imagination task foods.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 82
• Est. completion date: January 31, 2018
• Est. primary completion date: January 31, 2018
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 7 Years to 13 Years

Eligibility

Inclusion Criteria:

Exclusion Criteria:

• Children with food allergies

• Children who dislike experimental foods

Related Conditions & MeSH terms

• Sensory Imagination

Intervention

Behavioral:
• Sensory imagination about foods
In both groups, children will be presented with pictures of items. In the control group, the pictures will represent landscapes at different seasons. In the experimental group, the pictures will represent a variety of foods. In the experimental group, based on the pictures representing a variety of foods, children will have to perform a food sensory imagination task before choosing the portion size of a food.

Locations

Country	Name	City	State
France	Centre des Sciences du Goût et de l'Alimentation	Dijon

Sponsors (2)

Lead Sponsor	Collaborator
Centre des Sciences du Goût et de l'Alimentation	INSEAD (Institut européen d'administration des affaires)

Country where clinical trial is conducted

France, 

References & Publications (1)

Cornil Y and Chandon P (2016) Pleasure as a Substitute for Size: How Multisensory Imagery Can Make People Happier with Smaller Food Portions. Journal of Marketing Research: October 2016, Vol. 53, No. 5, pp. 847-864. https://doi.org/10.1509/jmr.14.0299

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	portion size	choice of a portion size among three sizes (small, medium, large), for two different foods	The measure for the two foods will be conducted one week apart