Variations in Palatability and Portion Size of Vegetables on Meal Intake of Preschool Children

Feeding Behavior Clinical Trial

Official title:

Lunchtime Meal Feeding Study for Preschool Children

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03926065
• Other study ID #: ChildFood402
• Secondary ID: R01DK082580
• Status: Completed
• Phase: N/A
• Start date: May 28, 2019
• Est. completion date: October 29, 2019

Study information

• Verified date: September 2020
• Source: Penn State University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

The aim of the study is to determine the effect of varying both the palatability and portion size of vegetables served to preschool children at a meal on the outcomes of food and energy intake at the meal.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 67
• Est. completion date: October 29, 2019
• Est. primary completion date: October 24, 2019
• Accepts healthy volunteers: No
• Gender: All
• Age group: 3 Years to 5 Years

Eligibility

Inclusion Criteria:

• Children who are enrolled in a scheduled classroom of the designated childcare centers

Exclusion Criteria:

• Children who are allergic to any of the foods served

• Children whose diets exclude any of the foods served

• Children who will not be present at the childcare center for all of the scheduled study days

Related Conditions & MeSH terms

• Feeding Behavior

Intervention

Other:
• Plain Vegetables Served in 100% Portion Size
Lunch includes (a) vegetables without added flavoring (b) the baseline portion size of vegetables
• Plain Vegetables Served in 200% Portion Size
Lunch includes (a) vegetables without added flavoring (b) 200% of the baseline portion size of vegetables
• Enhanced Vegetables Served in 100% Portion Size
Lunch includes (a) vegetables with added flavoring (b) the baseline portion size of vegetables
• Enhanced Vegetables Served in 200% Portion Size
Lunch includes (a) vegetables with added flavoring (b) 200% of the baseline portion size of vegetables

Locations

Country	Name	City	State
United States	Laboratory for the Study of Human Ingestive Behavior, The Pennsylvania State University	University Park	Pennsylvania

Sponsors (2)

Lead Sponsor	Collaborator
Penn State University	National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Other	Preference of Vegetables Served at the Meal	Preferred version of vegetables (1=standard palatability, 2=enhanced palatability)	Study week 5
Other	Liking of All Foods Served at the Meal	The Yummy-Yucky Cartoon Faces Scale (1=Yucky, 2=Just Okay, and 3=Yummy)	Study week 5
Other	Ranking of All Foods Served at the Meal	Ranking of all foods in order of preference (1= most preferred, 2= next most preferred, etc.)	Study week 5
Primary	Difference Between Interventions in Vegetable Intake	Weight of vegetables consumed at the meal (grams)	One meal per week for each intervention (Study weeks 1, 2, 3, and 4)
Secondary	Difference Between Interventions in Food Intake	Weight of food (including milk) consumed at the meal (grams)	One meal per week for each intervention (Study weeks 1, 2, 3, and 4)
Secondary	Difference Between Interventions in Meal Energy Intake	Energy consumed at the meal (kilocalories)	One meal per week for each intervention (Study weeks 1, 2, 3, and 4)
Secondary	Difference Between Interventions in Meal Energy Density	Energy density of the food consumed at the meal (kilocalories/gram)	One meal per week for each intervention (Study weeks 1, 2, 3, and 4)