Food Preferences Clinical Trial
Official title:
Improving the Liking and Consumption of Protein Rich Foods in Older Adults Through the Use of Culinary Spices
NCT number | NCT05175391 |
Other study ID # | 21-3652 |
Secondary ID | |
Status | Completed |
Phase | N/A |
First received | |
Last updated | |
Start date | May 9, 2022 |
Est. completion date | October 7, 2022 |
Verified date | March 2023 |
Source | University of Colorado, Denver |
Contact | n/a |
Is FDA regulated | No |
Health authority | |
Study type | Interventional |
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.
Status | Completed |
Enrollment | 100 |
Est. completion date | October 7, 2022 |
Est. primary completion date | October 7, 2022 |
Accepts healthy volunteers | Accepts Healthy Volunteers |
Gender | All |
Age group | 60 Years and older |
Eligibility | Inclusion criteria: - Adults = 60 years - All body weights - Regularly consume lunch =5 d/wk Exclusion Criteria: - Diagnosed taste or sensory disorders that would prevent evaluating the food - Known eating disorders - Allergies to the test food/ingredients (including herbs and spices) - Medications or medical conditions that may adversely affect taste (e.g., dysgeusia) - Inability to complete the protocol - Dietary restrictions re. test meal items/ingredients (e.g., prescribed low salt diet) - Dislike of the particular food items or herb/spices to be served in the test meals |
Country | Name | City | State |
---|---|---|---|
United States | Anschutz Health and Wellness Center Anschutz Medical Campus | Aurora | Colorado |
Lead Sponsor | Collaborator |
---|---|
University of Colorado, Denver | McCormick Science Institute |
United States,
Baum JI, Kim IY, Wolfe RR. Protein Consumption and the Elderly: What Is the Optimal Level of Intake? Nutrients. 2016 Jun 8;8(6):359. doi: 10.3390/nu8060359. — View Citation
Type | Measure | Description | Time frame | Safety issue |
---|---|---|---|---|
Primary | Protein consumption at lunch test meal | Grams of protein consumed per kg body weight at lunch test meal. Grams of protein consumption will be determined from the amount of each food item consumed multiplied by the protein density (g protein per gram food item) of each item. Amount consumed will be determined by subtracting the weight of any food item not consumed from the weight of each food item provided. Protein density will be determined by calculating the grams of protein 100 grams of food item using ingredient information for the entree and the U. Minnesota Nutrition Data System (NDS) tables for protein content of ingredients, NDS tables for grapes and using manufacturer's information for the whole wheat crackers. Body weights will be measured at the beginning of visit one to the testing center using a calibrated body weight scale. | 45 minute test lunch meal on either visit one or visit two (spice or no spice in random order) | |
Secondary | Subjective liking of protein entree and entire meal | Participants will fill out a two item check list using a 9-point hedonic scale rating the liking of the entree item and of the entire meal The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking). | At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order) | |
Secondary | Subjective appetite ratings following lunch test meal | Participants will complete a four item visual analog scale (VAS) asking about hunger, fullness, desire to eat and prospective consumption. Each item will consist of a 100mm horizontal scale anchored at each end by "not at all hungry" and "extremely hungry"; "not at all full" and "extremely full"; "no desire to eat" and "extreme desire to eat"; and "not much at all" and "an extreme amount". | At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order) | |
Secondary | Subjective rating of flavor intensity of lunch entree and overall meal | Participants will complete a two item check list using a 5 point Likert scale rating the flavor intensity of the entree and overall meal. The scale will be anchored at one end by "no intensity at all" and at the other by "extremely intense". | At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order) |
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