<clinical_study>
  <!-- This xml conforms to an XML Schema at:
    https://clinicaltrials.gov/ct2/html/images/info/public.xsd -->
  <required_header>
    <download_date>ClinicalTrials.gov processed this data on September 20, 2023</download_date>
    <link_text>Link to the current ClinicalTrials.gov record.</link_text>
    <url>https://clinicaltrials.gov/ct2/show/NCT03783507</url>
  </required_header>
  <id_info>
    <org_study_id>UTK IRB-18-04832-XP</org_study_id>
    <nct_id>NCT03783507</nct_id>
  </id_info>
  <brief_title>Foods Within a Meal and Food Liking Study</brief_title>
  <official_title>Foods Within a Meal and Food Liking Study</official_title>
  <sponsors>
    <lead_sponsor>
      <agency>The University of Tennessee, Knoxville</agency>
      <agency_class>Other</agency_class>
    </lead_sponsor>
  </sponsors>
  <source>The University of Tennessee, Knoxville</source>
  <oversight_info>
    <has_dmc>No</has_dmc>
    <is_fda_regulated_drug>No</is_fda_regulated_drug>
    <is_fda_regulated_device>No</is_fda_regulated_device>
  </oversight_info>
  <brief_summary>
    <textblock>
      For weight loss to occur, energy intake needs to be reduced to incur an energy deficit. One&#xD;
      dietary strategy that may facilitate weight loss is consuming a diet low in dietary energy&#xD;
      density (ED). It is hypothesized that a diet low in ED, which can be achieved by a high&#xD;
      intake of low-ED foods, low intake of high-ED foods, or a combination of the two, will allow&#xD;
      a greater amount of volume of food to be consumed relative to energy consumed, which can&#xD;
      assist with reducing energy intake.&#xD;
&#xD;
      To understand how best to lower the ED of the diet, it is important to understand the&#xD;
      relationship between low-ED and high-ED foods. Behavioral economics is a framework that&#xD;
      provides a foundation to understand that eating behaviors can be substitutes for each other.&#xD;
      Substitute eating behaviors are two behaviors that change in the opposite direction of each&#xD;
      other (i.e. one behavior increases as the other behavior decreases). If low-ED and high-ED&#xD;
      foods are substitutes for each other, in situations in which low-ED food intake increases,&#xD;
      high-ED food should automatically decrease, and vice versa. If they are not substitutes, when&#xD;
      low-ED food intake increases, high-ED food intake should remain unchanged, and when high-ED&#xD;
      food intake decreases, low-ED food intake should remain unchanged. When low-Ed and high-ED&#xD;
      foods are not substitutes for each other, purposeful change in intake for both low- and&#xD;
      high-ED foods need to occur to best lower dietary ED.&#xD;
&#xD;
      Thus, the purpose of this study is to investigate if low-ED foods and high-ED foods&#xD;
      substitute for each other. Healthy weight adults will be served a meal over 4 sessions, with&#xD;
      each meal containing 5 different food items. The foods in the meal will vary in ED: low-ED =&#xD;
      0 to 1.0 kcal/kg; medium-ED = 1.1 to 2.9 kcal/kg; high-ED = &gt; 3.0 kcal/g. For the 4 sessions,&#xD;
      the meals will include: 1) 3 low-ED foods, 0 medium-ED foods, 2 high-ED foods; 2) 3 low-ED&#xD;
      foods, 1 medium-ED food, 1 high-ED food; 3) 1 low-ED food, 2-medium ED foods, 2 high-ED&#xD;
      foods; and 4) 1 low-ED food, 3 medium-ED foods, and 1 high-ED food.&#xD;
    </textblock>
  </brief_summary>
  <detailed_description>
    <textblock>
      All participants will be asked to come to HEAL for 1, 60-minute screening session and 4,&#xD;
      30-minute meal sessions, with no more than two meal sessions occurring per week between the&#xD;
      hours of 11:00am and 7:00pm. For each participant, each meal session will need to occur&#xD;
      within the same two-hr time frame (i.e., all meal sessions occurring between 11am and 1pm).&#xD;
      During the first session interested participants will sign the consent form. After signing&#xD;
      the consent form, eligibility will be confirmed by taking height and weight measures and&#xD;
      confirming liking of foods, using a 100mm VAS. Participants will also be given questionnaires&#xD;
      related to demographics. Prior to attending their meal session, participants will be asked to&#xD;
      not change their typical eating pattern in the day prior to their session (including eating&#xD;
      before 10 am), but to not eat within 3 hours of their session, and to not engage in physical&#xD;
      activity for 24 hours prior to the session.&#xD;
&#xD;
      For the remaining four sessions, at the start of the session the participant will be asked to&#xD;
      recall all foods and beverages consumed 24 hours prior to the scheduled appointment. During&#xD;
      this recall if a participant reports consuming any foods or beverages besides water within 3&#xD;
      hours of the appointment, the appointment will be rescheduled. Participants will also be&#xD;
      asked if they have participated in any physical activity 24 hours prior to their scheduled&#xD;
      appointment. If the participant answers &quot;yes,&quot; then the appointment will be rescheduled.&#xD;
&#xD;
      After completing hunger, fullness, and liking of foods questionnaires, participants will be&#xD;
      presented with one of the four variations of meals. The exact brand and formulation of food&#xD;
      products may change due to local availability. However, each participant will receive&#xD;
      consistent products (and, thus, consistent weights of each food) across all of their meals.&#xD;
      In other words, products may vary between participants but not within a single participant.&#xD;
      Following the presentation of the meal, participants will be instructed to taste each food&#xD;
      and that they will have 25 minutes to eat as much or as little as they would like of the meal&#xD;
      provided. At the completion of 25 minutes, the lunch will be removed and the participant will&#xD;
      be asked to complete a scale for evaluating levels of hunger, fullness, and liking of the&#xD;
      foods. The participant will also be scheduled for a subsequent session the following week at&#xD;
      a similar time. Upon completing all 5 sessions, participants will receive a $50 gift card.&#xD;
    </textblock>
  </detailed_description>
  <overall_status>Recruiting</overall_status>
  <start_date type="Actual">December 13, 2018</start_date>
  <completion_date type="Anticipated">December 2024</completion_date>
  <primary_completion_date type="Anticipated">December 2024</primary_completion_date>
  <phase>N/A</phase>
  <study_type>Interventional</study_type>
  <has_expanded_access>No</has_expanded_access>
  <study_design_info>
    <allocation>Randomized</allocation>
    <intervention_model>Factorial Assignment</intervention_model>
    <intervention_model_description>In order to examine if low-ED foods and high-ED foods substitute for each other, a 4 X 4 mixed-factor design with a between-subjects factor of order and a within-subjects factor of meal will be used. For the within-subjects factor of meal, four meal conditions will be implemented. Participants will be randomized to one of 4 orders to reduce the possibility of an order effect. During all sessions, participants will be provided with 12 ounces of water.</intervention_model_description>
    <primary_purpose>Screening</primary_purpose>
    <masking>Single (Participant)</masking>
  </study_design_info>
  <primary_outcome>
    <measure>Meal Session 1 Consumption</measure>
    <time_frame>After 30 minute meal</time_frame>
    <description>Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).</description>
  </primary_outcome>
  <primary_outcome>
    <measure>Meal Session 2 Consumption</measure>
    <time_frame>After 30 minute meal</time_frame>
    <description>Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).</description>
  </primary_outcome>
  <primary_outcome>
    <measure>Meal Session 3 Consumption</measure>
    <time_frame>After 30 minute meal</time_frame>
    <description>Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).</description>
  </primary_outcome>
  <primary_outcome>
    <measure>Meal Session 4 Consumption</measure>
    <time_frame>After 30 minute meal</time_frame>
    <description>Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).</description>
  </primary_outcome>
  <number_of_arms>4</number_of_arms>
  <enrollment type="Anticipated">45</enrollment>
  <condition>Diet Habit</condition>
  <condition>Obesity</condition>
  <arm_group>
    <arm_group_label>Order 1</arm_group_label>
    <arm_group_type>Experimental</arm_group_type>
    <description>Meal 1, Meal 2, Meal 3, Meal 4</description>
  </arm_group>
  <arm_group>
    <arm_group_label>Order 2</arm_group_label>
    <arm_group_type>Experimental</arm_group_type>
    <description>Meal 2, Meal 3, Meal 4, Meal 1</description>
  </arm_group>
  <arm_group>
    <arm_group_label>Order 3</arm_group_label>
    <arm_group_type>Experimental</arm_group_type>
    <description>Meal 3, Meal 4, Meal 1, Meal 2</description>
  </arm_group>
  <arm_group>
    <arm_group_label>Order 4</arm_group_label>
    <arm_group_type>Experimental</arm_group_type>
    <description>Meal 4, Meal 1, Meal 2, Meal 3</description>
  </arm_group>
  <intervention>
    <intervention_type>Behavioral</intervention_type>
    <intervention_name>Order 1</intervention_name>
    <description>Meal Order 1:&#xD;
Meal Session 1 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED) Meal Session 2 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED) Meal Session 3 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED) Meal Session 4 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED)</description>
    <arm_group_label>Order 1</arm_group_label>
  </intervention>
  <intervention>
    <intervention_type>Behavioral</intervention_type>
    <intervention_name>Order 2</intervention_name>
    <description>Meal Order 2:&#xD;
Meal Session 1 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED) Meal Session 2 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED) Meal Session 3 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED) Meal Session 4 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED)</description>
    <arm_group_label>Order 2</arm_group_label>
  </intervention>
  <intervention>
    <intervention_type>Behavioral</intervention_type>
    <intervention_name>Order 3</intervention_name>
    <description>Meal Order 3:&#xD;
Meal Session 1 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED) Meal Session 2 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED) Meal Session 3 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED) Meal Session 4 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED)</description>
    <arm_group_label>Order 3</arm_group_label>
  </intervention>
  <intervention>
    <intervention_type>Behavioral</intervention_type>
    <intervention_name>Order 4</intervention_name>
    <description>Meal Order 4:&#xD;
Meal Session 1 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED) Meal Session 2 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED) Meal Session 3 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED) Meal Session 4 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED)</description>
    <arm_group_label>Order 4</arm_group_label>
  </intervention>
  <eligibility>
    <criteria>
      <textblock>
        Inclusion Criteria:&#xD;
&#xD;
          -  age between 18 and 35 years;&#xD;
&#xD;
          -  body mass index (BMI) 18.5 to 24.9 kg/m2;&#xD;
&#xD;
          -  unrestrained eater (≤12 on Three Factor Eating Questionnaire (TFEQ);&#xD;
&#xD;
          -  chicken or tomato soup, chocolate sugar-free pudding, grapes, blueberry yogurt,&#xD;
             macaroni and cheese, vanilla ice cream, pretzels, and honey graham snacks (rate all&#xD;
             items ≥ 50mm on a visual analogue scale (VAS);&#xD;
&#xD;
          -  report regularly eating before 10 am; and&#xD;
&#xD;
          -  can complete all sessions within 8 weeks of the screening session, will be eligible&#xD;
             for the study.&#xD;
&#xD;
        Exclusion Criteria:&#xD;
&#xD;
          -  report binge eating;&#xD;
&#xD;
          -  report a medical condition that influences eating;&#xD;
&#xD;
          -  report allergies to foods used in the investigation;&#xD;
&#xD;
          -  currently smoke;&#xD;
&#xD;
          -  report dietary restrictions;&#xD;
&#xD;
          -  report taking a medication that affects appetite;&#xD;
&#xD;
          -  report being pregnant or breast-feeding;&#xD;
&#xD;
          -  report being an athlete in training.&#xD;
      </textblock>
    </criteria>
    <gender>All</gender>
    <minimum_age>18 Years</minimum_age>
    <maximum_age>35 Years</maximum_age>
    <healthy_volunteers>Accepts Healthy Volunteers</healthy_volunteers>
  </eligibility>
  <overall_official>
    <last_name>Hollie Raynor, PhD</last_name>
    <role>Principal Investigator</role>
    <affiliation>University of Tennessee</affiliation>
  </overall_official>
  <overall_contact>
    <last_name>Hollie Raynor, PhD</last_name>
    <phone>865-974-9126</phone>
    <phone_ext>1</phone_ext>
    <email>hraynor@utk.edu</email>
  </overall_contact>
  <location>
    <facility>
      <name>University of Tennessee, Knoxville</name>
      <address>
        <city>Knoxville</city>
        <state>Tennessee</state>
        <zip>37996-1920</zip>
        <country>United States</country>
      </address>
    </facility>
    <status>Recruiting</status>
    <contact>
      <last_name>Hollie Raynor, PhD</last_name>
    </contact>
  </location>
  <location_countries>
    <country>United States</country>
  </location_countries>
  <reference>
    <citation>Rolls BJ, Drewnowski A, Ledikwe JH. Changing the energy density of the diet as a strategy for weight management. J Am Diet Assoc. 2005 May;105(5 Suppl 1):S98-103. doi: 10.1016/j.jada.2005.02.033.</citation>
    <PMID>15867904</PMID>
  </reference>
  <reference>
    <citation>Rolls BJ. The relationship between dietary energy density and energy intake. Physiol Behav. 2009 Jul 14;97(5):609-15. doi: 10.1016/j.physbeh.2009.03.011. Epub 2009 Mar 20.</citation>
    <PMID>19303887</PMID>
  </reference>
  <reference>
    <citation>Epstein, L.H.; Saelens, B.E. Behavioral Economics of Obesity: Food Intake and Energy Expenditure. In Reframing Health Behavior Change with Behavioral Economics; Bickel, W.K., Vuchinich, R.E., Eds.; Lawrence Associate, Inc.: Mahwah, NJ, USA, 2000; pp. 293-311.</citation>
  </reference>
  <reference>
    <citation>Just, D.R.; Mancino, L.; Wansink, B. Could Behavioral Economics Help Improve Diet Quality for Nutrition Assistance Program Participants? Economic Research Report No. ERR-43; U.S. Department of Agriculture: Washington, DC, USA, 2007.</citation>
  </reference>
  <reference>
    <citation>Madden, G.J. A Behavioral Economics Primer. In Reframing Health Behavior Change with Behavioral Economics; Bickel, W.K., Vuchinich, R.E., Eds.; Lawrence Associate, Inc.: Mahwah, NJ, USA, 2000; pp. 3-26.</citation>
  </reference>
  <verification_date>June 2023</verification_date>
  <study_first_submitted>December 2, 2018</study_first_submitted>
  <study_first_submitted_qc>December 19, 2018</study_first_submitted_qc>
  <study_first_posted type="Actual">December 21, 2018</study_first_posted>
  <last_update_submitted>June 17, 2023</last_update_submitted>
  <last_update_submitted_qc>June 17, 2023</last_update_submitted_qc>
  <last_update_posted type="Actual">June 22, 2023</last_update_posted>
  <responsible_party>
    <responsible_party_type>Principal Investigator</responsible_party_type>
    <investigator_affiliation>The University of Tennessee, Knoxville</investigator_affiliation>
    <investigator_full_name>Hollie Raynor</investigator_full_name>
    <investigator_title>Associate Dean of Research</investigator_title>
  </responsible_party>
  <keyword>Energy Density</keyword>
  <patient_data>
    <sharing_ipd>No</sharing_ipd>
  </patient_data>
  <provided_document_section>
    <provided_document>
      <document_type>Informed Consent Form</document_type>
      <document_has_protocol>No</document_has_protocol>
      <document_has_icf>Yes</document_has_icf>
      <document_has_sap>No</document_has_sap>
      <document_date>May 9, 2023</document_date>
      <document_url>https://ClinicalTrials.gov/ProvidedDocs/07/NCT03783507/ICF_002.pdf</document_url>
    </provided_document>
  </provided_document_section>
  <!-- Results have not yet been posted for this study                                          -->
</clinical_study>


download date: ClinicalTrials.gov processed this data on September 20, 2023
link text: Link to the current ClinicalTrials.gov record.
url: https://clinicaltrials.gov/ct2/show/NCT03783507
org study id: UTK IRB-18-04832-XP
nct id: NCT03783507
lead sponsor: 
has dmc: No
is fda regulated drug: No
is fda regulated device: No
For weight loss to occur, energy intake needs to be reduced to incur an energy deficit. One
      dietary strategy that may facilitate weight loss is consuming a diet low in dietary energy
      density (ED). It is hypothesized that a diet low in ED, which can be achieved by a high
      intake of low-ED foods, low intake of high-ED foods, or a combination of the two, will allow
      a greater amount of volume of food to be consumed relative to energy consumed, which can
      assist with reducing energy intake.

      To understand how best to lower the ED of the diet, it is important to understand the
      relationship between low-ED and high-ED foods. Behavioral economics is a framework that
      provides a foundation to understand that eating behaviors can be substitutes for each other.
      Substitute eating behaviors are two behaviors that change in the opposite direction of each
      other (i.e. one behavior increases as the other behavior decreases). If low-ED and high-ED
      foods are substitutes for each other, in situations in which low-ED food intake increases,
      high-ED food should automatically decrease, and vice versa. If they are not substitutes, when
      low-ED food intake increases, high-ED food intake should remain unchanged, and when high-ED
      food intake decreases, low-ED food intake should remain unchanged. When low-Ed and high-ED
      foods are not substitutes for each other, purposeful change in intake for both low- and
      high-ED foods need to occur to best lower dietary ED.

      Thus, the purpose of this study is to investigate if low-ED foods and high-ED foods
      substitute for each other. Healthy weight adults will be served a meal over 4 sessions, with
      each meal containing 5 different food items. The foods in the meal will vary in ED: low-ED =
      0 to 1.0 kcal/kg; medium-ED = 1.1 to 2.9 kcal/kg; high-ED = > 3.0 kcal/g. For the 4 sessions,
      the meals will include: 1) 3 low-ED foods, 0 medium-ED foods, 2 high-ED foods; 2) 3 low-ED
      foods, 1 medium-ED food, 1 high-ED food; 3) 1 low-ED food, 2-medium ED foods, 2 high-ED
      foods; and 4) 1 low-ED food, 3 medium-ED foods, and 1 high-ED food.
All participants will be asked to come to HEAL for 1, 60-minute screening session and 4,
      30-minute meal sessions, with no more than two meal sessions occurring per week between the
      hours of 11:00am and 7:00pm. For each participant, each meal session will need to occur
      within the same two-hr time frame (i.e., all meal sessions occurring between 11am and 1pm).
      During the first session interested participants will sign the consent form. After signing
      the consent form, eligibility will be confirmed by taking height and weight measures and
      confirming liking of foods, using a 100mm VAS. Participants will also be given questionnaires
      related to demographics. Prior to attending their meal session, participants will be asked to
      not change their typical eating pattern in the day prior to their session (including eating
      before 10 am), but to not eat within 3 hours of their session, and to not engage in physical
      activity for 24 hours prior to the session.

      For the remaining four sessions, at the start of the session the participant will be asked to
      recall all foods and beverages consumed 24 hours prior to the scheduled appointment. During
      this recall if a participant reports consuming any foods or beverages besides water within 3
      hours of the appointment, the appointment will be rescheduled. Participants will also be
      asked if they have participated in any physical activity 24 hours prior to their scheduled
      appointment. If the participant answers "yes," then the appointment will be rescheduled.

      After completing hunger, fullness, and liking of foods questionnaires, participants will be
      presented with one of the four variations of meals. The exact brand and formulation of food
      products may change due to local availability. However, each participant will receive
      consistent products (and, thus, consistent weights of each food) across all of their meals.
      In other words, products may vary between participants but not within a single participant.
      Following the presentation of the meal, participants will be instructed to taste each food
      and that they will have 25 minutes to eat as much or as little as they would like of the meal
      provided. At the completion of 25 minutes, the lunch will be removed and the participant will
      be asked to complete a scale for evaluating levels of hunger, fullness, and liking of the
      foods. The participant will also be scheduled for a subsequent session the following week at
      a similar time. Upon completing all 5 sessions, participants will receive a $50 gift card.
allocation: Randomized
intervention model: Factorial Assignment
intervention model description: In order to examine if low-ED foods and high-ED foods substitute for each other, a 4 X 4 mixed-factor design with a between-subjects factor of order and a within-subjects factor of meal will be used. For the within-subjects factor of meal, four meal conditions will be implemented. Participants will be randomized to one of 4 orders to reduce the possibility of an order effect. During all sessions, participants will be provided with 12 ounces of water.
primary purpose: Screening
masking: Single (Participant)
measure: Meal Session 1 Consumption
time frame: After 30 minute meal
description: Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).
measure: Meal Session 2 Consumption
time frame: After 30 minute meal
description: Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).
measure: Meal Session 3 Consumption
time frame: After 30 minute meal
description: Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).
measure: Meal Session 4 Consumption
time frame: After 30 minute meal
description: Energy intake will be calculated based upon grams consumed, manufacturer labels, and Nutrition Data System for Research (NDSR).
arm group label: Order 1
arm group type: Experimental
description: Meal 1, Meal 2, Meal 3, Meal 4
arm group label: Order 2
arm group type: Experimental
description: Meal 2, Meal 3, Meal 4, Meal 1
arm group label: Order 3
arm group type: Experimental
description: Meal 3, Meal 4, Meal 1, Meal 2
arm group label: Order 4
arm group type: Experimental
description: Meal 4, Meal 1, Meal 2, Meal 3
intervention type: Behavioral
intervention name: Order 1
description: Meal Order 1:
Meal Session 1 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED) Meal Session 2 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED) Meal Session 3 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED) Meal Session 4 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED)
arm group label: Order 1
intervention type: Behavioral
intervention name: Order 2
description: Meal Order 2:
Meal Session 1 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED) Meal Session 2 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED) Meal Session 3 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED) Meal Session 4 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED)
arm group label: Order 2
intervention type: Behavioral
intervention name: Order 3
description: Meal Order 3:
Meal Session 1 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED) Meal Session 2 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED) Meal Session 3 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED) Meal Session 4 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED)
arm group label: Order 3
intervention type: Behavioral
intervention name: Order 4
description: Meal Order 4:
Meal Session 1 participant receives meal 4 (1 low-ED, 3 medium-ED, 1 high-ED) Meal Session 2 participant receives meal 1 (3 low-ED, 0 medium-ED, 2 high-ED) Meal Session 3 participant receives meal 2 (3 low-ED, 1 medium-ED,1 high-ED) Meal Session 4 participant receives meal 3 (1 low-ED, 2-medium ED, 2 high-ED)
arm group label: Order 4
criteria: 
gender: All
minimum age: 18 Years
maximum age: 35 Years
healthy volunteers: Accepts Healthy Volunteers
last name: Hollie Raynor, PhD
role: Principal Investigator
affiliation: University of Tennessee
last name: Hollie Raynor, PhD
phone: 865-974-9126
phone ext: 1
email: hraynor@utk.edu
facility: 
status: Recruiting
contact: 
country: United States
citation: Rolls BJ, Drewnowski A, Ledikwe JH. Changing the energy density of the diet as a strategy for weight management. J Am Diet Assoc. 2005 May;105(5 Suppl 1):S98-103. doi: 10.1016/j.jada.2005.02.033.
PMID: 15867904
citation: Rolls BJ. The relationship between dietary energy density and energy intake. Physiol Behav. 2009 Jul 14;97(5):609-15. doi: 10.1016/j.physbeh.2009.03.011. Epub 2009 Mar 20.
PMID: 19303887
citation: Epstein, L.H.; Saelens, B.E. Behavioral Economics of Obesity: Food Intake and Energy Expenditure. In Reframing Health Behavior Change with Behavioral Economics; Bickel, W.K., Vuchinich, R.E., Eds.; Lawrence Associate, Inc.: Mahwah, NJ, USA, 2000; pp. 293-311.
citation: Just, D.R.; Mancino, L.; Wansink, B. Could Behavioral Economics Help Improve Diet Quality for Nutrition Assistance Program Participants? Economic Research Report No. ERR-43; U.S. Department of Agriculture: Washington, DC, USA, 2007.
citation: Madden, G.J. A Behavioral Economics Primer. In Reframing Health Behavior Change with Behavioral Economics; Bickel, W.K., Vuchinich, R.E., Eds.; Lawrence Associate, Inc.: Mahwah, NJ, USA, 2000; pp. 3-26.
responsible party type: Principal Investigator
investigator affiliation: The University of Tennessee, Knoxville
investigator full name: Hollie Raynor
investigator title: Associate Dean of Research
sharing ipd: No
provided document: 