Tasting Plant Forward Meals

ConditionDietary Exposure

Trial statusRecruiting

Trial phaseNot applicable

Trial typeInterventional

Biological sexAll

Age18-25

SponsorSara Maksi

About this trial

This study aims to examine how the amount of potato and form of potato within a meal impacts intake and acceptability of other non-starchy vegetables.

Eligibility criteria

This trial accepts healthy volunteers

Qualifiers

between the ages of 18-25 years

Disqualifiers

unable to complete all study procedures

food allergies to any of the study food

Trial design

Design model

Parallel

Treatments tested in this trial

vegetable combination 1
Other intervention
consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
vegetable combination 2
Other intervention
consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
vegetable combination 3
Other intervention
consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
vegetable combination 4
Other intervention
consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
vegetable combination 5
Other intervention
consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable

Treatment groups

80 Participants

are divided into 2 treatment groups

Group A: Potato form 1Experimental treatment 5 interventions

Group B: Potato form 2Experimental treatment 5 interventions

Trial outcomes

Primary outcomes

Change in liking of non-starchy vegetables served within the plant forward meal

Ranking of degree of liking for each vegetable served within the plat forward meal on a scale of 1-100 on a visual analog scale where 1= extremely dislike to 100= Extremely like. Measured at baseline, within a taste test before each meal, and after each meal.

Time frame

Baseline and after each meal condition (approximately 5 weeks)

Differences in total non-starchy vegetable intake between meal conditions

Gram intake of non-starchy vegetable intake at each meal

Time frame

Baseline and after each meal condition (approximately 5 weeks)

Secondary outcomes

Adolescent and young adult (18-25 years) knowledge and attitudes of potato nutrition and preparation

A series of 10 questions related to nutrient content and health attitude statements where participants rate their agreement on a 1-100 point visual analog scale where 1 = extremely disagree and 100 is extremely agree. Scores will be reported as two subscales -1) knowledge and 2) attitudes with higher scores equating to greater knowledge and more positive attitudes respectively.

Time frame

After final 5th meal (approximately 5 weeks)

Other outcomes

Differences in post meal satiety within person between meal conditions and group differences

using ecological momentary assessment to measure hunger, fullness and desire to consume foods on a 1-100 point visual analog scale with 1= not at all to 100=very much

Time frame

After each meal (approximately 5 weeks)