Taste and satiety effect of food with varying texture

Purpose
The purpose of this study is to evaluate how texture affects taste and satiety.

Inclusion criteria:
young females (18-28 years) with normal body weight, normal physical activity, normal eating behaviour, no previous history of eating disorders or smoking, no pregnancy, breastfeeding or treatment with drugs known to affect appetite, plus possibility to get to FLEMINGSBERG Campus for all sessions.

Study procedure and data collection
The study consists of six meals, each with at least three days between the previous and the next meal. Each study session usually takes less than 30 minutes and is presented in a random order at lunch (11am – 1pm). All meetings in the study will begin with body weight measurements, after which a few appetite questions are answered. After this, the meal is served in an eating laboratory. There will be no limit on time or amount of food consumed. The aim is that the food should be eaten as “usual”. As a last step, a few appetite questions are answered. The meals consist of tomato soup and a protein vanilla-pudding.
It is required that the meal preceding the experimental meal is consistent on every day of each study session and participants should refrain from vigorous physical activity 24 hours prior to the experimental meal.

Compensation
Compensation for the participation in the whole experiment is given in the form of 6 movie tickets at the end of the last meeting.

Voluntary
Participation is completely voluntary.

Responsible researcher:
Billy Langlet

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Vi söker dig som är...

  • Kvinna
  • 18-28 år

Studien utförs i...

Stockholm

Kompensation

6 biobiljetter

Upplagd: 20/10-19. Senast ändrad: 24/10-19. Ansvarig för studien och informationen på denna sida är Billy Langlet.