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Awakening to the Taste of Food Among Restrained Women

NCT01535846 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 50

Last updated 2013-04-25

No results posted yet for this study

Summary

Energy-restricted diets often require dieting rules, which forced the dieter to eat according to cognitive norms, which increase his vulnerability to external food cues. Allowing the recognition of internal hunger and satiety cues by using conscious food tasting could be helpful among restrained eaters to facilitate an internalized regulation of food intake.

The objectives of the proposed study are to investigate among restrained women whether conscious food tasting can influence 1) attitudes and behaviors associated with food and eating; 2) reliance on hunger and satiety signals; and 3) development of taste and olfactory memory.

Females (n=50) will be randomly assigned to: 1) experimental group (conscious food tasting intervention) (n=24), or 2) control group (n=26). The conscious food tasting intervention will be conducted by a registered dietitian into groups of ten to twelve women during six weekly 2-hour workshops. Women in the control group will not receive any intervention. Measurements will be taken at baseline, at the end of the intervention period, and at 12-week post-intervention. Restraint Scale, Three-Factor Eating Questionnaire, Mindful Eating Questionnaire, Intuitive Eating Scale, Body-Esteem Scale and Rosenberg Self-Esteem Scale will measure attitudes and behaviors associated with food and eating as well as some aspects related to psychological functioning. The Intuitive Eating Scale and a snack-meal taste rating task (visual analogue scales) will assess internal hunger/satiety cues. Vocabulary used to describe the foods will be recorded from the snack-meal taste rating task and use to assess taste and olfactory memory. Sensory capabilities will be assessed by odour detection and identification test, and a taste detection test.

The proposed study will provide a better understanding of the effects of conscious food tasting on eating attitudes and behaviors, which is relevant to dietetic practice as it could help to promote sustainable healthy eating habits.

Conditions

  • Other Eating Disorders

Interventions

BEHAVIORAL

Conscious food tasting intervention

Six weekly 2-hour workshops

Sponsors & Collaborators

  • Canadian Foundation for Dietetic Research (CFDR)

    collaborator OTHER

  • Laval University

    lead OTHER

Principal Investigators

  • Véronique Provencher, Ph.D. · Laval University

Study Design

Allocation
RANDOMIZED
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
25 Years
Max Age
60 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2011-01-31
Primary Completion
2012-04-30
Completion
2012-12-31

Countries

  • Canada

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01535846 on ClinicalTrials.gov