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Evaluating the Effects of Food Products on Energy and Performance

NCT01625624 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 48

Last updated 2013-05-09

No results posted yet for this study

Summary

The purpose of this study is to determine the effect of food products varying in composition, on energy in healthy adult subjects.

Conditions

  • Energy

Interventions

OTHER

Carbohydrate Food Bar

Control Food Bar containing carbohydrate

OTHER

Modified Carbohydrate Food Bar

Test Food Bar containing modified carbohydrate

Sponsors & Collaborators

  • Cognitive Research Corporation

    collaborator INDUSTRY

  • Mondelēz International, Inc.

    lead INDUSTRY

Principal Investigators

  • Gary Kay, PhD · Cognitive Research Corporation

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
20 Years
Max Age
35 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2012-06-30
Primary Completion
2012-06-30
Completion
2012-06-30

Countries

  • United States

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 NCT01625624 on ClinicalTrials.gov