The Effect of Television Watching on Liking of Food

• Sponsor: The University of Tennessee, Knoxville (Other)
• Overall Status: Completed
• CT.gov ID: NCT02505490
• Collaborator: (none)
• Enrollment: 20
• Location: 1
• Arms: 2
• Actual Duration (Months): 25
• Patients Per Site Per Month: 0.8

Study Details

Study Description

Brief Summary

The purpose of the study is to investigate the effect of television viewing on liking of food.

Condition or Disease	Intervention/Treatment	Phase
Hunger	Other: Television; Other: No Television	N/A

Detailed Description

The objective of this investigation is to determine whether participants will have a change of liking of food based on television viewing. The specific aims of the study are:

1. Determine the effect of television on liking of food.

2. Determine the effect of no television on liking of food.

Study Design

• Study Type: Interventional
• Actual Enrollment: 20 participants
• Allocation: Randomized
• Intervention Model: Factorial Assignment
• Masking: Single (Participant)
• Primary Purpose: Other
• Official Title: The Effect of Television Watching on Liking of Food in Normal Weight Adults 18-35
• Actual Study Start Date: Jun 1, 2015
• Actual Primary Completion Date: Jul 1, 2017
• Actual Study Completion Date: Jul 1, 2017

Arms and Interventions

Arm	Intervention/Treatment
Experimental: No Television The purpose is to determine whether a change in liking of food will occur with a lack of television.	Other: No Television; The purpose is to determine whether the lack of television impacts liking of food.
Experimental: Television The purpose is to determine whether a change in liking of food will occur while watching television.	Other: Television; The purpose is to determine whether television impacts liking of food.

Outcome Measures

Primary Outcome Measures

1. The Effect of Television Watching on Liking of Food via Visual Analog Scale [8 weeks]

Eligibility Criteria

Criteria

• Ages Eligible for Study: 18 Years to 35 Years
• Sexes Eligible for Study: All
• Accepts Healthy Volunteers: Yes

Inclusion Criteria:

• Between the ages of 18 and 35 years

• Body mass index (BMI) between 18.5 kg/m2 and 24.9 kg/m2

• Unrestrained eater (≤ 12 on the Three Factor Eating Questionnaire [TFEQ-R])

• Report a favorable preference for foods served in the meal including: macaroni and cheese and salad (dressing will be chosen by the participant via initial phone screen), participants must rate each food item ≥ 3 during phone screen and ≥ 50 on a visual analogue scale (VAS) during the initial screening session

• Regularly eat a meal before 10:00 am

• Are able to complete all sessions within eight weeks of the screening session

• Report being a non-smoker

• Are not taking medications that affect appetite or food intake

• Are not pregnant or breastfeeding

• Are not on a dietary plan or have dietary restrictions that prevent consumption of certain types and/or amounts of food

Exclusion Criteria:

• Binge eating; and/or

• Athletes in training

Contacts and Locations

Locations

	Site	City	State	Country	Postal Code
1	University of Tennessee	Knoxville	Tennessee	United States	37996

Sponsors and Collaborators

• The University of Tennessee, Knoxville

Investigators

• Principal Investigator: Rachel Rosenthal, BS, The University of Tennessee, Knoxville

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.

• Responsible Party: Hollie Raynor, Professor, The University of Tennessee, Knoxville
• ClinicalTrials.gov Identifier: NCT02505490
• Other Study ID Numbers: UTK IRB-15-02352-XP
• First Posted: Jul 22, 2015
• Last Update Posted: Apr 5, 2018
• Last Verified: Apr 1, 2018

• Individual Participant Data (IPD) Sharing Statement: Undecided
• Plan to Share IPD: Undecided
• Keywords provided by Hollie Raynor, Professor, The University of Tennessee, Knoxville: Lunch; Television; Macaroni and Cheese; Salad tossed in dressing

Study Results

No Results Posted as of Apr 5, 2018