Tasting Plant Forward Meals

Purpose

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.

Condition

  • Dietary Exposure

Eligibility

Eligible Ages
Between 18 Years and 25 Years
Eligible Sex
All
Accepts Healthy Volunteers
Yes

Inclusion Criteria

  • between the ages of 18-25 years

Exclusion Criteria

  • unable to complete all study procedures - food allergies to any of the study food

Study Design

Phase
N/A
Study Type
Interventional
Allocation
Randomized
Intervention Model
Parallel Assignment
Primary Purpose
Other
Masking
None (Open Label)

Arm Groups

ArmDescriptionAssigned Intervention
Experimental
Potato form 1 		The potato served within the vegetable dish will be oil fried.
  • Other: vegetable combination 1
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
  • Other: vegetable combination 2
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
  • Other: vegetable combination 3
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
  • Other: vegetable combination 4
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
  • Other: vegetable combination 5
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
Experimental
Potato form 2 		The form of the potato within the vegetable dish will be air fired.
  • Other: vegetable combination 1
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
  • Other: vegetable combination 2
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
  • Other: vegetable combination 3
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
  • Other: vegetable combination 4
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
  • Other: vegetable combination 5
    consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable

Recruiting Locations

UK Center for Clinical and Translational Science and nearby locations

University of Kentucky
Lexington 4297983, Kentucky 6254925 40503
Contact:
Sara Maksi Maksi
859-257-2327
sara.maksi@uky.edu

More Details

NCT ID
NCT07202988
Status
Recruiting
Sponsor
Sara Maksi

Study Contact

Sara J Maksi
859-257-2327
sara.maksi@uky.edu