Abstract
We tested the effect on meal intake of varying the energy density and portion size of a compulsory first-course salad. The study used a randomized crossover design. Forty-two women from the State College, PA, university community ate lunch in the laboratory once per week for 7 weeks. Lunch comprised one of six first-course salads, or no salad in the control condition, followed by a main course of pasta. Subjects were required to consume the entire salad, but ate as much pasta as they wanted. The salads varied in energy density (0.33, 0.67, or 1.33 kcal/g) and portion size (150 or 300 g). The energy density of the salad was reduced by changing the amount and type of dressing and cheese. Energy intake and ratings of hunger, satiety, and food characteristics were measured. Outcomes were analyzed using a linear mixed model with repeated measures. Compared with having no first course, consuming the low-energy-dense salads reduced meal energy intake (by 7% for the small portion and 12% for the large), and consuming the high-energy-dense salads increased intake (by 8% for the small portion and 17% for the large). When two salads with the same number of calories were compared, meal intake was decreased when the large portion of the lower-energy-dense salad was consumed. Eating a low-energy-dense first course enhances satiety and reduces meal energy intake. Consuming a large portion of a low-energy-dense food at the start of a meal may be an effective strategy for weight management.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 1570-1576 |
| Number of pages | 7 |
| Journal | Journal of the American Dietetic Association |
| Volume | 104 |
| Issue number | 10 |
| DOIs | |
| State | Published - Oct 1 2004 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Nutrition and Dietetics
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Salad and satiety : Energy density and portion size of a first-course salad affect energy intake at lunch. / Rolls, Barbara Jean; Roe, Liane Stevens; Meengs, Jennifer S.
In: Journal of the American Dietetic Association, Vol. 104, No. 10, 01.10.2004, p. 1570-1576.Research output: Contribution to journal › Article
TY - JOUR
T1 - Salad and satiety
T2 - Energy density and portion size of a first-course salad affect energy intake at lunch
AU - Rolls, Barbara Jean
AU - Roe, Liane Stevens
AU - Meengs, Jennifer S.
PY - 2004/10/1
Y1 - 2004/10/1
N2 - We tested the effect on meal intake of varying the energy density and portion size of a compulsory first-course salad. The study used a randomized crossover design. Forty-two women from the State College, PA, university community ate lunch in the laboratory once per week for 7 weeks. Lunch comprised one of six first-course salads, or no salad in the control condition, followed by a main course of pasta. Subjects were required to consume the entire salad, but ate as much pasta as they wanted. The salads varied in energy density (0.33, 0.67, or 1.33 kcal/g) and portion size (150 or 300 g). The energy density of the salad was reduced by changing the amount and type of dressing and cheese. Energy intake and ratings of hunger, satiety, and food characteristics were measured. Outcomes were analyzed using a linear mixed model with repeated measures. Compared with having no first course, consuming the low-energy-dense salads reduced meal energy intake (by 7% for the small portion and 12% for the large), and consuming the high-energy-dense salads increased intake (by 8% for the small portion and 17% for the large). When two salads with the same number of calories were compared, meal intake was decreased when the large portion of the lower-energy-dense salad was consumed. Eating a low-energy-dense first course enhances satiety and reduces meal energy intake. Consuming a large portion of a low-energy-dense food at the start of a meal may be an effective strategy for weight management.
AB - We tested the effect on meal intake of varying the energy density and portion size of a compulsory first-course salad. The study used a randomized crossover design. Forty-two women from the State College, PA, university community ate lunch in the laboratory once per week for 7 weeks. Lunch comprised one of six first-course salads, or no salad in the control condition, followed by a main course of pasta. Subjects were required to consume the entire salad, but ate as much pasta as they wanted. The salads varied in energy density (0.33, 0.67, or 1.33 kcal/g) and portion size (150 or 300 g). The energy density of the salad was reduced by changing the amount and type of dressing and cheese. Energy intake and ratings of hunger, satiety, and food characteristics were measured. Outcomes were analyzed using a linear mixed model with repeated measures. Compared with having no first course, consuming the low-energy-dense salads reduced meal energy intake (by 7% for the small portion and 12% for the large), and consuming the high-energy-dense salads increased intake (by 8% for the small portion and 17% for the large). When two salads with the same number of calories were compared, meal intake was decreased when the large portion of the lower-energy-dense salad was consumed. Eating a low-energy-dense first course enhances satiety and reduces meal energy intake. Consuming a large portion of a low-energy-dense food at the start of a meal may be an effective strategy for weight management.
UR - http://www.scopus.com/inward/record.url?scp=4644229996&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=4644229996&partnerID=8YFLogxK
U2 - 10.1016/j.jada.2004.07.001
DO - 10.1016/j.jada.2004.07.001
M3 - Article
C2 - 15389416
AN - SCOPUS:4644229996
VL - 104
SP - 1570
EP - 1576
JO - Journal of the Academy of Nutrition and Dietetics
JF - Journal of the Academy of Nutrition and Dietetics
SN - 2212-2672
IS - 10
ER -