Abstract
Objective
We tested the effect on meal intake of varying the energy density and portion size
of a compulsory first-course salad.
Design
The study used a randomized crossover design.
Subjects/setting
Forty-two women from the State College, PA, university community ate lunch in the
laboratory once per week for 7 weeks.
Intervention
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.
Main outcome measures
Energy intake and ratings of hunger, satiety, and food characteristics were measured.
Statistical analyses performed
Outcomes were analyzed using a linear mixed model with repeated measures.
Results
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.
Conclusions
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.
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Biography
B. J. Rolls is professor and Guthrie chair in nutritional sciences, L. S. Roe is a research nutritionist, and J. S. Meengs is a laboratory manager, Department of Nutri-tional Sciences, The Pennsylvania State University, Uni-versity Park.
Article info
Identification
Copyright
© 2004 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
