Clinical trials: Food Preference
Food Selection, Quality of Life
Improved Modified Care Meals to Improving the Quality Of Life of the Pre-Frailty Chewing Disorders of the Older Adult
In 2020, we have entered an aging society. During the aging process, the body will decline with age, and the muscles will decrease, which will affect the swallowing muscles, causing chewing and swallowing difficulties are very…
- Conditions
- Food Selection, Quality of Life, Chewing Disease, Satisfaction
- Trial name
- NCT05922098
- Testing
- Texture Modified Foods Manual for chewing dysfunctions in older adult
- Where
- Taiwan
- Volunteers
- 60 people, healthy volunteers welcome
- Sponsor
- National Taipei University of Nursing and Health Sciences
Dietary Behaviour
Sweet Consumption and Subsequent Sweet Food Preferences and Intakes
This study will assess the effects of repeated sweet versus non-sweet food consumption on subsequent sweet and non-sweet food preferences and intakes.
- Trial name
- NCT05672017
- Testing
- Dietary Instructions
- Where
- United Kingdom
- Volunteers
- 104 people, healthy volunteers welcome
- Sponsor
- Bournemouth University
Food Preferences, Health Behaviour
Ta'am Mustadam Intervention to Promote Sustainable Food Choices
The goal of this pilot intervention is to learn if the Ta'am Mustadam program helps young adults make more sustainable food choices.
- Conditions
- Food Preferences, Health Behaviour, Choice Behavior, Feeding Behaviors
- Trial name
- NCT07042412
- Testing
- Ta'am Mustadam Intervention
- Where
- United Arab Emirates
- Volunteers
- 82 people, healthy volunteers welcome
- Sponsor
- United Arab Emirates University
Obesity
The Obese Taste Bud Study
The sense of taste is essential for priming food preferences and is therefore important for caloric uptake and body weight regulation.
- Trial name
- OTB (NCT04633109)
- Testing
- taste bud biopsy, oral glucose tolerance test, Taste sensitivity
- Where
- Germany
- Volunteers
- 210 people, healthy volunteers welcome
- Sponsor
- University of Leipzig
Food Selection, Obesity
Changing Portion Size Descriptions in a Cafeteria
The goal of this this intervention is to test the degree to which a portion size labeling intervention influences consumer selection of smaller portions at two large cafés.
- Conditions
- Food Selection, Obesity, Weight Gain, Food Preferences
- Trial name
- NCT06263621
- Testing
- Intervention "Standard"
- Where
- 2 sites in United States
- Volunteers
- 101,481 people, healthy volunteers welcome
- Sponsor
- University of Pennsylvania
Sleep, Diet
Effect of CBT Intervention to Improve Sleep on Wellbeing, Dietary Intake and Food Preference
The study aims to investigate the effects of Cognitive Behavioural therapy intervention on sleep and it's effects on well-being, dietary intake and food preferences during COVID-19.
- Conditions
- Sleep, Diet, Well Being
- Trial name
- NCT04576260
- Testing
- Cognitive Behavioural Therapy for Insomnia
- Where
- 2 sites in United Kingdom
- Volunteers
- 27 people, healthy volunteers welcome
- Sponsor
- University of Glasgow
Obesity, Food Preferences
Profiling the Endocannabinoid Response to Hedonic Eating
Study into the endocannabinoid response to consuming a palatable versus a neutral food.
- Trial name
- Lekkere trek (NCT03113474)
- Testing
- Food palatability
- Volunteers
- 25 people, healthy volunteers welcome
- Sponsor
- Wageningen University
Nutrition, Food Selection
Front-of-Package Nutrition Labels
The goal of this study is to determine whether certain front-of-package food labeling systems improve the healthfulness of consumers' grocery selections.
- Conditions
- Nutrition, Food Selection, Food Preferences, Dietary Habits
- Trial name
- NCT06516627
- Testing
- Positive Labels, Spectrum Labels, FDA High In Labels
- Where
- United States
- Volunteers
- 6,002 people, healthy volunteers welcome
- Sponsor
- Harvard Pilgrim Health Care
Nutrition Poor, Obesity
Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice
Two randomized control trials examining human food choice (i.e. selection of high energy 'unhealthy' foods vs. selection of healthier foods).
- Conditions
- Nutrition Poor, Obesity, Diet, Healthy, Food Selection
- Trial name
- NCT04336540
- Testing
- Menu configuration (presence of energy labelling), Menu configuration (more lower energy options added)
- Where
- United Kingdom
- Volunteers
- 2,091 people, healthy volunteers welcome
- Sponsor
- University of Liverpool
Obesity, Morbid, Bariatric Surgery
Photographic Food Recognition and Meal Size Estimation Before and After Roux-en-Y Gastric Bypass
Direct measurements of changes in food selection in humans after RYGB have been limited by the unreliability of patients, which poses significant methodological and conceptual challenges to researchers and study design.
- Conditions
- Obesity, Morbid, Bariatric Surgery, Roux-en-Y Gastric Bypass, Food Preferences
- Trial name
- NCT04600596
- Testing
- Recording of food intake.
- Where
- Switzerland
- Volunteers
- 54 people, healthy volunteers welcome
- Sponsor
- Marco Bueter
Dietary Behavior
Toddler Tastes Study
The goal of this study is to determine the feasibility and acceptability of two food preference learning approaches for toddlers that could serve as alternatives to mere repeated exposure to new or previously disliked foods.
- Trial name
- TTS (NCT06877468)
- Testing
- Associative conditioning, Modeling
- Where
- United States
- Volunteers
- 82 people, healthy volunteers welcome
- Sponsor
- State University of New York at Buffalo
Food Selection
Effects of Juice on Gastrointestinal Tolerance and Breath Hydrogen Response in Human Subjects
The goal of this study is to determine subjective gastrointestinal tolerance response and differences in breath hydrogen response following the consumption of two types of juice.
- Trial name
- NCT02565472
- Testing
- White grape juice, Apple juice
- Where
- United States
- Volunteers
- 40 people, healthy volunteers welcome
- Sponsor
- University of Minnesota
Food Selection
Evaluation of a Healthy Food Procurement Policy at Municipality-level in Nepal
The rise in chronic diseases is attributed to unhealthy eating high in sugar, salt and saturated fats, which is facilitated by the availability and consumption of these unhealthy foods.
- Trial name
- NCT05664256
- Testing
- Build capacity of canteen, Information, Education and Communication materials, Monitoring visit
- Where
- Nepal
- Volunteers
- 402 people, healthy volunteers welcome
- Sponsor
- Kathmandu University School of Medical Sciences
Food Selection
The Effect of a Low FODMAP Oral Nutrition Supplement On Breath Hydrogen Response In Healthy Human Subjects
The goal of this study is to determine subjective gastrointestinal tolerance response and differences in breath hydrogen response following the consumption of different types of low FODMAP oral nutrition supplements.
- Trial name
- NCT02667184
- Testing
- Low FODMAP Oral Nutrition Supplement
- Where
- United States
- Volunteers
- 21 people, healthy volunteers welcome
- Sponsor
- University of Minnesota
Eating Behavior
Impact of Sweeteners on Behaviour, Physiology & Health
This study aims to evaluate the acute (1-day) and repeated (2-week) effects of combinations of Sweeteners \& Sweetness Enhancer blends on metabolic, sensory, neuro-behavioural and microbiota-mediated processes involved in…
- Trial name
- SWEET-WP2-P2 (NCT04633681)
- Testing
- Sweetener and sweetness enhancer consumption
- Where
- 5 sites in Denmark, France and 2 more
- Volunteers
- 175 people, healthy volunteers welcome
- Sponsor
- University of Leeds
Obesity, Food Selection
Using Nudge Strategies to Promote Healthier Beverage Intake Among College Students
The primary objective of this study was to examine whether four nudging strategies influence beverage consumption behavior among Chinese university students.
- Trial name
- NCT06596564
- Testing
- choice architecture
- Where
- China
- Volunteers
- 1,658 people, healthy volunteers welcome
- Sponsor
- Nanjing Medical University
Food Preferences
Neurofunctional Correlates of Intentional Actions Towards Food Stimuli
In this project, the investigators will explore the cognitive neuroscience of intentional action in relation to food behaviour. To unravel how the brain systems involved in intentional control of actions and how these interact…
- Trial name
- NCT04662606
- Testing
- Consumption of a standard meal prior to the fMRI data collection
- Where
- 2 sites in Italy
- Volunteers
- 48 people, healthy volunteers welcome
- Sponsor
- I.R.C.C.S Ospedale Galeazzi-Sant'Ambrogio
Food Preferences
Comparing Designs for Restaurant "Eco-Labels"
The aim of this study is to compare responses to 5 different types of labels for restaurant menus: 1) Control (non-sustainability-label: neutral labels not referencing environmental sustainability); 2) Numeric text-only…
- Trial name
- NCT05953246
- Testing
- Neutral labels, Numeric text-only sustainability labels, Endorsement text-only sustainability labels
- Where
- United States
- Volunteers
- 2,207 people, healthy volunteers welcome
- Sponsor
- Stanford University
Nutrition, Healthy, Appetitive Behavior
Psyllium-enriched Hamburger Meatballs: Effects on Postprandial Lipidemia, Glycemia, Appetite, and Food Intake
The goal of this clinical trial is to enrich the hamburger meatball with psyllium without impairing its sensory properties and to investigate the effects on acute postprandial lipemia and glycemia, prospective food intake, and…
- Conditions
- Nutrition, Healthy, Appetitive Behavior, Food Preferences, Obesity
- Trial name
- NCT05825963
- Testing
- Psyllium
- Where
- Turkey (Türkiye)
- Volunteers
- 28 people, healthy volunteers welcome
- Sponsor
- Ahmet Murat Günal
Fat Taste
Food Composition and Palatability
This study will investigate fat taste and if free fatty acids (FFA) in food function as a signal for fat content. FFA are quite unpleasant - the investigators want to measure if the concentration in different foods correlates…
- Trial name
- FCandP (NCT02357329)
- Where
- United States
- Volunteers
- 52 people, healthy volunteers welcome
- Sponsor
- Purdue University