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Main
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Note: This record shows only 22 elements of the WHO Trial Registration Data Set. To view changes that have been made to the source record, or for additional information about this trial, click on the URL below to go to the source record in the primary register. |
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Register:
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IRCT |
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Last refreshed on:
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22 February 2018 |
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Main ID: |
IRCT2016041516123N7 |
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Date of registration:
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2016-04-24 |
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Prospective Registration:
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No |
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Primary sponsor: |
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Public title:
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Evaluation of the effect of eating utensils sizes on food intake during a meal in obese or overweight patients
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Scientific title:
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Comparison of food intake in Large and small dishware in obese or overweight patients |
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Date of first enrolment:
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2016-04-20 |
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Target sample size:
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50 |
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Recruitment status: |
Complete |
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URL:
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http://en.irct.ir/trial/15185 |
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Study type:
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interventional |
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Study design:
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Randomization: N/A, Blinding: Not blinded, Placebo: Not used, Assignment: Crossover, Purpose: Other.
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Phase:
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N/A
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Countries of recruitment
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Iran (Islamic Republic of)
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Contacts
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Name:
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Address:
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Telephone:
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Email:
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Affiliation:
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Name:
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Mahdis Vakili
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Address:
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Golestan St, Ahvaz Jundishapur University of Medical Sciences, Paramedicine school
Ahvaz
Iran (Islamic Republic of) |
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Telephone:
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+98 61 3337 5717 |
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Email:
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mahdisvakili@ymail.com |
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Affiliation:
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Ahvaz Jundishapur University of Medical Sciences |
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Key inclusion & exclusion criteria
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Inclusion criteria: Inclusion criteria: age between 19-60 years old; body mass index of equal or more than 25; complete mental and physical health (according to annual medical check-up of university staff) and having no comorbidities of overweight and obesity such as High Blood Pressure; Asthma; Arteriovascular disease and so on. Exclusion criteria: being menopause or premenopausal in women population; being an athlete or doing exercise regularly; following a therapeutic or weight management diet; following any life style or eating related habits modification program or social network; taking weight loss medicine over last three month; taking any sensory disrupting medicine; drug or alcohol addiction; Having metabolic or gastrointestinal disease.
Exclusion criteria:
Age minimum:
18 years
Age maximum:
60 years
Gender:
Both
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Health Condition(s) or Problem(s) studied
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Obesity.
Obesity due to excess calories
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Obesity due to excess calories
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Intervention(s)
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Intervention 1: Intervention group: patients will receive small size eating utensil including small size ceramic dining plate (19.5 Cm), small spoon (5 ml), small fork and a 120 ml glass. Each patient in the intervention group will receive a lunch package consisted of 270 grams of barbecued chicken breast (seasoned with onion, saffron and lime juice), 600 grams of steamed rice and two medium size tomatoes as optional side dish, 430 grams of vegetable salad with 42 grams mayonnaise which will be served separately. Intervention 2: Control group: patients will receive large size eating utensil including large size ceramic dining plate (25 Cm), large spoon (15 ml), large fork and a 120 ml glass. Each patient in control group will receive a lunch package consisted of 270 grams of barbecued chicken breast (seasoned with onion, saffron and lime juice), 600 grams of steamed rice and two medium size tomatoes as optional side dish, 430 grams of vegetable salad with 42 grams mayonnaise which will be served separately.
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Intervention group: patients will receive small size eating utensil including small size ceramic dining plate (19.5 Cm), small spoon (5 ml), small fork and a 120 ml glass. Each patient in the intervention group will receive a lunch package consisted of 270 grams of barbecued chicken breast (seasoned with onion, saffron and lime juice), 600 grams of steamed rice and two medium size tomatoes as optional side dish, 430 grams of vegetable salad with 42 grams mayonnaise which will be served separately.
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Control group: patients will receive large size eating utensil including large size ceramic dining plate (25 Cm), large spoon (15 ml), large fork and a 120 ml glass. Each patient in control group will receive a lunch package consisted of 270 grams of barbecued chicken breast (seasoned with onion, saffron and lime juice), 600 grams of steamed rice and two medium size tomatoes as optional side dish, 430 grams of vegetable salad with 42 grams mayonnaise which will be served separately.
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Lifestyle
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Primary Outcome(s)
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Protein intake. Timepoint: After the intervention. Method of measurement: Food analyzer software, scale, grams.
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Carbohydrate intake. Timepoint: After the intervention. Method of measurement: Food analyzer software, scale, grams.
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Fat intake. Timepoint: After the intervention. Method of measurement: Food analyzer software, scale, grams.
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Energy intake. Timepoint: After the intervention. Method of measurement: Food analyzer software, scale, grams.
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Secondary Outcome(s)
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Salad consumption. Timepoint: At the same time with intervention. Method of measurement: Scale, grams.
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Chiken consumption. Timepoint: At the same time with intervention. Method of measurement: Scale, grams.
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Mayonnaise intake. Timepoint: At the same time with intervention. Method of measurement: Scale, grams.
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Rice consumption. Timepoint: At the same time with intervention. Method of measurement: Scale, grams.
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Source(s) of Monetary Support
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Ahvaz Jundishapur University of Medical Sciences
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Ethics review
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Status: Approved
Approval date:
Contact:
Ahvaz Jundishapur University of Medical Sciences
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Results
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Results available:
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Date Posted:
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Date Completed:
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URL:
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