Other Eating DisordersFlaveurNCT01535846
Awakening to the Taste of Food Among Restrained Women
A study testing Conscious food tasting intervention in people with Other Eating Disorders, run by Laval University at 1 site in Canada.
Trial summary
Energy-restricted diets often require dieting rules, which forced the dieter to eat according to cognitive norms, which increase his vulnerability to external food cues. Allowing the recognition of internal hunger and satiety cues by using conscious food tasting could be helpful among restrained eaters to facilitate… Read more about this study
- Who is it for?
- Ages 25 to 60 years, women onlyHealthy volunteers can take part
- Conditions the study is for
- Other Eating Disorders
- What is being tested?
- Conscious food tasting intervention
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 50 participants
- Where
- 1 siteCanada
- Study dates
- Jan 2011to Dec 2012
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 25 to 60 years
- Women only
- Healthy volunteers accepted
- Adult
Who may be able to join
- females aged 25 to 60 year-old
- stable weight (± 2.5 kg) for at least 2 months
- restrained eaters (scores of 15 or higher at the Restraint Scale)
Who cannot join
- food allergies
- taking medication (e.g., corticosteroids, tricyclic antidepressants, atypical antipsychotics)
- chronic health problems (e.g., eating disorders, type 1 and type 2 diabetes, hyperthyroidism)
- pregnant or lactating
- smoker
Trial locations and contacts
1 site in 1 country.
Canada1 site
Institute of Nutraceuticals and Functionnal Foods (INAF)
Québec, Quebec, G1V 0A6
About this study
Official title: Awakening to the Taste of Food: What Are the Effects on Cognitions and Behaviors About Food and Eating Among Restrained Women?
Energy-restricted diets often require dieting rules, which forced the dieter to eat according to cognitive norms, which increase his vulnerability to external food cues. Allowing the recognition of internal hunger and satiety cues by using conscious food tasting could be helpful among restrained eaters to facilitate an internalized regulation of food intake.
The objectives of the proposed study are to investigate among restrained women whether conscious food tasting can influence 1) attitudes and behaviors associated with food and eating; 2) reliance on hunger and satiety signals; and 3) development of taste and olfactory memory.
Read more
Females (n=50) will be randomly assigned to: 1) experimental group (conscious food tasting intervention) (n=24), or 2) control group (n=26). The conscious food tasting intervention will be conducted by a registered dietitian into groups of ten to twelve women during six weekly 2-hour workshops. Women in the control group will not receive any intervention. Measurements will be taken at baseline, at the end of the intervention period, and at 12-week post-intervention. Restraint Scale, Three-Factor Eating Questionnaire, Mindful Eating Questionnaire, Intuitive Eating Scale, Body-Esteem Scale and Rosenberg Self-Esteem Scale will measure attitudes and behaviors associated with food and eating as well as some aspects related to psychological functioning. The Intuitive Eating Scale and a snack-meal taste rating task (visual analogue scales) will assess internal hunger/satiety cues. Vocabulary used to describe the foods will be recorded from the snack-meal taste rating task and use to assess taste and olfactory memory. Sensory capabilities will be assessed by odour detection and identification test, and a taste detection test.
The proposed study will provide a better understanding of the effects of conscious food tasting on eating attitudes and behaviors, which is relevant to dietetic practice as it could help to promote sustainable healthy eating habits.
Read the detailed description
In the experimental group (n=24), the conscious food tasting intervention will be conducted by a registered dietitian into small groups of ten to twelve women during six weekly 2-hour workshops. Workshops will be taking place in a well-ventilated room to insure that there are no extraneous odours or noises that may hamper the activities involving senses. To enhance feeling of belonging to the group as well as the confidence within each participant, time will be allowed for participants' introduction at the beginning of the first workshop. Specific themes will be addressed during each of the six workshops. During the first and second workshops, theoretical notions about weight management and energy-restricted diets, restrained eating versus intuitive and mindful eating, appetite sensations, sensory-specific satiety and weight-related issues will be presented by the registered dietitian. The presentation will be interactive, so that discussion and questions will be foster throughout the workshops. From the third workshop, basic knowledge and activities related to sensory food perceptions will be introduced. Prior to food tasting activities, participants will be advised to avoid drinking coffee or eating chocolate and any other foods with a strong or persistent taste, and to avoid wearing perfumes, scented lotions and creams as all these conditions could affect sensory perceptions. During the third workshop, theoretical notions about taste qualities (sweet, salt, sour, bitter) will be firstly addressed. A taste activity will then be done using aqueous solutions containing different concentrations of a taste compound. The objective of this activity will be to let participants experience their own taste sensitivity level so that they can identify at which concentration level they can detect different tastes. During the fourth and fifth workshop, theoretical and practical notions about food tasting techniques will be addressed. The various roles played by other senses (i.e., sight, hearing, touch, smell) during food tasting will also be experienced by the participants using practical activities. For that purpose, various foods will be used such as herbs and spices, cheeses, fruits, chocolate and chips. In addition, one of the most difficult aspects of tasting evaluation is to find the right words that well-described food perception. Each participant will thus be guided by the registered dietitian and discuss about some of the terminology of tasting in order to find out appropriate terms they could be used to describe the tasted foods. A list of these descriptive words will then be created, so that they can have their own list of reference. At the end of each food tasting activities, a discussion will be led by the registered dietitian about appetite sensations, emotions and recollection of memories associated with the tasted foods. As enjoying eating involve more than sensory stimulation from the foods, the last workshop will discuss the cognitive, social and emotional aspects related to tasting and pleasure while eating (e.g. dichotomized thinking about healthy eating, eating with family and friends, and affective processes in eating behaviors) in order to integrate these eating-related aspect to a peaceful relationship with foods.
In the waiting-list control group (n=26), women will be instructed to follow their usual lifestyle habits for the duration of the study. Over the study period, these women will not receive any form of contact from the research team, with the exception of post treatment testing sessions (T=2 and T=3), as performed in the experimental group. To control for potential confounding effects of other treatments, the investigators will ask to women from the waiting-list control group to report all consultations with health professionals and/or any forms of intervention that they received during the course of the study. After the final testing session at 12-week post-intervention (T=3), women from the control group will be invited to participate in the conscious food tasting intervention on a voluntary basis.
- Conditions
- Other Eating Disorders
- Being tested
- Conscious food tasting intervention
- Keywords
- taste, mindful eating, intuitive eating, attitude, behavior
- Medical subject headings
- Behavior
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Conscious food tasting interventionBehavioural
Six weekly 2-hour workshops
| Study group | Role | What they receive |
|---|---|---|
| Conscious food tasting intervention | Experimental | Instead of focusing on dieting rules to restrict food intake, paying attention to sensory stimulation allow the recognition of internal cues of hunger and satiety which can be helpful to facilitate a more internalized regulation of food intake among restrained eaters. In the experimental group, the conscious food tasting intervention will be conducted by a registered dietitian into small groups of ten to twelve women during six weekly 2-hour workshops. Workshops will be taking place in a well-ventilated room to insure that there are no extraneous odours or noises that may hamper the activities involving senses. Receives: Behavioral: Conscious food tasting intervention |
| Control | No intervention | Not described |
What is being measured
The primary outcome is the main question the study is designed to answer.
Attitudes and behaviors associated with food and eating
To evaluate the effects of conscious food tasting on attitudes and behaviors associated with food and eating. This measure is made through a questionnaire.
Measured: Up to 3 months
Secondary outcomes (2)
Physical signals for hunger and satiety
To assess whether conscious food tasting affect reliance on physical signals for hunger and satiety (rather than external cues). This measure is made through a questionnaire.
Measured: Up to 3 months
Development of taste and olfactory memory
To evaluate the effects of conscious food tasting on the development of taste and olfactory memory. This measure is made through a questionnaire.
Measured: Up to 3 months
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted20 Feb 2012 (estimated)
- Study startJan 2011
- Primary completionApr 2012
- Study completionDec 2012
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Other Eating DisordersStudies of the same condition, open and under way.
- More trials run by Laval UniversityThe sponsor's other registered studies.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Enrolment
- 50 participants (actual)
Sponsor and investigators
- Lead sponsor
- Laval University
- Sponsor type
- University, hospital or other
- Collaborators
- Canadian Foundation for Dietetic Research (CFDR)
- Responsible party
- Principal investigator, Véronique Provencher, Laval University
- Investigators
- Véronique Provencher, Ph.D., Principal investigator, Laval University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT01535846
- Sponsor's protocol ID
- INAF 2010-215
- Acronym
- Flaveur
- Status last verified
- Apr 2013
- First submitted
- 13 Feb 2012
- Last updated
- 25 Apr 2013
- Results posted
- No
- Data monitoring committee
- No
Study at a glance
From the registry record, last updated by the sponsor on 25 Apr 2013. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Awakening to the Taste of Food: What Are the Effects on Cognitions and Behaviors About Food and Eating Among Restrained Women?
- ClinicalTrials.gov ID
- NCT01535846
- Acronym / sponsor ID
- Flaveur / INAF 2010-215
- Conditions
- Other Eating Disorders
- Keywords
- taste, mindful eating, intuitive eating, attitude, behavior
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 50 participants (actual)
- Lead sponsor
- Laval UniversityUniversity, hospital or other
- Collaborators
- Canadian Foundation for Dietetic Research (CFDR)
- Study start
- Jan 2011
- Primary completion
- Apr 2012 (actual)
- Study completion
- Dec 2012 (actual)
- First posted
- 20 Feb 2012 (estimated)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Energy-restricted diets often require dieting rules, which forced the dieter to eat according to cognitive norms, which increase his vulnerability to external food cues. Allowing the recognition of internal hunger and satiety cues by using conscious food tasting could be helpful among restrained eaters to facilitate an internalized regulation of food intake.
The objectives of the proposed study are to investigate among restrained women whether conscious food tasting can influence 1) attitudes and behaviors associated with food and eating; 2) reliance on hunger and satiety signals; and 3) development of taste and olfactory memory.
Females (n=50) will be randomly assigned to: 1) experimental group (conscious food tasting intervention) (n=24), or 2) control group (n=26). The conscious food tasting intervention will be conducted by a registered dietitian into groups of ten to twelve women during six weekly 2-hour workshops. Women in the control group will not receive any intervention. Measurements will be taken at baseline, at the end of the intervention period, and at 12-week post-intervention. Restraint Scale, Three-Factor Eating Questionnaire, Mindful Eating Questionnaire, Intuitive Eating Scale, Body-Esteem Scale and Rosenberg Self-Esteem Scale will measure attitudes and behaviors associated with food and eating as well as some aspects related to psychological functioning. The Intuitive Eating Scale and a snack-meal taste rating task (visual analogue scales) will assess internal hunger/satiety cues. Vocabulary used to describe the foods will be recorded from the snack-meal taste rating task and use to assess taste and olfactory memory. Sensory capabilities will be assessed by odour detection and identification test, and a taste detection test.
The proposed study will provide a better understanding of the effects of conscious food tasting on eating attitudes and behaviors, which is relevant to dietetic practice as it could help to promote sustainable healthy eating habits.
Detailed description
In the experimental group (n=24), the conscious food tasting intervention will be conducted by a registered dietitian into small groups of ten to twelve women during six weekly 2-hour workshops. Workshops will be taking place in a well-ventilated room to insure that there are no extraneous odours or noises that may hamper the activities involving senses. To enhance feeling of belonging to the group as well as the confidence within each participant, time will be allowed for participants' introduction at the beginning of the first workshop. Specific themes will be addressed during each of the six workshops. During the first and second workshops, theoretical notions about weight management and energy-restricted diets, restrained eating versus intuitive and mindful eating, appetite sensations, sensory-specific satiety and weight-related issues will be presented by the registered dietitian. The presentation will be interactive, so that discussion and questions will be foster throughout the workshops. From the third workshop, basic knowledge and activities related to sensory food perceptions will be introduced. Prior to food tasting activities, participants will be advised to avoid drinking coffee or eating chocolate and any other foods with a strong or persistent taste, and to avoid wearing perfumes, scented lotions and creams as all these conditions could affect sensory perceptions. During the third workshop, theoretical notions about taste qualities (sweet, salt, sour, bitter) will be firstly addressed. A taste activity will then be done using aqueous solutions containing different concentrations of a taste compound. The objective of this activity will be to let participants experience their own taste sensitivity level so that they can identify at which concentration level they can detect different tastes. During the fourth and fifth workshop, theoretical and practical notions about food tasting techniques will be addressed. The various roles played by other senses (i.e., sight, hearing, touch, smell) during food tasting will also be experienced by the participants using practical activities. For that purpose, various foods will be used such as herbs and spices, cheeses, fruits, chocolate and chips. In addition, one of the most difficult aspects of tasting evaluation is to find the right words that well-described food perception. Each participant will thus be guided by the registered dietitian and discuss about some of the terminology of tasting in order to find out appropriate terms they could be used to describe the tasted foods. A list of these descriptive words will then be created, so that they can have their own list of reference. At the end of each food tasting activities, a discussion will be led by the registered dietitian about appetite sensations, emotions and recollection of memories associated with the tasted foods. As enjoying eating involve more than sensory stimulation from the foods, the last workshop will discuss the cognitive, social and emotional aspects related to tasting and pleasure while eating (e.g. dichotomized thinking about healthy eating, eating with family and friends, and affective processes in eating behaviors) in order to integrate these eating-related aspect to a peaceful relationship with foods.
In the waiting-list control group (n=26), women will be instructed to follow their usual lifestyle habits for the duration of the study. Over the study period, these women will not receive any form of contact from the research team, with the exception of post treatment testing sessions (T=2 and T=3), as performed in the experimental group. To control for potential confounding effects of other treatments, the investigators will ask to women from the waiting-list control group to report all consultations with health professionals and/or any forms of intervention that they received during the course of the study. After the final testing session at 12-week post-intervention (T=3), women from the control group will be invited to participate in the conscious food tasting intervention on a voluntary basis.
Study design
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Conscious food tasting intervention | Experimental | Behavioral: Conscious food tasting interventionInstead of focusing on dieting rules to restrict food intake, paying attention to sensory stimulation allow the recognition of internal cues of hunger and satiety which can be helpful to facilitate a more internalized regulation of food intake among restrained eaters. In the experimental group, the conscious food tasting intervention will be conducted by a registered dietitian into small groups of ten to twelve women during six weekly 2-hour workshops. Workshops will be taking place in a well-ventilated room to insure that there are no extraneous odours or noises that may hamper the activities involving senses. |
| Control | No intervention | – |
Who may qualify
- Ages
- 25 to 60 years
- Sex
- Female only
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (3 listed)
- females aged 25 to 60 year-old
- stable weight (± 2.5 kg) for at least 2 months
- restrained eaters (scores of 15 or higher at the Restraint Scale)
Key exclusion criteria (5 listed)
- food allergies
- taking medication (e.g., corticosteroids, tricyclic antidepressants, atypical antipsychotics)
- chronic health problems (e.g., eating disorders, type 1 and type 2 diabetes, hyperthyroidism)
- pregnant or lactating
- smoker
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Conscious food tasting interventionSix weekly 2-hour workshops | Behavioural | Conscious food tasting intervention |
Primary outcome
Attitudes and behaviors associated with food and eating
Time frame: Up to 3 months
To evaluate the effects of conscious food tasting on attitudes and behaviors associated with food and eating. This measure is made through a questionnaire.
2 secondary outcomes
Physical signals for hunger and satiety
Time frame: Up to 3 months
Development of taste and olfactory memory
Time frame: Up to 3 months
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 25 Apr 2013.
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Véronique Provencher, Ph.D. principal investigator
Laval University
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Conscious food tasting intervention in people with Other Eating Disorders, run by Laval University at 1 site in Canada.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 3 inclusion and 5 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 25 Apr 2013. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Canada. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Attitudes and behaviors associated with food and eating (time frame: Up to 3 months). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 25 Apr 2013.