Tasting Plant Forward Meals

Conditions

• Dietary Exposure

Eligibility Criteria

Sex

ALL

Age

18 Years - 25 Years

Healthy Volunteers

Accepted

Interventions

• vegetable combination 1 — OTHER
  consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
• vegetable combination 2 — OTHER
  consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
• vegetable combination 3 — OTHER
  consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
• vegetable combination 4 — OTHER
  consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
• vegetable combination 5 — OTHER
  consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable

Study Details

This study aims to examine how the amount of potato and form of potato within a meal impacts intake and acceptability of other non-starchy vegetables.

Key Dates

Start date

Jan 30, 2026

Status verified

Oct 2025

Primary completion

Dec 31, 2026

Completion

Dec 31, 2026

Study Design

Enrollment

80 participants (estimated)

Allocation

RANDOMIZED

Intervention model

PARALLEL

Primary purpose

OTHER

Arms

• Experimental: Potato form 1
  The potato served within the vegetable dish will be oil fried.
• Experimental: Potato form 2
  The form of the potato within the vegetable dish will be air fired.

Primary Outcome Measure

Change in liking of non-starchy vegetables served within the plant forward meal [ Time Frame: Baseline and after each meal condition (approximately 5 weeks) ]

Central Contacts

• Sara J Maksi
  859-257-2327
  [email protected]

Locations (1)

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