|- candidate number||10949|
|- NTR Number||NTR3253|
|- ISRCTN||ISRCTN wordt niet meer aangevraagd.|
|- Date ISRCTN created|
|- date ISRCTN requested|
|- Date Registered NTR||16-jan-2012|
|- Secondary IDs||11/32 METC WUR|
|- Public Title||"Mum can I have some more vegetables today? GRISP-study (GRoente Iname en Smaakontwikkeling peuters) Smaakconditionering.|
|- Scientific Title||The effect of flavour-flavour learning as a mechansim to increase children's preference for vegetables.|
|- hypothesis||To investigate if flavour flavour learning is an effective mechanism to increase children's vegetable intake.|
|- Healt Condition(s) or Problem(s) studied||Toddlers, Vegetables, Preferences, Intake|
|- Inclusion criteria||1. Healthy toddlers;|
2. 1.9-4 years old;
3. With permission from their parents to participate.
|- Exclusion criteria||1. Parents who do not signed the informed consent;|
2. Children with a food allergy for one of the substances used in the study such as, margarine, milk, maizena, tomato ketchup, red beet or parsnip.
|- mec approval received||yes|
|- multicenter trial||no|
|- control||Not applicable|
|- Type||2 or more arms, randomized|
|- planned startdate ||17-jan-2012|
|- planned closingdate||31-okt-2012|
|- Target number of participants||40|
|- Interventions||Intervention with red beet and parsnip. These vegetables are freezed dried, so have the appearance of crispy vegetable chips (natural). In 7 conditioning trials (14 days), children repeatedly consume ad random a fixed amount (5 gram, dried product, comparable with 50 gram fresh product) of red beet or parsnip. The vegetable products differ in taste and flavouring. A within subject design is used and per subject, one flavour will consequently be paired with an already known and generally liked (tomato ketchup) flavour whereas the other vegetable is consequently paired with a neutral flavour (white blanco sauce). The neutral flavouring version can be seen as a control for the potential mere exposure effect of the vegetables and the dip sauces. If there is an effect we want to be sure to describe it to flavour- flavour learning and not the effect of the mechanism of dipping. The vegetable products will be consumed during lunch (one per day) as an entrée. After consumption of the vegetable product the children will receive their regular lunch. |
|- Primary outcome||Preference will be the main outcome measure. Preference will be measured in two ways:|
1. Two pair preference test of 2 target vegetables (red beet and parsnip) to measure liking/preference;
2. Two flavour consumption test:The children will be invited to eat as much as they want from the two target vegetable products on different days, both as neutral versions without the flavoured or neutral dip (ad libitum consumption). Consumption will be used as an indiciator of preference.
Both tests will be done before and after the intervention.
|- Secondary outcome||After each conditioning trial the consumption of the lunch will be registered to follow compensation and regarding childrens's responsiveness.|
|- Timepoints||The GISP-study is a conditioning study at a day care of 9 weeks with 2 durability tests to investigate the sustainability of the mechanism, one after 12 months and one after 6 months.|
|- Trial web site||veodingsonderzoek.wur.nl/grisp|
|- status||open: patient inclusion|
|- CONTACT FOR PUBLIC QUERIES||Ir. Victoire Wild, de|
|- CONTACT for SCIENTIFIC QUERIES||Ir. Victoire Wild, de|
|- Sponsor/Initiator ||Wageningen University (WUR)|
(Source(s) of Monetary or Material Support)
|- Brief summary||Childrens' consumption of vegetables is below recommendations. Since preference is the most imporatnt predictor of children's intake and most childrens dislike veetables, new strategies are needede to increase their preferences for vegetables. Flavour learning can be one of the effective mechanisms to change preferences. The aim of this study is to investigate the effect of flavour flavour learning on vegetable preference and intake.
To investigate if flavour flavour learning is an effective mechanism to increase children’s vegetable intake.
1. Is there an effect?
To investigate if there is a long term impact of flavour-flavour learning on vegetable preference.
2. If intake increases, is this conditioning effect maintained over time?
|- Main changes (audit trail)|
|- RECORD||16-jan-2012 - 19-sep-2014|