The DOI matches its Crossref record; 21 of the 21 references it cites were found in a registry or an index.
Salad and satiety: Energy density and portion size of a first-course salad affect energy intake at lunch
Abstract
Objective We tested the effect on meal intake of varying the energy density and portion size of a compulsory first-course salad.Design The study used a randomized crossover design.Subjects/setting Forty-two women from the State College, PA, university community ate lunch in the laboratory once per week for 7 weeks.Intervention Lunch comprised one of six first-course salads, or no salad in the control condition, followed by a main course of pasta. Subjects were required to consume the entire salad, but ate as much pasta as they wanted. The salads varied in energy density (0.33, 0.67, or 1.33 kcal/g) and portion size (150 or 300 g). The energy density of the salad was reduced by changing the amount and type of dressing and cheese.Main outcome measures Energy intake and ratings of hunger, satiety, and food characteristics were measured.Statistical analyses performed Outcomes were analyzed using a linear mixed model with repeated measures.Results Compared with having no first course, consuming the low-energy-dense salads reduced meal energy intake (by 7% for the small portion and 12% for the large), and consuming the high-energy-dense salads increased intake (by 8% for the small portion and 17% for the large). When two salads with the same number of calories were compared, meal intake was decreased when the large portion of the lower-energy-dense salad was consumed.Conclusions Eating a low-energy-dense first course enhances satiety and reduces meal energy intake. Consuming a large portion of a low-energy-dense food at the start of a meal may be an effective strategy for weight management.
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“For example, eating a low energy dense soup or salad before a meal (15 to 20 min) has been shown to reduce food intake during the meal [78,79].”
From Homeostatic and Circadian Control of Food Intake: Clinical Strategies to Prevent Overconsumption (2013) · cites this paper as [79]
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Self-citationSensory-specific satiety is affected more by volume than by energy content of a liquid food
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Metadata
- Authors
- Rolls, B. J., Roe, L. S., & Meengs, J. S.
- Affiliations
- Pennsylvania State University (US)
- Venue
- Journal of the American Dietetic Association
- Publisher
- Elsevier BV
- Published
- 2004-10
- Volume
- 104
- Issue
- 10
- Pages
- 1570-1576
- ISSN
- 0002-8223 (ISSN-L)
- OpenAlex
- W1974016071
- Cited by
- 192
- References
- 21
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 2 · 2022: 7 · 2021: 2 · 2020: 3 · 2019: 6 · 2018: 10 · 2017: 9 · 2016: 9 · 2015: 12 · 2014: 13 · 2013: 16 · 2012: 12
- FWCI
- 12.74
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the American Dietetic Association (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Institute of Diabetes and Digestive and Kidney Diseases (DK-39177, R01DK059853, DK59853)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Keywords
- salads, energy density, portion size, satiety, energy intake, lunch, pasta, salad dressing, weight management, hunger, women
- MeSH terms
- Adult, Energy Intake, Dietary Fats, Female, Humans, Middle Aged, Nutritive Value, Obesity, Satiety Response, Vegetables, Weight Gain, Linear Models, Cross-Over Studies
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