thesis template

Chia seeds; Functional Food and Satiety Enhancer?

by

James Hall

Supervisor : Dr. Trevor George

Applied SciencesFaculty of Health and Life Sciences

Northumbria University

01/05/2015

Chia seeds; Functional Food and Satiety Enhancer?

A project report submitted in partial fulfilment of the requirements for the Degree of BSc (Hons) in Human Nutrition

by

James Hall

Applied SciencesFaculty of Health and Life Sciences

Northumbria University

01/05/2015

Declaration: I, James Hall confirm that I have read and understood the University regulations concerning plagiarism and that the work contained within this project report is my own work within the meaning of the regulations.

Signed ……………………………………

ABSTRACT

The objective of the current investigation was to investigate the satiating impact of increasing the dietary fibre

content of participants diet through the incorporation of chia seeds into a fruit based breakfast smoothie, and any

subsequent impact upon food and energy intake after consumption. Body weight and height measurements were

taken before initial test sessions, after this, participants were randomly assigned either the test breakfast

smoothie containing 20g of chia seeds, providing ~12g of dietary fibre, or a control breakfast without chia

seeds, containing ~5g of dietary fibre, for their first session, and were given the remaining breakfast smoothie at

their next session. After consumption of the breakfast products, participants were then served an ad libitum

lunch of pasta, food intake for the rest of the day was measured using food diaries for analysis of food and

energy intake. Test subjects (n=6) exhibited significantly increased satiety ratings during the first four time

points after consumption of the test breakfast smoothie compared to the control (p=0.034), as well as a

significant reduction in amount of pasta eaten for the ad libitum lunch after the control breakfast (p=0.046).

Subsequent energy intake for the day, after consumption of the test breakfast with chia seeds was not found to

be significantly different from energy intake after consumption of the control breakfast (p= 0.226), however

there was a general trend for reduced calorie intake, with energy intakes being an average of 1384kcal (±481)

after eating the control smoothie to 1165kcal (±416) after eating the test smoothie a reduction in energy content

of ~16%. Results suggest that chia seeds could be incorporated into foods in order to increase dietary fibre

content with the aim of increasing satiety and reducing food intake, however further work is needed.

Abstract word count: 290

ACKNOWLEDGEMENTS

I would like to thank my family and friends for helping me cope when stress seemed like it was too much.

0

Contents

1 Introduction...................................................................................................................................................8

2 Material and Methods.................................................................................................................................14

2.1 Participants..........................................................................................................................................14

2.2 Procedure............................................................................................................................................15

2.3 Questionnaires.....................................................................................................................................15

2.4 Satiety Ratings and Total Food Consumption......................................................................................15

2.5 Test Products.......................................................................................................................................16

2.6 Test Breakfast......................................................................................................................................16

2.7 Ad Libitum Test Lunch..........................................................................................................................16

2.8 Nutrient Content of Test Meals and Participants Total Food Intake....................................................17

2.9 Statistical Analyses...............................................................................................................................18

3 Results.........................................................................................................................................................20

3.1 Subjects...............................................................................................................................................20

3.2 Satiety Response..................................................................................................................................21

3.3 Food Intake..........................................................................................................................................23

3.4 Energy Intake.......................................................................................................................................25

4 Discussion....................................................................................................................................................29

4.1 Further work........................................................................................................................................33

4.2 Limitations...........................................................................................................................................33

5 References...................................................................................................................................................36

1

6 Appendices..................................................................................................................................................41

6.1 Ethics Application................................................................................................................................41

6.2 Ethics Approval....................................................................................................................................50

6.3 COSHH Assessment..............................................................................................................................51

7 H record form.............................................................................................................................................51

7.1 Raw Data..............................................................................................................................................55

7.1.1.1 Particpant Record........................................................................................................................55

7.1.1.2 Three Factor Eating Questionnaire Results..................................................................................55

7.1.1.5 Calorie and total food intake.......................................................................................................57

7.2 Questionnaires.....................................................................................................................................58

7.2.1.1 Three factor Eating Questionnaire...............................................................................................58

7.2.1.2 Health and Lifestyle Questionnaire..............................................................................................64

7.3 Paperwork Provided to Participants....................................................................................................66

7.3.1.1 Participant Information Sheet......................................................................................................66

7.3.1.2 Participant Debrief Sheet.............................................................................................................68

7.3.1.3 VAs Sheets...................................................................................................................................68

7.3.1.4 24 Hour Recall Food Diaries.........................................................................................................73

7.3.1.5 Food Diaries.................................................................................................................................74

7.4 Recruitment Poster..............................................................................................................................76

7.5 Recruitment E-mail..............................................................................................................................77

7.6 Calculations and Data Manipulation....................................................................................................78

7.6.1.1 Examplar BMI Calculation............................................................................................................78

7.7 Statistical Analysis................................................................................................................................78

2

7.7.1.1 Tests of Normality-first 19 time frames control...........................................................................78

7.7.1.2 Tests of Normality-first 19 time frames test................................................................................79

7.7.1.3 Repeated Measures-all time points.............................................................................................80

7.7.1.4 Repeated Measures-first four time points...................................................................................82

7.7.1.5 Repeated Measures-first four time points, p1. excluded.............................................................82

7.7.1.6 Repeated Measures-first four time points, factor 1, answer 0....................................................83

7.7.1.7 Repeated Measures-first four time points, factor 2.....................................................................83



7.7.1.10 Repeated Measures- first four time points, factor 3................................................................86

7.7.1.11 Repeated Measures-first four time points, factor 3, answer 1................................................86

7.7.1.12 Repeated Measures-first four time points, factor 3, answer 2................................................87

7.7.1.13 Tests of Normality-first four time frames, area under curve, p1. excluded.............................88

7.7.1.14 Wilcoxin signed rank test-area under curve of first four time points, p1. excluded.................88

7.7.1.15 Tests of Normality-pasta intake...............................................................................................88

7.7.1.16 Wilcoxin signed rank test-pasta intake....................................................................................89

7.7.1.17 Tests of Normality-pasta intake p1. excluded..........................................................................89

7.7.1.18 Wilcoxin signed rank test-pasta intake, p1. excluded..............................................................89

7.7.1.19 Tests of Normality-calorie intake and food weight..................................................................90

7.7.1.20 Paired T test- Calorie intake over entirety of control and test days.........................................90

7.7.1.21 Paired T test- Calorie intake after ad libitum lunch across control and test days....................91

7.7.1.22 Paired T test- Calorie intake 24 hours before control and test days........................................91

3

7.7.1.23 Paired T test- Total amount (g) of food eaten over control and test days, after breakfast

smoothie 91

7.7.1.24 Paired T test- Total amount (g) of food eaten over control and test days, after ad libitum

lunch 92

7.7.1.25 Wilcoxin signed rank test- Total amount (g) of food eaten during 24 hour period before test

days 92

7.7.1.26 Wilcoxin signed rank test- Total amount (g) of ad libitum pasta and sauce lunch eaten over

both test days..............................................................................................................................................93

7.7.1.27 Tests of Normality-calorie intake and food weight, p1. Excluded............................................93

7.7.1.28 Paired T test- Calorie intake over entirety of control and test days, p1. Excluded...................94

7.7.1.29 Paired T test- Calorie intake after ad libitum lunch across control and test days, p1. Excluded

94

7.7.1.30 Wilcoxin signed rank test- Calorie intake 24 hours before control and test days, p1. Excluded

94

7.7.1.31 Paired T test- Total amount (g) of food eaten over control and test days, after breakfast

smoothie, p1. Excluded...............................................................................................................................95

7.7.1.32 Paired T test- Total amount (g) of food eaten over control and test days, after ad libitum

lunch, p1. Excluded......................................................................................................................................95

7.7.1.33 Wilcoxin signed rank test- Total amount (g) of food eaten during 24 hour period before test

days, p1. Excluded.......................................................................................................................................96

7.7.1.34 Wilcoxin signed rank test- Total amount (g) of ad libitum pasta and sauce lunch eaten over

both test days, p1. Excluded........................................................................................................................96

7.7.1.35 Standard Deviation and Mean Satiety Ratings During First Four Time Points-all participants. 97

7.7.1.36 Standard Deviation and Mean Satiety Ratings During First Four Time Points-outliner excluded

98

4

7.7.1.37 Area Under the Curve of Satiety Ratings During First Four Time Points-outliner excluded......98

7.7.1.38 How to Ensure Data is Normally Distributed............................................................................99

7.7.1.39 How to run a Paired Sample T Test..........................................................................................99

7.7.1.40 How to run a Repeated Measures ANOVA Test.......................................................................99

5

CHAPTER 1

INTRODUCTION

6

JAMES HALL W11000500 INTRODUCTION

1 Introduction

According to de Graaf (2011) ‘satiety refers to a subjective feeling of an absence of motivation to eat’. There

are numerous studies already published detailing the success of increasing fibre content of foods as a way of

increasing satiety (Harrold et al., 2014; Pentikainen et al., 2014; Solah et al., 2014), and the impact which fibre

has upon the diet, and the consequences if intake is limited (Haber et al., 1977), which provide a relevant

structure on which to base this study. In the UK between the year 2000 and 2009 hospital admission rates for 5-

19 year olds due to obesity and its associated co morbidities, such as type 2 diabetes, coronary heart disease,

stroke etc., rose from 93 per million to 414 per million (Nielsen et al., 2013), similarly obesity levels have risen

sharply in adults, Public Health England (2012) released findings that by 2012 obesity statistics had risen by

11.2% and 8.7% for men and women respectively, and claimed that based on current obesity trends by 2050,

60% of adult men and 50% of adult women would be classed as obese (BMI higher than 30).

Satiety is the absence of hunger; it is the sensation of fullness after eating. Increasingly, the production of such

functional foods, or food ingredients, which make claims of increasing satiety, has been observed (Hetherington

et al., 2013), and the market for such products has increased dramatically over recent years, likely a reflection of

the trend of increasing body weight and the rising levels of obesity amongst all age groups (Wang et al., 2011).

The validity of such claims however can be disputed, as concerns of how such satiating claims are proved to be

‘scientifically substantial’ and how consumers perceive the information presented is under question (Fiszman et

al., 2014; Hetherington et al., 2013). Nevertheless, despite, and possibly due, to the confusion and

misunderstanding surrounding this topic area, the potential benefits of satiety increasing food/food products

can’t be ignored, and include; decreasing both long and short term hunger, benefits to mood and cognitive

abilities, achieving weight management and meeting weight loss goals (Hetherington et al., 2013). This makes

the topic something requiring a degree of further study to clarify satiety increasing methods, such as the

introduction of functional food ingredients into recipes within food industry.

Previous studies into satiation used a variety of different methods of increasing the fibre levels of meals, and

focused on investigating the satiating impact of many different food products, such as bulking foods with fruit

and vegetables, or adding grains and pulses, to varying levels of success. For example Houchins et al. (2013)

investigated the effect of adding fruit and vegetables in different forms, liquid and solid, to the diet and the

7

JAMES HALL W11000500 INTRODUCTION impact which it had upon subsequent appetite and food intake. Satiation and total energy intake of both lean and

obese participants were measured after 8 weeks of daily consuming either a solid or liquefied fruit and vegetable

preload containing 400 Kcal. They found that consuming fruit in beverage form as opposed to solid form

resulted in smaller reductions in the hunger ratings of obese participants, although the difference was not

significant. Amount of food eaten during the day however, was significantly less after eating the solid fruit

preload in comparison to the liquefied fruit and total daily energy intake was less after eating the solid fruit but

these results were not found to be significant for lean participants .This demonstrates the varying degrees of

effectiveness of satiety enhancing methods and how they could be affected by participant body mass and the

way in which the added fibre was introduced to the diet ie. solid as opposed to liquid form. For example

Moorhead et al. (2006) conducted research into the effect of both fibre content and physical structure of carrots

on satiety and subsequent food intake throughout the day, when eaten as part of a mixed meal. The study was

based upon a standard lunch meal of sweet and sour chicken, served with rice and 200g of carrots in three

conditions; whole, blended and carrot nutrients with participants being 36 females between the ages of 20-40

with a BMI of 20-29.9 (Moorhead et al., 2006). Their results showed that either whole or blended carrots would

significantly increase the satiety levels of a meal; participants felt significantly less hungry, fuller and had a

reduced desire to eat when consuming the meal with whole or blended carrots in comparison with the meal

containing carrot nutrients. Food intake was also reduced for the rest of the day (from 16:00 onwards); energy

from food being 504kj (±278):784kj (±281):1350kj (±379) for whole carrots, blended carrots and carrot

nutrients respectively. This lead Moorhead et al. (2006) to conclude that the manipulation of one meal a day to

increase the overall fibre yield could be a potentially viable method of weight control/management, but they did

state that further investigation would be needed. A similar study by Ibrugger et al. (2012), investigated the

impact of dietary supplements of a novel soluble fibre derived from flaxseeds on the feeling of fullness, and

subsequent food intake. The randomized double blind crossover studies used in this trial involved multiple test

days, subjects being assigned at random to an iso caloric drink (∼575 kJ) which on the first round of treatments

would either be a control beverage containing no added fibre, or a flax fibre drink containing 2.5g of soluble

fibre derived from flaxseed extracts (Ibrugger et al., 2012). The second round of testing was similarly designed

over two test days, but compared the satiating impact of the flax fibre drink used in the first round of tests, with

a flax fibre drink where fibre was derived from a flax fibre tablet (similarly containing 2.5g of soluble flaxseed

8

JAMES HALL W11000500 INTRODUCTION fibre). Satiety levels of participants were measured using VAS (Visual Analogue Scales) sheets and through

measuring the energy intake from an ad libitum pasta meal (Ibrugger et al., 2012). Concluding remarks and

findings from this study found that, in comparison to the control, the flax fibre drink ‘resulted in increased

sensation of satiety and fullness…as well as lower ratings of hunger’ and led to a significant decrease in

subsequent energy intake; 3214Kj for the control vs. 2937Kj for the flax fibre drink (Ibrugger et al., 2012). The

energy content of the test products in these two studies is a potentially conflicting factor however; the vegetable

pre load used by Houchins et al. (2013) contained ∼400kcal, substantially more than the ∼137kcal (∼575kJ)

within the iso caloric drinks used by Moorhead et al. (2006). As energy contents were so different it can’t be

ascertained whether the comparable results were due to increasing fibre content of the diet or whether they were

due to differences in calorie content.

Chia seeds are another rich source of fibre, their physical properties are due to their ‘highly viscous dietary fibre

content’(Ho et al., 2013); when immersed in liquids they exude a ‘clear mucilaginous gel (Coorey et al., 2014),

similar to the properties observed in basil and flax seeds, which as previously mentioned can be used to

successfully increase satiety. It can therefore be hypothesised that chia seeds would have a similar impact. Chia

seeds are highly useful for increasing viscosity and for use as an emulsifying agent, and are therefore of great

possible interest to the food industry as a functional food ingredient. Similar studies investigating the impact of

increasing fibre content of meals have not often used Chia seeds as the medium to accomplish their goals, and

overall they are still a little researched and underutilised food ingredient, which warrant further study to analyse

their potential future use to the food industry as an ingredient in ‘health foods’ for instance smoothies and baked

goods.

Increasing the viscosity of foods is thought to decrease over all food intakes and has shown to decrease eating

speed and increases postprandial satiety and delays the rate of gastric emptying; shown by a recent study which

concluded highly viscous semi solid foods had a stronger beneficial effect on the feeling of satiety than foods

with a standard level of viscosity (Zhu et al., 2013); the highly viscous meal with 3.3g guar gum significantly

lessened participants susceptibility to postprandial hunger (p=0.0019) and increased fullness (p <0.001)

compared to the control. Chia seeds are not only a rich source of dietary fibre but also polyunsaturated fats,

~34g and ~24g respectively per 100g. Omega-3 alpha linolenic acid and omega-6 linoleic acid, comprise 60%

and 20% of the total fat content of Chia seeds (31g) respectively (Ali et al., 2012), of which are proven to be

9

JAMES HALL W11000500 INTRODUCTION beneficial to human health(Astarita et al., 2014, Lazic et al., 2014, Yang et al., 2014) , the intake of these fats

however has been found to be unbalanced in modern western diets, intakes of omega-3 fatty acids especially are

not meeting the requirements of the general population with estimates of intakes being 10-20:1 for omega

6/omega 3 fatty acid intakes(Lazic et al., 2014). The type of fibre contained within Chia seeds is responsible for

their properties; they contain both insoluble and soluble fibre at a ratio of 3:1, which is similar to the fibre

content of oats. The soluble fibre content of chia seeds is responsible for their previously mentioned viscous

gelatinising characteristics (Ho et al., 2013; Isken et al., 2010). The viscosity of products is something which

must be measured and controlled in food production and new product development. It affects the overall sensory

characteristics of products, and can impact upon product choice and portion consumption, as demonstrated by a

study by McCrickerd et al. (2014), which found that female participants were more likely to consume less of a

thicker, creamier textured drink, than one which wasn’t as thick, as it was perceived to be more filling. Modern

diets are often lacking in fibre when general intakes were measured and compared to the recommended intake of

18g per day for adults in the UK (Slavin, 2005). A high dietary fibre intake, for example 17g and higher per day

(Sawada et al., 2015) is associated with a myriad of health benefits, and can be involved with the prevention and

treatment of certain chronic conditions, such as; type 2 diabetes, heart disease and cancers of the gastrointestinal

tract (Kaczmarczyk et al., 2012), as well as there being a wealth of evidence to support its role in weight

management and appetite control (Harrold et al., 2014, Ibrugger et al., 2012). Viscous fibres in particular are

found to have beneficial effects on clinical outcomes, they result in a clinically significant reduced postprandial

glucose and insulin response, making them a possible useful tool to treat sufferers of type 2 diabetes and prevent

its onset (Kendall et al., 2010). The link between a high fibre diet and decreased food intake and increased

satiety response is somewhat debated, but a variety of studies support the hypothesis, including Guerin-

Deremaux et al. (2011) who found that daily supplementation with 17 g of Nutriose, a dextrin based soluble

fibre derived from wheat and corn, twice daily over the course of twelve weeks, led to reduction in body weight

of an average of 1.5kg, composition, hunger and overall energy intake in overweight Chinese men, when

compared to control participants who were given a maltodextrin supplement, showing the potential use of a high

fibre diet for weight management, as reduction in weight was sufficiently high enough to support the theory of

advising high fibre diets for weight management.

10

JAMES HALL W11000500 INTRODUCTION The current study is designed to introduce extra fibre into diet in any easily implemented manner, the overall

aim being to investigate the impact of introducing chia seeds, a source of dietary fibre into the diet. This would

therefore increase the overall dietary fibre content of each participant’s diet, to an extent which should

theoretically result in a noticeable decrease in food and energy intake, as well as feelings of hunger, during test

days where the high fibre breakfast was administered. If any significant impact is observed upon participants

feelings of hunger and later amount of food eaten during the day, then such strategies incorporating functional

ingredients into existing food products and recipes could be considered as a possible future method of appetite

control, as an easily followed method to manage weight for individuals. As a population, advocating the high

fibre diets as a method of weight management could present a solution for the increasing burden of the obesity

epidemic facing Western society, and help reduce associated co-morbidities such as type 2 diabetes and cancers

of the gastrointestinal tract. Furthermore functional ingredients, such as chia seeds, and food products are an

innovative way for the food industry to meet the increasing demands of consumers looking for products which

will help them to manage their body weight by preventing weight gain and increasing weight loss, through

control of hunger levels (Halford, 2012) and help meet public health objectives.

The aims of the current study are to investigate the satiating impact of a high fibre breakfast smoothie, utilising

20g chia seeds per portion as the vehicle of increased fibre intake, when compared to a control breakfast

smoothie, and whether there are any subsequent observed differences in energy intake and consumption of both

an ad libitum lunch and overall food intake for the rest of the day following the breakfast trials. The overall

hypothesis for the current study is that participant’s energy intake and food consumption will be less following

the test smoothie containing chia seeds when compared to the control smoothie, with differences being due to

the increased dietary fibre intake.

Chapter 1 word count- 2126

11

JAMES HALL W11000500 INTRODUCTION

CHAPTER 2

MATERIALS AND METHODS

12

JAMES HALL W11000500 INTRODUCTION 2 Material and Methods

Participants

Participants were debriefed on the study layout and what it would entail before beginning the sessions. The

participants body measurements; height and weight, were taken and recorded during an initial session before the

first test day of the trial took place, in order to be used to calculate their BMI. During this session participants

were also asked to fill in a number of questionnaires including a medical and lifestyle questionnaire and a three

factor eating questionnaire.

Volunteers for this study were obtained by advertising on the Northumbria university campus, by using

participation posters, detailing the study and the type of participants that would be required. Recruitment e-mails

(see appendix pages 73-75) were also sent to students enrolled in life science courses, again detailing the type of

participants required and what would be involved in the study and expected of participants.

Originally the number of participants that were aimed to be enlisted was between 20 and 25, a figure chosen

based on similar studies which had used a sample size within that range. However due to certain factors such as

time constraints and participant availability as well as the need to exclude outlining data, the number of

participants used for the final report was reduced to 6 female particpants.

All participants of the study were between the ages of 18 and 25, and students at Northumbria University, as this

would be a more readily available pool to draw participants from. Certain exclusion criteria was set meaning

that if any volunteers interested in participating in the study met any of these exclusion criteria they would not

be eligible to take part. Exclusion criteria included; smoking, chronic illness, regular uses of prescribed

medication, elite athletes, participants must be in general good health, suffer from no existing food intolerances

or allergies, neither currently or in the past ever having suffered from an eating disorder such as anorexia

nervosa or bulimia, and finally no female participant may be pregnant and take part in the study.

Exclusion criteria were chosen to help ensure that no harm would come to any participant as a result of the

study. For example participants could not take part if they suffered from any food allergies, those who are

lactose intolerant would not be able to take part as they would suffer an adverse reaction from consuming the

test breakfast, which contains dairy products.

13

JAMES HALL W11000500 INTRODUCTION Procedure

This was a crossover, single blind study. Each participant consumed two different breakfasts (test breakfast with

chia seeds and a chia-free control) and an ad libitum meal at lunch, on two separate testing days at least one

week apart. The order participants had the test breakfasts was at random. Participants were asked to refrain from

eating from 22:00 the night before study days, and to drink nothing but water or eat nothing except the food

given as part of the study during the period which must be controlled each day.

Breakfast trials were run in the food labs at Northumbria University from 10:00 a.m. on the two test days,

before consuming breakfast meals participants were asked to complete 24 hour dietary recall sheets. Participants

were asked to choose from a bag a folded piece of paper which had a number marked on it, this would be their

participant number, and ensure that codes were given at random and confidentiality was maintained. The two

test breakfasts were given to participants in an order assigned at random. The participants rated their feeling of

hunger before eating the breakfast and afterwards at regular forty minute periods throughout the day, using VAS

sheets (see appendix pages 65-69). Participants were then asked to return to the lab in order to consumer the ad

libitum lunch at 12:30, they were given access to an all you can eat meal of pasta (white fusilli pasta,

Sainsbury’s, UK) and sauce (tomato and herb pasta sauce, Sainsbury’s, UK) in a 4:1 ratio. The amount eaten by

each participant was recorded. Food diaries (see appendix pages 70-73) were then given to each participant,

which they were instructed to use to record the rest of the food and drink they consumed throughout the rest of

the day.

Questionnaires

In an initial session before the first testing day participants had their body measurements (height and weight)

taken and were asked to fill in two questionnaires; a health and lifestyle questionnaire (see appendix pages 61-

63) used to ensure participants did not fall into any of the criteria for exclusion, and the original 51 item Three

Factor Eating Questionnaire (see appendix pages 55-61) for measuring dietary restraint, which was intended to

be used to analyse any correlation between eating behaviour and food intake after consumption of the test

products.

Satiety Ratings and Total Food Consumption

Satiety ratings of participants were assessed using VAS sheets, a method proven to be valid for measuring

satiety and hunger ratings by Flint et al. (2000). The VAS sheets comprised of a series of 10cm scales for 14

JAMES HALL W11000500 INTRODUCTION participants to record the intensity level of their hunger, every 40 minutes between meals and immediately

before and after eating. Further left on the scale being less intense, and further right on the scale being more

intense, this was explained to participants before the beginning of testing sessions, in order to ensure they were

completed correctly. After completion of test sessions VAS sheets were collected from participants and satiety

ratings were measured and collated for later analysis using SPSS statistical software.

Total food consumption during the trial was measured in order to assess if there was any difference in amount of

food eaten by participants between test days, which within the parameters of the study would likely be due to

the difference in the dietary fibre content of the test breakfast.

Test Products

Test breakfasts consisted of two types of fruit based smoothie consisting of banana, blueberries and water, as

well as either 20g of chia seeds or 70g of Greek style yogurt. One version of the breakfast smoothie contained

20g of Chia seeds per portion was the test smoothie, whilst the control smoothie was comprised of fruit and

Greek yogurt.

The test lunch consisted of white pasta and a pre-made tomato pasta sauce. Participants were told that they

could eat as much of the ad libitum pasta meal as they wished and if they wanted more extra was given to them.

Nutrient content of all test products are detailed in ‘Nutrient Content of Test Meals’.

Test Breakfast

Test breakfasts used were comprised of two different versions of the fruit smoothie, each portion containing

roughly; 140g blueberries, 70g banana and either 100g of Greek style yoghurt (FS) or 20g of Chia seeds (CS).

This was in order to ensure the nutritional values in regards to protein, fat and Kcal of the fruit smoothie (FS)

and the smoothie with added Chia seeds (CS) were as similar as possible, see tables 2:8:1and 2:8:2.

Ad Libitum Test Lunch

A lunch meal of pasta and tomato sauce was served to participants, who were told to consume as much of the

food provided as they wished. Pasta was served to each participant, initially 200g cooked pasta was given, upon

request participants were given further portions of 150g cooked pasta until they were satisfied with the amount

eaten. Numbers of servings were recorded and amount of leftovers weighed to determine overall amount eaten

15

JAMES HALL W11000500 INTRODUCTION per person, for analysis of total food eaten, and analysis of total energy and macronutrient content of daily food

intake.

Nutrient Content of Test Meals and Participants Total Food Intake

Total nutrient content of all test products; test breakfast smoothie containing chia seeds, control breakfast

smoothie and ad libitum pasta meal were analysed and calculated using MicroDiet software.

Table 2:8:1-Nutritional value of fruit smoothie with added chia seeds.

Fruit smoothie with chia seeds

Kcal Fat Sat.

fat

Protein Carbohydrates Dietary

fibre

Per 100g 86.75 2.8g 0.31g 2.34g 14.21g 5.01g

Per portion 208.2 6.72g 0.74g 5.62g 34.10g 12.02g

Table 2:8:2-Nutritional value of fruit smoothie without added chia seeds.

Fruit smoothie without chia seeds

Kcal Fat Sat.

fat

Protein Carbohydrates Dietary

fibre

Per 100g 70.38 2.64g 1.66g 2.14g 10.02g 1.8g

Per portion 204.1 7.66g 4.8g 6.21g 29.06g 5.22g

Table 2:8:3-Nutritional value of ad libitum pasta and sauce meal.

Pasta and tomato sauce (values listed are per 100g cooked weight)

Kcal Fat Sat.

fat

Protein Carbohydrates Dietary fibre

179 1.3g 0.2g 6.5g 33.5g 2.4g

Similarly, participants subsequent food intake was inputted into MicroDiet along with the dietary intakes

recorded in 24 hour food diaries in order to calculate and assess total amount of food consumed as well as

energy intake of each participant, during the 24 hour period before study days, and during the test days

themselves.

16

JAMES HALL W11000500 INTRODUCTION Statistical Analyses

Statistical analysis was carried out using SPSS software and Microsoft Excel. Results from the three factor

eating questionnaire, total amount of pasta eaten, total amount of calories consumed and hunger ratings were all

collected and inputted into SPSS to be used for analysis, so that any cause and effect relationship or correlation

between results could be assessed. Microsoft Excel was then used to produce graphs and charts to demonstrate

the relationship (if any) between the different data sets

Chapter2 word count:1370

17

CHAPTER 3

RESULTS

JAMES HALL W11000500 RESULTS

3 Results

Subjects

In total ten people replied to advertisements indicating their interest in taking part in the trial. Eight of these ten

could attend the initial session to carry out anthropometric measurements and fill in initial questionnaires, whilst

two came to a later session. Three participants were not able to attend test sessions, and indicated that due to

difficulty with time constraints and availability of the sensory and food lab at Northumbria University, they

could not take part in the test sessions and their BMI and questionnaire results were therefore not used during

analysis. The seven remaining participants who could take part in the study consisted of six females and one

male. Subjects were students of Northumbria University, aged between 18 and 22, with a BMI of 26.3 (±6.7)

ranged from 20.8-36.6. However the results of the male participant were excluded from the final analysis as

results for pasta intake, and therefore total calorie intake were more than two standard deviations higher than the

mean intake. The revised age of participants would therefore be 21-22 whilst the average BMI was 24.6 (±5.4)

ranged between 35-20.8. Removal of the male participant from data analysis and results would not adversely

affect validity of results, and may indeed improve overall accuracy and reliability, as previously mentioned the

male participants food intake was greatly higher than the average food intake for the female participants, more

than two standard deviations increased.

Participants scores for the Three Factor Eating questionnaire are shown in table 3:1:1, with higher scores for

each factor denoting a more intense response ie. Scoring higher for factor 1 (restraint) would mean the

participant had a higher amount of cognitive control over their food intake. Scores were recorded and analysed

assigned to the category of; ‘low’, ‘high’ or ‘clinical’ according to the original questionnaire design detailed by

Stunkard and Messick (1985).

Table 3:1:1- Baseline scores and categorisation of the Three Factor Eating Questionnaire (n=7).

Results of Three Factor Eating Questionnaire

Factor 1 score

-restraint

Factor 2 score

-disinhibition

Factor 3 score

-hunger

Low (n=5) Low (n=2) Low (n=3)

High (n=1 High (n=3) High (n=1)


Clinical (n=1) Clinical (n=2) Clinical (n=3)

Mean scores

8 (± 5) 9 (± 4) 9 (± 4)

Upon analysis and exclusion of the outliner, it was found that there was insufficient data and power to run

statistical analysis on the results of the Three Factor Eating Questionnaire, and so these results were not able to

be used for further analysis.

Satiety Response

In general, participants reported decreased sensitivity to the feeling of hunger during the day where they

consumed the test breakfast containing chia seeds in comparison to feelings of hunger during the day where they

consumed the control breakfast without chia seeds, especially during the first four time points from 10:00AM-

12:00AM. Figure 3:2:1 shows a line graph representation of all satiety ratings over both test days and all time

frames analysed. Satiety levels as measured through VAS scales were somewhat varied for the period of time

during the two sessions after consumption of the ad libitum lunch at 12:00PM, so the period of time directly

after consumption of either the control or test breakfast smoothies, and before consumption of the ad libitum

lunch, was analysed.

Results of satiety ratings across the first four time points, ie. from 10:00A.M.-12:00A.M. were analysed and

found to generally be lower after consumption of the test breakfast smoothie containing chia seeds (see figure

3:2:2). Differences in satiety ratings across time frames between testing sessions were found to be significant

(p=0.026) and differences in satiety ratings as a result of time and treatment combined were significant

(p=0.034). However, interestingly results were not found to be significant between treatments (p=0.052).


Figure 3:2:1- Mean satiety ratings (n=7) measured every 40 minutes from 10:00AM-12:00PM, after consuming control smoothie

without chia seeds and test smoothie with chia seeds.

Figure 3:2:2- Mean satiety ratings (n=6) across first four time points with standard deviations, after consuming control smoothie without

chia seeds and test smoothie with chia seeds.

JAMES HALL W11000500 RESULTS Food Intake

Food intake was analysed through the use of both food diaries and portion measurement during serving the ad

libitum lunch, total weight of food eaten was calculated using MicroDiet software. Upon analysis it was found

that there was a significant difference between the amount of food eaten in the 24 hour period before the test

day session and the 24 hour period before the control day session, (p=0.28). In general participants consumed

less of the ad libitum pasta and sauce lunch on the day where the test breakfast was served instead of the control

breakfast (see figure 3:3:1). Results were recorded and consumption of the ad libitum test lunch after consuming

the test breakfast smoothie was found to be 290g (±65) whereas after consumption of the control breakfast

smoothie participants ate on average 321g (±61)(see figure 3:3:2). Differences between amount of pasta eaten

across different test sessions after consumption of the breakfast smoothies was found to be significant (p=0.046)

upon analysis.

Figure 3:3:1- Ad libitum pasta intake (g) of participants (n=6), after consumption of control smoothie without chia seeds and test

smoothie with chia seeds.


Figure 3:3:2- Mean ad libitum pasta intake of participants (g) (n=6) after consumption of control smoothie without chia seeds and test


Total amount of pasta eaten per participant was then combined with total amount of food eaten during the

remainder of the day, after ad libitum lunch consumption, in order to analyse any difference between total food

intakes after consumption of the test breakfast smoothie containing chia seeds as opposed to the control

breakfast smoothie without chia seeds.

Mean values of total food consumption, after eating the test breakfast was 997g (±375), which was slightly more

than the total amount of food consumed after eating the control breakfast, 979g (±181) but the variation within

amount eaten between sessions was quite large as demonstrated by the standard deviations shown, see figure

3:3:3, and the range of food intakes; 550-1565g in comparison to 756-1270g after the test breakfast and control

breakfast smoothie respectively. Therefore, there was no significant difference between the total food consumed

after either the test or control smoothie (p=0.880).


Figure 3:3:3- Mean food intake of participants (g) (n=6) after consumption of control smoothie without chia seeds and test smoothie

with chia seeds.

Energy Intake

Before receiving either the test or control breakfast smoothies’ participants completed 24 hour recall food diary

sheets. Upon analysis it was found that there was no significant difference between reported calorie intakes

(p=0.226), and once standard deviations are considered average energy intakes during the 24 hours previous to

the study sessions are noticeably similar (see figure 3:4:1), with distinct overlap between groups.

Figure 3:4:1- Mean calorie intake (n=6) during 24 hour period before consumption of control smoothie without chia seeds or test


The energy content of the control and test breakfasts was made as similar as possible; 204 kcal and 208 kcal

respectively per portion, accounting for ~ 10% of a females recommended energy intake for the day and ~ 8%

JAMES HALL W11000500 RESULTS of a males, within the age range used for investigation during this study of 21-22 year old females (n=6).

There was no significant difference between total energy intake for the totality of the day, after consumption of

either the control or test breakfast smoothie (p=0.226), although calorie consumption did in general decrease

(see figure 3:4:2) between sessions, from an average of 1384kcal (±481) after eating the control smoothie to

1165kcal (±416) after eating the test smoothie a reduction in energy content of ~16%.

Figure 3:4:2- Mean calorie intake (n=6) for the day, after consumption of consumption of control smoothie without chia seeds or test


Similarly, as shown by figure 3:4:3, total energy intake after consuming the ad libitum lunch of pasta and sauce

was less on the day which the test smoothie containing chia seeds had been eaten for breakfast than on the day

the control breakfast was consumed by participants; an average of 646 kcal (±342) compared with 809 kcal

(±465). A reduction of ~20% between means, although again this figure was not statistically significant when

analysed (p=0.333).


Figure 3:4:3- Mean calorie intake (n=6) after consumption of ad libitum lunch and either the control smoothie without chia seeds or test


Chapter 3 word count:1253

CHAPTER 4

DISCUSSION

JAMES HALL W11000500 DISCUSSION

4 Discussion

The aim of the investigation was to analyse the impact on satiety, food and energy intake by increasing dietary

fibre in the diet through a high fibre breakfast, using chia seeds as a novel fibre source. The test breakfast

smoothie served to participants contained ~12.g of dietary fibre per serving, derived from 20g of chia seeds per

portion, as this was deemed to be an amount sufficiently high enough to increase satiety whilst not inducing any

negative side effects. In comparison to similar studies this was within the range previously used and which had

indicated positive results, such as a recent investigation analysing the impact of increasing doses of chia seeds

incorporated into bread on satiety and glycaemia (Vuksan et al., 2008), which found that at the higher dosages

used, either 0, 7, 15 or 24 g, the effects were more intense. Initial statistical analysis of satiety scores and food

intake showed that there was no significant difference between these and the consumption of the breakfast

smoothie with chia seeds or without. Initially it was the intention to recruit both male and female participants,

however only one male participant took part, upon analysis it was found that the sole male participant who took

part in the investigation, had vastly different results for the intake of pasta across both test and control sessions

than the other participants; these results were more than two standard deviations away from the mean score (see

appendix…) consequently the results gained from this participant were excluded from further analysis as an

outliner, to prevent the data becoming skewed. Upon secondary analysis of satiety scores, looking particularly at

the satiety ratings across the first four time frames immediately following breakfast consumption, it was found

that there was a significant difference between satiety scores and time frame, as well as time frame combined

with treatment were found to be significant; participants generally felt fuller after consuming the test breakfast

smoothie than the control smoothie. Interestingly there was no significant difference between satiety ratings and

treatment alone.

Statistical analysis was run again excluding all of the results obtained from the male outlier and whilst it was

found that there was no significant difference between chia seed consumption and subsequent energy intake, it

was found that there was a significant difference between the amount of pasta eaten during the ad libitum lunch

session and control or test breakfast consumption; participants on average ate less pasta after the test breakfast

than the control; 290g (±65) compared with 321g (±61). Despite the difference between intakes over conditions

being significant, as the difference in grams consumed was relatively small (31g) it is unlikely to significantly

JAMES HALL W11000500 DISCUSSION impact upon weight management. These findings could demonstrate that the satiating impact of chia seeds is

short term, as there was no significant difference in total food weight consumed for the remainder of the day

across both sessions. However food intakes were self-reported, assessed through the use of food diaries, which

can be somewhat unreliable (Black et al., 1993) and lacking in sufficient detail for accurate dietary analysis.

Although results were not significant, a general decrease in energy intake and amount of food consumed was

noted after consumption of the test breakfast as opposed to the control breakfast, and it could be that increasing

the dosage of chia seeds in the test smoothie, or recruiting a larger sample size including more male participants,

could have yielded more significant results.

Results obtained were similar to those from previous studies investigating the effect of increasing fibre intake

on satiety and food intake. For instance Harrold et al. (2014) found that consumption of a breakfast smoothie

containing either 20g or 30g of a wholegrain high amylose corn flour and a viscous fibre, the same type of fibre

predominantly found in chia seeds, reduced subsequent intake of an ad libitum lunch with decreased appetite

scores three hours after their consumption. The smoothie with the 20g dose of test products was the most similar

in dietary fibre content to the test smoothie used for the current investigation; 13g per portion as opposed to

12.02g per portion for the fruit smoothie containing chia seeds, and clear similarities between results can be

observed. For both investigations, upon statistical analysis there was found to be a significant difference

between condition and time combined upon subsequent satiety ratings; (p=0.02) in the study by Harrold et al.

(2014) compared to (p=0.034) for the current study, indicating the significance of increasing fibre consumption

upon short-term satiety and the potential implications for weight maintenance and weight loss. There was a

noted 5.3% reduction in the amount of the ad libitum lunch consumed after the 20g dose when compared to the

control, which interestingly is significantly less than the 20% reduction of food intake after consumption of the

test breakfast smoothie when compared to the control smoothie in the current study, although it is likely that this

difference could be due to the difference in the amount of participants used for both investigations; 91

participants (45 male and 46 female) between the ages of 18 and 50 were recruited by Harrold et al. (2014),

compared to the 6 female participants used during the current investigation, therefore not only amount of

participants investigated, but also the inclusion of males and the variation in age could be accountable for

dissimilarities in results.

Similarly Savastano et al. (2014) found that through the addition of either a high dosage (30g) or low dosage

(15g) of a pectin and oligofructose combined fibre supplement to participants diet, subsequent food intake was

JAMES HALL W11000500 DISCUSSION reduced when compared to a control group, although mirroring the current investigation these changes were not

found to be statistically significant. Over the course of three weeks particpants were given either the high, low

or control dose, at the end of the trial there was a noted reduction in energy intake after consumption of both the

high and low dose compared to the control, however interestingly consumption of the high dosage resulted in a

smaller reduction in subsequent energy intake than the low dosage; 53.8 kcal (±42.4) compared to 74.2 kcal

(±43.6), suggesting that there could be a possible limit to the satiating impact of increasing fibre intake at higher

dosages, although these findings would contradict those of Harrold et al. (2014), perhaps variations in

effectiveness could be due to the source and type of fibre used in trials. However their findings observed similar

results to the current investigation in that although increasing fibre intake did generally favourably decrease the

participants food intake and susceptibility to hunger, there was great variation amongst test subjects; the noted

effects being greater in some than others. The noted variation could of course be due to outside factors such as

body composition and weight, eating patterns and the type of eater the individual is, for example whether they

are prone to emotional eating and succumbing to food cravings, or whether they are a controlled eater. The

Three Factor Eating Questionnaire to analyse dietary restraint was used for the current investigation, however

upon exclusion of the outliner there was not enough data for statistical analysis to be run in order to see if there

was any relation between score and subsequent food and energy intake. Both the studies by Harrold et al.

(2014) and Savastano et al. (2014) made use of versions of the Three Factor Eating Questionnaire, Harrold et al.

(2014) by using results to exclude participants who demonstrated disordered eating behaviour, whilst Savastano

et al. (2014) used results for categorisation into test groups and for later discussion, as was similarly the intent

for the current investigation.

The mechanism behind subjects reported increased sensation of satiety can be attributed to a number of factors.

For instance a study by (Ho et al., 2013) found a significant positive relationship between increasing the dosage

of chia seeds incorporated into bread and attenuation of blood glucose levels, which could help explain the

satiating effects of chia seeds as the link between satiety, food intake and glycaemic response has been

speculated as a positive mechanism of increasing satiety and decreasing food intake in the short term (Anderson

and Woodend, 2003), as observed in the results of the current investigation. Another theory behind the increased

satiety response is that the addition of the chia seeds to the breakfast smoothie increases its mass and alters its

viscous properties. Subsequently the test smoothie with added chia seeds would likely take longer to eat,

although eating times were not measured during this study time taken to eat has long been acknowledged as a

JAMES HALL W11000500 DISCUSSION factor related to fullness and even weight; increased rate of food consumption is related to an increased food

intake (Bolhuis et al., 2014). Recent investigations demonstrate this, Zhu et al. (2013) found that increasing

time taken to eat subsequent consumption of an ad libitum meal was significantly reduced by 22% whereas

Bolhuis et al. (2014) found that through reducing eating speed, subsequent hunger was significantly reduced,

accompanied by a reduction in ghrelin concentration; the hormone responsible for the sensation of hunger.

These results are likely due to increased orosensory exposure to foodstuffs and increased oral transit time, and

could be a consequence of participants being more aware of their hunger levels, due to decreased eating speed,

making them therefore more aware of being full and stop eating.

Increasing the viscosity of foods not only results in slower eating time but also to their taking up more physical

space in the stomach and delaying gastric emptying (Slavin, 2005, Wanders et al., 2014), leading to increased

short term satiety such as seen in the current study when comparing satiety levels after consumption of the

control or test smoothies. The physical properties of chia seeds themselves and their highly viscous fibre content

can also be ascertained to cause the noted effects upon satiety and food intake, and are responsible for

increasing food viscosity. Chia seeds are a rich source of gel forming viscous dietary fibre which in similar

studies has shown to increase satiety and decrease total food intake; Wanders et al. (2014) found that consuming

10g of gel forming pectin daily reduced subsequent hunger and food intake when compared to the control by

2%. Viscous gelatinising fibres are responsible for gastric distension, prolonged intestinal transit time and

delayed nutrient absorption (Wanders et al., 2013), all of which could induce the short term post meal increase

in satiety noted in the current study and others.

In conclusion, the current investigation provided valuable insight into the value of chia seeds as an agent of

increasing satiety and food intake, and presents a possible method by which weight management can be

achieved, although further research must be undertaken in order to identify any long term potential health risks

before such strategies can be advocated. The aims of the study were fulfilled and it was found that a dosage of

20g of chia seeds incorporated into a fruit based breakfast smoothie did indeed increase short term satiety and

decrease, although not significantly, subsequent consumption of an ad libitum lunch. Results support the theory

that incorporation of viscous gelatinising fibres into foodstuffs could be presented to the food industry as a

functional ingredient and valuable tool for the development of ‘health foods’ aimed at aiding with weight

management, however further work is needed to confirm beneficial impact and mechanisms of action. Possible

future health promotions could be made in order to increase the general population’s knowledge in regards to

JAMES HALL W11000500 DISCUSSION the health benefits of dietary fibre, similar to current public health objectives targeted at reducing salt

consumption, in order to encourage consumers to consume more fibre rich foods and food producers to increase

the fibre content of ready to eat products.

Further work

Further work could be done in future investigations in order to greater understand the mechanisms behind the

observed impact upon satiety and food intake, most importantly to ensure greater accuracy and validity of

results a larger sample size of both male and female participants would be required to take part, as due to certain

time constraints and participant non responsiveness the sample size used for the current study was somewhat

limited. It would be useful for instance to measure the time it would take participants to consume the test

breakfast in comparison to the control breakfast and similarly time taken to consume the ad libitum lunch. In

order to assess textural differences and variation in viscosity of breakfast products, participants could be asked

to assess sensory attributes such as texture, thickness, viscosity and palatability, this would provide useful

insight into the changes caused by the addition of chia seeds to the smoothie mixture, and how they could

possibly impact upon subsequent satiety and food intake. Of further use would be changing the design of the

study in order to investigate the satiating impact of chia seeds at increasing dosage, similar to the study design

followed by Harrold et al. (2014), this would allow for analysis as to which dosage of fibre derived from chia

seeds would be most effective at achieving the aims of increasing satiety and decreasing food intake, and would

perhaps increase the noted impact upon these factors. It would also be of use to increase the number of sessions

undertaken by participants in order to identify whether the observed impact upon satiety and food intake is

consistent in the long term.

Limitations

Limitations of the current study were primarily due to time constraints and the small number of participants who

took part. Furthermore, exclusion of the data gained from the outliner meant that upon conducting statistical

analysis of the remaining data there were too few results, lessening the power of the analyses performed and

meaning that some results could not be analysed and discussed, for example analysis of the Three Factor Eating

questionnaire results could not be run, therefore no correlation between score and food intake could be

investigated.

JAMES HALL W11000500 DISCUSSION Total word count-2266

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JAMES HALL W11000500 REFERENCES

5 References

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APPENDICES


6 Appendices

Ethics Application

Research Proposal Form

Depending on your research study, you may need to include supporting documentary evidence as part of this form. Please refer to the University Research Ethics and Governance handbook, or those provided by your Faculty or Service Department for information about the type of evidence you need to provide.

Press TAB or SHIFT TAB to move between boxes. Typing ‘X’ will fill checkboxes.

Project title: Chia Seeds; Functional Food And Satiety Enhancer?

Submitter informationName: James Hall

Status: Staff PG research PG taught Undergraduate

Department: Human Nutrition

Email: [email protected]

Principal supervisor name (if relevant): Dr. Trevor George

Proposed risk status: Red Amber Green

Please list your co-investigators:

Data SourceTick all relevant boxes that apply to your proposed research and then make sure that you also complete all of the relevant sections

1. People and/or personal data of a living individualParticipants are defined as including living human beings, human beings who have recently died, (cadavers, human remains and body parts), embryos and foetuses, human tissue and bodily fluids, human data and records (such as but not restricted to medical, genetic, financial, personnel, criminal or administrative records including scholastic achievements. Personal data is defined as any identifiable information that affects a person's privacy such as information which is biographical in a significant sense or has the relevant individual as its focus rather than some other person or some transaction or event. This includes video/audio and photographic materials

PLEASE COMPLETE SECTIONS: 1, 6, 7, 8, 9 __________________________________________________________________2. Human TissueAny material that has come from a human body that consists of, or includes

James Hall w11000500human cells, with the exception of hair and nails from living people, and live gametes and embryos created outside the human body.

PLEASE COMPLETE SECTIONS: 2, 6, 7, 8, 9__________________________________________________________________3. Animal Subjects. Any vertebrate, other than humans (mammals, birds, reptiles, fish, amphibia) and the invertebrate species, Octopus vulgaris

PLEASE COMPLETE SECTIONS: 3, 7, 8, 9__________________________________________________________________4. Secondary data (not in the public domain)Secondary data involves the use of existing data (not in the public domain) with the permission of the Data Controller for purposes other than those for which they were originally collected. Secondary data may be obtained from many sources, including surveys, computerised databases and information systems.

PLEASE COMPLETE SECTIONS: 4, 7, 8, 9________________________________________________________________5. Environmental dataAny outdoor fieldwork in rural, coastal, marine or urban environments and the temporary or long term effects the research study may have on people, animals or the natural or built environment.

PLEASE COMPLETE SECTIONS: 5, 7, 8, 9________________________________________________________________6. Data in the public domainData which is obtained from secondary sources which are in the public domain (e.g. existing databases, archives) and which does not involve the direct involvement of human participants.

PLEASE COMPLETE SECTIONS: 7, 8, 9

None of the abovePlease explain:


1. PEOPLE AND/OR PERSONAL DATAIf you are involving human participants, or are gathering personal data about a living individual then please complete all of the sub-sections in this section.

A: RESEARCH AIMSBriefly state your research aims/questions:

To investigate the impact, if any, of chia seed (Salvia Hispanica) consumption on the feeling of satiety and fullness throughout the day. After consuming a breakfast meal containing a set amount of chia seeds or a control breakfast without (assigned at random), participants will be asked to monitor and record their satiety levels using VAS scales, so that level of hunger can be analysed. Participants will then be asked to consume as much of a lunch meal as possible, amount consumed will be recorded and food diaries filled in for the rest of the day. The purpose of this is to investigate whether there is any perceived affect on the feeling of hunger throughout the day when increasing the level of dietary fibre in a meal, and if this affect has a short or long term impact. Theoretically results could be used as a basis for future weight control strategies. This procedure will be done twice A number of healthy individuals would be recruited to this randomised crossover breakfast trial.

B: STUDY DESIGN AND DATA ANALYSISPlease provide a description of the study design, methodology (e.g. quantitative, qualitative), the sampling strategy, methods of data collection (e.g. survey, interview, experiment, observation), and analysis

The study will be designed around a double blind trial, involving a randomised crossover breakfast trial to investigate the impact of chia seeds upon satiety and results will be based upon qualitative information gained from questionnaires, such as the Three-Factor Eating Questionnaire and Visual Analog Scales (VAS) as well as a food lab experiment, observation, 24 hour recall and food diary sheets. Results will be analysed using statistical software to find any correlation or relationship between results, as well as interpratations based on participant feedback such as satiety scales.

Ci SAMPLEProvide details of the sample groups that will be involved in the study and include details of their location (whether recruited in the UK or from abroad) and any organizational affiliation. For most research studies, this will cover: the number of sample groups; the size of each sample group; the criteria that will be used to select the sample group(s) (e.g. gender, age, sexuality, health conditions).If the sample will include NHS staff or patients please state this clearly. If this is a pilot study and the composition of the sample has not yet been confirmed, please provide as many details as possible.

Sample groups will be recruited in the UK, and will be university students between the ages of 18 and 25. There will be between 20-25 participants in total, as previous studies on satiety which I have investigated have had similar sample sizes. Participants will be split into five people per group and groups will be allocated according to gender ie. males in one group, females in another, to try and anticipate any changes in eating behaviour caused by menstruation. In order to alleviate bias I will try and make sure each group of five will contain a mix of participants ie. variation in eating habits, BMI etc.

Will your study involve vulnerable people? Refer to the University ‘Policy on Research Involving Children and Vulnerable Adults’ for definitions and examples of “vulnerable”.

Yes No

If yes: Describe what role, if any, parents/carers/consultees will take in the study:


Cii If you will be including personal data of living individuals, please specify the nature of this data, and (if appropriate) include details of the relevant individuals who have provided permission to utilise this data, upload evidence of these permissions in the supporting documentation section.

Ciii. RECRUITMENTDescribe the step by step process of how you will contact and recruit your research sample and name any organisations or groups that will be approached. Your recruitment strategy must be appropriate to the research study and the sensitivity of the subject area. You must have received written permission from any organizations or groups before you begin recruiting participants. Copies of draft requests for organizational consent must be included in the ‘Supporting Documentary Evidence’. You must also provide copies of any recruitment emails/posters that will be used in your study.

The recruitment procedure will involve a step by step process. Media advertisement via emails and leaflets promotion aimed at Northumbria University students will be used. Participants will then make their interest known in being a part of the investigation by contacting the researcher using the information given. Potential participants will be asked to fulfill certain criteria to be able to take part in this study, which if not met, they will be notified and thanked for their interest. Participants who make it past this stage and fulfill necessary criteria will then be asked to complete certain questionnaires, and have certain anthropometrical measurements taken.

Will you make any payment or remuneration to participants or their carers/consultees?

Yes No

If yes: Please provide details/justifications. Note that your Faculty may have specific guidelines on participant payments/payment rates etc and you should consult these where appropriate:

Civ. RESEARCH TEAM – DBS CLEARANCEIf you, or any members of the research team, will have regular contact on an individual basis with children or vulnerable adults as part of this research study, the relevant DBS (Disclosure and Barring Service) clearance may have to be obtained in advance. Check at the DBS website https://www.gov.uk/disclosure-barring-service-check/overview and then complete the sections below

Will you, or any member of your research team, require DBS clearance?

Yes No

If yes: Provide details of the DBS clearance that has been obtained Name Type of DBS

clearance(State: standard, enhanced, enhanced with lists)

Reference Date of DBS check

D. CONSENT


Please indicate the type of consent that will be used in this study:

Informed consentPlease include copies of information sheets and consent forms in the ‘Supporting Documentary Evidence’. If you are using alternative formats to provide information and /or record consent (e.g. images, video or audio recording), provide brief details and outline the justification for this approach and the uses to which it will be put:

This method will allow participants to make an informed decision in regards to participation, or non participation, and will outline the basic procedure of the experiment, as participants will be given detailed information sheets and given the opportunity to back out of the study at any time they wish.

Informed consent in line with sections 30-33 of the Mental Capacity ActIf the study involves participants who lack capacity to consent, procedures in line with sections 30-33 of the Mental Capacity Act will need to be put in place. Please outline the intended process for seeking consent and include copies of information and consent forms in the ‘Supporting Documentary Evidence’. If you are using alternative formats to provide information and /or record consent (e.g. video or audio recording), provide brief details:

If using an alternative consent model (e.g. for ethnographic research)Provide a rationale that explains why informed consent is not appropriate for this research study and detail the alternative consent arrangements that will be put in place. Add any relevant supporting documentation to the ‘Supporting Documentary Evidence’ section.

E. RISKPlease refer to any Risk Assessments (RA) you have consulted to ensure the safety of the research team and your participants. Please state the level of risk for each RA. If none have been consulted please explain how any potential risks will be managed.

Participants potentially at risk during this study, such as those suffering from food intolerances, and pregnant women etc. will be excluded from the study. The study presents few further risk factors, which can be controlled through standard practice in the food labs.

F. TASKS AND ACTIVITIES FOR RESEARCH PARTICIPANTSI. Provide a detailed description of what the participants will be asked to do for the research study,

including details about the process of data collection (e.g. completing how many interviews / assessments, when, for how long, with whom). Add any relevant documentation to the ‘Supporting Documentary Evidence’ section of this form.

Participants will be asked to complete two testing sessions in total, beginning with initial questionnaires,the Three-Factor Eating Questionnaire the morning of test days as well as a 24 hour recall sheet and medical and lifestyle questionnaire. Upon completion of questionaires, participants will inparticipate in a randomized breakfast trial, consisting of a smoothie, which during one testing session will contain 20g of chia seeds, participants will then fill in a VAS (Visual Analouge Scale) sheet at regular thirty minute intervals for the next four hours, to measure their feeling of fullness. Participants are then asked back to the lab and given access to a meal of pasta and sauce, which they are allowed to eat as much of as they wish, until they feel full, total weight of pasta and sauce eaten will be measured and recorded. Participants will then be asked to fill in food diaries for the rest of the day. This format will be repeated on the second study day.

II. Provide full details of all materials that will be used (including consent documentation). If you are using newly developed or unpublished materials these must be provided as Supporting Documentary Evidence

James Hall w11000500Materials used will include; consent forms, recruitment leaflets, recruitment e-mails, VAS sheets, Three Factor Eating Questionnaires, food diaries,debrief sheets and participant information sheets.

III. If the task could cause any discomfort or distress to participants (physical, psychological or emotional) describe the measures that will be put in place to reduce any distress or discomfort. Please give details of the support that will be available for any participants who become distressed during their involvement with the study.

There is little chance of participants being exposed to any physical, psychological or emotional distress. However, participants will be made aware they are entitled to leave the study at any time, and are not under any obligation to take part in further research if they do not feel comfortable.

2. HUMAN TISSUE

If your research study uses human tissue, all of the questions in this section must be completed.

A. SAMPLES Provide details of the type of human tissue samples (e.g. blood, oral fluids, urine, saliva) and the number of samples the research study will collect and/or examine.

Will this research study use samples that have been collected by another organisation or institution?

Yes No

If yes: Where applicable ( e.g. commercially available cell lines) provide details of the supplier (company or institution name, address and telephone number). Appropriate letters of permission should be included as supplementary evidence. Describe any measures that will be put in place to meet the supplier’s terms and conditions. (Note: arrangements about anonymising data, data storage and security should be provided in section 6). N.B. Primary cell lines and stem cells require consent documentation and compliance with HTA regulations.

Describe how the sample will be taken or collected and provide the names and university/company affiliation of the researchers or technicians involved in taking or collecting samples. If your study involves blood samples, name the trained phlebotomist who will be taking the blood samples.

Provide a schedule that shows the type of sample(s) (e.g. blood, oral fluids, urine, saliva) and the number of samples that will be taken from participants over your chosen period of time.

If the task could cause discomfort or distress to participants (physical, psychological or emotional) describe the measures that will be put in place to reduce any distress or discomfort.

Explain how the samples will be disposed of, or transferred to another facility after your research has ended.


3. ANIMAL SUBJECTS If your research study uses animal1 subjects or biological material from animals, all of the questions in this section must be completed. If the study has the potential to cause distress or harm to animals, you must consider the 3 Rs (replacement, refinement and reduction) and apply these principles to the study.

A. SampleDescribe how animals, or biological material from animals, will be used in this study. Your description should include: the species; the number of animals or the number of samples that will be used in the study; and if the study will take place in the natural environment or in research premises.

B. Source of sampleProvide the contact details (company or organisation name, address and telephone number) of the supplier who is providing the animals or animal tissue. If it is a commercial supplier, include a copy of the letter or email confirming the supplier’s Schedule One status under ‘Supporting Documentary Evidence’. If the supplier is a University, include a letter or email confirming that the animal was culled under Schedule One conditions under ‘Supporting Documentary Evidence’.

C. Licenses Does your work require licensing under the Animals (Scientific Procedures) Act 1986?

Yes No

If yes: Provide details of the licences that you currently hold or will be applying for:

4. DATA FROM SECONDARY SOURCESIf your research will be using data from secondary sources (i.e. data about people that has not been gathered by you from the research sample and which is in the public domain) then the following sections must be completed.

A. DATA SOURCEDescribe any measures that will be put in place to meet the supplier’s terms and conditions. (Note: arrangements about anonymising data, data storage and security should be provided in section 6). Where permissions are required to access data, provide evidence of the relevant permissions you have obtained in the supporting documentary evidence.

If your research involves the cooperation of external organizations then relevant permission should be provided in the ‘Supporting Evidence Section’.

1 Any vertebrate, other than humans (mammals, birds, reptiles, fish, amphibia) and the invertebrate species, Octopus vulgaris


5. ENVIRONMENTAL DATAIf your research study involves taking samples from the urban or natural environment (e.g. (soil, water, vegetation, invertebrates, geological samples etc) all of the questions in this section must be completed.

A. SITE INFORMATIONList the locations where the data collection will take place including, where appropriate, the map reference. State if the location is protected by legislation (e.g. Area of Outstanding Natural Beauty (AONB), Site of Special Scientific Interest (SSSI), National Park etc).

B. PERMISSION AND ACCESS Do you need permission to include the location(s) in the research study or to gain access to the site(s)?

Yes No

If yes: State clearly the job title and contact details (address and telephone number) of the person you will contact to request permission. If you have already received permission, please include a copy of the letter or email confirming access under ‘Supporting Documentary Evidence’.

C. SAMPLESProvide details of: the type of sample(s) you will collect (soil, water, vegetation, invertebrates etc); the size of each sample; and the spread of sampling across the location(s). Explain how the samples will be disposed of after the research is complete

Briefly explain why collecting the sample(s) is essential to the research study.

D. COLLECTION Describe how you will reach the site and any potential pollution, noise, erosion or damage that could occur. Detail the measures you will take to reduce any impacts.

Detail any impacts caused by extracting the sample (e.g. disturbance of animal or bird populations; use and disposal of chemicals in the field; trampling or removal of vegetation; visual or aesthetic impacts caused by markers left on the site). Detail the measures you will take to reduce any impacts.

6. Data security and storage

A. ANONYMISING DATADescribe the arrangements for anonymising data and if not appropriate explain why this is and how it is covered in the informed consent obtained.

James Hall w11000500Participants will be assigned an individual code, so as to enable anonymous participation. Participant information will be kept private, and if the participant does not wish to continue in the study at any point, their information will be destroyed.

B. STORAGEDescribe the arrangements for the secure transport and storage of data collected and used during the study. This should include reference to ‘clouds’, USB sticks.

Data will be store on secured password protected hard drive.

C. RETENTION AND DISPOSALDescribe the arrangements for the secure retention and disposal of data when the research study is complete.

Upon completion of the study all participant information will be destroyed, both from main USB storage and backup cloud storage devices. Only relevant anonymous, coded, data will be retained upon these devices for use in the study write up. The data will be stored for the standard length of time required by the university, which is up until 6 years after completion of the project.

7. Intellectual property

Please provide details of any Intellectual Property issues or commercial implications arising from the proposed study. Please describe the agreements that are in place to protect / exploit the Intellectual Property.

Any material/data obtained from this study will remain the intellectual property of the Principle

Supervisor and the University.

8. Timescale

Proposed start date of data collection: 14/11/2014

Proposed end date of data collection: 31/03/2015

9. Supplementary information

Please tick the boxes that relate to the supplementary documentation that you will attach as part of your submission:

Participant information sheet

Consent form(s)

Debrief sheet

Participant recruitment email/poster

Unpublished (in-house) questionnaire(s)

James Hall w11000500Interview / observation / focus group schedules

Risk Assessments / Standard Operating procedures.

Permission letters (e.g. from school, organization, team etc)

Other documents. Please specify: VAS sheets, food diaries, medical and lifestyle questionnaire, eating behaviour questionnaires, 24 hour recall sheets.

Ethics Approval

Faculty of Health and Life Sciences

BIOLOGICAL, FOOD AND NUTRITIONAL SCIENCES

09/12/2014

To James Hall ([email protected])cc. Trevor George ([email protected])

Project code: BFN\wkhv8\Hall\04.11.2014

Dear James,

Title: Chia Seeds; Functional Food And Satiety Enhancer?

Name of applicant: James Hall

Name of supervisor: Trevor George

Date received: 04.11.2014

I am pleased to inform you that ethical approval for the above project was granted by the

Departmental Representative on the Faculty Research Ethics Committee on 09/12/2014


Yours sincerely

Dr Trevor GeorgeSubject Discipline Representative

COSHH Assessment

H record form

COSHH Assessments for: James Hall Experiment Title: Chia Seeds; Functional Food And

Satiety Enhancer?

Name of assessor: Jennifer Wright Signed

__________________________Date_________

Substance

H

Statement

1

Hazard2

Key

hazard(s)

associated

with the

substance

Signal

Word?

3

Likelihoo

d4Severity5

Risk6

(before

additiona

l control

measure

s)

Specific

Risk

Control

Measures

7

Controlle

d

Risk8

James Hall w11000500Chia

seeds

None

Eye

contact

may

cause

irritation.

Unlikely

to

cause

skin

irritation

unless

exposure

is

excessive

and/or

prolonge

d.

The dust

may

irritate

nose and

throat

NoneRemote

(1)

Negligble

(1)Low (1)

Good lab

practice

required.

Pasta

none none noneRemote

(1)

Negligble

(1)Low (1)

Good lab

practice

required.

Tomato

pasta

sauce


(1)

Negligble

(1)Low (1)

Good lab

practice

required.

Natural

yogurt none none noneRemote

(1)

Negligble

(1)Low (1)

Good lab

practice

required.

James Hall w11000500Banana


(1)

Negligble

(1)Low (1)

Good lab

practice

required.

Blueberrie

s none none noneRemote

(1)

Negligble

(1)Low (1)

Good lab

practice

required.

Substance P Statement9 Storage10

Emergency Procedures (in

event of spillage, fire etc)11

Detail

Disposal12

Chia seeds

none

Store in closed

containers below

40°C in well

ventilated areas.

Keep away from

oxidising agents

and sources of

extreme heat.

Contain and collect spillage, remove

sources of ignition. Contain spill to

smallest possible area; sweep up

spilled material. Area may be slippery;

take precautions.

Not a

hazardous

material,

dispose of in

accordance

with

appropriate

regulations.

Pasta

none

Store in cool dry

place. Contain and collect spillage, remove

sources of

ignition. Contain spill to smallest

possible area; sweep up


take precautions.

Not a

hazardous

material,

dispose of in

accordance

with

appropriate

regulations.

James Hall w11000500Tomato pasta

sauce

none

Store in cool dry

place, do not re

use once

opened.

Contain spill to smallest possible area;

sweep up


take precautions.

Not a

hazardous

material,

dispose of in

accordance

with

appropriate

regulations.

Natural yogurt

none

Store in

refrigerated

conditions below

8°C, monitor use

by dates.

Contain spill to smallest possible area;

sweep up


take precautions.

Not a

hazardous

material,

dispose of in

accordance

with

appropriate

regulations.

Banana

none

Store in

cool dry place. Contain and collect spillage, remove

sources of




take precautions.

Not a

hazardous

material,

dispose of in

accordance

with

appropriate

regulations.

Blueberries

none

Store in cool

dry place. Contain and collect spillage, remove

sources of




take precautions.

Not a

hazardous

material,

dispose of in

accordance

with

appropriate

regulations.

James Hall w11000500Raw Data

6.4.1.1 Particpant Record

Gender Height (m)

Weight (kg)

BMI First week

Second week

M 1.92 135 36.6 C.S. T.S.F 1.65 95.5 35 T.S. C.S.F 1.65 60.8 22.3 T.S. C.S.F 1.68 58.7 20.8 C.S. T.S.F 1.65 58.3 21.4 C.S. T.S.F 1.6 65.8 25.7 C.S. T.SF 1.69 64.4 22.5 C.S. T.S.

6.4.1.2 Three Factor Eating Questionnaire Results

Results of Three Factor Eating QuestionnaireParticipant no.

Factor 1 score-restraint

Factor 2 score-disinhibition

Factor 3 score-hunger

Total score

1 4 (low) 12 (clinical) 14 (clinical) 303 4 (low) 11 (high) 13 (clinical) 284 9 (low) 10 (high) 10 (high) 296 3 (low) 6 (low) 3 (low) 127 12 (high) 9 (high) 11 (clinical) 329 19 (clinical) 13 (clinical) 5 (low) 3710 5 (low) 1 (low) 7 (low) 13

6.4.1.3 Satiety Ratings After Control Smoothie

Time Satiety rating (cm) Participant no. 1 3 4 6 7 9 10

10:00 10 7.2 9.6 7.8 8.1 9 8.410:40 6.1 7.3 0.6 2.1 1.5 3.2 0.511:20 6.7 8.2 1.9 3.1 2.7 4.9 1.612:00 8.9 8.6 6 5.9 5.5 7.2 5.912:40 0.2 1.1 0.9 0.3 0.7 1.4 0.31:20 2 1.9 1 1.6 1.9 0.1 1.32:00 4.8 2.5 1.2 2.4 3.6 1.8 1.62:40 3.4 6 1.8 2.8 4.1 2.7 23:20 4.1 4.2 2.4 3.7 2.9 3.4 2.74:00 6.7 5 4.2 2.4 3.4 1.1 3.84:40 7.9 6.9 5.3 3.1 3.9 1.7 4.75:20 5.6 2 8.1 4.6 4.5 2.5 7.56:00 6.2 3.1 1.1 5.8 1.3 4 96:40 8.5 3.4 1.6 6.4 2.7 5.1 1.27:20 2.4 4.7 3.8 0.2 0.1 6.3 1.68:00 0 1.3 5.2 1.1 0.9 0.2 3.3

James Hall w110005008:40 1.5 1.8 1.4 1.5 2.3 0.9 1.29:20 2.7 2.6 2.2 1 4.8 0.1 2.510:00 3.6 2.5 2.6 1.6 0.4 0 3.110:40 5.1 2.4 2.4 0.6 2.311:20 2.2 2.3 1.912:00 1.9

6.4.1.4 Satiety Ratings After Test Smoothie

Time Satiety rating (cm) – C.S.Participant no. 1 3 4 6 7 9 10

10:00 9.3 7.5 7.1 8.3 6.9 9.2 7.810:40 5.9 1.1 0 0.4 2 3 0.311:20 6.4 1.6 2.1 1.4 2.3 4.2 1.712:00 9.2 2.3 1.8 2.1 4.1 6.9 2.912:40 1.4 0.9 1.7 0.5 0.2 0 0.41:20 2.6 1.2 2 1.8 0.8 0.8 1.22:00 4.3 2.9 4.3 3.7 2.1 1.5 1.82:40 5.8 3.2 5.2 4.1 2.9 2.6 2.73:20 6.9 3.3 5.6 1.9 3.7 3.8 3.94:00 2.4 4.6 6 2.4 4.5 4.2 5.14:40 4 5.5 6.7 2.9 1.2 4.8 6.35:20 2.1 2.4 6.8 3.5 1.9 1.4 2.56:00 3.4 1.8 1.1 1.2 0 1.9 3.16:40 4.6 3.2 2.2 2.8 0.4 0.1 47:20 5.2 3.8 1.7 3.9 0.8 1.3 0.18:00 7.7 4.4 4.3 5.2 2.2 2.5 0.68:40 0.3 3.7 1.4 3.9 0.6 1.79:20 2.2 5.8 1.6 5 1.9 2.910:00 3.9 5 2.1 1.6 3 3.510:40 3.1 0.3 0.4 0.211:20 0.912:00 0.1

6.4.1.5 Calorie and total food intake

Calorie intake Session Participant no.

1 3 4 6 7 9 10After test smoothie

735.6 823.62 1064.11 736.20 197.14 794.34 262.65

After control smoothie

1245.6 598.9 1556.1 1136.69 763.14 523.6 274.4

Calories from pasta

1637.85 533.42 511.94 538.79 311.46 669.46 545.95

James Hall w11000500after test smoothieCalories from pasta after control smoothie

1578.78 626.5 626.5 587.12 358 660.51 592.49

Total calorie intake on test day

2372.45 1357.04 1576.05 1275 508.6 1463.8 808.6

Total calorie intake on control day

2824.38 1225.4 2182.6 1723.81 1121.14 1184.11 866.89

Food intake (g)After test smoothie

450 1026 1279 600 622 472 245

After control smoothie

435 580 920 657 882 484 425

Calories from pasta after test smoothie

915 298 286 301 174 374 305

Calories from pasta after control smoothie

882 350 350 328 200 369 331

Total calorie intake on test day

1365 1324 1565 901 796 846 550

Total calorie intake on control day

1317 930 1270 985 1082 853 756

Calorie intake during 24 hours before test day

1030 1590 2039 1472 1005 1187 1190

Calorie intake during 24 hours

1360 917 1400 960 878 912 976

James Hall w11000500before control day

Questionnaires

6.5.1.1 Three factor Eating Questionnaire

Part I

1) When I smell a sizzling steak or see a juicy piece of meat, I find it very difficult to keep from eating, even if I have just finished a meal.

TRUE FALSE

2) I usually eat too much at social occasions, including parties and picnics.

TRUE FALSE

3) I am usually so hungry I eat more than three times a day.

TRUE FALSE

4) When I have eaten my quota of calories, I am usually good about not eating any more.

TRUE FALSE

5) Dieting is so hard for me because I just get too hungry.

TRUE FALSE

6) I deliberately take small helpings as a means of controlling my weight.

TRUE FALSE

7) Sometimes things just taste so good that I keep on eating even when I am no longer hungry.

TRUE FALSE

8) Since I am often hungry, I sometimes wish that while I am eating, an expert would tell me that I have had enough, or that I can have something more to eat.

TRUE FALSE

9) When I feel anxious, I find myself eating.

TRUE FALSE

10) Life is too short to worry about dieting.

James Hall w11000500TRUE FALSE

11) Since my weight goes up and down, I have gone on reducing diets more than once.

TRUE FALSE

12) I often feel so hungry that I just have to eat something.

TRUE FALSE

13) When I’m with someone who is overeating I usually overeat to.

TRUE FALSE

14) I have a pretty good idea of the number of calories in common foods.

TRUE FALSE

15) Sometimes when I start eating I just can’t seem to stop.

TRUE FALSE

16) It is not difficult for me to leave something on my plate.

TRUE FALSE

17) At certain times of the day I get hungry, as I have become used to eating then.

TRUE FALSE

18) When on a diet, if I eat food that is not aloud, I consciously eat less to make up for it.

TRUE FALSE

19) Being with someone who is eating often makes me hungry enough to eat also.

TRUE FALSE

20) When I feel blue, I often overeat.

TRUE FALSE

21) I enjoy eating too much to spoil it by counting calories or watching my weight.

TRUE FALSE

22) When I see a real delicacy, I often get so hungry I have to eat right away.

TRUE FALSE

23) I often stop eating when I am not really full as a conscious means of limiting the amount that I eat.

TRUE FALSE

24) I get so hungry that my stomach often feels like a bottomless pit.

TRUE FALSE

James Hall w1100050025) My weight has hardly changed at all in the last ten years.

TRUE FALSE

26) I am always hungry so it is hard for me to stop eating before I finish the food on my plate.

TRUE FALSE

27) When I feel lonely, I console myself by eating.

TRUE FALSE

28) I consciously hold back at meals in order to not gain weight.

TRUE FALSE

29) I sometimes get very hungry in the evening or late at night.

TRUE FALSE

30) I eat anything I want, anytime I want.

TRUE FALSE

31) Without even thinking about it I take a long time to eat.

TRUE FALSE

32) I count calories as a conscious means of controlling my weight.

TRUE FALSE

33) I do not eat some foods because they make me fat.

TRUE FALSE

34) I am always hungry enough to eat at any time.

TRUE FALSE

35) I pay a great deal of attention to changes in my figure.TRUE FALSE

36) While on a diet, if I eat food that is not allowed, I often then splurge and eat other foods that are not allowed.

TRUE FALSE

Part 2

37) How often are you dieting in a conscious effort to control your weight?

1-rarely

James Hall w110005002-sometimes

3-usually

4-always

38) Would a weight fluctuation of 5 pounds change the way you live your life?

1-not at all

2-slightly

3-moderately

4-very much

39) How often do you feel hungry?

1-only at mealtimes

2-sometimes between meals

3-often between meals

4-almost always

40) Do your feelings of guilt about overeating help you to control your food intake?

1-never

2-rarely

3-often

4-always

41) How difficult would it be for you to stop eating halfway through dinner and not eat for the next four hours?

1-easy

2-slightly difficult

3-moderately difficult

4-very difficult

42) How conscious are you of what you are eating?

1-not at all

2-slightly

3-moderately

4-extremely

43) How frequently do you avoid ‘stocking up’ on tempting foods?

James Hall w110005001-almost never

2-seldom

3-usually

4-almost always

44) How likely are you to shop for low calorie foods?

1-unlikely

2-slightly unlikely

3-moderately likely

4-very likely

45) Do you eat sensibly in front of others and splurge alone.

1-never

2-rarely

3-often

4-always

46) How likely are you to consciously eat slowly in order to cut down on how much you eat?

1-unlikely

2-slightly likely

3-moderately likely

4-very likely

47) How often do you skip dessert because you are no longer hungry?

1-almost never

2-seldom

3-at least once a week

4-almost every day

48) How likely are you to consciously eat less than you want?

1-unlikely

2-slightly likely

3-moderately likely

4-very likely

James Hall w1100050049) Do you go on eating binges though you are not hungry?

1-never

2-rarely

3-sometimes

4-at least once a week

50) On a scale of 0 to 5, where 0 means no restraint in eating (eating whatever you want, whenever you want it) and 5 means total restraint (constantly limiting food intake and never ‘giving in’), what number would you give yourself?

0-eat whatever you want when you want it

1-usually eat whatever you want, whenever you want it

2-often eat whatever you want, whenever you want it

3-often limit food intake but often ‘give in’

4-usually limit food intake but rarely ‘give in’

5-constantly limiting food intake, never ‘giving in’

51) To what extent does this statement describe your eating behavior? ‘I start dieting in the morning, but because of any number of things that happen during the day, by evening I have given up and eat what I want, promising myself to start dieting again tomorrow.’

1-not like me

2-little like me

3-pretty good description of me

4-describes me perfectly

6.5.1.2 Health and Lifestyle Questionnaire

Subject ID:

Weight (kg): Height (m): Date of Birth:

Medical questions

1. Have you been diagnosed as having any of the following illness?

a) High blood cholesterol YES/NO

b) High blood pressure YES/NO

James Hall w11000500c) Diabetes YES/NO

2. Have you been diagnosed as suffering from any other illness? YES/NO

If yes, please give details

Illness …………………………………………………………………………………………….

3. Are you presently on any long term medication? YES/NO

If yes, what are they and for what reasons?

4. Have you taken antibiotics in the last three months? YES/NO

5. Do you regularly take any pain killing medication for example, YES/NO

Aspirin, Paracetemol, Nurofen?

6. Do you suffer from any type of allergies such as pollen, food etc. YES/NO

If yes, please give details.

…………………………………………………………………………………………………….

Dietary questions

7. Are you a vegan or vegetarian? YES/NO

8. Do you take any form of dietary supplement? YES/NO

e.g. fish oils (cod liver oil), evening primrose oil, vitamin and mineral supplements.

If yes, please give details:

9. Do you drink alcohol? YES/NO

Roughly how much do you drink per week?

James Hall w11000500A unit of alcohol is half a pint of beer/lager, a single pub measure of spirits e.g.

gin/vodka or a small glass of wine (125 ml).

If routine alcohol drinker, what type of alcohol do you normally drink?

……………………………………………………………………………………………………

10. Are you currently on a weight reducing or other diet? YES/NO

If yes, please give details.

……………………………………………………………………………………………………..

Lifestyle questions

11. Do you exercise more than three times a week, including walking? YES/NO

If yes, specify type of exercise.

12. Do you smoke? YES/NO

If so, how many cigarettes do you smoke per day?

Paperwork Provided to Participants

6.6.1.1 Participant Information Sheet

PARTICIPANT INFORMATION SHEET

PROJECT TITLE: Chia Seeds; Functional Food and Satiety Enhancer?

RESEARCHER: James Hall

PRINCIPAL INVESTIGATOR: Dr Trevor George

1. What is the purpose of the project?This project will investigate the effect of chia seed fiber on the measure of the satiety level in an individual.2. Why have I been selected to take part?This is because you meet the selection criteria of being:

Aged 18-25 years A student of Northumbria university No known nutritional intolerances/food allergies

James Hall w110005003. What will I have to do?

You will need to come to Northumbria University food labs on two separate occasions, at least one week apart.

You will need to fast (having nothing to eat or drink, except water) from 22:00 the night before each of your study visits.

You will be required not to do vigorous exercise the day before the study visits.

On each of your study appointment sessions you will be asked to complete a 24 hour dietary recall sheet.

Your height and weight without shoes will be measured, and you will be asked to complete a three factor eating questionnaire on the morning of the first testing session.

You will be asked to consume a standard breakfast of fruit smoothie. The test lunch will comprise of a pasta meal to be eaten 4 hours after breakfast, you will be required to eat as much as you can.

You are free to go about your normal daily activities in between the meals, which will be served in Ellison Building, Northumbria University.

Participants will be given VAS sheets to record their levels of hunger every thirty minutes after consuming breakfast and before eating lunch in the lab.

After lunch participants are asked to record in as much detail as possible everything they eat and drink for the rest of the day.

You are not allowed to consume any food during the study except water, until after the pasta and sauce lunch has been consumed.

4. What is the exclusion criteria (i.e. are there any reasons why I should not take part)? Individuals aged above 25, smokers, sufferers of chronic illnesses, users of medication on regular basis, elite athletes (more than 10hours/week), sufferers of food intolerance and present or past sufferers of eating disorders such as bulimia or anorexia nervosa.5. Will my participation involve any physical discomfort?No physical discomfort will be in involved in this study.6. Will my participation involve any psychological discomfort or embarrassment?No psychological discomfort or embarrassment will be in involved in this study.7. Will I have to provide any bodily samples (i.e. blood, saliva)?No bodily samples will be collected will be in involved in this study.8. How will confidentiality be assured?All participants will be allocated a unique code number to identify their results, but their name will not be associated with any data.9. Who will have access to the information that I provide?The data will only be accessed by members of the research team.10. How will my information be stored / used in the future?The data will be stored on the network drive of the principal investigator. It will only be analysed as a group and average values reported in scientific articles. 11. Has this investigation received appropriate ethical clearance?Yes, this project has received a favourable opinion from the Faculty of Health and Life Sciences Ethics Committee, Northumbria University.

James Hall w1100050012. Will I receive any financial rewards / travel expenses for taking part?No financial awards will be given.13. How can I withdraw from the project?You may withdraw from the study at any time by contacting Dr Trevor George ([email protected], 0191 227 4262). You data will be removed from any electronic records and any paper documents will be destroyed.14. If I require further information who should I contact and how?You can contact the principal investigator either by email([email protected]) or telephone (0191 227 4262).

For any complaints in relation to this study please contact: [email protected]

6.6.1.2 Participant Debrief Sheet

Participants were asked to take part in a randomized breakfast cross over trial. During one testing session

participants were given a standard portion of fruit smoothie for breakfast which contained 20g of Chia seeds

(Salvia Hispanica), and a portion of smoothie without Chia seeds for the remaining test session. Order in which

smoothie with and without Chia seeds were given was allocated at random so as to avoid bias.

Subjects were then asked to complete VAS (Visual Analogue Scale) sheets at regular 40 minute intervals ,after

consuming their breakfast smoothie, in order to measure their level of satiety (feeling of fullness) throughout the

day.

After a period of time participants were asked to return to the food labs to consume as much as they wished of a

set past and sauce lunch. Portions consumed were measured and recorded so as to monitor the affect of satiety

on further food intake.

After which participants were free to continue their day as they wished, but asked to complete a food diary for

the rest of the day, so that the amount of food and drink consumed for that day could be monitored and

analysed, so that any impact on satiety could be observed.

6.6.1.3 VAs Sheets

Chia Seeds; Functional Food and Satiety Enhancer?

mailto:[email protected]

James Hall w11000500Please answer the questions on the following sheet by placing a vertical line on the scale to represent your

answer.

For example:

How hot do you feel?

Thank you for taking part in this study

Chia Seeds; Functional Food and Satiety Enhancer

Subject: Date:

Please answer the following question, EVERY 40 MINUTES.:

10:00 How hungry do you feel?


























6.6.1.4 24 Hour Recall Food Diaries

PROJECT TITLE: Chia Seeds; Functional Food and Satiety Enhancer?RESEARCHER: James HallPRINCIPAL INVESTIGATOR: Dr Trevor George24 HOUR DIETARY RECALL

ID Number: Date :

Breakfast: What was the first thing you had to eat or drink yesterday morning after you got up?…ie the first thing I had to eat was a banana. …………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...……………………………………………………………….….Mid morning: Did you have anything to eat or drink yesterday at mid morning?…ie. Yes.…………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..

James Hall w11000500Lunchtime: Did you have anything to eat or drink yesterday during lunchtime?

Mid afternoon: Did you have anything to eat or drink during the afternoon yesterday between lunchtime and your evening meal? :………………………………………………..…………………...……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………Evening meal/dinner: Did you have anything to eat or drink yesterday for an evening meal?……...……………………………………………………………….………………………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...………………………………………………………………….……………………………………………………………………………………………………………………………………………………………………………………………………………………..Evening/night time snack: Did you have anything to drink or eat after your dinner yesterday or before you went to bed?……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..……………….……………………...………………………………………………………………….

James Hall w11000500Checklist

Ask the subject if they feel that this was a typical day Y N Does it reflect how they eat most days Y N Are there any snacks you may have had during the day you forgot to mention Y N List:

Additional Comments:……………….……………………...………………………………………………………….……………………...…………………………………………………………………..……………….……………………...…………………………………………………………………..………………………………………………………………………………………..…………………

6.6.1.5 Food Diaries

Participant no:

Food diary record

Please record any food and drink consumed during the day after the lunch consumed for the test.

Please provide a full description of food and drink consumed such as: size, name, brand and amount.

Test day 1

Time of

day

Food/ drink consumed (please include brand and portion size)



Recruitment Poster

Chia Seeds; Functional Food and Satiety Enhancer

Participants required to take part in a Human Nutrition undergraduate project, intended to investigate

the effect (if any) of Chia seeds, a novel fibre source, on satiety and appetite.

This study will require:

Male and Female university students to participate in the investigation.

Participants must meet the following criteria; be healthy individuals between the ages of 18-25, suffer from no food allergies/intolerances, not currently or in the past suffer from eating disorders such as anorexia nervosa or bulimia, non-smokers, not suffering from any chronic illnesses, not undertake more than 10 hours exercise per week, not be regular users of medication and not pregnant.

The study will be assessed for two non consecutive days, four days in total, as participants will be asked to recall food and drink consumed for the 24 hour period previous to test days. Participants will be asked to fast for nine hours in total previous to the morning of test days.

Subjects are asked to complete certain questionnaires on the first morning of test days, and will have their BMI measurements taken. Participants will then be given a standard portion of a breakfast smoothie on the morning of test days. Subjects will then measure their level of fullness using paper based VAS (Visual Analogue Scales) provided by the researcher. Participants are then asked to return to the food labs later that day for a specified time, and be asked to consume as much of a pasta and sauce lunch as they wish. Subjects may then do as they wish, but are asked to complete a food diary, and record their food and drink intake for the rest of the day.

If you would be interested in taking part in this study, or know anyone who would, please contact

[email protected] for further details.

Thank you, James Hall


James Hall w11000500Recruitment E-mail

Faculty of Health & Life Sciences

THE TEXT BELOW WILL BE EMAILED TO UNIVERSITY STUDENTS

Dear all,

Participants required for a Human Nutrition Undergraduate project.

This project is to investigate the effects of chia seeds (Salvia Hispanica) on the measure of satiety

(the feeling of fullness).

Male and female participants are needed to take part in this Breakfast investigation to measure the

feeling of hunger after eating a Breakfast containing chia seeds in comparison to eating a breakfast

without the added chia seeds.

You must meet the following criteria - age between 18-25 years old, healthy individual, have no

restriction on eating (either in present or past) ie. Eating disorders such as anorexia nervosa, not

suffering from any chronic illnesses, not pregnant, not be regularly using any medication and not

suffering from any food intolerances/food allergies.

This study will be assessed for 2 non consecutive days. Participants will be asked to refrain from

eating for the 9 hours previous to the mornings of test days. During test days participants will be

asked to consume a standard portion of fruit smoothie for breakfast, as well as eat as much pasta and

sauce for lunch as they wish. During the test days participants will also be asked to fill in food diaries,

Visual Analogue Scale sheets, eating habit questionnaires and have their BMI measured.

Subjects will be using paper based VAS sheets to answer questions which measures their feelings of

hunger and fullness at regular intervals, throughout test days.

Lastly, this project is very convenient as you will consume the breakfast and lunch in the food labs

and carry on with your normal daily lifestyle after you have eaten.

If you are interested in taking part in this research project or know anyone who would be, please

contact:

[email protected] for further information.

Thank you,


James Hall w11000500James Hall

Calculations and Data Manipulation

6.9.1.1 Examplar BMI Calculation

BMI= weight (kg)÷height (m)

Height (m)

Eg. 70kg ÷ 1.75m = 22.9

1.75m

Statistical Analysis

6.10.1.1 Tests of Normality-first 19 time frames control

Tests of Normality

Kolmogorov-Smirnova Shapiro-Wilk

Statistic df Sig. Statistic df Sig.

C0 .145 7 .200* .972 7 .915

C1 .209 7 .200* .874 7 .200

C2 .234 7 .200* .903 7 .352

C3 .301 7 .054 .829 7 .079

C4 .237 7 .200* .917 7 .445

C5 .198 7 .200* .861 7 .154

C6 .232 7 .200* .917 7 .447

C7 .196 7 .200* .901 7 .335

C8 .165 7 .200* .937 7 .610

C9 .126 7 .200* .992 7 .997

C10 .124 7 .200* .985 7 .979

*. This is a lower bound of the true significance.

a. Lilliefors Significance Correction

Tests of Normality



C11 .187 5 .200* .949 5 .732

C12 .199 5 .200* .975 5 .909

C13 .203 5 .200* .909 5 .463

C14 .161 5 .200* .982 5 .945

C15 .265 5 .200* .931 5 .606

C16 .263 5 .200* .951 5 .747

C17 .300 5 .161 .775 5 .050

James Hall w11000500C18 .205 5 .200* .975 5 .908



-Test for normal distribution first 18 time frames control

-All normally distributed apart from C17

6.10.1.2 Tests of Normality-first 19 time frames test

Tests of Normality



T0 .177 7 .200* .911 7 .406

T1 .205 7 .200* .849 7 .122

T2 .324 7 .025 .785 7 .029

T3 .247 7 .200* .836 7 .091

T4 .213 7 .200* .932 7 .564

T5 .236 7 .200* .910 7 .395

T6 .191 7 .200* .891 7 .277

T7 .247 7 .200* .864 7 .166

T8 .277 7 .112 .931 7 .563

T9 .223 7 .200* .902 7 .345

T10 .135 7 .200* .953 7 .759



Tests of Normality



T11 .292 4 . .845 4 .211

T12 .294 4 . .807 4 .115

T13 .208 4 . .950 4 .714

T14 .198 4 . .970 4 .842

T15 .230 4 . .974 4 .866

T16 .271 4 . .945 4 .685

T17 .298 4 . .868 4 .290

T18 .208 4 . .985 4 .929


-Test for normal distribution first 18 time frames test

-All normally distributed apart from T2


6.10.1.3 Repeated Measures-all time points

Multivariate Testsa

Effect Value F Hypothesis df Error df Sig.

treatment Pillai's Trace .439 4.699b 1.000 6.000 .073

Wilks' Lambda .561 4.699b 1.000 6.000 .073

Hotelling's Trace .783 4.699b 1.000 6.000 .073

Roy's Largest Root .783 4.699b 1.000 6.000 .073

time Pillai's Trace .997 63.682b 6.000 1.000 .096

Wilks' Lambda .003 63.682b 6.000 1.000 .096

Hotelling's Trace 382.090 63.682b 6.000 1.000 .096

Roy's Largest Root 382.090 63.682b 6.000 1.000 .096

treatment * time Pillai's Trace .993 22.082b 6.000 1.000 .161

Wilks' Lambda .007 22.082b 6.000 1.000 .161



a. Design: Intercept

Within Subjects Design: treatment + time + treatment * time

b. Exact statistic

-repeated measures all time points

James Hall w110005006.10.1.4 Repeated Measures-first four time points

-

repeated measures first 4 time points t v c-whole group

- significant difference in hunger scores over time and across separate treatments but not time and

treatment combine.

6.10.1.5 Repeated Measures-first four time points, p1. excluded

Multivariate Testsa



Wilks' Lambda .438 6.418b 1.000 5.000 .052




Wilks' Lambda .062 15.219b 3.000 3.000 .026




Wilks' Lambda .074 12.480b 3.000 3.000 .034





b. Exact statistic

Multivariate Testsa



Wilks' Lambda .497 6.072b 1.000 6.000 .049




Wilks' Lambda .067 18.705b 3.000 4.000 .008




Wilks' Lambda .268 3.650b 3.000 4.000 .122





b. Exact statistic


-repeated measures first 4 time points t v c- p1 excluded

- significant difference in hunger scores over time and across time and treatment combined.

6.10.1.6 Repeated Measures-first four time points, factor 1, answer 0

Multivariate Testsa



Wilks' Lambda .403 5.937b 1.000 4.000 .071




Wilks' Lambda .089 6.848b 3.000 2.000 .130




Wilks' Lambda .288 1.646b 3.000 2.000 .400





b. Exact statistic

-repeated measures first 4 time points, t v c-whole group factor 1(excluding answers not 0 for factor 1)

-Answering 0 for factor 1 resulted in no significant difference in hunger scores over time and between

treatments or in combination.

6.10.1.7 Repeated Measures-first four time points, factor 2

Multivariate Testsa



Wilks' Lambda .542 3.379b 1.000 4.000 .140



treatment * TFQ2_0l1h2c Pillai's Trace .289 .814b 2.000 4.000 .505

Wilks' Lambda .711 .814b 2.000 4.000 .505

Hotelling's Trace .407 .814b 2.000 4.000 .505

James Hall w11000500Roy's Largest Root .407 .814b 2.000 4.000 .505


Wilks' Lambda .070 8.898b 3.000 2.000 .103



time * TFQ2_0l1h2c Pillai's Trace 1.027 1.055 6.000 6.000 .475

Wilks' Lambda .007 7.269b 6.000 4.000 .038

Hotelling's Trace 135.936 22.656 6.000 2.000 .043

Roy's Largest Root 135.901 135.901c 3.000 3.000 .001


Wilks' Lambda .048 13.131b 3.000 2.000 .072



treatment * time *

TFQ2_0l1h2c

Pillai's Trace .951 .906 6.000 6.000 .546

Wilks' Lambda .081 1.671b 6.000 4.000 .322



a. Design: Intercept + TFQ2_0l1h2c


b. Exact statistic

c. The statistic is an upper bound on F that yields a lower bound on the significance level.

-repeated measures first 4 time points, t v c-whole group factor 2

-factor 2 resulted in no significant difference in hunger scores over time, between treatments or in

combination.


Multivariate Testsa



Wilks' Lambda .392 4.650b 1.000 3.000 .120




Wilks' Lambda .026 12.330b 3.000 1.000 .206



treatment * time Pillai's Trace 1.000 1043.309b 3.000 1.000 .023

Wilks' Lambda .000 1043.309b 3.000 1.000 .023






b. Exact statistic

-repeated measures first 4 time points, t v c-answer 1 factor 2-answer 1 for factor 2 resulted in a significant difference in hunger scores over time and treatment combined but

not individually.


Multivariate Testsa



Wilks' Lambda .003 361.000b 1.000 1.000 .033



time Pillai's Trace .c . . . .

Wilks' Lambda .c . . . .

Hotelling's Trace .c . . . .

Roy's Largest Root .c . . . .

treatment * time Pillai's Trace .c . . . .






b. Exact statistic

c. Cannot produce multivariate test statistics because of insufficient residual degrees of freedom.

-repeated measures first 4 time points, t v c-answer 2 factor 2

-answer 2 for factor 2 resulted in a significant difference in hunger scores between treatments, but

there was not enough data to analyse over time and combined.

6.10.1.10 Repeated Measures- first four time points, factor 3

Multivariate Testsa



Wilks' Lambda .524 3.632b 1.000 4.000 .129




treatment * TFQ3_0l1h2c Pillai's Trace .081 .176b 2.000 4.000 .845

Wilks' Lambda .919 .176b 2.000 4.000 .845

Hotelling's Trace .088 .176b 2.000 4.000 .845

Roy's Largest Root .088 .176b 2.000 4.000 .845


Wilks' Lambda .010 64.224b 3.000 2.000 .015



time * TFQ3_0l1h2c Pillai's Trace 1.280 1.778 6.000 6.000 .251

Wilks' Lambda .048 2.378b 6.000 4.000 .211




Wilks' Lambda .255 1.947b 3.000 2.000 .357



treatment * time *

TFQ3_0l1h2c

Pillai's Trace .588 .417 6.000 6.000 .844

Wilks' Lambda .479 .296b 6.000 4.000 .910

Hotelling's Trace .946 .158 6.000 2.000 .967

Roy's Largest Root .760 .760c 3.000 3.000 .586

a. Design: Intercept + TFQ3_0l1h2c


b. Exact statistic

c. The statistic is an upper bound on F that yields a lower bound on the significance level.

-repeated measures first 4 time points, t v c-whole group factor 3

-factor 3 resulted in a significant difference in hunger scores over time.


Multivariate Testsa



Wilks' Lambda .287 4.968b 1.000 2.000 .156






James Hall w11000500Roy's Largest Root .c . . . .







b. Exact statistic



-Answer 1 to factor 3 resulted in no significant difference in hunger scores between treatments, not enough data

for time and combination


Multivariate Testsa



Wilks' Lambda .544 1.674b 1.000 2.000 .325













b. Exact statistic



-Answering 2 for factor 3 resulted in no significant difference in hunger scores between treatments, not enough

data for time and combination

James Hall w110005006.10.1.13 Tests of Normality-first four time frames, area under curve, p1. excluded

Tests of Normality



area under curve control .288 6 .130 .830 6 .108

area under curve test .323 6 .050 .754 6 .022

a. Lilliefors Significance Correction-normal distribution test, first four time frames area under curve excluding p1.

-area under curve for control normally distributed, are under curve for test not normally distributed.

6.10.1.14 Wilcoxin signed rank test-area under curve of first four time points, p1. excluded

Test Statisticsa

areaundercurvet

est -

areaundercurvec

ontrol

Z -2.201b

Asymp. Sig. (2-tailed) .028

a. Wilcoxon Signed Ranks Test

b. Based on positive ranks.

-wilcoxin signed rank test, there is a significant difference, area under curve, first four time frames, p1.

Excluded.

6.10.1.15 Tests of Normality-pasta intake

Tests of Normality



C_Pasta .416 7 .001 .672 7 .002

T_Pasta .365 7 .005 .673 7 .002


-normal distribution test, pasta intake all p

-not normally distributed

James Hall w110005006.10.1.16 Wilcoxin signed rank test-pasta intake

Test Statisticsa

T_Pasta -

C_Pasta

Z -1.355b




-wilcoxin signed rank test-there is no significant difference, pasta intake

6.10.1.17 Tests of Normality-pasta intake p1. excluded

Tests of Normality



C_Pasta .377 6 .008 .723 6 .011

T_Pasta .311 6 .072 .860 6 .189


-normal distribution test, pasta intake, p1 excluded

-control not normally distributed, test normally distributed

6.10.1.18 Wilcoxin signed rank test-pasta intake, p1. excluded

Test Statisticsa

T_Pasta -

C_Pasta

Z -1.997b




-wilcoxin signed rank test-there is a significant difference, pasta intake p1 excluded

James Hall w110005006.10.1.19 Tests of Normality-calorie intake and food weight

Tests of Normality



Caloriescday .270 7 .131 .892 7 .285

Caloriestday .201 7 .200* .954 7 .767

Caloriesaftercontrol .165 7 .200* .962 7 .836

Caloriesaftertest .311 7 .040 .872 7 .195

Calories24beforec .223 7 .200* .892 7 .283

Calories24beforet .283 7 .094 .847 7 .116

Gramscday .163 7 .200* .948 7 .708

Gramstday .228 7 .200* .930 7 .555

Gramsaftercontrol .185 7 .200* .870 7 .185

Gramsaftertest .268 7 .138 .913 7 .415

Grams24beforec .357 7 .007 .739 7 .010

Grams24beforet .248 7 .200* .890 7 .273

gramspastaafterc .416 7 .001 .672 7 .002

gramspastaaftert .365 7 .005 .673 7 .002



6.10.1.20 Paired T test- Calorie intake over entirety of control and test days

Paired Samples Test

Paired Differences

t df

Sig. (2-

tailed)Mean

Std.

Deviation

Std. Error

Mean

95% Confidence Interval

of the Difference

Lower Upper

Pair

1

Caloriescday -

Caloriestday252.28571 365.72973 138.23285 -85.95787 590.52930 1.825 6 .118

-paired t test, no significant difference between total calorie intake across control and test days, all p.

6.10.1.21 Paired T test- Calorie intake after ad libitum lunch across control and test days

Paired Samples Test

Paired Differences

t df

Sig. (2-

tailed)Mean

Std.

Deviation

Std. Error

Mean


of the Difference


Lower Upper

Pair

1

Caloriesaftercontrol

- Caloriesaftertest212.11000 363.29628 137.31309 -123.88302 548.10302 1.545 6 .173

-paired t test, no significant difference between calorie intake across control and test days, after consumption of

ad libitum lunch, all p.

6.10.1.22 Paired T test- Calorie intake 24 hours before control and test days

Paired Samples Test

Paired Differences

t df

Sig. (2-

tailed)Mean

Std.

Deviation

Std. Error

Mean


of the Difference

Lower Upper

Pair

1

Calories24beforec -

Calories24beforet82.84143 640.30845 242.01385 -509.34512 675.02798 .342 6 .744

-paired t test, no significant difference between calorie intake during the 24 hours before control and test days,

all p.

6.10.1.23 Paired T test- Total amount (g) of food eaten over control and test days, after breakfast smoothie

Paired Samples Test

Paired Differences

t df

Sig. (2-

tailed)Mean

Std.

Deviation

Std. Error

Mean


of the Difference

Lower Upper

Pair

1

Gramscday -

Gramstday

-

22.00000249.16996 94.17739 -252.44377 208.44377 -.234 6 .823

-paired t test, no significant difference between total amount of food eaten over control and test days, after

breakfast smoothie, all p.

6.10.1.24 Paired T test- Total amount (g) of food eaten over control and test days, after ad libitum lunch

James Hall w11000500Paired Samples Test

Paired Differences

t df

Sig. (2-

tailed)Mean

Std.

Deviation

Std. Error

Mean


of the Difference

Lower Upper

Pair

1

Gramsaftercontrol -

Gramsaftertest-44.42857 263.81740 99.71360 -288.41897 199.56183 -.446 6 .672

-paired t test, no significant difference between total amount of food eaten over control and test days,

after ad libitum lunch, all p.

6.10.1.25 Wilcoxin signed rank test- Total amount (g) of food eaten during 24 hour period before test days

Test Statisticsa

Grams24beforet

-

Grams24beforec

Z -1.690b



b. Based on negative ranks.

-wilcoxin signed rank test, no significant difference between total amount of food eaten in 24 hour period before

test days, all p.

6.10.1.26 Wilcoxin signed rank test- Total amount (g) of ad libitum pasta and sauce lunch eaten over both test

days

Test Statisticsa

gramspastaaftert

-

gramspastaafter

c

Z -1.355b





-wilcoxin signed rank test, no significant difference between total amount of pasta eaten over both test days, all

p.

6.10.1.27 Tests of Normality-calorie intake and food weight, p1. Excluded

Tests of Normality



Caloriescday .296 6 .108 .899 6 .365

Caloriestday .271 6 .192 .890 6 .319

Caloriesaftercontrol .206 6 .200* .947 6 .713

Caloriesaftertest .270 6 .195 .886 6 .299

Calories24beforec .208 6 .200* .959 6 .815

Calories24beforet .335 6 .034 .784 6 .042

Gramscday .154 6 .200* .978 6 .940

Gramstday .268 6 .200* .925 6 .542

Gramsaftercontrol .196 6 .200* .911 6 .442

Gramsaftertest .256 6 .200* .944 6 .691

Grams24beforec .397 6 .004 .667 6 .003

Grams24beforet .226 6 .200* .929 6 .571

gramspastaafterc .377 6 .008 .723 6 .011

gramspastaaftert .311 6 .072 .860 6 .189



6.10.1.28 Paired T test- Calorie intake over entirety of control and test days, p1. Excluded

Paired Samples Test

Paired Differences

t df

Sig. (2-

tailed)Mean

Std.

Deviation

Std. Error

Mean


of the Difference

Lower Upper

Pair

1

Caloriescday -

Caloriestday219.00000 388.84856 158.74676 -189.07153 627.07153 1.380 5 .226

-paired T test- no significant difference between total calorie intake across control and test days, p1.

excluded.

James Hall w110005006.10.1.29 Paired T test- Calorie intake after ad libitum lunch across control and test days, p1. Excluded

Paired Samples Test

Paired Differences

t df

Sig. (2-

tailed)Mean

Std.

Deviation

Std. Error

Mean


of the Difference

Lower Upper

Pair

1

Caloriesaftercontrol

- Caloriesaftertest162.46167 371.04634 151.47903 -226.92759 551.85092 1.073 5 .333

-paired t test, no significant difference between calorie intake across control and test days, after consumption of

ad libitum lunch, p1. excluded.

6.10.1.30 Wilcoxin signed rank test- Calorie intake 24 hours before control and test days, p1. Excluded

Test Statisticsa

Calories24befor

et -

Calories24befor

ec

Z -.734b




-wilcoxin signed rank test, no significant difference between calorie intake during the 24 hours before control

and test days, p1. Excluded.

6.10.1.31 Paired T test- Total amount (g) of food eaten over control and test days, after breakfast smoothie, p1.

Excluded

Paired Samples Test

Paired Differences

t df

Sig. (2-

tailed)Mean

Std.

Deviation

Std. Error

Mean


of the Difference

Lower Upper

Pair

1

Gramscday -

Gramstday

-

17.66667272.66292 111.31417 -303.80885 268.47552 -.159 5 .880


-paired t test, no significant difference between total amount of food eaten over control and test days, after

breakfast smoothie, p1. Excluded.

6.10.1.32 Paired T test- Total amount (g) of food eaten over control and test days, after ad libitum lunch, p1.

Excluded.

Paired Samples Test

Paired Differences

t df

Sig. (2-

tailed)Mean

Std.

Deviation

Std. Error

Mean


of the Difference

Lower Upper

Pair

1

Gramsaftercontrol -

Gramsaftertest

-

49.33333288.64765 117.83991 -352.25047 253.58380 -.419 5 .693

-paired t test, no significant difference between total amount of food eaten over control and test days,

after ad libitum lunch, p1. Excluded.

6.10.1.33 Wilcoxin signed rank test- Total amount (g) of food eaten during 24 hour period before test days, p1.

Excluded.

Test Statisticsa

Grams24beforet

-

Grams24beforec

Z -2.201b




-wilcoxin signed rank test, significant difference between total amount of food eaten in 24 hour period before

test days, p1. Excluded.

James Hall w110005006.10.1.34 Wilcoxin signed rank test- Total amount (g) of ad libitum pasta and sauce lunch eaten over both test

days, p1. Excluded.

Test Statisticsa

gramspastaaftert

-

gramspastaafter

c

Z -1.997b




-wilcoxin signed rank test, significant difference between total amount of pasta eaten over both test days, p1.

Excluded.

Multivariate Testsa


treatment Pillai's Trace .b . . . .

Wilks' Lambda .b . . . .

Hotelling's Trace .b . . . .

Roy's Largest Root .b . . . .

time Pillai's Trace .b . . . .




treatment * time Pillai's Trace .b . . . .






b. Cannot produce multivariate test statistics because of insufficient residual degrees of freedom.

All time points multivariate test including all participants, insufficient power to run analysis.

6.10.1.35 Standard Deviation and Mean Satiety Ratings During First Four Time Points-all participants

0 40 80 120

James Hall w11000500Mean test 8.014286 1.814286 2.814286 4.185714Mean Control 8.585714 3.042857 4.157143 6.857143SD Control 1.000714 2.683193 2.524452 1.398639SD test 0.959911 2.090796 1.83796 2.8216

6.10.1.36 Standard Deviation and Mean Satiety Ratings During First Four Time Points-outliner excluded

0 40 80 120mean test 7.8 1.133333 2.216667 3.35mean control 8.35 2.533333 3.733333 6.516667SD control 0.782624 2.319962 2.261759 1.069917SD test 0.774597 1.060922 0.937046 1.752855

James Hall w110005006.10.1.37 Area Under the Curve of Satiety Ratings During First Four Time Points-outliner excluded

C_AUC T_AUC936 304412 262482 280440 392648 610370 294

C_AUC T_AUCMEAN 548 357SD 194.3982 120.3924

6.10.1.38 How to Ensure Data is Normally Distributed

Select ‘analyse’ and then ‘descriptive statistics’ and ‘explore’, then highlight the dependant variable and

click onto the dependant list.

Click ‘statistics’ and ensure that ‘descriptive’ is checked then click ‘continue’.

Select ‘plots’ check ‘normality plots with tests’ ‘S&L’ and ‘histogram’, click ‘continue’ and ‘ok’.

If the output is less than 0.05 then the data is normally distributed.

6.10.1.39 How to run a Paired Sample T Test

‘Analyse’ ‘Compare Mean’ Paired Sample t-test’. Highlight ‘Photo’ And ‘Real’ and click into ‘Paired

Variables’ and ‘ok’.

If P is less than 0.05 then reject null and accept experimental hypothesis that there is a significant

difference between the groups.

James Hall w11000500 If data non normal – ‘Analyse’ ‘Non Parametric Tests’ ‘2 Related Samples’ ‘Wilcoxon’

6.10.1.40 How to run a Repeated Measures ANOVA Test

Select ‘analyse’ and then ‘general linear model’ and select ‘repeated measures’.

Within subject Factor Name (e.g. Treatment) (e.g. Time)

Number of Levels (e.g. 2 Treatments control)

Click ‘Add’ then ‘Define’.

Examplar Microdiet Nutrient Analysis

6.11.1.1 Nutrient Content of Control Smoothie (per portion)

6.11.1.2 Nutrient Content of Test Smoothie (per portion)

James Hall w110005006.11.1.3 Examplar Nutrient Content of 24 Hour Food Diary Recall

thesis template

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