UMIN-CTR Clinical Trial
| Unique ID issued by UMIN | UMIN000045498 |
|---|---|
| Receipt number | R000051945 |
| Scientific Title | Verification of deliciousness change in online eating |
| Date of disclosure of the study information | 2021/09/27 |
| Last modified on | 2025/09/23 14:23:08 |
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Basic information
Public title
Verification of deliciousness change in online eating
Acronym
Verification of deliciousness change in online eating
Scientific Title
Verification of deliciousness change in online eating
Scientific Title:Acronym
Verification of deliciousness change in online eating
Region
| Japan |
Condition
Condition
Adult
Classification by specialty
| Adult |
Classification by malignancy
Others
Genomic information
NO
Objectives
Narrative objectives1
Because of the COVID-19 epidemic, online eating has been recommended, but there is little knowledge about it. The purpose of this study is to verify, in a laboratory setting, how online eating together changes the deliciousness, enjoyment, and satisfaction compared to eating alone or eating with others.
Basic objectives2
Others
Basic objectives -Others
Measuring subjective evaluation
Trial characteristics_1
Trial characteristics_2
Developmental phase
Assessment
Primary outcomes
Subjective evaluation of the taste, enjoyment, and satisfaction etc. of food in each eating condition ( alone, with others, and online).
Key secondary outcomes
Base
Study type
Interventional
Study design
Basic design
Cross-over
Randomization
Randomized
Randomization unit
Individual
Blinding
Open -no one is blinded
Control
No treatment
Stratification
Dynamic allocation
Institution consideration
Blocking
Concealment
Intervention
No. of arms
6
Purpose of intervention
Educational,Counseling,Training
Type of intervention
| Food |
Interventions/Control_1
Eat in the order of conditions A, B, C.
Interventions/Control_2
Eat in the order of conditions A, C, B.
Interventions/Control_3
Eat in the order of condition B, A, C.
Interventions/Control_4
Eat in the order of condition B, C, A.
Interventions/Control_5
Eat in the order of condition C, A, B.
Interventions/Control_6
Eat in the order of condition C, B, A.
Interventions/Control_7
Interventions/Control_8
Interventions/Control_9
Interventions/Control_10
Eligibility
Age-lower limit
| 18 | years-old | <= |
Age-upper limit
| 27 | years-old | >= |
Gender
Male and Female
Key inclusion criteria
Participants are healthy students with no food allergy who can give consent for the study.
Key exclusion criteria
1)Unhealthy
2)Those who are allergic to the food used.
3)Those who request to withdraw.
Target sample size
30
Research contact person
Name of lead principal investigator
| 1st name | Misaki |
| Middle name | |
| Last name | Kaiwa |
Organization
Niigata University of Health and Welfare
Division name
Graduate school of Health and Welfare
Zip code
9503198
Address
1398, Shimami-cho, Kita-ku, Niigata-shi, Niigata
TEL
025-257-4455
hwd20003@nuhw.ac.jp
Public contact
Name of contact person
| 1st name | Misaki |
| Middle name | |
| Last name | Kaiwa |
Organization
Niigata University of Health and Welfare
Division name
Graduate school of Health and Welfare
Zip code
9503198
Address
1398, Shimami-cho, Kita-ku, Niigata-shi, Niigata
TEL
025-257-4455
Homepage URL
hwd20003@nuhw.ac.jp
Sponsor or person
Institute
Niigata University of Health and Welfare
Institute
Department
Personal name
Funding Source
Organization
Niigata University of Health and Welfare
Organization
Division
Category of Funding Organization
Other
Nationality of Funding Organization
Other related organizations
Co-sponsor
Name of secondary funder(s)
IRB Contact (For public release)
Organization
Niigata University of Health and Welfare Ethics Review Committee
Address
1398, Shimami-cho, Kita-ku, Niigata-shi, Niigata
Tel
025-257-4455
rinri@nuhw.ac.jp
Secondary IDs
Secondary IDs
NO
Study ID_1
Org. issuing International ID_1
Study ID_2
Org. issuing International ID_2
IND to MHLW
Institutions
Institutions
Other administrative information
Date of disclosure of the study information
| 2021 | Year | 09 | Month | 27 | Day |
Related information
URL releasing protocol
https://www.jstage.jst.go.jp/article/shokuiku/17/2/17_81/_pdf/-char/ja
Publication of results
Published
Result
URL related to results and publications
https://www.jstage.jst.go.jp/article/shokuiku/17/2/17_81/_pdf/-char/ja
Number of participants that the trial has enrolled
30
Results
The main finding of this study is that eating food during video dining may be perceived to lead to increased meal satisfaction and render food more delicious than when consumed through solitary eating. Positive emotional changes in the psychological state while eating together, including eating via the Internet, were suggested to influence the enhancement of deliciousness.
Results date posted
| 2025 | Year | 09 | Month | 23 | Day |
Results Delayed
Results Delay Reason
Date of the first journal publication of results
Baseline Characteristics
30 college students (male : 9 ;female : 21) aged 18 to 25 years
Participant flow
They were instructed to attend in pair or groups of two or more friends of the same sex and they ate with these friends in the co-eating and video dining conditions. The study set three conditions (solitary eating, video dining, and co-eating), which were conducted in random order with at least a one-day interval between conditions. All participants participated in all conditions. They requested to fast for approximately 3 h before the experiments.
Adverse events
Nothing in particular
Outcome measures
1. Comparison of time spent eating
Comparing the time taken to eat in the three conditions, 571.1+-205.5 (s) in the solitary eating condition, 703.4+-228.3 (s) in the video dining condition, and 736.1+-246.0 (s) in the co-eating condition. No significant differences were found between the video dining and co-eating conditions, but the solitary and co-eating conditions (p<0.0001) and the solitary and video dining condition (p<0.001) took significantly longer to eat than the solitary condition.
2. Comparison of food deliciousness under the three conditions
Fig 3 presents the scores for food deliciousness and meal satisfaction under the three conditions. Significant differences were noted in the independent variables under the three conditions: deliciousness (eta2=0.14, F=15.36, p<0.001, df=2.00), food satisfaction (eta2=0.29, F=21.82, p<0.001, df=2.00), satisfaction with the eating atmosphere (eta2=0.51, F=46.79, p<0.001, df=1.44), eating enjoyment (eta2=0.41, F=33.45, p<0.001, df=1.42), and happiness and fulfillment after eating (eta2=0.55, F=55.81, p<0.001, df=2.00).
3. Impact of meal satisfaction on deliciousness under the three social conditions
Table 1 depicts the impact of meal satisfaction on deliciousness under the three social conditions. For all conditions, food satisfaction was found to be significantly highly influential in deliciousness (solitary eating condition: p<0.05, t=1.998, video dining condition: p<0.001, t=3.347, co-eating condition: p<0.0001, t=4.193). In the co-eating condition, happiness and fulfillment after eating were also found to be significantly influential (p<0.05, t=2.029). And in the video dining condition, eating enjoyment tended to affect (p<0.05, t=-1.761).
Plan to share IPD
IPD sharing Plan description
Progress
Recruitment status
Completed
Date of protocol fixation
| 2021 | Year | 07 | Month | 29 | Day |
Date of IRB
| 2021 | Year | 09 | Month | 17 | Day |
Anticipated trial start date
| 2021 | Year | 09 | Month | 27 | Day |
Last follow-up date
| 2021 | Year | 10 | Month | 08 | Day |
Date of closure to data entry
Date trial data considered complete
Date analysis concluded
Other
Other related information
Management information
Registered date
| 2021 | Year | 09 | Month | 16 | Day |
Last modified on
| 2025 | Year | 09 | Month | 23 | Day |
Link to view the page
Value
https://center6.umin.ac.jp/cgi-open-bin/icdr_e/ctr_view.cgi?recptno=R000051945
