The Effect of Meal Texture on Intake

In this study the effect of meal texture differences (slow vs fast eating rate) on intake will be investigated.

Inclusion Criteria:Generally healthyGood appetiteBetween 18 and 55 years oldSpeak and understand English without difficultyBMI between 18.5-30 kg/m2.Non-smokerCommonly (5 out of 7 week days) eat three meals a day every day around theExclusion Criteria:Have difficulties with swallowing, chewing, and/or eating in general;Are suffering from an endocrine or eating disorder, gastrointestinal illness or illness of the thyroid gland, respiratory disease, or diabetesHave taste or smell disordersHave braces or oral piercing (dental wire behind teeth is allowed)are smokingConsume on average more than 21 glasses of alcohol per weekAre not willing to stop using drugs during the study period (from inclusion till last test session)Use medication that may influence study outcomesHave allergies or intolerance to any ingredient of the test mealsAre not willing to eat the test food because of eating habits, believes, or religionFollow a vegetarian or vegan dietAre lactose intolerantHave facial hair such as a beardFollow an energy restricted diet during the last 2 monthsGained or lost 5 kg of body weight over the last half yearAre an employee, thesis student or intern at the chair group of Sensory Science and Eating Behaviour Human Nutrition (WUR).Do intensive exercising more than 8 hours per weekLow score (<1) for liking the individual test meals on a nine point Likert scale based on pictures of the mealsFamiliar with at least 75% of the test meals (self-report)