The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment

Table 3 Satiety and caloric intake during afternoon after portion size reduction (Mean ± SD, F-values, p-values)

	Baseline week	Intervention week	F _{time x group}	p _{time x group}	F _time	p _time
Satiety^a			0.034	0.855
Experimental group (n = 19)	23.1 ± 36.9	25.6 ± 36.8			0.071	0.793
Control group (n = 14)	10.9 ± 31.8	10.8 ± 40.7			0.000	0.987
Caloric intake^b			3.176	0.085
Experimental group (n = 19)	182.4 ± 319.0	84.5 ± 96.2			1.539	0.231
Control group (n = 14)	45.3 ± 69.2	122.4 ± 159.0			3.871	0.071

Experimental group n = 19; Control group n = 14. ^aSLIM scale was divided as follows: greatest imaginable fullness = 100.0; extremely full = 79.4; very full = 74.3; moderately full = 46.7; slightly full = 31.9; neither hungry nor full = 0.0; slightly hungry = −18.6; moderately hungry = − 38.2; very hungry = −56.2; extremely hungry = −67.4; greatest imaginable hunger = −100.0. ^bAll the food and beverages consumed by the interviewee between their lunch and the time of the call between 4 and 6 p.m. in kcal

ISSN: 1475-2891