2.5. Study Procedures
BLIND
Participants were asked to eat their usual breakfast, but instructed to not eat any food or caloric beverages within 4 h of coming to the testing facility (The Anschutz Health and Wellness Center on the University of Colorado Denver, Anschutz Medical Campus in Aurora, Colorado). At their first visit, participants were weighed and their height was measured. Body weight information was used to calculate the entrée serving size as described earlier. Participants were assigned to individual tables, in a café environment with tables spaced six feet apart. Test meals were served at two times each test day: 11:30 a.m. and 1 p.m. Up to 20 participants were served on each test day, 10 at each seating. Participants were tested on the same day of the week and same time for the two test meals. Participants were blinded to the test conditions (meals with or without culinary spices), but because of the different visual appearance of the two entrees (the spiced version having green flecks), it was not possible to blind the study staff. Separate staff prepared and served the meals.Once seated, participants were asked if there had been any change in their health status or other factors that may affect their ability to objectively complete the test meal. They were instructed on how to complete the meal liking and flavor intensity evaluations, VAS appetite measures [Energy and protein intakes were calculated using the Nutrition Data System for Research database [Assessments: On the first test day, prior to meal consumption, participants filled out a three-question assessment of self-perceived sensory acuity [