Total energy intake at the meal was significantly affected by the
method of consuming the salad, similar to the effects on pasta intake
(Fig. 1). Eating a fixed amount of salad either before or with
the main course led to a decrease in meal energy intake of
28 ± 13 kcal [117 ± 54 kJ] compared to ad libitum consumption of
salad [F(1,45) = 4.67; p = 0.036]. Compared to having no salad, consuming
a fixed amount of salad significantly reduced meal energy
intake by a mean of 57 ± 19 kcal [238 ± 79 kJ], equivalent to 11%
[F(4, 176) = 3.08; p = 0.018]. Across all participants, total energy intake
at the meal was not affected by the timing of consuming the
salad; mean energy intake was 490 ± 17 kcal [2050 ± 71 kJ] when the salad was served before the main course and 488 ± 18 kcal
[2042 ± 75 kJ] when the salad was served with the main course.
The effect of timing of serving the salad on energy intake, however,
was moderated by participant scores for flexible dietary restraint
from the TFEQ (see section on participant characteristics).