Results
Effects on energy intake
Varying the timing and method of consuming the salad had
significant effects on energy intake of the salad, the pasta, and
the entire meal (Fig. 1). For salad intake, there was a significant
interaction between the two experimental factors [F(1,45) = 7.29;
p = 0.010]. In the ad libitum conditions, salad intake was 23% greater
when it was served before the main course (71 ± 3 kcal
[298 ± 13 kJ]) rather than with the main course (58 ± 4 kcal
[241 ± 15 kJ]; p = 0.0005). Both ad libitum intakes of salad, however,
were less than the compulsory salad intakes (100 kcal
[418 kJ]). When the salad and pasta were served together, 48% of
participants ate the ad libitum salad first (before starting the pasta)
and 63% of participants ate the compulsory salad first. This difference
did not reach statistical significance (McNemar’s test statistic
= 2.88; p = 0.09) and did not significantly affect energy intake
at these two meals [F(1,16) = 1.25; p = 0.28].