40
Participants
Start Date
June 1, 2018
Primary Completion Date
March 30, 2019
Study Completion Date
March 30, 2019
Pea Protein-20g
The study participants will be provided with breakfast preloads to consume. The energy content of the breakfast preload will be standardized to \~325 kcal. This preload will include 20 g pea protein, 5 g mixed protein (from yogurt and peanut-butter), 40 g carbohydrates, and 7 g fat. The preload is a yogurt-based (chocolate-peanut butter flavored) breakfast.
Pea Protein-30g
The study participants will be provided with breakfast preloads to consume. The energy content of the breakfast preload will be standardized to \~325 kcal. This preload will include 30 g pea protein, 5 g mixed protein (from yogurt and peanut-butter), 32 g carbohydrates, and 7 g fat. The preload is a yogurt-based (chocolate-peanut butter flavored) breakfast.
Pea Protein-40g
The study participants will be provided with breakfast preloads to consume. The energy content of the breakfast preload will be standardized to \~325 kcal. This preload will include 40 g pea protein, 5 g mixed protein (from yogurt and peanut-butter), 24 g carbohydrates, and 7 g fat. The preload is a yogurt-based (chocolate-peanut butter flavored) breakfast.
Whey Protein-20g
The study participants will be provided with breakfast preloads to consume. The energy content of the breakfast preload will be standardized to \~325 kcal. This preload will include 20 g whey protein, 5 g mixed protein (from yogurt and peanut-butter), 40 g carbohydrates, and 7 g fat. The preload is a yogurt-based (chocolate-peanut butter flavored) breakfast.
Carbohydrate Control
The study participants will be provided with breakfast preloads to consume. The energy content of the breakfast preload will be standardized to \~325 kcal. This preload will include 5 g mixed protein (from yogurt and peanut-butter), 59 g carbohydrates, and 7 g fat. The preload is a yogurt-based (chocolate-peanut butter flavored) breakfast.
Purdue University, West Lafayette
Purdue University
OTHER