Do Different Types of Potatoes Affect Appetite? UMaine Graduate Student Recruiting Women for Appetite Study Focusing on Potatoes
Contact: Danielle Meyer at (207) 581-1733
ORONO– University of Maine graduate student Danielle Meyer,working with Dept. of Food Sciences and Human Nutrition Prof. Mary-Ellen Camire, is looking for women between the ages of 30 and 50 for an appetite study involving potatoes. Volunteers who complete all sessions of the study will receive $100 compensation.
Some people believe that the potato, a Maine agricultural staple, makes one feel more full after meals and then eat less at later meals. This study will look at different types of potatoes served as part of a lunch provided by the researchers. This study may uncover the role of the potato as a potential tool for weight management.
Although many believe that potatoes are just a source of carbohydrates, potatoes are also rich in potassium, vitamin C, dietary fiber and antioxidants. These healthful vegetables are easily prepared and affordable. Although potatoes are most commonly fried, when prepared other ways they are a sensible option for people who want to control their weight. This research project will evaluate different types of potatoes and different methods of preparation to compare their effects on appetite compared to a rice side dish.
Encouraging the consumption of locally grown produce helps not only foster a sense of community but also helps local farmers. It is important to note that consumption of fresh potatoes has been steadily declining by 2% each year since 1991. The potential demonstration of reduced appetite after potato consumption will provide support for local potato processors and the Maine Potato Board to promote potato consumption within the context of a healthy diet.
For additional information please contact Danielle Meyer and or Prof. Camire at 581-1733 or email Danielle.McMann@umit.maine.edu. Additional information about the study can be found at http://www.fsn.umaine.edu/news.htm. Funding for the project is provided by the Maine Agricultural and Forest Experiment Station.
Danielle Meyer is a currently a candidate for a UMaine master’s degree in Food Science and Human Nutrition. She is recently from Tallahassee, Fla., where she graduated from Florida State University.