{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/132453"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/132453","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The Influence of Ultra-Processed Foods Consumption on the Eating Behaviors of Adolescents and Young Adults","abstract":"In the US, overall dietary quality among adolescents and young adults (18 to 25 years old) is poor, and ultra-processed foods (UPF) represent more than two-thirds of adolescents' total energy intake. Executive functions (EF) are still maturing during adolescence and young adulthood and can influence dietary decision-making and energy intake (EI). To date, no clinical trial has addressed the impact of UPF intake on eating behaviors within this age range. This dissertation aims to determine the effect of 2 weeks of a eucaloric UPF diet, compared to a non-UPF diet, on food amount consumed (grams), energy intake (EI; kcal), and preference (UPF vs. non-UPF) during an ad libitum buffet meal following each diet condition. As an exploratory aim, changes in EF (inhibitory control, working memory, and cognitive flexibility) will be evaluated as a predictor of food amount consumed (grams), energy intake (kcal), and preference (UPF vs. non-UPF) during ad libitum buffet meals. It was hypothesized that the UPF diet would increase food consumption during the buffet meal, as well as the preference for UPF items. Additionally, EF would be positively correlated with non-UPF consumption and negatively correlated with UPF consumption. Participants aged 18 to 25 years underwent two 14-day controlled feeding periods (81% UPF, 0% UPF) using a randomly assigned crossover design, with a 4-week washout between conditions. EF were evaluated before and after each diet. After each diet condition, an ad libitum buffet meal was served, followed by the Eating in the Absence of Hunger. 27 individuals (mean age = 22 ± 2 years, mean BMI = 23.8 ± 3 kg/m2) were included. Diets were equally rated for liking and familiarity. Energy and food intake during the ad libitum buffet meal did not differ between diet conditions. Age and diet randomization order influenced food intake during the ad libitum buffet meal. Inhibitory control may serve as a predictor of the consumption of ad libitum buffet meals. There were no effects of executive function and diet condition on eating in the absence of hunger.","abstract_html":"In the US, overall dietary quality among adolescents and young adults (18 to 25 years old) is poor, and ultra-processed foods (UPF) represent more than two-thirds of adolescents' total energy intake. Executive functions (EF) are still maturing during adolescence and young adulthood and can influence dietary decision-making and energy intake (EI). To date, no clinical trial has addressed the impact of UPF intake on eating behaviors within this age range. This dissertation aims to determine the effect of 2 weeks of a eucaloric UPF diet, compared to a non-UPF diet, on food amount consumed (grams), energy intake (EI; kcal), and preference (UPF vs. non-UPF) during an ad libitum buffet meal following each diet condition. As an exploratory aim, changes in EF (inhibitory control, working memory, and cognitive flexibility) will be evaluated as a predictor of food amount consumed (grams), energy intake (kcal), and preference (UPF vs. non-UPF) during ad libitum buffet meals. It was hypothesized that the UPF diet would increase food consumption during the buffet meal, as well as the preference for UPF items. Additionally, EF would be positively correlated with non-UPF consumption and negatively correlated with UPF consumption. Participants aged 18 to 25 years underwent two 14-day controlled feeding periods (81% UPF, 0% UPF) using a randomly assigned crossover design, with a 4-week washout between conditions. EF were evaluated before and after each diet. After each diet condition, an ad libitum buffet meal was served, followed by the Eating in the Absence of Hunger. 27 individuals (mean age = 22 ± 2 years, mean BMI = 23.8 ± 3 kg/m2) were included. Diets were equally rated for liking and familiarity. Energy and food intake during the ad libitum buffet meal did not differ between diet conditions. Age and diet randomization order influenced food intake during the ad libitum buffet meal. Inhibitory control may serve as a predictor of the consumption of ad libitum buffet meals. There were no effects of executive function and diet condition on eating in the absence of hunger.","abstract_has_math":false,"creators":["de Medeiros Rego, Maria Luiza"],"institution":"Virginia Tech","degree_name":"Doctor of Philosophy","degree_level":"doctoral","degree_discipline":"Human Nutrition, Foods, and Exercise","degree_department":"Human Nutrition, Foods and Exercise","school":null,"contributors":[],"advisors":[],"committee_chairs":["Davy, Brenda Mueller"],"committee_members":["Katz, Benjamin D.","DiFeliceantonio, Alexandra Gold","Davy, Kevin P."],"year":2025,"date_issued":"2025-05-13","date_published":"2025-05-13","updated_at":"2026-07-22T22:18:49Z","subjects":["ultra-processed foods","eating behaviors","body weight","executive functions"],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["vt_gsexam:43360"],"render_values":[{"text":"vt_gsexam:43360","href":null,"code":true}]}]},"links":{"outbound_url":"https://hdl.handle.net/10919/132453","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Davy, Brenda Mueller"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Katz, Benjamin D.","DiFeliceantonio, Alexandra Gold","Davy, Kevin P."]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition, Foods and Exercise"]},{"key":"dc:creator","label":"Author","values":["de Medeiros Rego, Maria Luiza"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2025-05-14T08:01:22Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2025-05-14T08:01:22Z"]},{"key":"dc:date.issued","label":"Date","values":["2025-05-13"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Dissertation"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition, Foods, and Exercise"]},{"key":"thesis:degree_level","label":"Degree Level","values":["doctoral"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Doctor of Philosophy"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["ultra-processed foods","eating behaviors","body weight","executive functions"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["vt_gsexam:43360"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10919/132453"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["In the US, overall dietary quality among adolescents and young adults (18 to 25 years old) is poor, and ultra-processed foods (UPF) represent more than two-thirds of adolescents' total energy intake. Executive functions (EF) are still maturing during adolescence and young adulthood and can influence dietary decision-making and energy intake (EI). To date, no clinical trial has addressed the impact of UPF intake on eating behaviors within this age range. This dissertation aims to determine the effect of 2 weeks of a eucaloric UPF diet, compared to a non-UPF diet, on food amount consumed (grams), energy intake (EI; kcal), and preference (UPF vs. non-UPF) during an ad libitum buffet meal following each diet condition. As an exploratory aim, changes in EF (inhibitory control, working memory, and cognitive flexibility) will be evaluated as a predictor of food amount consumed (grams), energy intake (kcal), and preference (UPF vs. non-UPF) during ad libitum buffet meals. It was hypothesized that the UPF diet would increase food consumption during the buffet meal, as well as the preference for UPF items. Additionally, EF would be positively correlated with non-UPF consumption and negatively correlated with UPF consumption. Participants aged 18 to 25 years underwent two 14-day controlled feeding periods (81% UPF, 0% UPF) using a randomly assigned crossover design, with a 4-week washout between conditions. EF were evaluated before and after each diet. After each diet condition, an ad libitum buffet meal was served, followed by the Eating in the Absence of Hunger. 27 individuals (mean age = 22 ± 2 years, mean BMI = 23.8 ± 3 kg/m2) were included. Diets were equally rated for liking and familiarity. Energy and food intake during the ad libitum buffet meal did not differ between diet conditions. Age and diet randomization order influenced food intake during the ad libitum buffet meal. Inhibitory control may serve as a predictor of the consumption of ad libitum buffet meals. There were no effects of executive function and diet condition on eating in the absence of hunger."]},{"key":"dc:description.abstractgeneral","label":"General Abstract","values":["In the US, overall dietary quality among adolescents and young adults is poor. Ultra-processed foods (UPF) represent more than two-thirds of adolescents' total energy intake (i.e., 68%). Additionally, most individuals who have normal weight will transition to the overweight and obesity categories in the future, with the greatest weight gain occurring in the early/mid-20s. Executive functions (EF) are cognitive processes related to the ability to learn, plan, and decide. They are still maturing until adulthood and can influence dietary choices. To date, no clinical trial has addressed the impact of UPF on eating behaviors in individuals between 18 and 25 years old. This dissertation aims to determine the effect of 2 weeks of a high UPF diet, compared to a non-UPF diet, on food choices and food consumed when plenty of food is available as well as when eating in the absence of hunger. As an exploratory aim, changes in EF will be evaluated as a predictor of food consumption. Participants completed two 14-day controlled-feeding periods (81% UPF, 0% UPF) in a randomized order, with a 4-week interval between them. After each diet period, an ad libitum buffet meal was served, followed by eating in the absence of hunger test. No significant differences were found in the ad libitum buffet meal consumption between both diet conditions. Age subgroups (younger vs. older) behave differently during the buffet meal after the UPF diet. The inhibitory control parameter of executive function predicted some consumption during the buffet meal. No effect of diet condition and executive functions were found for the eating in the absence of hunger test."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Doctor of Philosophy"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["ETD"]},{"key":"dc:title","label":"Title","values":["The Influence of Ultra-Processed Foods Consumption on the Eating Behaviors of Adolescents and Young Adults"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Davy, Brenda Mueller"],"dc:contributor.committeemember":["Katz, Benjamin D.","DiFeliceantonio, Alexandra Gold","Davy, Kevin P."],"dc:contributor.department":["Human Nutrition, Foods and Exercise"],"dc:creator":["de Medeiros Rego, Maria Luiza"],"dc:date.accessioned":["2025-05-14T08:01:22Z"],"dc:date.available":["2025-05-14T08:01:22Z"],"dc:date.issued":["2025-05-13"],"dc:description.abstract":["In the US, overall dietary quality among adolescents and young adults (18 to 25 years old) is poor, and ultra-processed foods (UPF) represent more than two-thirds of adolescents' total energy intake. Executive functions (EF) are still maturing during adolescence and young adulthood and can influence dietary decision-making and energy intake (EI). To date, no clinical trial has addressed the impact of UPF intake on eating behaviors within this age range. This dissertation aims to determine the effect of 2 weeks of a eucaloric UPF diet, compared to a non-UPF diet, on food amount consumed (grams), energy intake (EI; kcal), and preference (UPF vs. non-UPF) during an ad libitum buffet meal following each diet condition. As an exploratory aim, changes in EF (inhibitory control, working memory, and cognitive flexibility) will be evaluated as a predictor of food amount consumed (grams), energy intake (kcal), and preference (UPF vs. non-UPF) during ad libitum buffet meals. It was hypothesized that the UPF diet would increase food consumption during the buffet meal, as well as the preference for UPF items. Additionally, EF would be positively correlated with non-UPF consumption and negatively correlated with UPF consumption. Participants aged 18 to 25 years underwent two 14-day controlled feeding periods (81% UPF, 0% UPF) using a randomly assigned crossover design, with a 4-week washout between conditions. EF were evaluated before and after each diet. After each diet condition, an ad libitum buffet meal was served, followed by the Eating in the Absence of Hunger. 27 individuals (mean age = 22 ± 2 years, mean BMI = 23.8 ± 3 kg/m2) were included. Diets were equally rated for liking and familiarity. Energy and food intake during the ad libitum buffet meal did not differ between diet conditions. Age and diet randomization order influenced food intake during the ad libitum buffet meal. Inhibitory control may serve as a predictor of the consumption of ad libitum buffet meals. There were no effects of executive function and diet condition on eating in the absence of hunger."],"dc:description.abstractgeneral":["In the US, overall dietary quality among adolescents and young adults is poor. Ultra-processed foods (UPF) represent more than two-thirds of adolescents' total energy intake (i.e., 68%). Additionally, most individuals who have normal weight will transition to the overweight and obesity categories in the future, with the greatest weight gain occurring in the early/mid-20s. Executive functions (EF) are cognitive processes related to the ability to learn, plan, and decide. They are still maturing until adulthood and can influence dietary choices. To date, no clinical trial has addressed the impact of UPF on eating behaviors in individuals between 18 and 25 years old. This dissertation aims to determine the effect of 2 weeks of a high UPF diet, compared to a non-UPF diet, on food choices and food consumed when plenty of food is available as well as when eating in the absence of hunger. As an exploratory aim, changes in EF will be evaluated as a predictor of food consumption. Participants completed two 14-day controlled-feeding periods (81% UPF, 0% UPF) in a randomized order, with a 4-week interval between them. After each diet period, an ad libitum buffet meal was served, followed by eating in the absence of hunger test. No significant differences were found in the ad libitum buffet meal consumption between both diet conditions. Age subgroups (younger vs. older) behave differently during the buffet meal after the UPF diet. The inhibitory control parameter of executive function predicted some consumption during the buffet meal. No effect of diet condition and executive functions were found for the eating in the absence of hunger test."],"dc:description.degree":["Doctor of Philosophy"],"dc:format.medium":["ETD"],"dc:identifier.other":["vt_gsexam:43360"],"dc:identifier.uri":["https://hdl.handle.net/10919/132453"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["ultra-processed foods","eating behaviors","body weight","executive functions"],"dc:title":["The Influence of Ultra-Processed Foods Consumption on the Eating Behaviors of Adolescents and Young Adults"],"dc:type":["Dissertation"],"thesis:degree_discipline":["Human Nutrition, Foods, and Exercise"],"thesis:degree_level":["doctoral"],"thesis:degree_name":["Doctor of Philosophy"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:18:49Z"}