[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100608548":3},{"organization":4,"armGroups":7,"interventions":22,"overallOfficials":27,"centralContacts":40,"locations":46,"responsibleParty":63,"collaborators":67,"id":72,"slug":73,"hasResults":74,"nctId":75,"briefTitle":76,"officialTitle":77,"acronym":27,"eligibilityCriteria":78,"healthyVolunteers":79,"sex":80,"minAge":81,"maxAge":82,"enrollmentInfo":83,"targetDuration":27,"studyType":86,"phases":87,"briefSummary":89,"conditions":90,"keywords":92,"overallStatus":48,"whyStopped":27,"lastUpdateSubmitDate":95,"lastUpdatePostDateStruct":96,"startDateStruct":99,"completionDateStruct":101,"leadSponsor":103,"locationsCount":104},{"fullName":5,"class":6},"University of Kentucky","OTHER",[8,18],{"label":9,"type":10,"description":11,"interventionNames":12},"Potato form 1","EXPERIMENTAL","The potato served within the vegetable dish will be oil fried.",[13,14,15,16,17],"Other: vegetable combination 1","Other: vegetable combination 2","Other: vegetable combination 3","Other: vegetable combination 4","Other: vegetable combination 5",{"label":19,"type":10,"description":20,"interventionNames":21},"Potato form 2","The form of the potato within the vegetable dish will be air fired.",[13,14,15,16,17],[23,28,31,34,37],{"type":6,"name":24,"description":25,"armGroupLabels":26,"otherNames":27},"vegetable combination 1","consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable",[9,19],null,{"type":6,"name":29,"description":25,"armGroupLabels":30,"otherNames":27},"vegetable combination 2",[9,19],{"type":6,"name":32,"description":25,"armGroupLabels":33,"otherNames":27},"vegetable combination 3",[9,19],{"type":6,"name":35,"description":25,"armGroupLabels":36,"otherNames":27},"vegetable combination 4",[9,19],{"type":6,"name":38,"description":25,"armGroupLabels":39,"otherNames":27},"vegetable combination 5",[9,19],[41],{"name":42,"role":43,"phone":44,"phoneExt":27,"email":45},"Sara J Maksi","CONTACT","859-257-2327","sara.maksi@uky.edu",[47],{"facility":5,"status":48,"city":49,"state":50,"zip":51,"country":52,"countryCode":53,"cosmosGeoPoint":54,"geoPoint":59,"contacts":60},"RECRUITING","Lexington","Kentucky","40503","United States","US",{"type":55,"coordinates":56},"Point",[57,58],-84.47772,37.98869,{"lat":58,"lon":57},[61],{"name":62,"role":43,"phone":44,"phoneExt":27,"email":45},"Sara Maksi Maksi",{"type":64,"investigatorFullName":65,"investigatorTitle":66,"investigatorAffiliation":5,"oldNameTitle":27,"oldOrganization":27},"SPONSOR_INVESTIGATOR","Sara Maksi","Assistant Professor",[68,70],{"name":69,"class":6},"Alliance for Potato Research and Education",{"name":71,"class":6},"Penn State University","100608548","tasting-plant-forward-meals-100608548",false,"NCT07202988","Tasting Plant Forward Meals","Investigating the Role of Potatoes in Boosting Vegetable Enjoyment and Consumption Among Adolescents and Emerging Adults","Inclusion Criteria:\n\n* between the ages of 18-25 years\n\nExclusion Criteria:\n\n* unable to complete all study procedures\n* food allergies to any of the study food",true,"ALL","18 Years","25 Years",{"count":84,"type":85},80,"ESTIMATED","INTERVENTIONAL",[88],"NA","This study aims to examine how the amount of potato and form of potato within a meal impacts intake and acceptability of other non-starchy vegetables.",[91],"Dietary Exposure",[93,94],"Diet Quality","Vegetable Intake","2026-02-05",{"date":97,"type":98},"2026-02-10","ACTUAL",{"date":100,"type":98},"2026-01-30",{"date":102,"type":85},"2026-12",{"name":65,"class":6},1]