CI

At a glance

ClinicalIndex Comparison Record
N/ACompleted· 230 enrolled
Drug / intervention
Single food Cue Exposure Treatment +3 morebehavioral
Likely dose
Not stated in record
Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.

Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.

Search/NCT01708785
NCT01708785N/ACompleted
CompareCT.gov

Learning Theory to Improve Obesity Treatment (Intervention for Regulation of Cues)

University of California, San Diego·interventional·Posted Oct 17, 2012·Updated Oct 18, 2017

In Brief

A clinical study evaluating Single food Cue Exposure Treatment, Multiple food Cue Exposure Treatment, and 2 other interventions for Obesity. Completed, enrolled 230 participants across 1 site.

Detailed Summary

The purpose of this study is to optimize an obesity treatment program targeting overweight 8-12 year old children using "Cue Exposure Training".

Study Details

Study Typeinterventional
Allocation--
Masking--
Primary Purpose--
ConditionsObesity
CountriesUnited States
CollaboratorsNational Institutes of Health (NIH), National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)

Timeline

N/ACompletedFinished
20132014201520162017201820192020202120222023202420252026
First PostedOct 17, 2012
Enrollment StartOct 1, 2012
Primary CompletionSep 1, 2017
TodayJul 2, 2026
Enrollment to primary: 4.9 yearsPosted 13.7 years ago

Interventions

Single food Cue Exposure Treatmentbehavioral

Subjects will be exposed to the same set of 4 foods in each cue exposure treatment session.

Multiple food Cue Exposure Treatmentbehavioral

Subjects will be exposed to a different set of 4 foods in each cue exposure treatment session.

Partial Reinforcement - Enhanced Cue Exposure Treatmentbehavioral

Subjects will take random additional tastes of the food during cue exposure treatment.

Partial Reinforcement -Consistent Cue Exposure Treatmentbehavioral

Subjects will consistently take the same tastes of the food during cue exposure treatment.