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Results 251 - 300 of 935
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Brunstrom Jeffrey M - - 2009
The availability of highly palatable food is thought to stimulate the selection of larger meals (leading to weight gain and obesity). In this article, we explore aspects of this proposition. Specifically, we scrutinize two basic assumptions: (i) palatable energy-dense foods are more rewarding (desired), and (ii) these palatable foods are ...
Ray C - - 2009
Among adults, a stronger sense of coherence (SOC) seems to promote a better coping with strain and is associated with healthier behaviours, including eating patterns. The parents' SOC may also have a wider effect on the health behaviour of their children. The aim of this study is to determine whether ...
Woods Stephen C - - 2009
To meet the continuous demand for energy, organisms use diverse signals to match food intake with energy needs. This paper reviews the effect of satiation signals and adiposity signals on food intake, including how they interact in the brain and how their influence changes with experience. Whereas meal initiation is ...
Forman Jamie - - 2009
Environmental changes have facilitated the rapid increase in childhood obesity. One such change is increased presence of food marketing which promotes intake of high-fat, energy-dense foods. This study tested the hypotheses that overweight (OW) children are more sensitive to the intake-enhancing effects of food branding than non-OW children, and that ...
Nelson Melissa C - - 2009
We examined whether young adult meal patterning, dietary intake, and home food availability differed among nonstudents, 2-year college students, and 4-year college students (N = 1687; mean age = 20.5 years). Unadjusted analyses showed that few young adults consumed optimal diets and, compared with 4-year college students, nonstudents and 2-year ...
Hejazi N - - 2009
This study was design to determine whether there is a difference in the number of meals consumed away from home (restaurant or fast food) between low socioeconomic status (SES) and high SES adolescents. Additionally, this study sought to determine if the nutrients and food group chosen differs among children who ...
Atalayer Deniz - - 2009
Several field and experimental studies have investigated the behavioral economics of food intake. In the laboratory, operant behavior has been used to emulate cost and to generate demand functions that express the relationship between the price of food and amount consumed. There have been few such studies of motivated food ...
Dumanovsky Tamara - - 2009
Fast-food restaurants provide a growing share of daily food intake, but little information is available in the public health literature about customer purchases. In order to establish baseline data on mean calorie intake, this study was completed in the Spring of 2007, before calorie labeling regulations went into effect in ...
Samuels Francine - - 2009
This study aimed to test the hypothesis that, compared to similarly obese participants without BED, individuals with BED have a disturbance in the development of fullness and reduction of hunger during the course of a standard meal of large size. Thirteen patients with BED and 14 obese control participants consumed ...
Clarysse S - - 2009
The purpose of this study was to assess the changes in duodenal composition in three nutritional states: fasted, fed, and fat-enriched fed state. Two isocaloric meals were administered to healthy subjects on nonconsecutive days. Subsequently, duodenal samples were collected every 30 min after which they were characterized with respect to ...
Burgess-Champoux Teri L - - 2009
To examine longitudinal associations of participation in regular family meals (>or= 5 meals/week) with eating habits and dietary intake during adolescence. Population-based, longitudinal study (Project EAT: Eating Among Teens). Surveys were completed in Minnesota classrooms at Time 1 (1998-1999) and by mail at Time 2 (2003-2004). Baseline surveys were completed ...
Booth David A - - 2009
Many experiments on the role of learning in the amount eaten at a distinctive test meal have been claimed to observe "conditioned satiety." None published from outside this author's group has used either the necessary design of the contingencies to be learnt or the measurements that distinguish a sating effect ...
Koh Jiaqi - - 2009
This study examined the effects of degree of acquaintance, plate size, and sharing on the amount of pasta individuals served themselves and subsequently consumed and whether or not they took second helpings. Fifty-seven pairs of female participants ate a meal of pasta; the members of each pair were either friends ...
Tanofsky-Kraff Marian - - 2009
Loss of control (LOC) eating in youth predicts excessive weight gain. However, few studies have measured the actual energy intake of children reporting LOC eating. The objective was to characterize the energy intake and macronutrient composition of "normal" and "binge" laboratory meals in nonoverweight and overweight boys and girls with ...
Romero Natalie D - - 2009
Previous studies indicate that the presence of peers influences children's food consumption. It is assumed that one factor producing this effect in children is child modeling of food intake. The present study assesses the effect of a video model on the food intake of overweight (n=22) and nonoverweight (n=22) preadolescent ...
Ueland Oydis - - 2009
The term portion size is used differently by food manufacturers, regulatory agencies, and consumers. As such, it is unclear how information about portion size may influence perceived satiety and intake of foods by consumers. The objective of this study was to examine how portion size information influences satiety and intake, ...
Kolodinsky Jane - - 2009
The food industry uses market segmentation to target products toward specific groups of consumers with similar attitudinal, demographic, or lifestyle characteristics. Our aims were to identify distinguishable segments within the US overweight population to be targeted with messages and media aimed at moving Americans toward more healthy weights. Cluster analysis ...
Venter Carina - - 2010
Allergic diseases including asthma, eczema, hay fever, and food allergies (also referred to as food hypersensitivity) are on the increase. Many factors could play a role in the development of allergic diseases, such as the particular immune response triggered by an allergen and dietary or environmental factors during pregnancy, breast-feeding ...
Venter Carina - - 2010
Food hypersensitivity (FHS) is the umbrella term used to describe both food allergy, which involves the immune system, and food intolerances, which do not. It is therefore important that the diagnosis is made by a specialist health care professional such as a paediatrician or allergist. Some experienced dietitians and health ...
Park Hae-Ryun - - 2009
The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content ...
Isaksson Hanna - - 2009
Several studies report that dietary fibre from different sources promotes the feeling of satiety and suppresses hunger. However, results for cereal fibre from rye are essentially lacking. The aim of the present study was to investigate subjective appetite during 8 h after intake of iso-caloric rye bread breakfasts varying in ...
Piech Richard M RM School of Psychology, Bangor University, Bangor, UK. - - 2009
How much we desire a meal depends on both the constituent foods and how hungry we are, though not every meal becomes more desirable with increasing hunger. The brain therefore needs to be able to integrate hunger and meal properties to compute the correct incentive value of a meal. The ...
Hem, Saurin
Proteins and fats locked in palm kernel meal cannot be used directly by fishes. Enzyme from maggots (Hermetia illucens   larvae) lyses and extracts those nutrients which are consumed as food. Biomasses of maggots produced can be used to feed fishes. This innovation opens a new hope for many African ...
Peters Harry P F - - 2009
BACKGROUND: An increase in gastrointestinal viscosity or colonic fermentation is suggested to improve appetite control and reduce food intake. It has been proposed that beta-glucan and fructooligosaccharide (FOS) are food ingredients that increase gastrointestinal viscosity and colonic fermentation, but the results are inconclusive. OBJECTIVE: The objective was to test the ...
Holsen L M - - 2009
Differences in behavioral phenotypes between the two most common subtypes of Prader-Willi syndrome (PWS) (chromosome 15q deletions and maternal uniparental disomy 15 (UPD) indicate that distinct neural networks may be affected. Though both subtypes display hyperphagia, the deletion subgroup shows reduced behavioral inhibition around food, whereas those with UPD are ...
Hearty Aine P - - 2008
BACKGROUND: At present, the analysis of dietary patterns is based on the intake of individual foods. This article demonstrates how a coding system at the meal level might be analyzed by using data mining techniques. OBJECTIVE: The objective was to evaluate the usability of supervised data mining methods to predict ...
O'Donnell Sharon I - - 2008
Exposure of children to kids meals at fast food restaurants is high; however, the nutrient quality of such meals has not been systematically assessed. We assessed the nutrient quality of fast food meals marketed to young children, ie, "kids meals." The nutrient quality of kids meals was assessed primarily by ...
Paquet Catherine - - 2008
PURPOSE: This study evaluated the social facilitation of elderly patients' food intake beyond the presence of mealtime companions by assessing various relationships. The study examined the relationships between patients' intake and (a) the number of interpersonal exchanges with mealtime fellows, (b) the nature of behaviors expressed by the patients themselves ...
Gerend Mary A - - 2009
This experiment evaluated effects of calorie information on college students' fast food choices. Women chose lower calorie meals, lower calorie items, and lower priced meals when calorie information was provided than when it was not. Men's selections were unaffected. Providing calorie information at point of purchase could have positive implications ...
Appleton Katherine M - - 2009
Energy intake in 15-20% of the UK older population is currently thought to be inadequate for health. Based on the suggestion that increases in food pleasantness and familiarity can increase intake, this study investigated the impact of the addition of sauce to an older person's meal on subsequent intake. Twenty-eight ...
Iff S - - 2008
AIM OF STUDY: The study served to assure the quality of our catering, to locate problems, and to define further optimization measures at the Bern University Hospital. The main objective was to investigate whether the macronutrient and energy content of the hospital food complies with the nutritional value calculated from ...
Osei A K - - 2008
This cross-sectional randomized controlled study assessed the social acceptability of micronutrient fortified cooked lunch meals by schoolchildren in rural Himalayan villages of India, in a program where the cooking and the micronutrient fortification were done at school. Subjects were randomly assigned to treatment (91) and control (90) groups. The treatment ...
Berg Christina - - 2009
The objective of this study was to describe the association between meal pattern and obesity. The study is based on data from the INTERGENE research programme, and the study population consists of randomly selected women and men, aged 25-74, living in the Västra Götaland Region in Sweden. A total of ...
Jiang Tao - - 2008
Negative alliesthesia to olfactory and visual stimuli was assessed in 29 normal-weight women who, on alternate days, were either fasting or in a postprandial state after an ad libitum lunch. The participants were alternatively exposed to food and non-food pictures and odorants, and then rated for their hedonic appreciation (liking) ...
Stull April J - - 2008
Liquid and solid foods are documented to elicit differential appetitive and food intake responses. This study was designed to assess the influences of liquid vs solid meal replacement products on postprandial appetite ratings and subsequent food intake in healthy older adults. This study used a randomized and crossover design with ...
Andrade Ana M - - 2008
Although reducing eating rate is frequently advocated for control of food intake and thus body weight, empirical evidence is extremely limited and inconsistent. We sought to compare the impact of slow and quick eating rates on development of satiation in healthy women. In a randomized design, 30 healthy women (22.9+/-7.1 ...
Bisaga Adam - - 2008
Excessive consumption of highly palatable foods may contribute to the development of weight gain. Therefore medications that selectively suppress eating of such foods would be useful in clinical practice. We compared the effects of the glutamatergic antagonists memantine and MTEP to dexfenfluramine in baboons given periodic access to highly palatable ...
Tse Carmen - - 2008
OBJECTIVES: To assess the potential nutritional contribution of meals provided in a sample of community programmes for homeless individuals, to determine the effect of food donations on meal quality and to develop food-based guidance for meals that would meet adults' total nutrient needs. SETTING: Toronto, Canada. DESIGN: An analysis of ...
Blake Christine E - - 2008
The evening meal is an important regular event in the lives of many people. Understanding how people cognitively construct evening meals can provide insight into social and behavioral processes that are used in food choice. Schema theory provided a framework to explore cognitive constructions as scripts that guide behavior for ...
Chaney Melissa A - - 2008
Male mice (Mus musculus) of a mixed B6/129 background were used to establish food demand functions in a closed economy. The mice lived continuously in operant chambers and worked for 20-mg nutritionally complete food pellets. First, a series of incrementing fixed ratio (FR) costs per pellet were imposed, and the ...
Bouali Abderrahime - - 2008
When defatted jojoba meal is used as animal food, it causes food-intake reduction and growth retardation. Detoxification procedures by chemical, microbiological, and solvent extraction methods are reported by several authors. Here we report a successful detoxification of jojoba meal using enzymes. We establish reaction conditions that yield new meal which ...
Miyagoshi Miki - - 2008
The aim of this study was to investigate the relationship between the working conditions of young workers and the meals they buy at convenience stores, and to consider the prevention of obesity. The subjects of this study were 284 workers under 29 yr of age employed at a transportation company ...
Bawadi Hiba Ahmad - - 2008
This study was conducted to develop a meal-planning exchange list for traditional combination dishes in Jordan. A total of 80 traditional dishes were selected from local cookbooks and through interviews with housewives. To minimize individual variations in preparation methods, five different recipes for each dish were collected and averaged. Dishes ...
Motubatse M R - - 2008
In a first of two experiments, twenty yearling male Pedi goats weighing 21.3 +/- 0.5 kg live weight were used in a 37-day study in a 2 (levels of PEG 4000) x 2 (levels ofAcacia) Factorial arrangement in a Completely Randomised Design to determine the effect of the level of ...
Higgs Suzanne - - 2008
Recall of food eaten at lunch decreases afternoon snack intake, suggesting that awareness of a recent eating episode may be an important factor influencing appetite. The aim of the present studies was to investigate whether the inhibitory effect of remembering a recent lunch meal on subsequent snack intake is dependent ...
Sivalingam Murugan - - 2008
BACKGROUND: There is some doubt whether food intake during haemodialysis (HD) is detrimental to haemodynamic stability. METHODS: We studied 20 stable non-diabetic HD patients during a single session. A standard meal was given 45 min into dialysis. Relative blood volume (RBV), cardiac output (CO), systemic vascular resistance (SVR) and extracellular ...
Utter Jennifer - - 2008
Previous research has documented the positive effects of family meals on the dietary quality of adolescents. The objective of the current study is to examine associations between frequency of family meals and body mass index (BMI), other aspects of the home food environment, and related nutrition behaviors. Data were collected ...
Harnack Lisa J - - 2008
Although point-of-purchase calorie labeling at restaurants has been proposed as a strategy for improving consumer food choices, a limited number of studies have evaluated this approach. Likewise, little research has been conducted to evaluate the influence of value size pricing on restaurant meal choices. To examine the effect of point-of-purchase ...
Soyer Meral Turk - - 2008
PURPOSE: To present data that contributes to understanding factors that influence food choice and skipping meals in adolescents. METHODS: A cross sectional study is carried in selected high schools in Bornova. Study sample compromises of 527 students chosen randomly by class from a population of 2410 first year in high ...
Vartanian Lenny R - - 2008
OBJECTIVE: Two studies examined the influence of meal-size information on restrained and unrestrained eaters' judgments of body weight and size. METHOD: In Study 1, restrained and unrestrained eaters made body-weight and body-size judgments of a woman who had eaten either a small meal or a large meal. In Study 2, ...
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