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Results 201 - 250 of 953
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Sun Guo-Xin - - 2012
Rice, used as staple food for half of the world population, can easily accumulate arsenic (As) into its grain, which often leads to As contamination. The health risk induced by presence of As in food depends on its release from the food matrix, i.e., its bioaccessibility. Using an in vitro gastrointestinal ...
Ladenheim Ellen E - - 2011
PURPOSE OF REVIEW: This review focuses on recent advances in understanding the multiple roles of gastrointestinal peptides in the control of food intake and body weight with specific emphasis on ghrelin, amylin and glucagon-like peptide 1. RECENT FINDINGS: Recent studies support a role for ghrelin, amylin and glucagon-like peptide 1 ...
Long Jennifer K - - 2011
OBJECTIVE: To examine the effects of animal-source foods on toddler growth. DESIGN: A 5-month comparison feeding intervention study with one of three millet-based porridges randomized to eighteen feeding stations serving 303 children aged 11-40 months. Feeding stations served plain millet porridge (Plain group), porridge with milk (Milk group) or porridge ...
Griffioen-Roose Sanne - - 2012
Protein is an indispensable component within the human diet. It is unclear, however, whether behavioral strategies exist to avoid shortages. The objective was to investigate the effect of a low protein status compared with a high protein status on food intake and food preferences. We used a randomized crossover design ...
Hogenkamp P S - - 2011
Background:People learn about a food's satiating capacity by exposure and consequently adjust their energy intake.Objective:To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption.Design:In a randomized crossover design, participants (n=27, age: 21±2.4 years, body mass index: 22.2±1.6 kg m(-2)) repeatedly consumed highly novel foods that were ...
Cicerale Sara - - 2011
  Individual differences in taste perception may influence dietary habits, nutritional status, and ultimately nutrition-related chronic disease risk. Individual differences in sweetness intensity perception and the relationship between perceived sweetness intensity, food behaviors, and dietary intake was investigated in 85 adults. Subjects (body mass index [BMI]= 21 ± 3, 21 ...
Hrenchuk Lee E - - 2011
It is well accepted that the majority of monomethylmercury (MMHg) in fish originates in their food; however, the additional contribution of water as a source to fish MMHg levels remains unclear. We used isotope enriched mercury (Hg) in a controlled field experiment to quantify the uptake of Hg from ingested ...
Gibson Jennifer C - - 2011
Adolescent female team-sport athletes are faced with the challenge of meeting nutrition requirements for growth and development, as well as sport performance. There is a paucity of evidence describing the dietary adequacy of this population in respect to these physiological demands. Therefore, the aim of this study was to comprehensively ...
Fang Peng-Hua - - 2011
Galanin is a neuropeptide widely expressed in the brain. It is implicated in energy expenditure, feeding, and the regulation of body weight. Numerous studies have revealed that galanin regulates food intake via galanin receptors, 5-HT(1A) receptor and adrenergic α-2 receptor. In this review, we summarize recent findings that reveal the ...
Touyarou Peio - - 2011
This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at ...
Bae Yun Jung - - 2011
The purpose of this study was to estimate the daily manganese (Mn) intake of Korean children. This study was done using a three-day dietary intake survey of 257 Korean children (boys 123; girls 134). The Mn intake values were calculated based on a database that provides the Mn content of ...
Martin Corby K CK Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA. - - 2012
Two studies are reported; a pilot study to demonstrate feasibility followed by a larger validity study. Study 1's objective was to test the effect of two ecological momentary assessment (EMA) approaches that varied in intensity on the validity/accuracy of estimating energy intake (EI) with the Remote Food Photography Method (RFPM) ...
Finlayson Graham - - 2011
Taste is involved in food preference and choice, and it is thought that it can modulate appetite and food intake. The present study investigated the effect of savory or sweet taste on satiation, reward, and food intake and according to individual differences in eating behavior traits underlying susceptibility to overeating. ...
Holtan Shernan G - - 2012
Antioxidants, primarily from fruits and vegetables, have been hypothesized to protect against non-Hodgkin lymphoma (NHL). The oxygen radical absorbance capacity (ORAC) assay, which measures total antioxidant capacity of individual foods and accounts for synergism, can be estimated using a food-frequency questionnaire (FFQ). We tested the hypothesis that higher intake of ...
Turconi Giovanna - - 2011
OBJECTIVE: A few studies link out-of-home eating to higher energy consumption, overweight and obesity in both adults and children. The present study was undertaken to investigate the nutritional value of meals available in a university cafeteria, in order to develop a target nutritional tool to help consumers make a more ...
Mathias Kevin C - - 2011
Serving larger portions of energy-dense foods has been shown to promote children's energy intake at meals. Whether larger portions increase children's intake of both fruits and vegetables (F&V) is less clear. A 2×2 within-subjects design systematically varied portion sizes of fruit (75 vs 150 g) and vegetable (75 vs 150 ...
Kolšek Katra - - 2011
Bisphenol A is a primary component of polycarbonate plastics found in many different products - from reusable drink bottles to cell phones. It is also an important component of epoxy resins, which serve as a protective layer inside food and drink cans. Chronic exposure to bisphenol A from food, drink ...
Bezirci Gizem - - 2011
Global warming is already causing salinization of freshwater ecosystems located in semi-arid regions, including Turkey. Daphnids, which are important grazers on phytoplankton and a major food source for fish and invertebrates, are sensitive to not only changes in salinity levels, but also presence of predators. In this study, the interactive ...
Zannini Emanuele - - 2011
A gluten-free (GF) diet is recognised as being the only accepted treatment for celiac disease-a permanent autoimmune enteropathy triggered by the ingestion of gluten-containing cereals. The bakery products available in today's gluten-free market are characterised by lower palatability than their conventional counterparts and may lead to nutritional deficiencies of vitamins, ...
Kochan Angela M - - 2011
The degree to which an individual's glycemic response to a meal is determined by the glycemic index (GI) and other components of the meal remains unclear, especially when meals are not consumed in a highly controlled research setting. To address this question, we analyzed data collected during the run-in period ...
Scaglioni Silvia - - 2011
Parents have a high degree of control over the environments and experiences of their children. Food preferences are shaped by a combination of genetic and environmental factors. This article is a review of current data on effective determinants of children's eating habits. The development of children's food preferences involves a ...
Anzman-Frasca Stephanie - - 2011
Most young children do not meet current dietary recommendations, consuming too many energy-dense foods and too few nutrient-dense foods like vegetables. We compared two approaches to increasing children's liking of vegetables by having them repeatedly taste small portions vegetables that were initially not liked, presented either alone (repeated exposure; RE) ...
Arguin Hélène - - 2011
The aim of this study was to verify if the addition of satiating nutrients and a satiating context effect could influence appetite sensations, spontaneous energy intake and food appreciation under conditions of standardized energy density of a meal. Eighteen non-obese men were submitted to a control, a satiating, and a ...
Murphy Mary M - - 2011
BACKGROUND: Individuals consuming diets dense in fruits and vegetables consume an array of phytonutrients as well as recognized nutritional components, including vitamins, minerals, and fiber. There is a growing body of evidence that phytonutrients may play positive roles in health. OBJECTIVE: The purpose of this research was to estimate usual ...
Fabricatore Anthony N - - 2011
The circumstances under which the glycemic index (GI) and glycemic load (GL) are derived do not reflect real-world eating behavior. Thus, the ecologic validity of these constructs is incompletely known. This study examined the relation of dietary intake to glycemic response when foods are consumed under free-living conditions. Participants were ...
Van Leeuwen Travis E - - 2011
1. Consistency of differences in standard metabolic rate (SMR) between individual juvenile salmonids and the apparently limited ability of individuals to regulate their SMR has led many researchers to conclude that differences in individual SMR are fixed (i.e. genetic). 2. To test for the effects of food ration on individual performance and ...
Hall A C - - 2011
It is well recognised that the consumption of seaweed isolates (such as alginate) successfully reduce energy intake and modulate glycaemic and cholesterolaemic responses. However, to date, the effect of adding whole seaweed to bread has not been widely investigated. Hence, this study aims to investigate the acceptability of Ascophyllum nodosum ...
Vandevijvere Stefanie - - 2011
The aim of the present study was to calculate the distribution of total iodine intake among Flemish preschoolers and to identify the major sources contributing to iodine intake. A simulation model using a combination of deterministic and probabilistic techniques was utilised. Scenario analyses were performed to assess iodine intake via ...
Munn Adam - - 2011
The capacity of the digestive tract is an important parameter in understanding digestive adaptations, particularly in herbivores. Measures of this capacity ('gut fill') are commonly performed in killed animals which has ethical and logistical implications. Alternatively, dry matter gut contents (DMC) can be estimated in live animals from food intake, ...
Mollard R C - - 2011
Pulses are low glycaemic foods; however, their effect on satiation is unknown. The objective was to determine the effects of an ad libitum pulse meal on food intake (FI), appetite and blood glucose (BG) before and after a test meal (4 h later) and on FI at the test meal. Males ...
Carmody Rachel N - - 2011
Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never ...
Shay Christina M CM Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA. - - 2012
Individuals with favorable levels of readily measured cardiovascular disease (CVD) risk factors (low risk, LR) experience low long-term rates of CVD mortality and greater longevity. The purpose of the current study was to compare nutrient/food intakes of LR participants with participants not LR in the INTERMAP study. Men and women ...
Mattes Richard D - - 2011
The sensory properties of foods and beverages are primary determinants of food choice. Some flavor components have an inherent hedonic valence that influences ingestive behavior. However, these hedonic impressions may be modified and others newly formed through their association with the post-ingestive consequences of food and beverage consumption. Flavor-active compounds, ...
Barone Lumaga Roberta - - 2011
In this study the satiating capacity of three beverages containing 3 g barley β-glucan, or 2.5 g dietary fibre (DF) from fruit, or without DF (control) was evaluated. Fourteen healthy volunteers were randomized to have isocaloric breakfasts including one of the beverages in different occasions. Appetite ratings over 3 h ...
Hur In Young - - 2011
BACKGROUND: Although whole-grain intake has been associated with improved chronic disease risk factors and weight status in adults, similar studies are limited among adolescents. OBJECTIVE: To determine the relationship among chronic disease risk factors, weight status, and whole-grain intake among adolescents (aged 12 to 19 years) by sex. DESIGN: Analysis ...
Trichterborn J - - 2011
Background/Objectives:To evaluate the potential impact of nutrient profiling-based dairy product choices on energy and nutrient intake in German children and adolescents.Subjects/Methods:Consumption data were obtained from product-specific dietary records in the DONALD Study (Dortmund Nutritional and Anthropometric Longitudinally Designed Study). We compared actual intake data with intake data that were calculated ...
Scagliusi Fernanda Baeza - - 2011
This study aimed to assess the relative validity of a food frequency questionnaire (FFQ) developed to assess food intake of schoolchildren from the Brazilian Western Amazon. The dietary intakes of 61 schoolchildren, aged between six and nine 9 years, were measured using two 24-hour dietary recalls and one FFQ, conducted ...
Lioret Sandrine - - 2011
The objectives of the present study were to identify dietary patterns independently in first-time mothers and fathers, and to examine whether these patterns were correlated within families. Dietary intakes were collected at baseline in the Melbourne Infant Feeding Activity and Nutrition Trial Program using a validated FFQ in 454 pairs ...
Temple J L - - 2011
BACKGROUND:Food reinforcement is an empirical index of motivation to obtain food. Higher levels of food reinforcement are associated with increased energy intake and increased body weight. Food reinforcement can vary over repeated food presentations, as people may show reduced reinforcing value if they satiate to repeated reinforcers, or they may ...
Rossini Raffaella - - 2011
The possibility that lifestyle changes may be shared by the family members of subjects with obesity attending cognitive-behavioral treatment (CBT) for weight loss has been scarcely evaluated. The purpose of this study was to measure the changes in body weight, lifestyle habits, and stage of change toward physical activity in ...
Larson Nicole - - 2011
Young adults report frequent away-from-home eating; however, little is known regarding what types of restaurants are patronized or whether associations with dietary intake and weight status differ according to restaurant type. This cross-sectional study in a diverse sample of young adults examines sociodemographic differences in the frequency of eating at ...
von Post Maria - - 2011
Having historically been abundant throughout Europe, the house sparrow (Passer domesticus) has in recent decades suffered severe population declines in many urban and rural areas. The decline in rural environments is believed to be caused by agricultural intensification, which has resulted in landscape simplification. We used giving-up densities (GUDs) of ...
Ludy Mary-Jon - - 2012
Consumption of spicy foods containing capsaicin, the major pungent principle in hot peppers, reportedly promotes negative energy balance. However, many individuals abstain from spicy foods due to the sensory burn and pain elicited by the capsaicin molecule. A potential alternative for nonusers of spicy foods who wish to exploit this ...
Isaksson Hanna - - 2011
Whole grain rye products have previously been shown to increase feelings of satiety for up to 8h after intake under standardized conditions. This study was set out to investigate the sustainability of the satiating effect after regular consumption of breakfast meals with whole grain rye porridge or refined wheat bread. ...
Goldfield Gary S - - 2011
The present study examined gender differences in response to methylphenidate (MPH) on energy intake and macronutrient preference. Twelve adults (6 men, 6 women) were given placebo or short-acting MPH (0.5 mg/kg) in a randomized, double blind, placebo-controlled crossover fashion. One hour after drug administration, appetite sensations and the relative reinforcing value ...
Hoover Laura A - - 2011
Many conventional practices in the production and use of water, energy, and food are unsustainable. Existing technologies and concepts can be improved with the integration of forward osmosis, a membrane-based technology that uses osmosis as its driving force. This feature article highlights five applications of forward osmosis that elegantly bypass ...
Thomson Jessica L - - 2011
The majority of adult diets in the United States, particularly the South, are of poor quality, putting these individuals at increased risk for chronic diseases. In this study, simulation modeling was used to determine the effects of substituting familiar, more healthful foods and beverages for less healthy ones on diet ...
Isoldi Kathy K - - 2012
To describe food and beverage types offered and consumed during classroom celebrations at an elementary school in a low-income, urban community. In addition, to report student intake of fresh fruit provided alongside other party foods. Observations held during 4 classroom celebrations. Food and beverage items were measured and counted before ...
Yeomans Martin R - - 2011
BACKGROUND: Orosensory cues such as food texture and flavor have been shown to play a role in satiation, but their role in satiety remains less clear. OBJECTIVE: The objective was to determine whether satiety-relevant orosensory cues enhance the satiating effects of energy in the context of beverage preloads. DESIGN: The ...
Prichard Ivanka - - 2011
The present study examined the resemblance between daughters' and mothers' intake of energy-dense food (EDF) and vegetables as perceived by daughters and the potential moderating influence of relationship closeness. One-hundred and twelve female first-year psychology students (aged 17-25years) completed an online measure incorporating questions on demographic information, food frequency, eating ...
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