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The effects of the form of food on e...

Flood, Julie Elisabeth.

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The effects of the form of food on energy intake and satiety.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The effects of the form of food on energy intake and satiety./
作者:	Flood, Julie Elisabeth.
面頁冊數:	182 p.
附註:	Source: Dissertation Abstracts International, Volume: 69-01, Section: B, page: 0232.
Contained By:	Dissertation Abstracts International69-01B.
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3298995
ISBN:	9780549430940

The effects of the form of food on energy intake and satiety.
Flood, Julie Elisabeth.

The effects of the form of food on energy intake and satiety. - 182 p.

Source: Dissertation Abstracts International, Volume: 69-01, Section: B, page: 0232.

Thesis (Ph.D.)--The Pennsylvania State University, 2007.

In light of the current epidemic of overweight and obesity, identifying factors that promote energy balance is imperative for developing effective strategies for weight management. Several dietary factors that have been suggested to affect energy intake and weight status, including the form of food (i.e. solid, puree, or liquid). However, the literature on this topic is mixed, and more work is needed to test how the form of food influences satiety. A series of studies was developed to further examine how beverages, soup, and different forms of fruit affect energy intake and satiety. The findings from these experiments provide additional insight into the relationship between different forms of food and energy intake and satiety, and how consuming different forms of food can be used to manage energy intake.

ISBN: 9780549430940Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

The effects of the form of food on energy intake and satiety.
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245 1 4 $a The effects of the form of food on energy intake and satiety.
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500 $a Source: Dissertation Abstracts International, Volume: 69-01, Section: B, page: 0232.
502 $a Thesis (Ph.D.)--The Pennsylvania State University, 2007.
520 $a In light of the current epidemic of overweight and obesity, identifying factors that promote energy balance is imperative for developing effective strategies for weight management. Several dietary factors that have been suggested to affect energy intake and weight status, including the form of food (i.e. solid, puree, or liquid). However, the literature on this topic is mixed, and more work is needed to test how the form of food influences satiety. A series of studies was developed to further examine how beverages, soup, and different forms of fruit affect energy intake and satiety. The findings from these experiments provide additional insight into the relationship between different forms of food and energy intake and satiety, and how consuming different forms of food can be used to manage energy intake.
520 $a Study 1 examined the impact of increasing beverage portion size on beverage and food intake. In a cross-over design, 33 subjects, 18 women and 15 men consumed lunch in the laboratory once a week for six weeks. At each test lunch, the same foods were served, but the beverage served was varied in type (cola, diet cola, or water) and portion size (360 g/12 fl. oz or 540 g/18 fl. oz). Increasing beverage portion size significantly increased the weight of beverage consumed, regardless of the type of beverage served (p<0.05). As a consequence, for the caloric beverage, energy intake from the beverage increased by 10% for women and 26% for men when there was a 50% increase in the portion served (p<0.01). Food intake did not differ between conditions, thus when the energy from the caloric beverage was added to the energy from food, total energy intake at lunch was significantly increased (p<0.001) compared to the non-caloric beverages.
520 $a Study 2 tested the effects on meal intake of consuming different forms of soup as a preload: broth and vegetables served separately, chunky vegetable soup, chunky-pureed vegetable soup, or pureed vegetable soup. Normal-weight men and women (n = 60) came to the laboratory for lunch once a week for five weeks. Each week, one of four compulsory preloads, or no preload, was consumed prior to lunch. A test meal was consumed ad libitum 15 min after the soup was served. Results showed that consuming soup significantly reduced test meal intake and total meal energy intake (preload + test meal) compared to having no soup. When soup was consumed, subjects reduced meal energy intake by 20% (134+/-25 kcal; 561+/-105 kJ). The type of soup had no significant effect on test meal intake or total meal energy intake.
520 $a Study 3 tested how consuming preloads of apple, applesauce, and apple juice with and without fiber affect energy intake and satiety. Adults (n=58) ate breakfast and lunch in the laboratory once a week for 5 weeks. Before lunch, one of 4 preloads (152 kcal, 266 g), or no preload (control), was served. Apple (peeled segments), applesauce, and apple juice with pectin had similar fiber contents. An entree was consumed ad libitum 15 min after the preload was served. All preloads reduced entree intake compared to control (p<0.0001). Apple reduced total energy intake (preload + lunch) and increased satiety (fullness) ratings compared to all other preloads and control (p<0.0001). Eating apple segments reduced total energy intake by 164+/-36 kcal (12%) compared to control. Applesauce reduced total energy intake and increased satiety ratings compared to apple juice (p<0.02). Intakes did not differ following the juice preloads.
520 $a The findings from these three studies suggest that varying the form of food can affect energy intake and satiety at a meal. While beverages and soup are both considered to be liquids, they seem to affect energy intake and satiety differently. Beverages have a low satiating capacity and consuming caloric beverages with meals could increase energy intake. Conversely, soup tends to be highly satiating, and energy intake can be reduced by consuming various types of low-energy-dense soup as a first course. It is also likely that solid food can be more satiating than beverages. These results suggest several dietary strategies that can be used to decrease energy intake and enhance satiety at meals, (1) consume low-calorie or non-caloric beverages with meals, (2) choose smaller portions of caloric beverages, and (3) consume low-energy-dense soup or fruit as a first course. Using these strategies on a regular basis may assist with the prevention and management of overweight and obesity.
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