The influence of thermic effect of food on satiety

OBJECTIVES: To evaluate energy expenditure after three isoenergetic meals of different nutrient composition and to establish the relationship between the thermic effect of food (TEF), subsequent energy intake from a test meal and satiety sensations related to consumption. DESIGN: The study employed a repeated measures design. Ten subjects received, in a randomized order, three meals of 2331+/-36 kJ (557+/-9 kcal). About 68% of energy from protein in the high protein meal (HP), 69% from carbohydrate in the high carbohydrate meal (HC) and 70% from fat in the high fat meal (HF). SETTING: The experiments were performed at the University of Milan. Subjects: Ten normal body-weight healthy women. METHODS: Energy expenditure was measured by indirect calorimetric measurements, using an open-circuit ventilated-hood system; intake was assessed 7h later by weighing the food consumed from a test meal and satiety sensations were rated by means of a satiety rating questionnaire. RESULTS: TEF was 261+/-59, 92+/-67 and 97+/-71 kJ over 7 h after the HP, HC and HF meals, respectively. The HP meal was the most thermogenic (P < 0.001) and it determined the highest sensation of fullness (P=0.002). There were no differences in the sensations and thermic effect between fat and carbohydrate meals. A significant relationship linked TEF to fullness sensation (r=0.41, P=0.025). Energy intake from the test meal was comparable after HP, HC and HF meals. CONCLUSIONS: Our results suggest that TEF contributes to the satiating power of foods.     

Effect of the growth rate of Pseudomonas aeruginosa biofilms on the susceptibility to antimicrobial agents: beta-lactams and fluoroquinolones

The combined effects of meal cost and food flavor on meal size were studied with a method that avoided the covariation of nutrient composition and caloric density with palatability. As rats (Rattus norvegicus) drank flavored fluids (unpalatable 0.05% sucrose octaacetate [SOA], neutral 0.05% saccharin, and palatable 2% Polycose + 0.2% saccharin [P + S]), liquid diet was infused intragastrically. Relative to saccharin, rats with free access ate 10% more calories in larger meals while consuming P + S and initially ate fewer calories in smaller but more frequent meals while drinking SOA. Other rats lever-pressed to begin meals, which halved meal number and doubled meal size relative to the free-access group. Although foraging rats also ate larger P + S meals and smaller SOA meals, the changes did not affect total intake. Without the usual differential postingestive effects of foods that differ in palatability, making food more costly blunts rats' response to its flavor.     

The Timing of Meals.

In most individuals, food intake occurs as discrete bouts or meals, and little attention has been paid to the factors that normally determine when meals will occur when food is freely available. On the basis of experiments using rats, the authors suggest that when there are no constraints on obtaining food and few competing activities, 3 levels of interacting controls normally dictate when meals will start. The first is the genetically determined circadian activity pattern on which nocturnal animals tend to initiate most meals in the dark. The second is the regularly occurring changing of the light cycle: These changes provide temporal anchors. The third relates to the size of the preceding meal, such that larger meals cause a longer delay until the onset of the next meal. Superimposed on these 3 are factors related to learning, convenience, and opportunity. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Palatability and foraging cost interact to control caloric intake.

The combined effects of meal cost and food flavor on meal size were studied with a method that avoided the covariation of nutrient composition and caloric density with palatability. As rats (Rattus norvegicus) drank flavored fluids (unpalatable 0.05% sucrose octaacetate [SOA], neutral 0.05% saccharin, and palatable 2% Polycose?+?0.2% saccharin [P?+?S]), liquid diet was infused intragastrically. Relative to saccharin, rats with free access ate 10% more calories in larger meals while consuming P?+?S and initially ate fewer calories in smaller but more frequent meals while drinking SOA. Other rats lever-pressed to begin meals, which halved meal number and doubled meal size relative to the free-access group. Although foraging rats also ate larger P?+?S meals and smaller SOA meals, the changes did not affect total intake. Without the usual differential postingestive effects of foods that differ in palatability, making food more costly blunts rats' response to its flavor. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Child Behavior and Parent Management Strategies at Mealtimes in Families With a School-Age Child With Cystic Fibrosis.

Parent and child mealtime behaviors in school-age children with cystic fibrosis (CF; n = 28) and children without CF (n = 28) were examined during dinner meals by using multivariate analysis of variance. Parents of children with CF were found to differ from comparison parents in the frequency and rate of child management strategies. No differences were found in child behaviors. As the meal progressed, children displayed an increase in behaviors incompatible with eating, and parents increased behaviors to encourage eating. Slow eaters (> 20 min) with CF consumed more calories at the dinner meal than fast eaters (     

Conventional vs. formulated foods in school lunches. II. Cost of food served, eaten, and wasted

School lunches containing all conventional foods were designed to provide one-third or one-half the recommended allowances for elementary students. The same nutrient levels were planned in meals containing some formulated items. Each type of meal was served for five days, and total food costs and costs of food served, consumed, and wasted were calculated. At the same nutritional level, mean preparation costs of partially formulated meals were lower than for meals composed of all conventional foods. Meals providing one-half the allowances and containing formulated items cost slightly less than totally conventional meals which provided one-third of the allowances. Cost of waste was lower with partially formulated meals.     

Effects of ovariectomy on meal pattern in the albino rat.

In a study with 24 female albino Sherman rats, it was found that after ovariectomy most Ss increased food intake while continuing to eat discrete meals. Meal size increased in ovariectomized Ss, whereas meal frequency decreased. It is suggested that ovariectomy impairs the onset of satiety during a meal but not the ability to regulate total intake through modification of intermeal interval. (21 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effects of a meal on plasma clearance of [14C]glycocholic acid and indocyanine green in man

1. The fasting plasma disappearance curve of [14C]glycocholic acid after intravenous injection was compared in nine normal subjects with that obtained 100 min after a standard liquid test meal. 2. Plasma disappearance curves of indocyanine green were determined in 13 normal subjects under the same conditions. 3. Plasma clearances were significantly increased after the meal for both [14C]glycocholic acid (median 455 ml min--1 m--2, range 376--672 increased to 704, 528--1968; P less than 0.01) and indocyanine green (359, 227--473 increased to 435, 358--985; P less than 0.01). 4. Median initial volume of distribution was unaltered, but in four subjects it was greatly increased after the meal, although no alteration in plasma volume, measured with Evans blue dye, was observed. 5. The increased postprandial plasma clearance of glycocholic acid is probably due to an increase in liver blood flow, and suggests that in health this part of the enterohepatic circulation of bile acids also varies with meals.     

The Plate Model: a visual method of teaching meal planning. DAIS Project Group. Diabetes Atherosclerosis Intervention Study

Dietitians from Canada, Finland, France, and Sweden have explored methods of teaching meal planning to persons with diabetes and dyslipidemia in the Diabetes Atherosclerosis Intervention Study. The Plate Model, a method commonly used in Europe, is a simple alternative to the traditional exchange-based method for teaching meal planning. In this visual method, a dinner plate serves as a pie chart to show proportions of the plate that should be covered by various food groups. Portions of foods and appropriate food choices can be depicted for meals and snacks in assorted forms of the model. Methods of presenting the model range from professional photography to hand-drawn sketches and displays of food replicas. Benefits of the model for adult learners include enhancement of the connection between dietary theory and practice, promotion of memory retention and understanding through visual messages, and experience of a positive approach to nutrition counseling. Various cuisines and festive foods can be incorporated into the model. The Plate Model offers a meal planning approach that is simple and versatile. The effectiveness of the model and its applications to other populations need to be evaluated.     

Educational attainment and transitions in functional status among older Taiwanese

Moderating effects of meal composition on psychomotor performance impairment and feelings after alcohol were examined in a between-subjects design. Fifty-one male volunteers fasted or received either a high carbohydrate (85% energy) or a high protein (94% energy) meal. Alcohol was administered at a dose to achieve a blood alcohol level (BAL) of 60 mg/100 ml, as a placebo. Subjects performed a dual task of primary tracking and secondary reaction time and a five-choice reaction time task. Feelings were also assessed by rating. The high carbohydrate meal reduced BAL at peak and 2 h after drinking, but a high protein meal had no significant effect. Although performance was impaired by alcohol, neither meal significantly reduced impairment and there was no effect of meal type on performance in the placebo condition. However, alcohol increased rated intoxication and the high carbohydrate meal reduced this effect. Subjects who had consumed high protein meals had more negative affect 2 h after alcohol than did subjects who had consumed high carbohydrate meals or fasted. It is concluded that there is only a weak relationship between BAL and performance impairment and food has only limited effects on impairment, although it reduces BAL.     

Progress in the development of Lactococcus lactis as a recombinant mucosal vaccine delivery system

Statutory authority for retaking absconders from mental hospitals has existed ever since county asylums (the forerunners of mental hospitals) were first built in the nineteenth century. Today under the Mental Health Act, 1983 that 'right' can be exercised by the police, mental hospital staff, approved social workers, etc. This article looks at jurisprudential aspects of that 'right'. It points out that 'right' actually means 'power' (not 'privilege', 'claim' or 'immunity'). In addition it argues that the Mental Health Act, 1983 does only confer a power (rather than impose a duty) to retake absconders from mental hospitals and that there should not be statutory or other imposition of such a duty.     

Dimethylarsinic acid, a main metabolite of inorganic arsenics, has tumorigenicity and progression effects in the pulmonary tumors of A/J mice

Protective effects of diets containing cruciferous seed meals or hulls against chemically-induced colon tumors were examined in male CF1 mice. When commercial crambe meal, autolyzed crambe meal, crambe hulls, high glucosinolate rapeseed meal, or canola meal were fed as 12% of the diets of mice injected with 1,2-dimethylhydrazine, 25-80% of the animals developed colon tumors. Animals fed a soybean meal control diet had a 100% tumor rate. Data suggest that cruciferous seed meals may contain a number of compounds that can exert protective effects against tumor formation and growth.     

Vigabatrin-induced lesions in the rat brain demonstrated by quantitative magnetic resonance imaging

Previous research has indicated that individual foods or beverages are ingested independently and do not produce adjustments to the intake of other constituents in the diet (de Castro, 1993; Wilson, 1991). In order to eliminate time of day as a potential contaminant, the present study investigated the accommodation of foods and beverages into the amount ingested at large evening meals only. Adults (n = 601) were paid to maintain detailed diaries of the timings, quantities and preparation techniques of everything they ingested for seven consecutive days. With the exceptions of soup, beef and chicken, 12 out of 15 types of drinks or foods were found to add to the total calories ingested in evening meals without displacing calories ingested in other forms, while ingestion of non-caloric diet sodas was not associated with differences in intake. The fat and protein, but not carbohydrate, contents of the items correlated with a measure of the satiating properties of the particular food or beverage, namely the correlation between the amount ingested of the particular type and the amounts of other nutrients ingested in the meal. The results confirm that intake at a meal is quite elastic and can be significantly influenced by the presence or absence of particular components of the meal and their constituents.     

Non-native capillary isoelectric focusing for the analysis of the microheterogeneity of glycoproteins

The purpose of the present study was to compare two measures of Fe absorption, one from single meals and the other from daily diets. Ten ileostomy subjects were given the same low-fibre composite diet for all three meals each day for five consecutive days. After 3 weeks the experiment was repeated with a high-fibre diet. The morning meal constituted one-seventh of the total daily diet intake, the mid-day meal two-sevenths and the evening meal four-sevenths of the total daily diet intake. On days 4 and 5 of each diet period the morning meal was labelled with 55Fe and all three meals were labelled with 59Fe. The activities retained in the subjects 19 d later showed the Fe absorption from the low-fibre diet measured from the morning meals to be almost 80% greater than the average Fe absorption measured from all meals during the same 2 d. With the high-fibre diet the absorption from the morning meals was less than 50% greater than the average for all meals but the difference was not significant. We suggest that all meals of the day should be labelled with radioFe in order to avoid inflating the measures of Fe absorption.     

Food-based classification of eating episodes (FBCE)

The concept for categorization of eating episodes in dietary surveys was originally developed in studies of shift workers to compare "meal patterns" between night and day work shifts. The concept has been further improved through experience from applications in dietary surveys in other populations. In this paper, results from categorization of eating episodes in shift workers, elderly women and men during life transition periods, elderly female leg ulcer patients and obese men and their lean controls are shown and discussed. The categorization concept is based on seven food categories with food items of similar nutrient characteristics within each category. Each eating event is categorized as any of four types of "meals" or four types of "snacks" due to its combination of food categories. Thus, categorization is based on visible properties (food types) but at the same time reflecting invisible properties (nutrients). Criteria is also established to sub-categorize the "meal" types as being either "prepared" or "quick-prepared" from a behavioural perspective. Use of a defined and reliable concept for categorization is necessary to study eating episodes in dietary surveys, their determinants and also consequences on health and performance. Nocturnal eating during the circadian nadir might affect nutritional status. Since increasingly western populations appear to be moving from regular and planned meals to more episodic eating "around the clock", such analyses are of increasing interest in a bio-social perspective.     

Bed rails: a barrier to independence?

The influence of meal frequency on change of body weight and protein status, measured by level of amino acid oxidation (decarboxylation) in the postabsorptive state, was studied at a fixed daily protein intake. Growing rats (250g) were fed through gastric canula a feeding solution based on Nutrison Standard supplying 1.6g protein and 266kJ ME daily. This amount was given in either 2 large meals at the beginning and the end, or in 6 smaller meals, or by continuous infusion during entire dark period (10 hrs). After 3 weeks of feeding the mean growth rate of the rats fed continuously was nearly 20% higher than rats fed the same amount in 2 meals. The rats fed 6 meals a day had a growth rate rather similar to the rats fed continuously. The percentile recovery of label as 14CO2 in the breath after an intraperitoneal injection of [1-14C]leucine (4 hrs after last meal) was significantly higher (p.05) for the animals fed continuously (27% sd 2.6) compared to the rats fed 2 meals (21.9% sd 4.0). The value for 6 meal group was intermediate (24.5 sd 1.8). The results indicate that the metabolic utilization of a fixed daily amount of protein is clearly influenced by the way of supply. With respect to the change of body weight and protein status, animals have more benefit of the same amount of protein if the supply is more equable. It is suggested that the difference is caused by metabolic restriction for an adequate utilisation of large meals. Therefore large meals are supposed to cause a waste of amino acids in the postprandial phase. As a consequence amino acid amount that will be stored in the body to be available in the postabsorptive phase will be less.     

Serotoninergic manipulation, meal-induced satiety and eating pattern: effect of fluoxetine in obese female subjects

Twelve nondepressed healthy female obese subjects (BMI > 30 kg/m2) took part in a study which conformed to a double-blind randomized crossover design. Each subject acted as her own control across 2 weeks of treatment with either 60 mg of the 5-HT reuptake inhibitor fluoxetine or matching placebo. On days 7 and 14 of both treatment phases subjects were provided with fixed energy lunch meals high in either CHO or fat. The effect of these meals on satiety during the fluoxetine and placebo phases was assessed by a battery of procedures. Subjects felt less hungry after consuming the high CHO meal than after consuming the high-fat meal. They also felt less hungry when taking fluoxetine than when taking the placebo. Analysis of energy intake from the test meal revealed a main effect of prior lunch meal type (high CHO or high fat) and a main effect of drug treatment. Subjects consumed an average of 574 kcal following the high CHO meal compared to 689 kcal following the high-fat meal. Subjects also consumed an average of 532 kcal when taking fluoxetine compared to 730 kcal when taking the placebo. Fluoxetine did not exert any significant effects on macronutrient selection. Mean daily energy intake, calculated from food diary records, was 1881 kcal when subjects were taking the placebo compared to 1460 kcal when taking fluoxetine (a reduction of 22.4%). Fluoxetine treatment produced a significant weight loss of 1.97 kg over the two weeks of treatment compared to a weight loss of only 0.04 kg on placebo.     

Isolation and analysis of a gene bbe1 encoding the berberine bridge enzyme from the California poppy Eschscholzia californica

Rats experience anorexia and reduction or cessation in growth after being provided a zinc-deficient diet. While zinc deficient, intake levels may be reduced 50% or more compared to control rats. In the present report, diurnal food intake patterns of male Sprague-Dawley rats were measured during zinc deficiency. In Study 1, rats consuming a modified AIN-93 diet were tested during the dark phase using an automated food weighing system. In zinc-deficient animals (Zn-), the onset of the first meal of the dark phase was delayed compared to zinc-adequate rats (Zn+; 106+/-47 vs. 23+/-5 min; p<0.05) and the number of meals consumed during the dark phase was reduced in Zn- vs. Zn+ rats (3.9+/-0.5 vs 7.1+/-0.4; p<0.05). In Study 2, diurnal food intake patterns were tested using a three-choice macronutrient self-selection paradigm of carbohydrate-, protein-, and fat-containing diets made deficient or adequate in zinc (1 or 30 mg Zn/kg diet). Food intake was recorded in the early-, mid-, late-dark period (4 h each) and light period (12 h). Carbohydrate intake was 70% of total intake of both Zn+ and Zn- rats during the first 5 days, but decreased significantly to 50% in the Zn- group during the last 5 days. Fat intake increased significantly in the Zn- group during the last 5 days. This increase was the result of 4 of 15 Zn- rats increasing their intake of fat significantly. Results of this study indicate that zinc status alters dark phase and macronutrient selection patterns by delaying consumption of the initial meal of the dark phase, reducing the average meal number and by changing the dominant macronutrient preference of some Zn- rats.     

Non-smoking policy in the hospital: insight into policy-relevant social research

This article reports on long-term activities of the social research group SALSS which have been supported by the Federal German Health Education Authority. Work started in 1989/90 with a representative survey among hospital managers in West Germany which--soon after reunification--was completed by similar action in East Germany. In both cases, the subjects were regulations and actual situation of non-smokers' protection in hospitals as well as plans for improvement. Based on the data gathered, handy information material and campaign aids were developed for "frontline" activists. Professional support has been given to persons engaged in devising and implementing measures to improve the situation. This includes assisting concerned hospitals in patient and staff surveys (design and data processing) which are meant to detect the weak spots of non-smokers' protection as well as the demands for changes. This contribution contains the findings of patient and staff surveys conducted in four establishments which may be regarded as typical of German hospitals. There is clear evidence that the rate of smokers is higher among staff members than among patients, and that conflicts about smoking are most likely to occur within the group of hospital employees. Especially non-smoking staff members demand that the hospital management shows more commitment to smoking restrictions. The findings support the notion that only a broad, careful step-by-step approach has reasonable chances to reduce smoking and improve non-smokers' protection in hospitals by combining structural measures (better separating smokers from non-smokers) with optimized regulations and health education.     

Can calories be perceived and do they affect hunger in obese and nonobese humans?

Replaced 1 meal/day of 7 obese and 7 nonobese 22-50 yr. olds with a liquid meal of disguised caloric content for 5-10 base-line days and l4-21 experimental days. During base line, Ss received meals equicaloric with their usual meal; on experimental days, they received high- or low-calorie meals differing in caloric content by a factor of 2, but indistinguishable by taste. Ss rated their hunger and, during the experimental period, made a judgment as to which meal they had received at 7 selected times after eating. Ss showed almost no ability to identify the meals as high or low calorie, and reported hunger more in accordance with belief about caloric value than actual value. (PsycINFO Database Record (c) 2010 APA, all rights reserved)