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At least 919 records · Page 51Linked to original sources
PubMed1994

Restricted energy intake affects nocturnal body temperature and sleep patterns.

Changes in nocturnal body temperature, sleep patterns, and blood variables with energy restriction (3347 kJ/d) were studied in nine overweight (body mass index 26.1 +/- 2.8) premenopausal women aged 20-36 y. Variables were measured both 2 wk before and in the final 2 wk of 4-wk dieting. Data collected 28 d apart were compared to attenuate menstrual cycle differences. Subjects lost 8 +/- 4% of their initial body mass after 4 wk of energy restriction and plasma triiodothyronine (T3) was significantly reduced from 5.9 +/- 0.7 to 5.1 +/- 0.6 pmol/L (P < 0.05). The implied suppression of heat production (metabolic rate) with reduced T3 may account for the observed decrease in minimum nocturnal rectal temperature (from 36.5 +/- 0.3 to 36.3 +/- 0.3 degree C, P < 0.05). Furthermore, dieting significantly altered sleep patterns; sleep onset latency was lengthened and slow-wave sleep decreased (P < 0.05). These changes may be indicative of reduced restorative/biosynthetic requirements. It thus appears that energy restriction results in a hypometabolic state that affects nocturnal body temperature and sleep patterns.

Adult↗
PubMed1982

Energy intake and nutrition counseling in cystic fibrosis.

Historically, it has been thought that the patient with cystic fibrosis (CF) has a voracious appetite. It is now becoming apparent that many patients do not have caloric intakes which meet their full energy requirements. Our study of CF patient, utilizing, a five-day written record of food consumptions and direct observation, supports this finding and points out the need for further nutritional counseling in providing optimal care for these patients. The cause of increased nutrient requirements and considerations for individualization of counseling are briefly discussed.

Adolescent↗
PubMed1999

Sensory and hedonic associations with macronutrient and energy intakes of lean and obese consumers.

OBJECTIVE: To establish differences between lean and obese subjects in subjective reports of predominant taste and texture attributes of 'foods as eaten', and the relationships of these qualities to hedonic preference and objective measures of dietary intake and composition. DESIGN: Free-living subjects received instruction in a laboratory and kept diaries of foods eaten at home. SUBJECTS: 41 lean (body mass index (BMI) 20-25 kg/m2) and 35 obese (BMI > or = 30 kg/m2), non-dieting healthy adults. MEASUREMENTS: Subjects kept four-day weighed dietary intake records, simultaneously assigning ratings for perceived pleasantness and predominant sensory attributes (taste and texture) of food eaten, and completed the Dutch Eating Behaviour questionnaire (DEBQ). Anthropometric measures included body composition assessed by bioelectrical impedance. RESULTS: By all anthropometric measures (except height) the obese group was significantly larger than the lean group, but no significant differences were found for DEBQ scores. There were no significant group differences between pleasantness scores overall, nor for foods classified by predominant taste. Whilst macronutrient intakes did not differ, the obese group's mean dietary energy density was significantly higher, and they reported significantly greater dietary energy from 'salty' foods. For the obese group, the percentage of 'salty' foods eaten correlated strongly with energy density. A strong positive association was found between 'liking extremely' and 'sweet' foods for the lean group, but no clear associations were found for any particular taste and hedonic rating for the obese group. Whilst both groups used similar texture descriptors, there were not clear or unambiguous differences in their assignment or association with other measures. CONCLUSIONS: The results suggest that obese and lean subjects do not self-select diets with markedly different perceived sensory or hedonic attributes. However obese subjects appear to consume a diet higher in energy density, which is particularly associated with intakes of salty/savoury (rather than sweet) food items.

Adolescent↗
PubMed1985

Effect of energy intake on the promotion of mammary carcinogenesis by dietary fat.

The effect of low-fat and high-fat diets on the induction of mammary carcinomas by 1-methyl-1-nitrosourea (MNU) was studied in female Sprague-Dawley rats. All rats were given MNU (25 mg/kg body wt) at 50 days of age. For the first 17 weeks after carcinogen administration, they were fed a purified diet containing either 5 or 20% fat incorporated into agar gel. Food intake was restricted, so that the amounts fed provided the same amount of net utilizable energy each day for both groups, regardless of the fat content of the diets. From 17 to 32 weeks, the diets were fed ad libitum. During the restricted feeding period, there was no significant difference in tumor incidence or in the number of tumors detected between the groups. During the weeks in which animals were fed ad libitum, significantly more tumors appeared in the high-fat group than in the low-fat group. The data provide support for the hypothesis that consumption of a high-fat diet can lead to an enhancement of mammary carcinogenesis. It appears, however, that diets must be consumed ad libitum for the stimulatory effect on tumor occurrence to be exhibited.

Animals↗
PubMed2004

Is dietary counselling effective in increasing dietary calcium, protein and energy intake in patients with osteoporotic fractures? A randomized controlled clinical trial.

To determine the feasibility of increasing the calcium, protein and calorie intake of osteoporotic fracture patients by repeated dietary counselling delivered by a dietitian, a randomized controlled trial was conducted. Among 189 patients presenting with osteoporotic fractures to an Orthopaedics and Traumatology Department of a large regional hospital, 98 patients were randomized to the intervention group and 91 were randomized to the control group (with usual care). Intervention group received three sessions of dietary counselling with tailored made recommendations over a period of 4 months, while the control group only received dietary assessment and pamphlets on the prevention of osteoporosis. Almost all subjects in both intervention and control groups had calcium intake below the recommended level of 1000 mg at baseline. Half and 60% of subjects in both groups had total energy and protein intake below recommended levels respectively. The mean weights of control and intervention groups at baseline were 51.5 and 50.9 kg respectively, while the body mass index (BMI) were 22.6 (kg m(-2)) and 22.6 (kg m(-2)) respectively. After dietary intervention, significant increase of intake was seen in calcium intake (P = 0.0095 by t-test) in the intervention group. No significant increase was seen in protein or calorie intake. No significant change was observed in the body weight or BMI although there was a positive trend in the intervention group for all these parameters. We concluded that there was general malnutrition in Chinese elderly who presented with osteoporotic fractures. Dietary calcium could be increased by repeated professional dietary counselling. Future studies with longer duration and more objective clinical outcomes will be helpful to further demonstrate the long-term effects of dietary intervention on osteoporosis and other chronic diseases.

Aged↗