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PubMed2004

Post-lunch nap as a worksite intervention to promote alertness on the job.

A worksite study was conducted to examine whether a 15-min nap during a post-lunch rest period would affect subsequent alertness, performance, and nocturnal sleep in eight factory workers under a 3-week protocol. Subjects were asked to take the nap at 12:30 h on a reclining chair during the nap week, and to remain awake during the no-nap week. The order of these 2 weeks was counterbalanced between the subjects. During the third, follow-up week, each subject determined whether or not she/he would nap. Alertness on the job and nocturnal sleep were assessed using a sleep diary. Wrist activity was also recorded during sleep at night. Choice reaction time task (RT) was performed at 10:00 and 15:00 h every day of the nap week and every other day of the no-nap and follow-up weeks. Perceived alertness was significantly higher in the afternoon after nap than after no nap at the end of the week. Similar effects were observed during the follow-up week where almost half of the subjects napped. No significant differences between the three weeks were found for RT performance or nocturnal sleep. Workers' attitudes toward the nap were favourable. Although further intervention research is required, our results suggest that post-lunch napping may have the potential to promote daytime alertness at work.

Adult↗

PubMed1988

Repeated consumption of high-fiber breakfasts: effects on postprandial glucose and insulin responses after breakfast and lunch.

The objective of this study was to evaluate the effects of repeated consumption of two high-fiber diets on postprandial glucose and insulin responses. Two mixed-food breakfast meals composed predominantly of either red kidney beans or bran cereal were fed to six healthy young men. The meals provided equivalent levels of digestible carbohydrate, protein, fat, and fiber. Insulin responses measured after breakfast were lower with the bean diet than with the bran cereal diet but higher when measured after a standard lunch. No significant interactions were found between the diets and the length of the time the subjects were on the diets (days 1 vs 7). In comparison to the postprandial responses on day 1 of the diet periods, postprandial responses on day 7 showed reduced glucose and insulin responses to breakfast and reduced insulin responses to lunch. Responses to an oral glucose tolerance test were not affected by repeated consumption of these diets.

Adaptation, Physiological↗

PubMed1993

Effects of the amylose content of breakfast and lunch on postprandial variables in male volunteers.

The impact of the amylose content of breakfast and lunch on postprandial variables was investigated in 22 normal-weight healthy males. Areas under the curve for insulin but not glucose were significantly smaller after the high-amylose breakfasts. Areas under the curve for both glucose and insulin were significantly smaller after the high-amylose lunches. Breath-hydrogen excretion over 14 h after breakfast indicated good digestibility of both types of meals. No systematic effect of amylose content on appetite or fullness ratings was observed. The amylose content of meals affects postprandial responses, but the effects are small and depend on meal size or composition.

Adult↗

PubMed1994

Accuracy of fourth- and fifth-grade students' food records compared with school-lunch observations.

Fourth- and fifth-grade students' food records completed by using a labor-intensive approach (with daily monitoring) or a less labor-intensive approach (with weekly monitoring) were compared with school-lunch observations. Records were completed at three elementary schools for 14-23 d by students in 26 classes. Record pages were printed forms with areas for recording items consumed, number of servings, and locations of meals. Students were randomly selected for lunch observation. Kappa coefficients and percent of agreement for interobserver reliability for both approaches combined ranged from 0.43 to 0.91 and 72.6% to 95.5%, respectively, on 24 observations. Pearson correlations for 117 record/observation matches were significant for eight and three of nine meal items for the daily and weekly monitoring approaches, respectively. Thus, students were reasonably accurate in keeping records and more accurate with the more labor-intensive approach. Researchers need to select an approach based on the degree of accuracy desired and available finances.

Child↗

PubMed1999

Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects.

BACKGROUND: Diets with a low glycemic index (GI) have been shown to improve glucose tolerance in both healthy and diabetic subjects. Two potential mechanisms are discussed in relation to long-term metabolic effects: a decreased demand for insulin in the postprandial phase and formation of short-chain fatty acids from fermentation of indigestible carbohydrates in the colon. OBJECTIVE: The objective was to study the effect of the GI and the indigestible carbohydrate--resistant starch (RS) and dietary fiber (DF)--content of cereal-based breakfasts on glucose tolerance at a second meal (lunch) in healthy subjects. DESIGN: The effects of 7 test breakfasts with known GIs (GI: 52-99) and RS + DF contents (2-36 g) were evaluated. White-wheat bread was used as a reference breakfast (high GI, low RS + DF content). Glucose and insulin responses after the second meal were measured in healthy subjects. In addition, the satiating capacity of 4 of the 7 test breakfasts was estimated before and during the second meal. RESULTS: Two of the 4 low-GI breakfasts improved glucose tolerance at the second meal. Only these 2 breakfasts were capable of postponing the in-between-meal fasting state. There was no measurable effect of fermentable carbohydrates on glucose tolerance at the second meal. The highest satiety score was associated with the barley breakfast that had a low GI and a high RS + DF content. CONCLUSIONS: Glucose tolerance can improve in a single day. Slow absorption and digestion of starch from the breakfast meal, but not the content of indigestible carbohydrates in the breakfast meal, improved glucose tolerance at the second meal (lunch).

Adult↗

PubMed1978

"Lunch syndrome," a bone-scanning artifact: case report.

After a photon-deficient area in the region of the stomach under the ribs on the left side was noted in some bone-scanning patients, a successful attempt was made to produce the artifact by having a cooperative patient eat a large lunch. The comparison of the scans before and after lunch showed the presence of a postprandial artifact in the area in question. It is important not to confuse this artifact with a space-occupying avascular mass in that part of the abdomen.

Adenocarcinoma↗

PubMed2004

Effects of a sweet and a nonsweet lunch on short-term appetite: differences in female high and low consumers of sweet/low-energy beverages.

INTRODUCTION: Effects of sweet taste on short-term appetite are still being actively researched. This study investigates the proposal that the effects of sweet tastes on appetite may differ as a result of differing habitual experiences of sweetness with or without energy. METHODS: Effects of sweet tastes on appetite were investigated in habitual high and low consumers of sweet/low-energy beverages. Sweet taste was manipulated in a preload lunch and appetite was subsequently measured using test meal intake and subjective ratings of general and specific appetites. RESULTS: The effects of the sweet and nonsweet lunch on short-term appetite differed significantly in high and low consumers of sweet/low-energy beverages, in subjective ratings of appetite for something sweet [consumer x preload x time interaction F(12,126) = 2.68, P = 0.003] and appetite for something savoury [consumer x preload x time interaction F(12,126) = 3.17, P = 0.001]. Effects in low consumers of sweetness without energy demonstrate close association between taste and energy, whereas effects in high consumers suggest a dissociation between taste and energy in these consumers. DISCUSSION: These findings provide a further indication that the short-term control of appetite varies according to the habitual pattern of dietary intake. The long-term experience of sweetness without energy influences appetite for sweet and savoury tastes.

Appetite↗

PubMed2005

Food choices at lunch during the third year of life: increase in energy intake but decrease in variety.

AIM: Modelling the evolution between the ages of 2 and 3 y of the energy intake and the variety of free food choices at lunch time in relation to children's and context variables. METHODS: One-year follow-up from 2 to 3 y old. In a nursery canteen, food choices at lunch were recorded by trained assistants who monitored portion size. Energy intake and food variety were estimated. Three hundred and ninety-five children were studied, for 112 meals and over 10 mo on average. Mixed models of analysis of variance were used to take into account the longitudinal character of the data. RESULTS: From 2 to 3 y, energy intake increased. Variety decreased during the first 7 mo and then remained constant. The individual variability in mean values and in evolution was high for both variables. Energy was positively linked to BMI at 2 y. Variety was slightly higher for girls and increased with duration of breastfeeding. Energy was higher in September to November than in December-January. Variety was maximal in December-January and in June-July. CONCLUSION: During the third year of life, while energy intake increases, the restriction of food variety appears to be a normal transition phase. Long duration of breastfeeding is associated with higher food variety.

Age Factors↗

PubMed1991

Caries prevalence, treatment level, and sealant use related to school lunch program participation.

A total of 2,753 schoolchildren (8-11 years old) from two school districts received visual-tactile examinations for caries. The school districts were approximately 15 miles apart and located in fluoride-deficient (F less than 0.3 ppm) Long Island, New York. The higher socioeconomic community (HSES) had 9.2 percent of its students enrolled in the free or reduced-payment school lunch program; the lower socioeconomic community (LSES) had 50.3 percent enrolled. The LSES community had a higher caries prevalence, more untreated lesions, fewer caries-free children, and fewer children treated with sealants. School lunch programs provide an index to identify communities for dental programs.

Child↗

PubMed2006

Healthier choices and increased participation in a middle school lunch program: effects of nutrition policy changes in San Francisco.

In order to address overall nutritional health, including increases in numbers of overweight children and adolescents, the San Francisco Unified School District implemented a progressive nutrition policy beginning in August 2003. We review this policy and focus on its impact on school and district revenues and students' participation in the federally subsidized school lunch program. We examined changes in menu items and the consequent effects of these changes on student eating patterns and school revenues at Aptos Middle School in San Francisco. This case study and additional district data show that provision of healthy menu options led to increased student participation in the federal school lunch program.

Adolescent↗

PubMedDate not supplied

Biphasic patterns of peripheral insulin and glucose levels after lunch in normal subjects.

The dynamic relationship of glucose concentrations and insulin secretion during the postabsorptive state is complex and has been associated with a variety of cyclic rhythms. To study the pattern of insulin and glucose response immediately after a mixed meal, we collected blood every 15 min from 0730 to 1645 h from eight normal resting men (age 24.9 +/- 2.1 yr). They took identically constituted mixed meals at 0800 and 1145 h. Concentrations of glucose and insulin were measured in samples taken throughout the study, whereas levels of C-peptide, glucagon, and alpha-NH2 were determined in samples taken after 1130 h only. Computer-assisted analysis was used to identify significant increments and declines in concentrations and to quantify the coincidence of peaks of glucose, C-peptide, glucagon, and alpha-NH2 with peaks of insulin. Coefficients of correlation between data points were calculated for each individual. The patterns of blood insulin and glucose after breakfast and lunch were different. After breakfast, a single simultaneous peak in insulin and glucose occurred approximately 60 min after starting the meal. In contrast, the pattern after lunch in seven of the eight subjects was clearly biphasic. There were secondary, significant coincident peaks in serum insulin, glucose, and C-peptide occurring 1.75-2.25 h after the meal was served. The secondary peak appeared unrelated to the late absorption of protein because it was not associated with consistent changes in serum alpha-NH2 concentration. Erratic variations characterized the postlunch pattern of glucagon levels, excluding a role for this counterregulatory hormone in the control of the biphasic insulin and glucose response.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗

PubMed2001

[Contents of eleven phthalates and di(2-ethylhexyl) adipate in retail packed lunches after prohibition of DEHP-containing PVC gloves for cooking purposes].

Ten samples of retail packed lunches purchased from convenience stores were determined for 11 phthalates and di(2-ethylhexyl) adipate (DEHA) in August 2000, 2 months after the prohibition of DEHP-containing PVC gloves in Japan. Each homogenized sample was extracted with acetonitrile, partitioned with n-hexane, and cleaned up using Florisil and PSA columns. Phthalates in the extract were determined by GC/MS (SIM). The limits of detection were 14.9 ng/g for di(2-ethylhexyl) phthalate (DEHP) and 18.6 ng/g for dibutyl phthalate (DBP). Levels of phthalates in packed lunch samples were 45 to 517 ng DEHP/g (198 ng/g, average), ND to 90 ng DEHA/g, and ND to 10.0 ng BBP/g. Diisononyl phthalate (DINP) was detected in one sample at 76 ng/g. Average DEHP level in ten samples was 4% of that in 1999. The contents of other phthalates were also reduced. DBP was not detected in any sample. Recovery of deuterated isomers added as surrogates was 27.9% for DNP-d4, and 40.6 to 101.5% for the other phthalates.

Adipates↗

PubMed2006

Examination of the food and nutrient content of school lunch menus of two school districts in Mississippi.

This study examined the diet quality of the school meals in two Mississippi school districts and compared them to the national guidelines. We examined the lunch menus of the two school districts that participated in the National School Lunch Program and School Breakfast Program focusing on food quality and assessing both healthy and unhealthy foods and eating behaviors. This analysis was completed through a computerized review used to accurately determine the nutrient content. Both the standard and the alternative meals provided by the cafeterias in the two school districts exceeded the minimum requirement for calories for all grade levels. The meals from the urban schools cafeteria provide more calories than meals from the cafeteria in the rural school district. Although schools believe that they are making positive changes to children's diets, the programs are falling short of the nutrient recommendations. Poor nutrition and improper dietary practices are now regarded as important risk factors in the emerging problems of obesity, diabetes mellitus, hypertension and other chronic diseases, with excessive energy intake listed as a possible reason. Dieticians, school professionals and other health care practitioners need to accurately assess energy intake and adequately promote a dietary responsible lifestyle among children.

Adolescent↗

PubMed2004

An outbreak of ammonia poisoning from chicken tenders served in a school lunch.

Although foodborne outbreaks of illness are relatively common, they are rarely caused by chemical agents. An outbreak of gastrointestinal illness occurred among students at two schools shortly after lunch was served. A cohort study, an environmental investigation, and microbiological and toxicological laboratory testing of food samples were performed. A case was defined as a student or teacher who ate food prepared in the kitchen at school A on 25 November 2002 (and served at schools A and B) and who later developed headache or symptoms of gastrointestinal tract irritation, with onset within 180 min of eating lunch. Among 312 persons interviewed, 157 persons became ill (attack rate = 49%; attack rate 41% for school A, 11% for school B). Onset of illness occurred within 60 min for 81% of cases; 91% of students reported that their chicken tenders smelled unusual. Eating chicken tenders that smelled unusual was associated with being a case (relative risk 9.2, 95% confidence interval 1.4 to 62.6, P < 0.05). Ammonia was detected in uncooked chicken tenders at levels as high as 2,468 ppm. The chicken had been contaminated during a warehouse leak of ammonia refrigerant. This outbreak of ammonia poisoning is only the second reported in food, and the first in a solid food. Heated chicken tenders contaminated with ammonia can cause acute illness within a short period of time.

Adolescent↗

PubMed2006

Mysterious outbreaks of gastrointestinal illness associated with burritos supplied through school lunch programs.

From October 1997 through March 1998, three outbreaks of gastrointestinal illness among school children were linked to company A burritos. In September 1998, a similar outbreak occurred in three North Dakota schools following lunches that included company B burritos. We conducted an investigation to determine the source of the North Dakota outbreak, identify other similar outbreaks, characterize the illness, and gather evidence about the cause. The investigation included epidemiologic analyses, environmental investigation, and laboratory analyses. In North Dakota, a case was defined as nausea, headache, abdominal cramps, vomiting, or diarrhea after lunch on 16 September 1998. Case definitions varied in the other states. In North Dakota, 504 students and staff met the case definition; predominant symptoms were nausea (72%), headache (68%), abdominal cramps (54%), vomiting (24%), and diarrhea (16%). The median incubation period was 35 min and median duration of illness was 6 h. Eating burritos was significantly associated with illness (odds ratio, 2.6; 95% confidence interval, 1.6 to 4.2). We identified 16 outbreaks that occurred in seven states from October 1997 through October 1998, affecting more than 1,900 people who ate burritos from two unrelated companies. All tortillas were made with wheat flour, but the fillings differed, suggesting that tortillas contained the etiologic agent. Results of plant inspections, tracebacks, and laboratory investigations were unrevealing. More than two million pounds of burritos were recalled or held from distribution. The short incubation period, symptoms, and laboratory data suggest that these outbreaks were caused by an undetected toxin or an agent not previously associated with this clinical syndrome. Mass psychogenic illness is an unlikely explanation because of the large number of sites where outbreaks occurred over a short period, the similarity of symptoms, the common food item, the lack of publicity, and the link to only two companies. A network of laboratories that can rapidly identify known and screen for unknown agents in food is a critical part of protecting the food supply against natural and intentional contamination.

Child↗

PubMed2000

Maintenance of alertness and performance by a brief nap after lunch under prior sleep deficit.

We examined the effects of a 15-min nap after lunch on subsequent alertness, performance, and autonomic function following a short sleep the preceding night. Subjects were 12 healthy students who had slept for only 4 hours the night before being tested. They experienced both nap and no-nap conditions in a counterbalanced order, at least a week apart. The nap condition included a 15-min nap opportunity (12:30-12:45) in bed with polygraphic monitoring. We measured the P300 event-related potential, subjective sleepiness (Visual Analog Scale), and electrocardiogram (ECG) at 10:00, 13:15, and 16:15, and task performance (logical reasoning and digit span) at 10:00, 11:30, 13:15, 14:45, 16:15, and 17:45. Mean home sleep measured by actigraphy was 3.5 hours under both conditions. At 13:15, the P300 latency after the nap was significantly shorter than after no nap, but its amplitude was not affected by napping. Subjective sleepiness at 13:15 and 14:45 was significantly lower, and accuracy of logical reasoning at 13:15 was significantly higher after the nap than after no nap. No other performance measures or the ECG R-R interval variability parameters differed significantly between the nap and no-nap conditions. Mean total sleep time during the nap was 10.2 min, and no stage 3 and 4 sleep was observed. The above results suggest that under prior sleep deficit, a 15-min nap during post-lunch rest maintains subsequent alertness and performance, particularly in the mid-afternoon.

Adult↗

PubMed1975

Comparison of Type A and nutrient standard menus for school lunch. II. Management aspects.

An extensive study compared school lunches planned to meet a specific nutrient standard (NSM) with those planned according to the Type A pattern. Average daily participation, food and labor costs, accuracy of the menus, and differences in the four-week menus between the two methods are reported. Twenty-nine menu planners representing a variety of living environments quickly learned the NSM method and enthusiastically planned and served the Type A and NSM test menus to fifth and tenth grade students. Type A data were collected in the fall and NSM data in the spring of the 1972-73 academic year. Changing from Type A to NSM menu planning resulted in no significant change in lunch participation or food and labor costs. Work functions also did not vary significantly when the menu planning method was changed. Menu planners of varying education and experience successfully planned accurate NSM menus and endorsed the method as an exciting and viable alternative to the Type A pattern. Sixty per cent preferred NSM due to its nutrient assurance, flexibility, and potential for nutrition education.

Adolescent↗

PubMed1975

Comparison of Type A and nutrient standard menus for school lunch. III. Nutritive content of menus and acceptability.

The caclulated nutritional value of school lunches for fifth and tenth grade students planned according to the Type A pattern and a nutrient standard (NSM) WEre compared on the basis of meals as planned, served, and eaten. On an "as eaten" basis, menus planned by both methods were low in calories, iron, and thiamin. Although the differences were small, the NSM menus were consistently higher in nutrients, including calories, iron, and thiamin, and lower in percentage of calories coming from fat. The number of schools where the lunches, on the average, furnished less than 60 per cent of the standard for calories, iron, and thiamin was significantly less for NSM than for Type A. Animportant reason for the higher level of nutrients in NSM menus was that a higher ratio of food planned was actually served. In addition, in the case of iron, a higher nutrient: calorie ratio was observed. Food ratings, as determined in the classroom before the meal, correlated positively with food consumption as determined by plate waste analyses. Milk beverages had the highest ratings and consumption, followed by starches, baked goods, sandwiches, and entrées. Salads and vegetables were rated low and consumed least.

Adolescent↗