Environmental Influences on Intake and Obesity

环境对摄入量和肥胖的影响

基本信息

批准号：
7534359
负责人：
BARBARA Jean ROLLS
金额：
$ 29.13万
依托单位：
PENNSYLVANIA STATE UNIVERSITY, THE
依托单位国家：
美国
项目类别：
财政年份：
2001
资助国家：
美国
起止时间：
2001-08-01 至 2010-11-30
项目状态：
已结题

项目摘要

The aim of the proposed studies is to develop nutritionally sound dietary strategies that reduce energy intake in order to promote weight loss and prevent obesity. Previous research indicates that a promising approach is to systematically vary properties of foods such as energy density (calories per gram), portion size, and variety in order to moderate energy intake. Dietary strategies based on variations in these food properties will be developed that encourage increased intake of foods low in energy density, such as vegetables, during a meal. Increased consumption of low-energy-dense foods has been shown to enhance satiety and reduce energy intake, and has been used successfully to promote weight loss. Four studies using a randomized design will be conducted in men and women, who on a number of separate days will eat all of their meals in a controlled laboratory setting. The primary experimental outcomes will be energy intake and food consumption patterns at a series of test meals consisting of meat, grain, and vegetables served simultaneously, in which the low-energy-dense component (vegetables) is varied systematically. The specific aims are to determine the following: 1) the effect of increasing the portion size of vegetables either by adding extra vegetables or by substituting vegetables for other foods at a meal; 2) the effect of varying the energy density of the vegetables; 3) the effect of combining vegetables with other foods at a meal compared to serving them separately; and 4) the impact of increasing the variety of vegetables. The effectiveness of these meal manipulations in controlling hunger and maintaining satiety while promoting reduced energy intake will be assessed. In all studies, the role of individual characteristics (such as weight status, dietary restraint, and food preferences) in determining responsiveness to meal manipulations will be investigated. With the widespread availability of a variety of large portions of energy-dense foods, along with the likelihood that much of the population is susceptible to such food cues, there is an urgent need to find effective strategies that will help consumers moderate their energy intake. The proposed studies will systematically vary the energy density, portion size, and variety of vegetables to determine how these properties of foods can be used to increase intake of low-energy-dense foods and reduce energy intake in a meal. A better understanding of these effects and how they differ among individuals will facilitate the development of specific meal-related strategies and public health messages to help moderate energy intake and improve diet quality during weight management.

拟议研究的目的是开发营养合理的饮食策略，以减少能源摄入量以促进体重减轻并预防肥胖症。先前的研究表明方法是系统地改变食物的特性，例如能量密度（每克卡路里），部分尺寸和多样性，以适应能量摄入。基于这些食物的变化的饮食策略将开发特性，以鼓励增加低能量密度的食物摄入量，例如蔬菜，一顿饭。已经显示出增加低能密集食品的消费可增强饱腹感和减少能量摄入量，并已成功用于促进体重减轻。在男性和女人中将进行四项使用随机设计的研究单独的日子将在受控的实验室环境中吃掉他们所有的饭菜。主要实验结果将是一系列测试餐的能源摄入和食物消耗方式，包括肉，谷物和同时供应的蔬菜，其中低能密度的成分（蔬菜）变化系统地。具体目的是确定以下目的：1）增加部分大小的影响蔬菜要么添加多余的蔬菜，要么在用餐时用蔬菜代替其他食物； 2）改变蔬菜能量密度的影响； 3）将蔬菜与其他食物结合的效果一餐与单独提供服务相比； 4）增加蔬菜种类的影响。这些用餐操作在控制饥饿和保持饱腹感方面的有效性减少能量摄入将被评估。在所有研究中，个人特征的作用（例如体重状态，饮食约束和食物偏好）在确定对膳食操作的反应性方面将是调查。随着各种大量能量密集食品的广泛供应许多人口容易受到这样的食物提示的可能性，迫切需要找到有效的策略将帮助消费者调节能量摄入量。拟议的研究将系统地改变能量密度，份量和种类的蔬菜，以确定这些方式食物的特性可用于增加低能密度食物的摄入量，并减少在A中的能量摄入量一顿饭。更好地理解这些影响及其在个人之间的差异将有助于制定与进餐相关的特定策略和公共卫生信息，以帮助中度能源摄入并在体重管理期间提高饮食质量。