Article
Nutrition & Dietetics
Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, R. Janani, Jie Ying Michelle Choy, Keri McCrickerd, Ciaran G. Forde
Summary: Food texture has an effect on food intake, with harder texture minimally processed and ultra-processed meals resulting in reduced food weight and energy intake, indicating a greater satiety. Softer texture ultra-processed and minimally processed meals have higher food intake. The energy intake during lunch influences feelings of satiety and subsequent food intake.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Food Science & Technology
Sashie Abeywickrema, Mei Peng
Summary: Recent studies have shown that exposure to different portion sizes can influence portion alterations in future meals. This study aimed to explore whether tableware sizes can also affect portion size perception and eating behavior. The results revealed significant changes in post-meal satiety and energy intake for participants served with small or large jars compared to medium-sized jars. While small tableware initially reduced energy intake, it led to increased intake at the following meal and overall daily energy intake. These findings suggest that small tableware may not be an effective long-term solution for addressing overeating and related health issues.
Article
Nutrition & Dietetics
Lore Metz, Laurie Isacco, Nicole Fearnbach, Bruno Pereira, David Thivel, Martine Duclos
Summary: The study found that energy expenditure was higher during water-based cycling compared to rest and land-based cycling; carbohydrate oxidation was also higher. Adjusting the duration of land-based cycling to reach the same energy expenditure as water-based cycling was effective. There were no differences in food intake between different exercise sessions.
Article
Nutrition & Dietetics
Segolene Fleury, Virginie Van Wymelbeke-Delannoy, Bruno Lesourd, Paul Tronchon, Isabelle Maitre, Claire Sulmont-Rosse
Summary: The study focuses on elderly people over 70 benefiting from a home delivery meal service as part of a social welfare program. Findings show that most participants have insufficient nutritional intake, especially in energy and protein. Heavier individuals have more difficulty meeting nutritional recommendations, and it is recommended that meal delivery companies improve the quality of their meals and service to better meet recipients' nutritional needs.
Article
Nutrition & Dietetics
Tomiyo Nakamura, Yasuyuki Nakamura, Naoyuki Takashima, Aya Kadota, Katsuyuki Miura, Hirotsugu Ueshima, Yosikuni Kita
Summary: Eating slowly is associated with the prevalence of undernutrition among community-dwelling adult men and older adult women in Japan.
Article
Public, Environmental & Occupational Health
Aviva A. Musicus, Sophia Hua, Marlene B. Schwartz, Jason P. Block, Frances K. Barg, Christina D. Economos, Karen Glanz, James W. Krieger, Christina A. Roberto
Summary: A study on calorie labeling in U.S. chain restaurants found that specific calorie recommendations, particularly the widely recommended 600 kcal per meal limit, encourage parents to order lower-calorie meals for their children. This suggests the need for further real-world studies with larger sample sizes.
AMERICAN JOURNAL OF PREVENTIVE MEDICINE
(2021)
Article
Psychology, Applied
Cihat Ucar, Tuba Ozgocer, Sedat Yildiz
Summary: Late-night consumption of easily digestible and slowly digestible meals had different effects on healthy young males. Both types of meals increased HPA activity, but had minimal impact on ANS activity. Additionally, consumption of slowly digestible meal significantly disrupted sleep.
Article
Nutrition & Dietetics
Courtney Barnes, Sze Lin Yoong, Luke Wolfenden, Nicole Nathan, Taya Wedesweiler, Jayde Kerr, Nicole Pearson, Alice Grady
Summary: The study found a relationship between child dietary intake and healthy eating practices in childcare centres where parents pack foods from home. Providing intentional healthy eating learning experiences and using feeding practices that support children's healthy eating were associated with reduced child intake of saturated fat. This highlights the importance of focusing on various healthy eating practices to improve child nutrition in childcare centres.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Engineering, Electrical & Electronic
Wan-Jung Chang, Liang-Bi Chen, I-Chen Lin, Yang-Kun Ou
Summary: This article presents an intelligent calorie management system, iBuffet, aimed at improving consumer dining health through recording daily meals and calculating calorie intake. The proposed system can recognize 30 kinds of meals within 1 second, meeting the requirements of actual buffet restaurants.
IEEE TRANSACTIONS ON CONSUMER ELECTRONICS
(2021)
Article
Nutrition & Dietetics
Tomoya Takiguchi, Muneko Nishijo, Noriko Kaneko, Katsushi Yoshita, Yusuke Arai, Noboru Demura, Yoshikazu Nishino
Summary: Eating alone and poor dental status can affect dietary intake in older adults. Women who ate alone had higher intake of fresh fruit and some micro-nutrients, as well as better dental status. Dental markers were associated with risks for inadequate protein and PUFA intake. Good oral health management is important for preventing malnutrition in community-dwelling older women.
Article
Nutrition & Dietetics
Anja Maehler, Samuel Klamer, Andras Maifeld, Hendrik Bartolomaeus, Lajos Marko, Chia-Yu Chen, Sofia K. Forslund, Michael Boschmann, Dominik N. Mueller, Nicola Wilck
Summary: High salt intake is a significant risk factor for noncommunicable diseases, including obesity. This study aimed to investigate the influence of high salt intake on diet-induced thermogenesis(DIT), a process that contributes to energy expenditure. The results showed that a moderate short-term increase in salt intake decreased DIT, which could partially explain the weight gain observed in populations consuming a Western diet high in salt.
Article
Nutrition & Dietetics
Louise Crovesy, Vanessa Chaia Kaippert, Marcelly Cunha Oliveira dos Santos Lopes, Fernanda Cristina Carvalho Mattos Magno, Eliane Fialho, Eliane Lopes Rosado
Summary: This study evaluated polyphenol intake in women with different classes of obesity and found that women with class III obesity consumed the most polyphenols, but had low fruit, vegetable, and whole foods intake.
Article
Medicine, General & Internal
Mattea Dallacker, Vanessa Knobl, Ralph Hertwig, Jutta Mata
Summary: Family meals are crucial for shaping children's food choices, and extending mealtime duration can increase children's intake of fruits and vegetables.
Article
Nutrition & Dietetics
Hannah Hornby, Mar Collado-Gonzalez, Xue Zhang, Nichola Abrehart, Meshari Alshammari, Serafim Bakalis, Alan Mackie, Luca Marciani
Summary: Oral processing of food leads to the formation of food boluses, which are then swallowed and reach the stomach for digestion. The number, size and surface properties of these boluses influence their processing and emptying from the stomach, with meal composition and cohesiveness playing key roles. The use of MRI for imaging stomach boluses provides valuable in vivo data for understanding the digestion process and improving in vitro and in silico modeling techniques.