Changes in Energy Expenditure with Ingestion of High Protein, High Fat versus High Protein, Low Fat Meals among Underweight, Normal Weight, and Overweight Females.

Background: Metabolic rate is known to rise above basal levels after eating, especially following protein consumption. Yet, this postprandial rise in metabolism appears to vary among individuals. This study examined changes in energy expenditure in response to ingestion of a high protein, high fat (HPHF) meal versus an isocaloric high protein, low fat (HPLF) meal in underweight, normal weight, or overweight females (n = 21) aged 19–28 years. Methods: Energy expenditure, measured using indirect calorimetry, was assessed before and every 30 minutes for 3.5 hours following consumption of the meals on two separate occasions. Height and weight were measured using standard techniques. Body composition was measured using bioelectrical impedance analysis. Results: Significant positive correlations were found between body mass index (BMI) and baseline metabolic rate (MR) (r = 0.539; p = 0.017), between body weight and baseline MR (r = 0.567; p = 0.011), between BMI and average total change in MR (r = 0.591; p = 0.008), and between body weight and average total change in MR (r = 0.464; p = 0.045). Metabolic rate (kcal/min) was significantly higher in the overweight group than the normal weight group, which was significantly higher than the underweight group across all times and treatments. However, when metabolic rate was expressed per kg fat free mass (ffm), no significant difference was found in postprandial energy expenditure between the overweight and normal groups. Changes in MR (kcal/min and kcal/min/kg ffm) from the baseline rate did not significantly differ in the underweight (n = 3) or in the overweight subjects (n = 5) following consumption of either meal at any time. Changes in MR (kcal/min and kcal/min/kg ffm) from baseline were significantly higher in normal weight subjects (n = 11) across all times following consumption of the HPHF meal versus the HPLF meal. Conclusion: There is no diet-induced thermogenic advantage between the HPHF and HPLF meals in overweight and underweight subjects. In contrast, in normal weight subjects, ingestion of a HPHF meal significantly increases MR (69.3 kcal/3.5 hr) versus consumption of a HPLF meal and provides a short-term metabolic advantage

The Effects of Beetroot Juice on VO2max and Blood Pressure during Submaximal Exercise

International Journal of Exercise Science 12(2): 332-342, 2019. Beetroot juice (BR) has been shown to reduce blood pressure (BP) at rest and improve several performance parameters during exercise. However, the effect of BR on BP during submaximal exercise has not been investigated and its effects on VO2max are inconclusive. The purpose of this study was to investigate the effects of BR on VO2max and BP during submaximal exercise. 20 healthy, recreationally trained volunteers (age 21.8±2.35 years, weight 75.10±10.62 kg, height 177.4±6.39 cm) participated in this study, which had a double-blind placebo controlled randomized crossover design. Participants supplemented with either 237 ml servings of placebo or 70 ml BR servings (nitrate concentration of 6.4 mmol/day) for 7 days. Participants completed a ramp treadmill protocol to determine VO2max. BP was taken at 70% max heart rate calculated using the Karvonen method. There was no significant change in VO2max after BR supplementation (51.07±6.12 ml/kg/min) versus placebo (50.46±6.06 ml/kg/min), t(19)=1.41, p=0.17. There was no significant change in either systolic BP after BR supplementation (180.65±23.37 mm Hg) versus placebo (177.65±22.07 mm Hg), t(19)=0.49, p=0.63, or in diastolic BP after BR (92.90±18.89 mm Hg) versus placebo (90.75±17.73 mm Hg), t(19)=0.51, p=0.62. BR did not affect VO2max, nor did it affect BP during submaximal exercise

The Effect of Half Time Sports Drink Ingestion on Subsequent Half Performance in U16 Female Soccer Players during Consecutive Matches

The purpose of this study was to evaluate the effect of halftime sports drink ingestion on second half performance in U16 female soccer players using GPS technology. While 12 players initially took part in the study, only six players were included in the analysis (age, 15.97±0.45 years; height, 159.62±5.35cm; body mass, 54.87±4.25; body mass index, 21.58±2.10 kg·m-2). In a double-blinded study design, twelve U16 female soccer players were randomly assigned to two groups (carbohydrate- sports drink or placebo). During half time of each game, players were provided with 500 ml of a drink and consumed the same liquid at halftime during all games of the first weekend, with the opposite beverage consumed during friendly matches on a subsequent weekend. Absolute running distance, distance covered per minute, distance covered in each of six velocity categories, and game load were tracked using GPS/HR during 2 games on 2 consecutive weekends. Distance covered at walking speed was significantly higher for the sports drink group (F = 11.026; p= .007), specifically in the second half. Consequently, sports drink influenced distance covered at low-intensity running speed (F= 7.275; p= .021), while placebo group decreased distance covered in the second half comparing to first half, supplementation group increased from first to second half. There were no significant changes between groups for any other speed velocities variables. Despite the lack of significance found between groups, this study found a decrease in performance from first half to second half at fast running (F = 6.807; p= 0.024), and high intensity running speed (F = 19.648; p≤.001). No significant results were found at distance covered per minute. This study conclude that sports drink ingestion have no benefit in preventing deterioration in performance, and overall sports drink did not influence youth female soccer players performance throughout a weekend of game

Changes in energy expenditure associated with ingestion of high protein, high fat versus high protein, low fat meals among underweight, normal weight, and overweight females

Background: Metabolic rate is known to rise above basal levels after eating, especially following protein consumption. Yet, this postprandial rise in metabolism appears to vary among individuals. This study examined changes in energy expenditure in response to ingestion of a high protein, high fat (HPHF) meal versus an isocaloric high protein, low fat (HPLF) meal in underweight, normal weight, or overweight females (n = 21) aged 19–28 years. Methods: Energy expenditure, measured using indirect calorimetry, was assessed before and every 30 minutes for 3.5 hours following consumption of the meals on two separate occasions. Height and weight were measured using standard techniques. Body composition was measured using bioelectrical impedance analysis. Results: Significant positive correlations were found between body mass index (BMI) and baseline metabolic rate (MR) (r = 0.539; p = 0.017), between body weight and baseline MR (r = 0.567; p = 0.011), between BMI and average total change in MR (r = 0.591; p = 0.008), and between body weight and average total change in MR (r = 0.464; p = 0.045). Metabolic rate (kcal/min) was significantly higher in the overweight group than the normal weight group, which was significantly higher than the underweight group across all times and treatments. However, when metabolic rate was expressed per kg fat free mass (ffm), no significant difference was found in postprandial energy expenditure between the overweight and normal groups. Changes in MR (kcal/min and kcal/min/kg ffm) from the baseline rate did not significantly differ in the underweight (n = 3) or in the overweight subjects (n = 5) following consumption of either meal at any time. Changes in MR (kcal/min and kcal/min/kg ffm) from baseline were significantly higher in normal weight subjects (n = 11) across all times following consumption of the HPHF meal versus the HPLF meal. Conclusion: There is no diet-induced thermogenic advantage between the HPHF and HPLF meals in overweight and underweight subjects. In contrast, in normal weight subjects, ingestion of a HPHF meal significantly increases MR (69.3 kcal/3.5 hr) versus consumption of a HPLF meal and provides a short-term metabolic advantage

Always On The Go: Snacks, Kids And Recreational Sports. Can Healthy Win?

Background: Participation in organized sport activities increases physical activity, but creates challenges for providing nutritious meals on the go. Snacking is increasingly practiced by parents with the consequence of high energy and fat dense snacks winning over healthy choices. Research has focused on snacks provided during activities, but before and after activity snacking has yet to be assessed. Purpose: Assess what beverages and snacks parents provide children pre, during, and post activity and test the effect of a nutritional intervention on the type of beverages and snacks provided. Methods: Parents (n=22) with children aged 4-8 years involved in recreational soccer and baseball were randomly assigned to an intervention group or a no-intervention group. Participants completed nutrition knowledge and snack and beverage measures. Educational pamphlets and snack menus were then provided to the intervention group. Four weeks later, participants completed the nutrition assessment measures again. Pre post group scores were compared using between-groups ANCOVA. Results: Statistical analyses were underpowered, but showed several medium to large effects of the nutrition intervention. Families in the intervention group provided children a significantly greater proportion of healthy snacks during games than control group families F(1, 15) = 6.43, p = .02, Cohen’s d = .94 and means were in the expected direction for pregame snacks, F (1, 14) = 1.36, p = .26, Cohen’s d = .50. No differences were observed between groups on postgame snacks offered, with both groups providing a high proportion of healthy snacks. There were also marginally significant results for the intervention families to provide more healthy beverage choices during (p = .07, d = .99) and after (p =.08; d = .55) game play. Conclusions: The nutrition intervention had the greatest impact on the during-activity snacks provided. Results also trended in the expected direction for pregame snacks, and during and after game beverages, demonstrating that healthy nutrition can be accomplished during the busy sports seasons. More data is required, but given information and ideas about nutrition, parents will make healthy choices. Recreation departments can be a key facilitator in this process

Nutrition Knowledge and Patterns among Parents of Young Children in Rural Southeast Georgia

Background: Many factors influence young children’s eating habits, including family, peers, media, and environment. However, research supports that the most influential factors on a young child’s eating habits are parents and the food environment at home. Providing accurate and appropriate education to parents who have young children may help improve food choices offered at home, leading to overall healthier lifestyle habits in both the children and parents. Purpose: The purpose of this study was to explore nutrition knowledge and feeding practices among parents of young children in Rural Southeast Georgia and to determine whether an educational intervention could lead to positive changes in nutrition knowledge and feeding practices. Method: Families who had a child enrolled in an accredited child development center were recruited for this study. Families were randomly assigned to either an intervention group, which they received nutrition education for six weeks, or a control group that did not receive any nutrition education. All participants were asked to complete a knowledge test and feeding questionnaire (highlighting acceptable and unacceptable feeding practices) prior to and at the end of the study. Results: Twenty eight families participated in the six week study. For the knowledge test, there was a significant interaction effect between group and time, Wilk’s λ = .74, F(1, 32) = 11.18, p \u3c .01, η2 = .26. For acceptable and unacceptable nutritional practices, the analysis revealed a significant main effect of time, F(1, 32) = 6.82, p = .01, η2 = .18 and F(1, 32) = 5.93, p = .02, η2 = .16, respectively. Discussion: This study found nutrition education can improve nutrition knowledge and feeding practices among parents of young children. Translation to Health Education Practice: Because parents play a main role in children’s eating habits, educating them on the importance of healthy eating and appropriate feeding practices is key to improving eating habits and overall health in children

Fun Nutritional Activities

This presentation was given during the Georgia Association for Health, Physical Education, Recreation and Dance Annual Conference

Factors Affecting Obesity Among High School Students in Rural Georgia: Nutritional Practices

This article was published in the Georgia Association of Health, Physical Education, Recreation, and Dance Journal

Dining Out: A Nutrition Activity

Background: Dining out is an increasing trend among American youth. Objectives: The purpose of this teaching technique is to present an interactive, nutritional education activity that is focused on developing healthy food-selection skills, and reducing calorie consumption, among youth when they dine outside of the home. Target Audience: Although this activity is geared toward adolescents, i.e., students typically between 13 and 19 years of age, it can be adjusted for younger and older students