Does Eating Slowly Influence Appetite and Energy Intake when Water Intake is Controlled?

Background: Slow eating has been associated with enhanced satiation, but also with increased water intake. Therefore, the role of water ingestion in regard to eating rate needs to be discerned. This study examined the influence of eating rate on appetite regulation and energy intake when water intake is controlled. Methods: In a randomized design, slow and fast eating rates were compared on two occasions, in 30 women (22.7±1.2y; BMI=22.4±0.4kg/m2) who consumed an ad libitum mixed-macronutrient lunch with water (300 mL). Satiation was examined as the main outcome by measuring energy intake during meals. At designated times, subjects rated hunger, satiety, desire-to-eat, thirst, and meal palatability on visual analogue scales. Paired t-tests were used to compare hypothesis-driven outcomes. Appetite ratings were compared across time points and conditions by repeated measures analysis of variance (ANOVA) using a within-subject model. Results: Energy intake and appetite ratings did not differ between conditions at meal completion. However, subjects rated less hunger and tended to rate lower desire-to-eat and greater satiety at 1 hour following the slow condition. Conclusions: Results tend to support a role of slow eating on decreased hunger and higher inter-meal satiety when water intake is controlled. However, the lack of significant differences in energy intake under these conditions indicates that water intake may account for the effects of eating rate on appetite regulation

The Effects of Four Hypocaloric Diets Containing Different Levels of Sucrose or High Fructose Corn Syrup on Weight Loss and Related Parameters

Background: The replacement of sucrose with HFCS in food products has been suggested as playing a role in the development of obesity as a public health issue. The objective of this study was to examine the effects of four equally hypocaloric diets containing different levels of sucrose or high fructose corn syrup (HFCS). Methods: This was a randomized, prospective, double blind trial, with overweight/obese participants measured for body composition and blood chemistry before and after the completion of 12 weeks following a hypocaloric diet. The average caloric deficit achieved on the hypocaloric diets was 309 kcal. Results: Reductions were observed in all measures of adiposity including body mass, BMI,% body fat, waist circumference and fat mass for all four hypocaloric groups, as well as reductions in the exercise only group for body mass, BMI and waist circumference. Conclusions: Similar decreases in weight and indices of adiposity are observed when overweight or obese individuals are fed hypocaloric diets containing levels of sucrose or high fructose corn syrup typically consumed by adults in the United States

Back-to-School Nutrition

Back-to-school season can be an important time for enhancing dietary quality, which is vital to chil- dren\u27s health and wellness. An abun- dance of scientific literature supports a critical role of proper nutrition in cognitive development, intellectual performance, and academic achieve- ment. Improvement of nutrient intakes for children with inadequa- cies enhances mental functioning. Iron deficiency, which is the most common nutrient deficiency in the United States, has been implicated in poor cognition, and supplementation for iron-deficient children improves most scholastically related outcomes. School breakfast and lunch pro- grams, which must adhere to the 2005 US Dietary Guidelines, offer a means to improve nutritional intake, particularly for children of low socio- economic status. However, competing food and beverage sources, as well as refusal to consume healthful items of these meals, may reduce dietary advantages. Breakfast consumption is associated with many benefits in schoolchildren, including academic performance. Wholesome lunches and snacks can also be significant contributors to nutritional value over the course of a school day. Parents, teachers, and caregivers should be role models and advocates for health- promoting eating behaviors not only throughout the academic year but for a lifetime. © 2008, SAGE Publications. All rights reserved

Exercise Nutrition for Adults Older Than 40 Years

In general, nutrient needs do not change much for older individuals who exercise regularly yet moderately for the purposes of chronic disease risk reduction. Overall diets should reflect those recommended by such authorities as the American Dietetic, Heart, and Diabetes Associations, with special attention to ensuring ample protein and antioxidant intakes. Proper timing and amounts of nutrients consumed before physical activity should be practiced, to ensure adequate fueling while minimizing gastrointestinal discomfort. Consuming energy during activities lasting less than 90 minutes is unnecessary if the individual is well fueled before starting. After exercise, consuming a blend of carbohydrate and protein is often advocated for glycogen resynthesis and muscle protein repair, but the importance of this for those not engaging in regular vigorous activity remains to be clarified. Adequate hydration is critical to physical performance and health during exercise, particularly in the heat. Because thirst might not sufficiently reflect fluid needs of older individuals, this matter deserves special attention. Sports drinks are generally not necessary for events lasting less than 60 minutes and may provide unwanted calories, sugars, and sodium for older exercisers. Naturally occurring sources of electrolytes may be preferable. © 2008, SAGE Publications. All rights reserved

Nutrition Review: Diet and Metabolic Syndrome

Since most components of metabolic syndrome are related to lifestyle, exercise and diet are critical aspects of treatment. Most patients will need to reduce body weight. Some flexibility in dietary macronutrients is allowed, depending on the patient\u27s metabolic profile and responsiveness. Types of fats and carbohydrates are particularly important. Artificial trans fats should be eliminated as much as possible and saturated fats minimized. Carbohydrates should be mainly unrefined and unprocessed, emphasizing fiber and low glycemic index, while keeping added sugars low. Monounsaturated fats are the best replacements for saturated fats and refined carbohydrates within energy and total fat limits. Micronutrients that may be beneficial for metabolic syndrome include vitamin D, calcium, magnesium, and potassium from whole food sources. Excess sodium chloride, as well as meal skipping, should be avoided. © 2008, Sage Publications. All rights reserved

Nutrition Review: Lifestyle Approaches to Promoting Healthy Eating for Children

Healthy eating habits are vital to establish during childhood and sustain thereafter. Nourishing, well-balanced diets are essential for proper growth, immunity, physical and mental development, health and well-being, and reduced risk of chronic diseases later in life. Health care professionals, parents, and teachers should be aware of common nutrition-related concerns in children and teens, such as dental caries, allergies, anemia, growth retardation, eating disorders, and obesity, and watch for indicators that a child may be at risk for these. Foods that comprise a healthy diet for children include vegetables, fruits, whole grains, legumes, low-fat dairy products, and lean sources of protein. Foods and beverages with low nutrient density and high energy density should be consumed in moderation only, within a child\u27s discretionary calorie allowance. Although children may need to eat more frequently than adults, they should be taught healthy snacking practices. Role modeling and nutrition education from adults in children\u27s lives are critical in promoting lifelong healthy eating. Resources to facilitate these include Web sites from the American Academy of Pediatrics, American Dietetics Association, MyPyramid.gov/kids, and the US Dietary Guidelines. © 2008, SAGE Publications. All rights reserved

Dietary Factors in Reducing Risk of Cardiovascular Diseases

Diet influences many modifiable risk factors for cardiovascular diseases (CVDs). Considering this, moderation of total dietary fat, particularly trans and saturated fats, as well as cholesterol is recommended. Dietary fats should come mainly from plants and fatty fish, providing monounsaturated and polyunsaturated (including omega-3) fatty acids. Carbohydrate sources to emphasize include whole grains, legumes, vegetables, fruits, and other fiber-rich sources, rather than sugars. Although vitamins such as E, C, and some B vitamins are associated with reduced CVD risk, data do not support the use of supplements, but foods rich in these nutrients are advocated. Dietary minerals such as potassium, magnesium, and calcium may be beneficial to heart health, while reduction of dietary sodium decreases risk of hypertension. A large variety of phytonutrients are also associated with reduced CVD risk. Other dietary factors receiving research attention regarding CVD risk. Other dietary factors receiving research attention regarding CVD risk include caffeine, alcobol, and meal frequency, although more work is needed in these areas. In contrast, data are quite robust to support the importance of healthy body weight management in cardiovascular health. In general, diets based on a variety of less processed foods, mainly of plant origin, in the context of an active lifestyle, are conducive to heart health. © 2007, SAGE Publications. All rights reserved

Nutrition Review: Dietary Considerations for Obesity Treatment

Dietary modification is critical in obesity treatment. Energy intake must fall below energy expenditure, but not so low that excess lean tissue is lost, hunger escalates, diet quality declines, and health is compromised. Reductions in energy consumption of 500 to 1000 kilocalories per day should result in appropriate rates of weight loss in most obese patients. Very low-calorie diets are sometimes used when excess body weight poses an acute risk, but such diets carry potential for many complications, and their long-term results are often no better than low-calorie diets. Macronutrient composition is not as important as overall energy defi cit in terms of weight loss, so dieters have some flexibility in choosing combinations that suit their preferences and needs, as long as they promote long-term healthy weight management. Diets with extremes of macronutrients are usually defi cient in micronutrients and are diffi cult to follow for long periods of time, so they should not be advocated. Resources for implementing dietary recommendations include registered dietitians, selected Web sites, and an assortment of products and services. Patients should be guided to resources that are evidence based and do not make unrealistic promises for weight loss. Prevention of recidivism should be built into the treatment plan. © 2007, SAGE Publications. All rights reserved