108 research outputs found
В іскристих філігранях рідного слова (до ювілею професора Ніни Гуйванюк)
18 листопада цього року відомий український мовознавець, професор, завідувач кафедри сучасної української мови Чернівецького національного університету імені Юрія Федьковича Ніна Василівна Гуйванюк відсвяткувала свій прекрасний ювілей
Plausible self-reported dietary intakes in a residential facility are not necessarily reliable
Background/Objectives: Comparing reported energy intakes with estimated energy requirements as multiples of basal metabolic rate (Ein:BMR) is an established method of identifying implausible food intake records. The present study aimed to examine the validity of self-reported food intakes believed to be plausible. Subjects/Methods: One hundred and eighty men and women were provided with all food and beverages for two consecutive days in a residential laboratory setting. Subjects self-reported their food and beverage intakes using the weighed food diary method (WDR). Investigators covertly measured subjects’ actual consumption over the same period. Subjects also reported intakes over four consecutive days at home. BMR was measured by indirect calorimetry. Results: Average reported energy intakes were significantly lower than actual intakes (11.2 and 11.8 MJ/d, respectively, P<0.001). Two-thirds (121) of the WDR were under-reported to varying degrees. Only five of these were considered as implausible using an Ein:BMR cut-off value of 1.03*BMR. Under-reporting of food and beverage intakes, as measured by the difference between reported and actual intake, was evident at all levels of Ein;BMR. Reported energy intakes were lower still (10.2 MJ/d) while subjects were at home. Conclusions: Under-recording of self-reported food intake records was extensive but very few under-reported food intake records were identified as implausible using energy intake to BMR ratios. Under-recording was evident at all levels of energy intake
Nutritional rehabilitation in anorexia nervosa: review of the literature and implications for treatment
The effect of acute weight restoration on dietary fat preference in hospitalized patients with anorexia nervosa
Assessment of the motivation to use artificial sweetener among individuals with an eating disorder
Effect of Increasing Total Dietary Fat Intake on Plasma Lipids of Hyperlipidemic Children
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Food Folio by the Columbia Center for Eating Disorders
The Food Folio created by the Columbia Center for Eating Disorders is a stimulus set containing 138 high resolution color photographs of food-items. Each item was photographed situated on the center of a white plate, surrounded by a black background. Foods were prepared and photographed in-house by a professional photographer. Items for the set include a mix of: processed (e.g., pizza); unprocessed (e.g., cucumber sticks); sweet (e.g., brownie); savory (e.g., chicken fingers); single item (e.g., boiled eggs); item combinations (e.g., cereal with milk); snack foods (e.g., yoghurt pretzels); and meals (e.g., rigatoni and sauce).
This set of food items was generated with the original purpose of research in eating disorders. The stimulus set is also useful for probing eating behavior and cognition in healthy populations. Of the 138 foods, 76 items are considered low-fat (defined as deriving < 30% of total calories from fat), and 62 are high-fat. Nutrient content (calories and macronutrients) and physical image properties are presented alongside the images.
Data collected from a large and normative United States population sample (n=1054) accompany the stimulus set:
1) Ratings of 17 different attributes are presented: protein content; fat content; carbohydrate content; vitamin content; sodium content; sugar content; gluten content; caloric content; healthiness; tastiness; how tasty others think the food is; fillingness; savoriness; pleasantness of texture; disgusting; feelings of happiness or sadness evoked from the food; and familiarity.
2) Choice data include the number of times each food-item was selected in a binary choice task, indexing preference or value
Confronting fear using exposure and response prevention for anorexia nervosa: A randomized controlled pilot study
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