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The effects of food unit size (FU) and energy density (ED) on food consumption were explored in 20 adults using a within subjects 2x2 design study. The four food treatment combinations were provided in the laboratory in random order on four non-consecutive days. The foods differed in FU (small food unit (SFU) or customary food unit (CFU)) and energy density, by manipulating fat content (low (LED)...
Total daily food intake of 16 preschool children 4–6 years of age were collected from 5 to 7 consecutive days. The most powerful determinant of the amount of food consumed at meals was amount served (r=0.77, P<0.0001). Although intake at meals (snacks were considered a meals) was significantly negatively correlated with the amount and energy intake at the previous meal (r=−0.27, P=0.0001), the...
The present study was carried out in Ouagadougou (Burkina Faso) with the aim of determining if the duration of the habituation period (1, 5 or 10 days) to low and high energy density gruels affected the amounts consumed or the energy intakes from gruels consumed by 6–9-month-old infants. Thirty infants were chosen randomly among the eligible children in the study area and randomly assigned to two...
Increasing intake of low energy density (ED) foods in place of high ED foods has been proposed as a strategy for preventing or treating obesity. This study investigated how substituting mushrooms for beef in a test lunch affected energy intake, fat intake, palatability, appetite, satiation and satiety in normal weight, overweight and obese adults. Each subject consumed a total of eight test lunches...
This study evaluated the effect of adding fruit or oats to the diet of free-living women on energy consumption and body weight. Fruit and oat cookies had the same amount of fiber and total calories (∼200kcal), but differed in energy density.We analyzed data from a clinical trial conducted in a primary care unit in Rio de Janeiro, Brazil. Forty-nine women, ages ranging from 30 to 50 years, with body...
Rats that are fed cafeteria diet (CD) are a widely used model of obesity. Presenting a varied and energy-dense diet often leads to hyperphagia and weight gain. However, the exact macronutrient composition of ingested food remains difficult to measure accurately. The current investigation aims to improve the accuracy of food intake calculations using a novel compensation for water evaporation, and...
Consuming whole fruit reduces ratings of satiety more than fruit juice, but little is known about the effects of different forms of fruit on subsequent energy intake. This study tested how consuming preloads of apples in different forms prior to a meal (apple, applesauce, and apple juice with and without added fiber) influences satiety and energy intake at meal. Preloads were matched for weight, energy...
Calorie-for-calorie, foods differ considerably in the extent to which they are expected to deliver satiation. We sought to demonstrate that flavour–nutrient learning modifies these expectations. On day 1, participants (N=56) tasted a novel dessert and then completed a measure of expected satiation. Participants then consumed either a low (228kcal) or high (568kcal) energy-dense dessert (sensory characteristics...
The aim of this study was to test the ability of two new products, an instant infant flour and a food supplement containing amylases, to increase energy and micronutrient intakes of infants older than 6 months. Three groups of 48 infants were randomly constituted. Infants in groups 1 and 2 consumed at least twice a day gruel made either from the instant flour or from the food supplement. Infants from...
Self-selected meals tend to be consumed in their entirety. Nevertheless, relatively little is known about the cognition associated with meal planning. Previously, we have shown that expected satiation is an excellent predictor of the energy content of self-selected meals. In the present study we sought to quantify the extent to which this relationship is mediated by differences in the perceived volume...
Increased reports of restrictive feeding have shown positive relationships to child obesity, however, the mechanism between the two has not been elucidated. This study examined the relationship between reported use of restrictive feeding practices and 4–6-year-old children's self-selected energy density (ED) and total energy intake from an ad libitum, laboratory dinner including macaroni and cheese,...
In this study, we examined whether the energy density of parboiled rice could influence the total energy intake and satiety of a parboiled rice-based diet by using vegetable. Healthy women (n=30) ate similar amounts of two types of parboiled rice in which energy intake from parboiled vegetable rice (177.7±4.0kcal) was significantly (p<0.001) lower than that from parboiled normal rice (301.5±9.3kcal)...
We investigated the eating rate of commonly consumed foods and the associations with food intake and macronutrient composition. Ingestion time (s) of 50g of 45 foods was measured to assess eating rate (g/min), after which ad libitum food intake (g) was measured. Thirteen men and 24 women (aged 23.3 (SD 3.4)y, BMI 21.7 (SD 1.7)kg/m 2 ) participated, each testing 7 foods in separate sessions...
The present study examined whether a high tax on high calorie dense foods effectively reduces the purchased calories of high energy dense foods in a web based supermarket, and whether this effect is moderated by budget and weight status. 306 participants purchased groceries in a web based supermarket, with an individualized budget based on what they normally spend. Results showed that relative to...
We investigated effects of manipulating fat content of familiar foods at two test-meals in 74, 4–6-year-old children. Liking, energy intake, and weight-based food intake were assessed for a meal consisting of macaroni and cheese, pudding, chocolate milk and regular milk in high-fat and low-fat versions. Liking ratings and consumption by weight did not differ between versions, but energy intake was...
Portion size has increased considerably over the past few decades and one influencing factor is dishware size. Using mathematical models we investigated how dish size affects the potential energy available in a meal. Two types of plate filling – flat and conical – were modelled for a range of plate sizes and energy densities, then compared to recommended daily energy requirements from Australian guidelines...
In a previous study, consuming a fixed amount of low-energy-dense salad as a first course reduced meal energy intake. We investigated whether this effect depended on serving salad before rather than with the main course, or on compulsory rather than ad libitum consumption. On five occasions, 46 women consumed ad libitum a main course of pasta, accompanied four times by low-energy-dense salad (300g;...
Food intake and a food’s expected satiating effect initially rely on sensory attributes. People will learn about the food’s satiating capacity by exposure. We investigated whether repeated consumption changed the expected satiety effects and intake of iso-energetic liquid and semi-solid foods. In a randomised cross-over study, participants (n=53; age: 21±2.9y; BMI: 21.8±2.0kg/m2) consumed one of two...
A shift from home-prepared to away-from-home and ready-to-eat foods has occurred in recent decades, which has implications for obesity and health. This study tested whether delay discounting, a facet of impulsivity reflecting sensitivity to immediate reward, is associated with the frequency of consumption and typical amount consumed of home-prepared, away-from-home, and ready-to-eat foods among overweight...
Expected satiety informs self-selected portion sizes and thereby influences energy intake. At present the extent to which these beliefs are learned remains unclear. In an initial study the proposition that familiarity influences expected satiety was explored. Self-report measures of familiarity, along with other measures such as degree of liking, were collected for wine gums and milk chocolate, together...
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