The effects of different amounts of the non-absorbable fat replacer sucrose polyester (SPE), water, and fat added to six warm preload lunches on feelings of appetite and food intake were investigated in two studies that were replicates of each other. In the first study thirty-nine subjects consumed rice preloads; in the second study thirty-five subjects consumed macaroni preloads. The six prelo...

AIM To examine adolescent food consumption trends in the United States with important chronic disease implications. METHODS Analysis of dietary intake data from four nationally representative United States Department of Agriculture surveys of individuals 11-18 years of age (n = 12 498). RESULTS From 1965 to 1996, a considerable shift in the adolescent diet occurred. Total energy intake decr...

Identifying dietary sources of nutrients by assigning survey foods to food groups can under- or overestimate the contribution a group makes to the intake of specific nutrients. Using calcium and food intakes from USDA's 1994-1996, 1998 Continuing Survey of Food Intakes by Individuals, the authors determined the proportion of dietary calcium from the dairy, grains, meats, fruits, and vegetables ...

BACKGROUND Habituation is a form of learning in which repeated exposure to a stimulus leads to a decrease in responding. Eating involves repeated presentation of the same food stimulus in a meal, and habituation is reliably observed within a meal such that faster rates of habituation are associated with less energy intake. It is possible that repeated presentation of the same food over days wil...

Macaroni penguins were implanted with data loggers to record heart rate (fH), abdominal temperature (Tab) and diving depth during their pre-moult trip (summer) and winter migration. The penguins showed substantial differences in diving behaviour between the seasons. During winter, mean and maximum dive duration and dive depth were significantly greater than during summer, but the proportion of ...