Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

Large portion sizes and a high eating rate are associated with high energy intake and obesity. Most individuals maintain their food intake weight (g) and eating rate (g/min) rank in relation to their peers, despite food and environmental manipulations. Single meal measures may enable identification of “large portion eaters” and “fast eaters,” finding individuals at risk of developing obesity. The aim of this study was to predict real-life food intake weight and eating rate based on one school lunch. Twenty-four high-school students with a mean (±SD) age of 16.8 yr (±0.7) and body mass index of 21.9 (±4.1) were recruited, using no exclusion criteria. Food intake weight and eating rate was first self-rated (“Less,” “Average” or “More than peers”), then objectively recorded during one school lunch (absolute weight of consumed food in grams). Afterwards, subjects recorded as many main meals (breakfasts, lunches and dinners) as possible in real-life for a period of at least two weeks, using a Bluetooth connected weight scale and a smartphone application. On average participants recorded 18.9 (7.3) meals during the study. Real-life food intake weight was 327.4 g (±110.6), which was significantly lower (p = 0.027) than the single school lunch, at 367.4 g (±167.2). When the intra-class correlation of food weight intake between the objectively recorded real-life and school lunch meals was compared, the correlation was excellent (R = 0.91). Real-life eating rate was 33.5 g/min (±14.8), which was significantly higher (p = 0.010) than the single school lunch, at 27.7 g/min (±13.3). The intra-class correlation of the recorded eating rate between real-life and school lunch meals was very large (R = 0.74). The participants’ recorded food intake weights and eating rates were divided into terciles and compared between school lunches and real-life, with moderate or higher agreement (κ = 0.75 and κ = 0.54, respectively). In contrast, almost no agreement was observed between self-rated and real-life recorded rankings of food intake weight and eating rate (κ = 0.09 and κ = 0.08, respectively). The current study provides evidence that both food intake weight and eating rates per meal vary considerably in real-life per individual. However, based on these behaviours, most students can be correctly classified in regard to their peers based on single school lunches. In contrast, self-reported food intake weight and eating rate are poor predictors of real-life measures. Finally, based on the recorded individual variability of real-life food intake weight and eating rate, it is not advised to rank individuals based on single recordings collected in real-life settings.

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Inhibition of Hypothalamic MCT4 and MCT1–MCT4 Expressions Affects Food Intake and Alters Orexigenic and Anorexigenic Neuropeptide Expressions

Molecular Neurobiology ◽

10.1007/s12035-019-01776-6 ◽

2019 ◽

Vol 57 (2) ◽

pp. 896-909 ◽

Cited By ~ 1

Author(s):

Roberto Elizondo-Vega ◽

Karina Oyarce ◽

Magdiel Salgado ◽

María José Barahona ◽

Antonia Recabal ◽

...

Keyword(s):

Food Intake ◽

Feeding Behavior ◽

Arcuate Nucleus ◽

Third Ventricle ◽

Monocarboxylate Transporters ◽

Energy Status ◽

Eating Rate ◽

Behavior Regulation ◽

Cellular Processes ◽

Complex Process

Abstract Feeding behavior regulation is a complex process, which depends on the central integration of different signals, such as glucose, leptin, and ghrelin. Recent studies have shown that glial cells known as tanycytes that border the basal third ventricle (3V) detect glucose and then use glucose-derived signaling to inform energy status to arcuate nucleus (ARC) neurons to regulate feeding behavior. Monocarboxylate transporters (MCT) 1 and MCT4 are localized in the cellular processes of tanycytes, which could facilitate monocarboxylate release to orexigenic and anorexigenic neurons. We hypothesize that MCT1 and MCT4 inhibitions could alter the metabolic communication between tanycytes and ARC neurons, affecting feeding behavior. We have previously shown that MCT1 knockdown rats eat more and exhibit altered satiety parameters. Here, we generate MCT4 knockdown rats and MCT1–MCT4 double knockdown rats using adenovirus-mediated transduction of a shRNA into the 3V. Feeding behavior was evaluated in MCT4 and double knockdown animals, and neuropeptide expression in response to intracerebroventricular glucose administration was measured. MCT4 inhibition produced a decrease in food intake, contrary to double knockdown. MCT4 inhibition was accompanied by a decrease in eating rate and mean meal size and an increase in mean meal duration, parameters that are not changed in the double knockdown animals with exception of eating rate. Finally, we observed a loss in glucose regulation of orexigenic neuropeptides and abnormal expression of anorexigenic neuropeptides in response to fasting when these transporters are inhibited. Taken together, these results indicate that MCT1 and MCT4 expressions in tanycytes play a role in feeding behavior regulation.

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Eating rate in relation to ad libitum food intake of different food products

Appetite ◽

10.1016/j.appet.2010.05.068 ◽

2010 ◽

Vol 55 (1) ◽

pp. 169 ◽

Cited By ~ 1

Author(s):

Mirre Viskaal van Dongen ◽

Sanne van den Akker ◽

Kees de Graaf

Keyword(s):

Food Intake ◽

Food Products ◽

Eating Rate ◽

Ad Libitum

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Influence of meal texture on eating rate and food intake. Results from three ad-libitum trials

Appetite ◽

10.1016/j.appet.2013.06.023 ◽

2013 ◽

Vol 71 ◽

pp. 474 ◽

Cited By ~ 5

Author(s):

C.G. Forde ◽

D. Bolhuis ◽

T. Thaler ◽

C. De Graaf ◽

N. Martin

Keyword(s):

Food Intake ◽

Eating Rate ◽

Ad Libitum

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Virtual Reality as a Tool to Study the Influence of the Eating Environment on Eating Behavior: A Feasibility Study

Foods ◽

10.3390/foods10010089 ◽

2021 ◽

Vol 10 (1) ◽

pp. 89

Author(s):

James H. Oliver ◽

James H. Hollis

Keyword(s):

Virtual Reality ◽

Food Intake ◽

Sensory Evaluation ◽

Eating Behavior ◽

Eating Rate ◽

Virtual Reality Technology ◽

New Approach ◽

Test Food ◽

Sense Of Presence ◽

Significant Difference

In this manuscript, we describe a new approach to study the effect of the eating environment on food intake and eating behavior using virtual reality technology. Fifteen adults consumed pizza rolls in two virtual reality (VR) environments: a restaurant and a table in an empty room. The participants’ food intake, eating parameters (e.g., masticatory parameters and eating rate), and their sensory evaluation of the test food was measured. The participants’ sense of presence (the feeling of being in the virtual environment) and markers of arousal were also measured. There was no statistical significant difference in food intake or the sensory evaluation of the test food. In the restaurant condition, participants used fewer masticatory cycles before swallowing but there was no effect on eating rate or maximum bite force. Participants experienced a greater sense of presence when they were in the pizza restaurant scene. Moreover, their heart rate and skin temperature were higher in the restaurant condition. This study suggests that VR could be developed as a new tool to study the effect of the eating environment on food intake and eating behavior.

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Effects of Apple Form on Energy Intake During a Mid-Afternoon Snack: A Preload Paradigm Study in School-Aged Children

Frontiers in Nutrition ◽

10.3389/fnut.2021.620335 ◽

2021 ◽

Vol 8 ◽

Author(s):

Camille Schwartz ◽

Ophélie Person ◽

Emilie Szleper ◽

Sophie Nicklaus ◽

Carole Tournier

Keyword(s):

Food Intake ◽

Energy Intake ◽

Cottage Cheese ◽

Oral Exposure ◽

Eating Rate ◽

School Aged Children ◽

Ad Libitum ◽

Oral Processing ◽

The Individual ◽

Eating Fast

Consuming foods with a form or a texture that requires longer oral processing is a way to decrease food intake. Although this approach is promising for leveraging healthier eating patterns in adults, it has never been explored in children. This study evaluated whether starting a mid-afternoon snack by eating either apple segments or applesauce would modify hunger and subsequent food intake during this meal. Forty-four children (8–10 years old) participated in two videotaped mid-afternoon snacks, during which they received one of the two forms of apple as a food preload followed 10 min later by ad libitum consumption of sweetened cottage cheese. They self-reported their level of hunger throughout consumption, and the weight of cottage cheese consumed was determined at the end of the snack. Children's chewing capabilities and eating traits were parent-reported. Eating a raw apple increased oral exposure time and decreased bite size compared to eating applesauce. However, neither the reported hunger nor consecutive food intake were modified. Regardless of the meal, children eating fast had a higher ad libitum energy intake. The individual eating rate for the cottage cheese was correlated with the eating rate observed for applesauce but not for apple segments, the latter being associated with children's chewing difficulties. This study suggests that the form of a fruit offered at the start of a mid-afternoon snack does not impact food intake; the findings clearly call for more exploration of satiation mechanisms related to food texture properties among children and indicate the need to consider children's oral processing skills.

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Eating with a smaller spoon decreases bite size, eating rate and ad libitum food intake in healthy young males

British Journal Of Nutrition ◽

10.1017/s0007114518002246 ◽

2018 ◽

Vol 120 (7) ◽

pp. 830-837 ◽

Cited By ~ 2

Author(s):

Lewis J. James ◽

Tyler Maher ◽

Jack Biddle ◽

David R. Broom

Keyword(s):

Food Intake ◽

Eating Behaviour ◽

Young Men ◽

Eating Rate ◽

Bite Size ◽

Young Males ◽

Before And After ◽

Ad Libitum ◽

Semi Solid ◽

Desire To Eat

AbstractThere is a paucity of data examining the effect of cutlery size on the microstructure of within-meal eating behaviour or food intake. Therefore, the present studies examined how manipulation of spoon size influenced these eating behaviour measures in lean young men. In study one, subjects ate a semi-solid porridge breakfast ad libitum, until satiation. In study two, subjects ate a standardised amount of porridge, with mean bite size and mean eating rate covertly measured by observation through a one-way mirror. Both studies involved subjects completing a familiarisation visit and two experimental visits, where they ate with a teaspoon (SMALL) or dessert spoon (LARGE), in randomised order. Subjective appetite measures (hunger, fullness, desire to eat and satisfaction) were made before and after meals. In study one, subjects ate 8 % less food when they ate with the SMALL spoon (SMALL 532 (SD 189) g; LARGE 575 (SD 227) g; P=0·006). In study two, mean bite size (SMALL 10·5 (SD 1·3) g; LARGE 13·7 (SD 2·6) g; P<0·001) and eating rate (SMALL 92 (SD 25) g/min; LARGE 108 (SD 29) g/min; P<0·001) were reduced in the SMALL condition. There were no condition or interaction effects for subjective appetite measures. These results suggest that eating with a small spoon decreases ad libitum food intake, possibly via a cascade of effects on within-meal eating microstructure. A small spoon might be a practical strategy for decreasing bite size and eating rate, likely increasing oral processing, and subsequently decreasing food intake, at least in lean young men.

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Consumption with fork or spoon? Effects on acute food intake, eating rate and palatability

Journal of Nutrition & Intermediary Metabolism ◽

10.1016/j.jnim.2015.12.317 ◽

2016 ◽

Vol 4 ◽

pp. 44

Author(s):

D. Bolhuis ◽

R. Keast ◽

L.P. Newman

Keyword(s):

Food Intake ◽

Eating Rate

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