Do large herbivores select a diet that maximizes short-term energy intake rate?

1996 ◽  
Vol 88 (1-2) ◽  
pp. 149-156 ◽  
Author(s):  
S.E. van Wieren
Keyword(s):  
Energy Intake ◽  
Intake Rate ◽  
Short Term ◽  
Large Herbivores ◽  
Term Energy ◽  
Energy Intake Rate

Lack of Effect of Exercise Time of Day on Acute Energy Intake in Healthy Men

2010 ◽  
Vol 20 (4) ◽  
pp. 350-356 ◽  
Author(s):  
Katriona J.M O’Donoghue ◽  
Paul A. Fournier ◽  
Kym J. Guelfi
Keyword(s):  
Energy Intake ◽  
Time Of Day ◽  
Treadmill Running ◽  
Short Term ◽  
Exercise Time ◽  
Acute Bout ◽  
Healthy Men ◽  
Significant Difference ◽  
Term Energy ◽  
Successful Weight Loss

Although the manipulation of exercise and dietary intake to achieve successful weight loss has been extensively studied, it is unclear how the time of day that exercise is performed may affect subsequent energy intake. The purpose of the current study was to investigate the effect of an acute bout of exercise performed in the morning compared with an equivalent bout of exercise performed in the afternoon on short-term energy intake. Nine healthy male participants completed 3 trials: morning exercise (AM), afternoon exercise (PM), or control (no exercise; CON) in a randomized counterbalanced design. Exercise consisted of 45 min of treadmill running at 75% VO2peak. Energy intake was assessed over a 26-hr period with the participants eating ad libitum from a standard assortment of food items of known quantity and composition. There was no significant difference in overall energy intake (M ± SD; CON 23,505 ± 6,938 kJ, AM 24,957 ± 5,607 kJ, PM 24,560 ± 5,988 kJ; p = .590) or macronutrient preferences during the 26-hr period examined between trials. Likewise, no differences in energy intake or macronutrient preferences were observed at any of the specific individual meal periods examined (i.e., breakfast, lunch, dinner) between trials. These results suggest that the time of day that exercise is performed does not significantly affect short-term energy intake in healthy men.

Effect of short-term energy intake level and exercise on oxygen consumption in men

1986 ◽  
Vol 55 (2) ◽  
pp. 198-201 ◽  
Author(s):  
J. F. Hickson ◽  
G. H. Hartung ◽  
T. D. Pate ◽  
S. C. Kendall ◽  
J. C. McMahon ◽  
...  
Keyword(s):  
Oxygen Consumption ◽  
Energy Intake ◽  
Short Term ◽  
Intake Level ◽  
Term Energy

scholarly journals Effects of alcohol on food and energy intake in human subjects: evidence for passive and active over-consumption of energy

2004 ◽  
Vol 92 (S1) ◽  
pp. S31-S34 ◽  
Author(s):  
Martin R. Yeomans
Keyword(s):  
Energy Intake ◽  
Time Course ◽  
Human Subjects ◽  
Pharmacological Action ◽  
Future Research ◽  
Appetite Control ◽  
Short Term ◽  
Term Energy ◽  
Appetite Stimulation

The effects of alcohol on food and energy intake in human subjects have been the subject of a number of controlled studies recently. Unlike the evidence for other macronutrients, there is minimal evidence for any compensatory reduction in food intake in response to energy ingested as alcohol. In contrast, all studies testing intake within 1 h of preload ingestion report a higher intake of food following alcohol relative to energy-matched controls, although this short-term stimulatory effect is not evident if the test meal is delayed beyond 1 h. This time-course suggests that short-term stimulation of appetite may be mediated by the pharmacological action of alcohol on the appetite control system, either through enhanced orosensory reward or impaired satiety. In the long term, energy ingested as alcohol is additive to energy from other sources, suggesting that moderate alcohol consumption results in long-term passive over-consumption alongside short-term active over-consumption of energy through appetite stimulation. Despite the consistency of enhanced energy intake after moderate alcohol, evidence of an association between alcohol in the diet and obesity remains contentious, although the most recent results suggest that alcohol intake correlates with BMI. Future research needs to address this issue and clarify the mechanisms underlying appetite stimulation by alcohol.

Effects of puddings containing whey protein and polydextrose on subjective feelings of appetite and short-term energy intake in healthy adults

2017 ◽  
Vol 68 (6) ◽  
pp. 733-741 ◽  
Author(s):  
Marcela Martinelli ◽  
Florencia Walz ◽  
Eva Goñi ◽  
Giovanna Passutti ◽  
Carlos Osella ◽  
...  
Keyword(s):  
Whey Protein ◽  
Energy Intake ◽  
Healthy Adults ◽  
Short Term ◽  
Term Energy

OP039: Effect of Environmental Temperature and Metabolic Level on Short-Term Energy Intake

2014 ◽  
Vol 33 ◽  
pp. S17
Author(s):  
C. Faure ◽  
S. Henri ◽  
A. Temmar ◽  
O. Hue ◽  
S. Antoine-Jonville
Keyword(s):  
Energy Intake ◽  
Environmental Temperature ◽  
Short Term ◽  
Term Energy

Position Choice by Drift-Feeding Salmonids: Model and Test for Arctic Grayling (Thymallus arcticus) in Subarctic Mountain Streams, Interior Alaska

1990 ◽  
Vol 47 (10) ◽  
pp. 2039-2048 ◽  
Author(s):  
Nicholas F. Hughes ◽  
Lawrence M. Dill
Keyword(s):  
Energy Intake ◽  
Water Depth ◽  
Focal Point ◽  
Water Velocity ◽  
Net Energy ◽  
Intake Rate ◽  
Arctic Grayling ◽  
Thymallus Arcticus ◽  
Net Energy Intake ◽  
Energy Intake Rate

We develop a model to predict position choice of drift-feeding stream salmonids, assuming a fish chooses the position that maximizes its net energy intake rate. The fish's habitat is represented as a series of stream cross-profiles, each divided into vertical strips characterized by water depth and velocity. The fish may select a focal point in any of these strips, and include several neighbouring strips in its foraging area. The number of prey the fish encounters depends on its reaction distance to prey, water depth, and water velocity; the proportion of detected prey the fish is able to capture declines with water velocity. The fish's net energy intake rate is its gross energy intake rate from feeding minus the swimming cost calculated by using water velocity at the fish's focal point. There was a close match between the positions predicted by this model and those chosen by solitary Arctic grayling (Thymallus arcticus) in the pools of a mountain stream in Alaska.

scholarly journals Cracker shape modifies ad libitum snack intake of crackers with cheese dip

2020 ◽  
Vol 124 (9) ◽  
pp. 988-997 ◽  
Author(s):  
Arianne van Eck ◽  
Anouk van Stratum ◽  
Dimitra Achlada ◽  
Benoît Goldschmidt ◽  
Elke Scholten ◽  
...  
Keyword(s):  
Energy Intake ◽  
High Energy ◽  
Crossover Design ◽  
Intake Rate ◽  
Eating Rate ◽  
Video Recordings ◽  
Food Properties ◽  
Moderate Energy ◽  
Ad Libitum ◽  
Energy Intake Rate

AbstractFood and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 (sd 3) years, BMI 21 (sd 2) kg/m2) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in viscosity. Approximately eighty crackers and 500 g cheese dip were served in separate large bowls. Participants consumed crackers with cheese dip ad libitum while watching a movie of 30 min. Dipping behaviour and oral processing behaviour were measured simultaneously by hidden balances under the cheese bowls and video recordings. Cracker intake (28 (sem 1) crackers) of cracker–cheese combinations was not influenced by cracker shape. Cheese intake of cracker–cheese combinations was 15 % higher for flat-squared than finger-shape crackers (131 kJ, P = 0·016), as a larger amount of cheese was scooped with flat-squared crackers (2·9 (sem 0·2) v. 2·3 (sem 0·1) g cheese per dip, P < 0·001) and showed higher eating rate and energy intake rate (P < 0·001). Eating rate over snacking time decreased by reducing bite frequency (P < 0·001) while cheese dip size remained fairly constant (P = 0·12). Larger energy intake from condiments was facilitated by increased cracker surface, and this did not trigger earlier satiation. Changing food carrier surface may be a promising approach to moderate energy intake of often high energy dense condiments, sauces and toppings.

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