The Feasibility and Acceptability of Two Methods of Snack Portion Control in United Kingdom (UK) Preschool Children: Reduction and Replacement

Large portions of high energy dense (HED) snacks are offered to children from a young age and are pervasive in our food environment. This study aimed to explore the feasibility, acceptability, and preliminary efficacy of two strategies of snack portion control: reduction and replacement. Forty-six mother-child dyads aged 22–56 months (36.6 ± 9.5 m, 48% female) completed a three-week intervention. In week 1 (baseline) no changes were made to the child’s diet; week 2 (acclimation) children received a standardised selection of HED snacks, and in week 3 (intervention) participants were randomly assigned to snack replacement (n = 24) or snack reduction (n = 22). Snack replacement involved swapping HED snacks for fruits and vegetables, whilst snack reduction involved reducing the size of HED snacks by 50%. Food and energy intake were measured using a weighed food diary for four consecutive days. Snack replacement resulted in more positive changes to children’s diets; vegetable intake increased (p < 0.01), and total daily energy intake decreased when compared to snack reduction (p < 0.05). Mothers expressed a more favourable attitude to snack replacement, although snack reduction was also well received by mothers. Despite increased preliminary efficacy of snack replacement on dietary intake, both strategies were feasible and acceptable. The current pilot study provides the necessary information to inform the design of future interventions.

Download Full-text

Impact of high energy oral nutritional supplements consumed in the late afternoon on appetite, energy intake and cardio-metabolic risk factors in females with lower BMI

European Journal of Clinical Nutrition ◽

10.1038/s41430-021-01042-w ◽

2021 ◽

Author(s):

Sadia Fatima ◽

Konstantinos Gerasimidis ◽

Charlotte Wright ◽

Dalia Malkova

Keyword(s):

Insulin Sensitivity ◽

Energy Expenditure ◽

Energy Intake ◽

Nutritional Supplement ◽

High Energy ◽

Fasting Insulin ◽

Daily Energy Intake ◽

Late Afternoon ◽

Oral Nutritional Supplements ◽

Daily Energy

Abstract Background/Objective Morning consumption of a single dose of high-energy oral nutritional supplement (ONS) in females with a lower BMI displaces some of the food eaten at breakfast but increases overall daily energy intake. This study investigated the effectiveness of ONS intake in the late afternoon and for longer duration. Subjects/Methods Twenty-one healthy females (mean ± SD, age 25 ± 5 years; BMI 18.7 ± 1.2 kg/m2) participated in a randomised, crossover study with two experimental trials. In the afternoon of days 1–5, participants consumed either ONS (2.510 MJ) or low-energy PLACEBO drink (0.377 MJ) and recorded food eaten at home. On day six, energy intake was measured during buffet meals, and energy expenditure, appetite measurements and blood samples were collected throughout the day. Result Over the 5-day period, in the ONS trial energy intake from evening meals was lower (ONS, 2.7 ± 0.25 MJ; Placebo, 3.6 ± 0.25 MJ, P = 0.01) but averaged total daily energy intake was higher (ONS, 9.2 ± 0.3 MJ; PLACEBO, 8.2 ± 0.4 MJ, P = 0.03). On day six, energy intake, appetite scores, plasma GLP-1 and PYY, and energy expenditure were not significantly different between the two trials but fasting insulin concentration and HOMAIR, were higher (P < 0.05) and insulin sensitivity score based on fasting insulin and TAG lower (P < 0.05) in ONS trial. Conclusion Late afternoon consumption of ONS for five consecutive days by females with a lower BMI has only a partial and short-lived energy intake suppression and thus increases daily energy intake but reduces insulin sensitivity.

Download Full-text

Nutrient intake and dietary patterns of relevance to dental health of 12-year-old Libyan children

Public Health Nutrition ◽

10.1017/s1368980013000645 ◽

2013 ◽

Vol 17 (5) ◽

pp. 1107-1113 ◽

Cited By ~ 2

Author(s):

Rasmia Huew ◽

Anne Maguire ◽

Paula Waterhouse ◽

Paula Moynihan

Keyword(s):

Energy Intake ◽

Eating Habits ◽

Dental Health ◽

Daily Intake ◽

Food Composition ◽

Daily Energy Intake ◽

Food Diary ◽

Free Sugars ◽

Food Composition Tables ◽

Daily Energy

AbstractObjectiveThere are few data on the dietary intake of children in Libya, and none on free sugars intake. The present study aimed to report the intake of macronutrients and eating habits of relevance to dental health in a group of Libyan schoolchildren and to investigate any gender differences for these variables.DesignDietary information was obtained from a randomly selected sample using an estimated 3 d food diary. Dietary data were coded using food composition tables and entered into a Microsoft® Access database. Intakes of energy, macronutrients, sugars and the amount of acidic items consumed were determined using purpose-written programs.SettingBenghazi, Libya.SubjectsSchoolchildren aged 12 years.ResultsOne hundred and eighty children (ninety-two boys and eighty-eight girls) completed the study. Their mean age was 12·3 (sd 0·29) years. The average daily energy intake was 7·01 (sd 1·54) MJ/d. The percentage contributions to energy intake from protein, fat and carbohydrate were 16 %, 30 % and 54 %, respectively. Total sugars contributed 20·4 % of the daily energy intake, and free sugars 12·6 %. The median daily intake of acidic items was 203 g/d, and of acidic drinks was 146 g/d. There were no statistically significant differences in nutrient intakes between genders. Intake of acidic items was higher in girls (P < 0·001).ConclusionsThe contribution to energy intake from macronutrients was in accordance with global nutrition guidelines. The acidic drinks intake was low compared with other populations, while free sugars intake was above the recommended threshold of 10 % of energy intake.

Download Full-text

Food consumption patterns in an adult urban population in Beirut, Lebanon

Public Health Nutrition ◽

10.1079/phn2005855 ◽

2006 ◽

Vol 9 (2) ◽

pp. 194-203 ◽

Cited By ~ 71

Author(s):

Lara Nasreddine ◽

Nahla Hwalla ◽

Abla Sibai ◽

Mouïn Hamzé ◽

Dominique Parent-Massin

Keyword(s):

Energy Intake ◽

Food Consumption ◽

Dairy Products ◽

Urban Population ◽

Fruits And Vegetables ◽

Alcoholic Beverages ◽

Daily Energy Intake ◽

Non Communicable Diseases ◽

Daily Energy ◽

The Mean

AbstractObjectivesTo investigate, measure and assess the food consumption pattern of the adult population living in Beirut, Lebanon, and to identify inadequate or excessive intake of food groups particularly linked to non-communicable diseases.DesignA cross-sectional food consumption survey was conducted in 2001. Dietary habits were assessed by means of a quantitative food-frequency questionnaire.SettingDietary survey of the urban population (Beirut).SubjectsRandom sample of 444 adult subjects (aged 25–54 years) in Beirut.ResultsThe mean consumption of food by the study population was estimated to be 3030 g day−1, providing an energy intake of 2523.57 kcal day−1. Fat contributed 38.9% to the average daily energy intake, protein 13.4% and carbohydrates 47.2%. Mean consumption of fruits and vegetables was approximately 367 g day−1 and 45.3% of subjects consumed less than the recommended 400 g daily. Cereals contributed 324.5 g day−1, providing 35.0% of daily energy intake, with bread being the most highly consumed (146.2 g day−1) in this food group. The mean intake of meat and poultry products was 91.7 g day−1 and provided 8.8% of daily energy intake, with consumption of butchery products especially beef being the highest (47.6 g day−1) followed by poultry (36.1 g day−1). A low consumption of fish was noted (19.7 g day−1), with 73.6% of subjects consuming less than the recommended 2 servings of fish per week. Dairy products contributed 243.1 g day−1 or 10.9% of daily energy intake, and milk was the least consumed dairy product (56.8% of consumers). The intake of added fats and oils, excluding those in cooked recipes, was 20.4 g day−1; olive oil was not used in cooking but was added solely at the table and its mean intake was 5 g day−1. The consumption of butter was low (0.86 g day−1) and vegetable oil was the type of fat mostly used in cooking. The average intake of alcoholic beverages was low (33.6 g day−1), accounting for 0.7% of total energy intake. Women had significantly higher intakes of milk, dairy products, vegetables and coffee than men (P < 0.05). The percentage of women who reported the use of low-fat items was significantly higher than that of men. Younger people (25–34 years) ate significantly more meat, sugar, alcoholic beverages and soft drinks, and consumed significantly less cooked vegetables and legumes, than older ones (P < 0.05).ConclusionsThe rather high contribution of fat to daily energy intake, the low intake of fish and the relatively high percentage of people consuming less than the recommended amount of fruits and vegetables observed in this study suggest that the adult Lebanese population is at increased risk of cardiovascular diseases, obesity and other non-communicable diseases, which provides the basis for recommending increased intakes of fish, particularly fatty fish, and fruits and vegetables.

Download Full-text

A medium-term intervention study on the impact of high- and low-fat snacks varying in sweetness and fat content: large shifts in daily fat intake but good compensation for daily energy intake

British Journal Of Nutrition ◽

10.1017/s0007114598001056 ◽

1998 ◽

Vol 80 (2) ◽

pp. 149-161 ◽

Cited By ~ 28

Author(s):

Clare L. Lawton ◽

Helen J. Delargy ◽

Fiona C. Smith ◽

Vikki Hamilton ◽

John E. Blundell

Keyword(s):

Energy Intake ◽

Intervention Study ◽

Fat Intake ◽

Daily Energy Intake ◽

Food Diary ◽

Medium Term ◽

Eating Pattern ◽

Daily Energy ◽

Snack Consumption ◽

The Impact

Thirty-six normal-weight, habitual snackers (eighteen males, eighteen females) completed a medium-term intervention study designed to examine the tendency of four different types of snacks, varying in nutrient (low- (LF) or high-fat (HF)) and sensory properties (sweet (SW) or non-sweet (NSW)), to influence the control of appetite and to adjust daily energy intake. Subjects were exposed to each snack category for a 3-week period and were asked to consume a minimum number of snacks each day so that at least 25% of their daily energy intake would be derived from the test snacks. Energy and macronutrient intakes from the test snacks were calculated every day and also from other eating episodes (using 3 d food diary records) during the third week of snack exposure. Subjects consumed more energy/d from the SW snacks than from the NSW snacks, with most energy being consumed from the HF/SW snacks (3213 kJ) and least energy from the LF/NSW snacks (1628 kJ). This differential snack intake remained stable across the whole snack exposure period. Total daily energy intake did not differ significantly during exposure to any of the four snack types. Furthermore, the encouragement to eat freely from the test snacks did not lead to daily overconsumption of energy when compared with pre-study intakes. Hence, the level of snack consumption was largely compensated for by the energy consumed from the rest of the eating pattern. Although daily energy intake during exposure to the HF snacks was an average of 364 kJ higher (NS) than that during exposure to the LF snacks, the clearest and most significant effect of snack consumption was on daily macronutrient intake. Appreciable consumption of the HF snacks raised the percentage of total daily energy intake consumed as fat from 37 to 41% (P < 0.01). In contrast, the LF snacks reduced daily fat intake to 33.5% (LF/SW, P < 0.05; LF/NSW, NS) of total daily energy. The results, therefore, suggest that, in habitual snackers, generous consumption of LF snacks, when compared with HF snacks, is an effective strategy to reduce fat intake so that it approaches the recommendations of dietary guidelines without increasing total daily energy intake.

Download Full-text

KONTRIBUSI ZAT GIZI MAKANAN JAJANAN TERHADAP ASUPAN ENERGI SEHARI DI INDONESIA (ANALISIS DATA SURVEY KONSUMSI MAKANAN INDIVIDU 2014) [FOOD AWAY FROM HOME (FAFH) CONTRIBUTION OF NUTRITION TO DAILY TOTAL ENERGY INTAKE IN INDONESIA]

Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) ◽

10.22435/pgm.v43i1.2891 ◽

2020 ◽

Vol 43 (1) ◽

pp. 29-40

Author(s):

Yunita Diana Sari ◽

Rika Rachmawati

Keyword(s):

Energy Intake ◽

Fruits And Vegetables ◽

Age Groups ◽

Saturated Fat ◽

Secondary Data ◽

School Age Children ◽

Daily Energy Intake ◽

Food Away From Home ◽

Daily Energy ◽

Data Survey

The culture of consuming food away from home (FAFH) is part of a daily habit for almost all age groups and social classes including school-age children and adolescents. The benefit of consuming FAFH including food diversification from an early age to increase the nutrition quality of food consumed. The negative aspects are obtained when it’s consumed excessively that could cause excessive energy intake. Frequent consumption of FAFH is associated with a low intake of fruits and vegetables and also a low intake of micronutrients. FAFH contained high fat and saturated fat, less calcium, fiber, and iron compared with home-prepared foods. The study aimed to determine the nutrients contribution (energy, carbohydrates, fats, and proteins) of FAFH compared to the total daily energy intake. The study using secondary data analysis of the individual Food Consumption Survey 2014. The definition of FAFH is all foods and beverages produce outside the house but consumed by households, foods, and beverages that produce and consume at school/workplace and places like eatery places and vendors, etc.). The results of the study showed 86.529 respondent was consuming FAFH with the highest distribution of 53.9 percent in the urban area, 51.5 percent female, 44.3 percent in the 26-50 years age group and 24.3 percent at the top level of the economy. The contribution of nutrients from FAFH to total daily energy intake is 34.4 percent (606.9 kcal), protein 4.7 percent (20.7 g), fat 11.6 percent (23.2 g) and carbohydrates 18.6 percent (81.1 g). The ingredient of FAFH that mostly consumed are Cerealia and processed and the tubers and processed food groups.ABSTRAKBudaya jajan menjadi bagian dari keseharian pada hampir semua kelompok usia dan kelas sosial, termasuk anak usia sekolah dan golongan remaja. Makanan jajanan bermanfaat terhadap penganekaragaman makanan sejak kecil dalam rangka peningkatan mutu gizi makanan yang dikonsumsi. Aspek negatif makanan jajanan yaitu apabila dikonsumsi berlebihan dapat menyebabkan terjadinya kelebihan asupan energi. Seringnya mengkonsumsi makanan diluar rumah berkaitan dengan rendahnya asupan buah dan sayuran dan rendahnya asupan mikronutrien Kontribusi dari makanan jajanan tinggi akan lemak dan lemak jenuh serta kurang akan kalsium, serat, dan zat besi dibandingkan dengan makanan dari rumah. Tujuan penelitian untuk mengetahui kontribusi zat gizi (energi, karbohidrat, lemak dan protein) makanan jajanan terhadap total energi. Analisis lanjut data Survey Konsumsi Makanan Individu 2014. Definisi makanan jajanan adalah makanan dan minuman yang diolah di luar rumah tetapi dikonsumsi di rumah tangga, makanan dan minuman yang diolah dan dikonsumsi di sekolah/tempat kerja serta makanan dan minuman yang diolah dan dikonsumsi selain tempat yang diatas (rumah makan, pedagang kaki lima, dll). Jumlah responden yang mengonsumsi makanan jajanan sebanyak 86.529 dengan sebaran tertinggi 53,9 persen diperkotaan, 51,5 persen pada perempuan, 44,3 persen pada kelompok umur 26-58 tahun dan 24,3 persen pada tingkat ekonomi teratas. Kontribusi makanan jajanan terhadap total asupan energi sehari sebesar 34,4 persen. (606,9 kkal), protein 4,7 persen (20,7 gr), lemak 11,6 persen (23,2 gr) dan karbohidrat 18,6 persen (81,1 gr). Kelompok bahan makanan jajanan yang sering dikonsumsi adalah serealia dan olahan serta kelompok umbi-umbian dan olahan. [Penel Gizi Makan 2020, 43(1):29-40]

Download Full-text

Is the Time of Food Consumption Associated with BMI and/or Total Daily Energy Intake?

PsycEXTRA Dataset ◽

10.1037/e509012013-199 ◽

2004 ◽

Author(s):

Barbara Roebothan ◽

Joanne Sullivan

Keyword(s):

Energy Intake ◽

Food Consumption ◽

Daily Energy Intake ◽

Daily Energy

Download Full-text

Energy Intakes of Ultraendurance Cyclists During Competition, an Observational Study

International Journal of Sport Nutrition and Exercise Metabolism ◽

10.1123/ijsnem.22.1.19 ◽

2012 ◽

Vol 22 (1) ◽

pp. 19-23 ◽

Cited By ~ 17

Author(s):

Katherine E. Black ◽

Paula M.L. Skidmore ◽

Rachel C. Brown

Keyword(s):

Observational Study ◽

Energy Intake ◽

Energy Requirement ◽

Negative Relationship ◽

Computer Software ◽

High Energy ◽

Energy Deficit ◽

Food Diary ◽

Food And Drink ◽

And Performance

Endurance events >10 hr are becoming increasingly popular but provide numerous physiological challenges, several of which can be attenuated with optimal nutritional intakes. Previous studies in ultraendurance races have reported large energy deficits during events. The authors therefore aimed to assess nutritional intakes in relation to performance among ultraendurance cyclists. This observational study included 18 cyclists in a 384-km cycle race. At race registration each cyclist’s support crew was provided with a food diary for their cyclist. On completion of the race, cyclists were asked to recall their race food and drink intakes. All food and fluids were analyzed using a computer software package. Mean (SD) time to complete the race was 16 hr 21 min (2 hr 2 min). Mean (SD) energy intake was 18.7 (8.6) MJ, compared with an estimated energy requirement for the race of 25.5 (7.4) MJ. There was a significant negative relationship between energy intake and time taken to complete the race (p = .023, r2 = −.283). Mean (SD) carbohydrate, fat, and protein intakes were 52 (27), 15.84 (56.43), and 2.94 (7.25) g/hr, respectively. Only carbohydrate (p = .015, r2 = −.563) and fat intake (p = .037, r2 = −.494) were associated with time taken to complete the race. This study demonstrates the difficulties in meeting the high energy demands of ultraendurance cycling. The relationship between energy intake and performance suggests that reducing the energy deficit may be advantageous. Given the high carbohydrate intakes of these athletes, increasing energy intake from fat should be investigated as a means of decreasing energy deficits.

Download Full-text

Effects of a Protein-Rich, Low-Glycaemic Meal Replacement on Changes in Dietary Intake and Body Weight Following a Weight-Management Intervention—The ACOORH Trial

Nutrients ◽

10.3390/nu13020376 ◽

2021 ◽

Vol 13 (2) ◽

pp. 376

Author(s):

Martin Röhling ◽

Andrea Stensitzky ◽

Camila L. P. Oliveira ◽

Andrea Beck ◽

Klaus Michael Braumann ◽

...

Keyword(s):

Dietary Intake ◽

Energy Intake ◽

Lifestyle Intervention ◽

Weight Change ◽

Protein Intake ◽

Daily Energy Intake ◽

Meal Replacement ◽

Daily Energy ◽

Protein Rich

Although meal replacement can lead to weight reduction, there is uncertainty whether this dietary approach implemented into a lifestyle programme can improve long-term dietary intake. In this subanalysis of the Almased Concept against Overweight and Obesity and Related Health Risk (ACOORH) study (n = 463), participants with metabolic risk factors were randomly assigned to either a meal replacement-based lifestyle intervention group (INT) or a lifestyle intervention control group (CON). This subanalysis relies only on data of participants (n = 119) who returned correctly completed dietary records at baseline, and after 12 and 52 weeks. Both groups were not matched for nutrient composition at baseline. These data were further stratified by sex and also associated with weight change. INT showed a higher increase in protein intake related to the daily energy intake after 12 weeks (+6.37% [4.69; 8.04] vs. +2.48% [0.73; 4.23], p < 0.001) of intervention compared to CON. Fat and carbohydrate intake related to the daily energy intake were more strongly reduced in the INT compared to CON (both p < 0.01). After sex stratification, particularly INT-women increased their total protein intake after 12 (INT: +12.7 g vs. CON: −5.1 g, p = 0.021) and 52 weeks (INT: +5.7 g vs. CON: −16.4 g, p = 0.002) compared to CON. Protein intake was negatively associated with weight change (r = −0.421; p < 0.001) after 12 weeks. The results indicate that a protein-rich dietary strategy with a meal replacement can improve long-term nutritional intake, and was associated with weight loss.

Download Full-text