scholarly journals Effects of Labelling and Increasing the Proportion of Lower-Energy Density Products on Online Food Shopping: A Randomised Control Trial in High- and Low-Socioeconomic Position Participants

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3618
Author(s):  
Lucile Marty ◽  
Brian Cook ◽  
Carmen Piernas ◽  
Susan A. Jebb ◽  
Eric Robinson
Keyword(s):  
Energy Density ◽  
Energy Intake ◽  
Socioeconomic Position ◽  
Lower Energy ◽  
Randomised Control Trial ◽  
Low Socioeconomic ◽  
Food Shopping ◽  
Shopping Basket ◽  
Lower Energy Density

Reducing the energy density (ED) of product selections made during online supermarket food shopping has potential to decrease energy intake. Yet it is unclear which types of intervention are likely to be most effective and equitable. We recruited 899 UK adults of lower and higher socioeconomic position (SEP) who completed a shopping task in an online experimental supermarket. Participants were randomised in a 2 × 2 between-subjects design to test the effects of two interventions on the ED of shopping basket selections: labelling lower-ED products as healthier choices and increasing the relative availability of lower-ED products within a range (referred to as proportion). Labelling of lower-ED products resulted in a small but significant decrease (−4.2 kcal/100 g, 95% CIs −7.8 to −0.6) in the ED of the shopping basket. Increasing the proportion of lower-ED products significantly decreased the ED of the shopping basket (−17 kcal/100 g, 95% CIs −21 to −14). There was no evidence that the effect of either intervention was moderated by SEP. Thus, both types of intervention decreased the ED of foods selected in an online experimental supermarket. There was no evidence that the effectiveness of either intervention differed in people of lower vs. higher SEP.

CONSTANT GAUGE FIELDS AND SYMMETRY BREAKING ON TORUS

1990 ◽  
Vol 05 (25) ◽  
pp. 2021-2029 ◽  
Author(s):  
CHOON-LIN HO
Keyword(s):  
Gauge Theory ◽  
Energy Density ◽  
Symmetry Breaking ◽  
Lower Energy ◽  
Field Configuration ◽  
Gauge Fields ◽  
Constant Field ◽  
Vacuum Gauge ◽  
Massless Fermion ◽  
Lower Energy Density

We examine symmetry breaking in an SU(2) gauge theory with a massless fermion defined on space-time manifold R1, d−3 × T2. Vacuum gauge field configuration is taken to have a constant field strength on the torus. Effective Potential in this background is evaluated and compared with that of pure gauge vacuum configuration. It is found that, in d ≡ 5, 7 (mod 8), vacuum with sufficiently large color magnetic flux on the torus could have lower energy density. This result applies to a U(1) theory as well. For SU(2) theory, the symmetry is broken to U(1).

Improved Wear Resistance of Magnesium Alloy Irradiated by High-Intensity Pulsed Ion Beam at Lower Energy Density

2011 ◽  
Vol 314-316 ◽  
pp. 219-222
Author(s):  
Peng Li ◽  
Tian Xiang Peng
Keyword(s):  
Wear Resistance ◽  
Magnesium Alloy ◽  
Energy Density ◽  
Lower Energy ◽  
Wear Behavior ◽  
Ion Beam ◽  
Surface Hardness ◽  
Dry Sliding Wear ◽  
Shot Number ◽  
Lower Energy Density

HIPIB irradiation experiment is carried out at lower energy density of 0.55 J/cm2 with shot number from 1 to 10, and dry sliding wear behavior is investigated in order to explore the low energy-modification of magnesium alloy by HIPIB. It is found that HIPIB irradiation leads to the increase in surface hardness and therefore the improvement in wear resistance compared with the original sample. The improved wear resistance is mainly ascribed to the enhanced surface hardness induced by HIPIB irradiation.

The response of pigs weaned at 5 weeks of age to digestible energy and lysine concentrations in the diet

1978 ◽  
Vol 26 (3) ◽  
pp. 287-291 ◽  
Author(s):  
J. F. O'Grady
Keyword(s):  
Energy Density ◽  
Feed Intake ◽  
Lower Energy ◽  
Experimental Period ◽  
Similar Rate ◽  
Energy Utilization ◽  
Average Weight ◽  
Feed Conversion ◽  
Digestible Energy ◽  
Lower Energy Density

AbstractEight-hundred-and-fifty-two pigs were weaned at 5 weeks of age, and at an average weight of 8·5 kg were allocated in pens of 14 or 15 to diets having 13·6 or 14·6 MJ digestible energy (DE)/kg combined with 11·0 or 11·8 g lysine per kg.Over a 5-week experimental period, pigs receiving the diet with the higher DE content had a lower daily feed intake, improved feed conversion efficiency (FCE) but a similar rate of gain to those getting less DE/kg. Efficiency of utilization of energy was poorer when DE content was higher.Increasing lysine level increased daily feed intake and rate of gain while improving FCE. There were significant energy x lysine interactions. At the lower energy density, increasing the lysine level resulted in increased daily feed intakes whereas the reverse was the case at the higher energy density. Daily gain increased when lysine level was increased at the lower energy density but was unaffected at the higher density. Efficiency of energy utilization was improved by increasing lysine at the higher but not at the lower energy level.

scholarly journals Evaluation of great saphenous vein occlusion rate and clinical outcome in patients undergoing laser thermal ablation with a 1470-nm bare fiber laser with low linear endovenous energy density

2015 ◽  
Vol 14 (4) ◽  
pp. 282-289 ◽  
Author(s):  
Walter Junior Boim Araujo ◽  
Jorge Rufino Ribas Timi ◽  
Carlos Seme Nejm Júnior ◽  
Filipe Carlos Caron
Keyword(s):  
Energy Density ◽  
Clinical Outcomes ◽  
Saphenous Vein ◽  
Thermal Ablation ◽  
Lower Energy ◽  
Great Saphenous Vein ◽  
Clinical Severity ◽  
Venous Clinical Severity Score ◽  
Occlusion Rate ◽  
Lower Energy Density

Abstract Background Water-specific 1470-nm lasers enable vein ablation at lower energy densities and with fewer side effects because they target interstitial water in the vessel wall. Objectives To determine great saphenous vein (GSV) occlusion rate after thermal ablation with 1470-nm laser using 7W power and to evaluate clinical outcomes and complications. Method Nineteen patients (31 GSVs) underwent thermal ablation. Follow-up duplex scanning, clinical evaluation using the Venous Clinical Severity Score (VCSS), and evaluation of procedure-related complications were performed at 3-5 days after the procedure and at 30 and 180 days. Results Mean patient age was 46 years and 17 of the patients were female (89.47%). Of 31 limbs treated, 2 limbs were clinical class C2, 19 were C3, 9 were C4, and 1 limb was C5 according to the Clinical-Etiology-Anatomy-Pathophysiology (CEAP) classification. Mean linear endovenous energy density was 33.53 J/cm. The GSV occlusion rate was 93.5% immediately after treatment, 100% at 3-5 days and 100% at 30 days after treatment and 87.1% 180 days after treatment. There was a significant reduction in VCSS at all time points. Conclusions The data from this study support the possibility that the incidence of complications can be reduced without significantly affecting the clinical outcomes, by using lower energy density. However, this appears to be at the cost of reduced efficacy in terms of GSV occlusion rates.

scholarly journals Subjective Satiety Following Meals Incorporating Rice, Pasta and Potato

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1739 ◽  
Author(s):  
Zhuoshi Zhang ◽  
Bernard Venn ◽  
John Monro ◽  
Suman Mishra
Keyword(s):  
Energy Density ◽  
Lower Energy ◽  
Area Under The Curve ◽  
Random Order ◽  
Mixed Meal ◽  
Visual Analogue Scales ◽  
Jasmine Rice ◽  
Lower Energy Density ◽  
Analogue Scales

The satiating capacity of carbohydrate staples eaten alone is dependent upon the energy density of the food but relative satiety when starchy staples are incorporated into mixed meals is uncertain. Our aim was to assess the satiating effects of three carbohydrate staples; jasmine rice, penne pasta, and Agria potato, each consumed within a standard mixed meal. Cooked portions of each staple containing 45 g carbohydrate were combined with 200 g of meat sauce and 200 g of mixed vegetables in three mixed meals. The quantities of staple providing 45 g carbohydrate were: Rice, 142 g; pasta, 138 g and potato 337 g. Participants (n = 14) consumed each of the mixed meals in random order on separate days. Satiety was assessed with using visual analogue scales at baseline and for 3 h post meal. In an area-under-the-curve comparison, participants felt less hungry (mean (SD)) following potato 263 (230) than following rice 374 (237) or pasta 444 (254) mm∙min, and felt fuller, more satisfied, and wanted to eat less following the potato compared with the rice and pasta meals (p for all <0.01). The superior satiating effect of potato compared with rice and pasta in a mixed meal was consistent with its lower energy density.

Sign in / Sign up

Export Citation Format

Share Document