Food characteristics, long-term habituation and energy intake. Laboratory and field studies.
Food characteristics, long-term habituation and energy intake. Laboratory and field studies.
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食物特征，长期习惯和能量摄入。实验室和现场研究。
DOI：
10.1016/j.appet.2012.08.030
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发表时间：
2013-01
期刊：
影响因子：
5.4
通讯作者：
Bouton ME
中科院分区：
文献类型：
--
作者：
Epstein LH;Fletcher KD;O'Neill J;Roemmich JN;Raynor H;Bouton ME
增加食物种类与增加能量摄入有关，减少食物摄入的一种方法是减少食物种类。在实验室和现场实验中评估了晚餐时改变食物种类以减少能量摄入的效果。实验1将31名超重儿童随机分配到三种条件中的一种，即在一周内每天提供一次实验餐。条件是通心粉和奶酪，类似类型的通心粉和奶酪，或各种高能量密集的食物。在第1天和第5天，所有儿童食用相同的通心粉和奶酪餐。结果显示，从第1天到第5天，在能量消耗方面，在不同品种之间存在显著差异，不同品种和相似品种之间的能量消耗减少，而品种之间的能量消耗增加。对习惯化（品种效应的潜在机制）的试验显示出与能量摄入相同的组间差异模式。实验2随机分配了30名超重儿童，让他们在家里吃四周的食物，这些食物包括高能量密度的主菜沿着的单一、类似或多种，以及各种低能量密度的晚餐主菜。结果显示，在数周内，两组之间的能量摄入存在显著差异，与VARIETY组相比，SIMILAR组和SIMILAR组在数周内显著降低。实验结果的模式显示，如果儿童吃相同或相似特征的食物（通心粉和奶酪类型），则能量摄入量减少的模式相同，这可能会提供有关如何开发可以减少摄入量的饮食多样性处方并在临床试验中进行测试的想法。
Greater food variety is related to increased energy intake, and one approach to reduce food intake is to reduce food variety. The effects of varying the variety of foods at the dinner meal to reduce energy intake was assessed in laboratory and field experiments. Experiment 1 randomly assigned 31 overweight children to one of three conditions that provided one laboratory meal per day over a week. Conditions were the SAME macaroni and cheese, SIMILAR types of macaroni and cheese, or a VARIETY of high-energy-dense foods. On days 1 and 5 all children consumed the same macaroni and cheese meal. Results showed significant differences in energy consumed between SAME and SIMILAR versus VARIETY from day 1 to 5, with SAME and SIMILAR decreasing and VARIETY increasing energy intake. Trials to habituation, a potential mechanism for the variety effect, showed the same pattern of between group differences as energy intake. Experiment 2 randomly assigned 30 overweight children to conditions that provided the SAME, SIMILAR or VARIETY of high-energy-dense entrees along with a variety of low-energy-dense dinner entrees to eat in their homes for four weeks. Results showed significant between group differences in energy intake across weeks, with significant decreases over weeks for the SAME and SIMILAR versus VARIETY groups. The pattern of results across the experiments shows the same pattern of reduction in energy intake if children eat the same or similar characteristics of foods (types of macaroni and cheese), which may provide ideas about how to develop dietary variety prescriptions that can reduce intake and be tested in clinical trials.
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影响因子：
7.1
作者：
Epstein, Leonard H.;Robinson, Jodie L.;Nadbrzuch, Rachel L.
通讯作者：
Nadbrzuch, Rachel L.
影响因子：
2.8
作者：
Epstein, Leonard H.;Robinson, Jodie L.;Marusewski, Angela
通讯作者：
Marusewski, Angela
DOI：
10.1038/oby.2005.102
发表时间：
2005-05-01
期刊：
OBESITY RESEARCH
影响因子：
--
作者：
Raynor, HA;Jeffery, RW;Wing, RR
通讯作者：
Wing, RR
影响因子：
4.9
作者：
Raynor, HA;Jeffery, RW;Wing, RR
通讯作者：
Wing, RR
影响因子：
2.8
作者：
Raynor, Hollie A;Niemeier, Heather M;Wing, Rena R
通讯作者：
Wing, Rena R