FACTORS AFFECTING CALORIC REGULATION IN FEEDING

拟议中的实验将研究食物的调节 摄入人体内。 将检验两个假设。 一是 饮食脂肪摄入量的调节不同于 碳水化合物。 第二个假设是， 这些营养素与正常体重非节食 受试者和肥胖和正常体重的节食者。 这些假设 将在一系列实验中进行测试， 引入越来越接近正常喂养变量 situations. 提出以下实验：1） 脂肪抑制作用的时程差异 随后摄入的碳水化合物将在 高度受控的测试，其中预加载和随后的测试 饭是相似的。 2)受试者检测和 补偿不同水平的脂肪和碳水化合物将是 通过系统地改变卡路里的数量来确定， 具有类似感官特性的固定体积预加载。 测试 膳食将再次类似于预负荷。 3)调控 在预负荷中加入不同水平的脂肪和碳水化合物后， 然后在更自然的情况下进行评估， 在预加载之后提供了午餐食物的选择。 在住宅实验室进行的25天研究将延长 这些调查结果，以确定长期的调整， 从正常人的脂肪或碳水化合物中摄取的热量 午餐 研究从高度控制到 更自然的进食情况将使我们能够确定 各种因素，如品种，适口性和差异， 营养物质的生理管理有助于控制 食物摄入量 对营养素和热量反应的差异 肥胖受试者和正常体重节食者之间的操作 非节食者将允许合理治疗的建议 肥胖

The proposed experiments will investigate the regulation of food intake in humans. Two hypotheses will be tested. The first is that the regulation of the intake of dietary fat differs from that of carbohydrate. The second hypothesis is that the regulation of these nutrients differs between normal weight non-dieting subjects, and obese and normal weight dieters. These hypotheses will be tested in a series of experiments that systematically introduce variable which increasingly approximate normal feeding situations. The following experiments are proposed: 1) Differences in the time course of the inhibitory effects of fats and carbohydrates on subsequent ingestion will be determined in a highly controlled test in which the preload and subsequent test meal are similar. 2) The degree to which subjects detect and compensate for varying levels of fat and carbohydrate will be determined by systematically varying the number of calories in fixed volume preloads with similar sensory properties. The test meal will again be similar to the preload. 3) The regulation following different levels of fat and carbohydrate in preloads will then be assessed in more natural situations, in which the test meal following the preload provides a choice of luncheon foods. Twenty-five day studies in a residential laboratory will extend these findings to determine the long-term adjustments in response to alterations in calories from fats or carbohydrates in a normal lunch. This progression of studies from the highly controlled to the more natural feeding situation will allow us to determine how factors such as variety, palatability, and differences in the physiological management of nutrients contribute to control of food intake. Differences in response to nutrient and caloric manipulations between obese subjects and normal weight dieters and non-dieters will allow suggestions for rational treatments of obesity.