EFFECT OF DIET COMPOSITION ON ENERGY EXPENDITURE AND SUBSTRATE OXIDATION

饮食结构对能量消耗和底物氧化的影响

• 批准号: 3863908
• 负责人: JAMES O. HILL
• 金额: --
• 依托单位: VANDERBILT UNIVERSITY
• 依托单位国家: 美国
• 资助国家: 美国
• 起止时间: 至
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/3863908
• 关键词: bioenergetics; calorimetry; clinical trials; diet; dietary carbohydrates; dietary lipid; dietary proteins; human subject; nutrient intake activity; nutrition related tag; oxidation

This study examines how total energy expenditure and oxidation rates of protein, fat, and carbohydrate change when subjects are placed for seven days on high fat (65% calories from fat) and high carbohydrate (65% of calories from carbohydrate). Energy expenditure and oxidation rates are measured using a whole room indirect calorimeter.

这项研究考察了总能量消耗和氧化率 蛋白质、脂肪和碳水化合物的变化当受试者被放置在7个人的位置时 高脂肪(65%的卡路里来自脂肪)和高碳水化合物(65%的 来自碳水化合物的卡路里)。能量消耗和氧化率是 使用整个房间的间接量热计测量。