Environmental Influences on Intake and Obesity

这项研究的目的是发展出营养合理的饮食策略， 摄入量，以促进减肥和预防肥胖。先前的研究表明， 一种方法是系统地改变食物的特性，如能量密度（每克卡路里）， 大小和品种，以适度的能量摄入。基于这些食物的变化的饮食策略 将开发鼓励增加摄入低能量密度食物的特性，例如 蔬菜，在一顿饭中。增加低能量密度食物的消费已被证明可以提高 它可以减少饱腹感和减少能量摄入，并已成功地用于促进减肥。 将在男性和女性中进行四项使用随机设计的研究， 分开的日子将在受控的实验室环境中吃所有的饭。主要实验结果 将是一系列测试餐的能量摄入和食物消费模式，这些测试餐包括肉类、谷物和 同时供应的蔬菜，其中低能量密度成分（蔬菜）是多种多样的 系统地具体目标是确定以下内容：1）增加的部分大小的影响， 蔬菜，要么通过添加额外的蔬菜或通过在一餐中用蔬菜代替其他食物; 2） 改变蔬菜能量密度的效果; 3）蔬菜与其他食物结合的效果 与分开供应相比，在一餐中;和4）增加蔬菜种类的影响。 这些膳食操作在控制饥饿和保持饱腹感，同时促进 将评估减少的能量摄入。在所有研究中，个体特征（如体重）的作用 状态、饮食限制和食物偏好）在确定对膳食操纵的反应性方面的作用将是 研究了 随着各种大部分能量密集食物的广泛可用性，沿着 可能性，大部分人口容易受到这种食物线索，有迫切需要找到 帮助消费者减少能量摄入的有效策略。拟议的研究将 系统地改变能量密度，份量大小和蔬菜的种类，以确定这些 食物的特性可以用来增加低能量密度食物的摄入量， 餐更好地了解这些影响以及它们在个体之间的差异将有助于 制定具体的膳食相关战略和公共卫生信息，以帮助调节能量摄入 并在体重管理过程中改善饮食质量。

The aim of the proposed studies is to develop nutritionally sound dietary strategies that reduce energy intake in order to promote weight loss and prevent obesity. Previous research indicates that a promising approach is to systematically vary properties of foods such as energy density (calories per gram), portion size, and variety in order to moderate energy intake. Dietary strategies based on variations in these food properties will be developed that encourage increased intake of foods low in energy density, such as vegetables, during a meal. Increased consumption of low-energy-dense foods has been shown to enhance satiety and reduce energy intake, and has been used successfully to promote weight loss. Four studies using a randomized design will be conducted in men and women, who on a number of separate days will eat all of their meals in a controlled laboratory setting. The primary experimental outcomes will be energy intake and food consumption patterns at a series of test meals consisting of meat, grain, and vegetables served simultaneously, in which the low-energy-dense component (vegetables) is varied systematically. The specific aims are to determine the following: 1) the effect of increasing the portion size of vegetables either by adding extra vegetables or by substituting vegetables for other foods at a meal; 2) the effect of varying the energy density of the vegetables; 3) the effect of combining vegetables with other foods at a meal compared to serving them separately; and 4) the impact of increasing the variety of vegetables. The effectiveness of these meal manipulations in controlling hunger and maintaining satiety while promoting reduced energy intake will be assessed. In all studies, the role of individual characteristics (such as weight status, dietary restraint, and food preferences) in determining responsiveness to meal manipulations will be investigated. With the widespread availability of a variety of large portions of energy-dense foods, along with the likelihood that much of the population is susceptible to such food cues, there is an urgent need to find effective strategies that will help consumers moderate their energy intake. The proposed studies will systematically vary the energy density, portion size, and variety of vegetables to determine how these properties of foods can be used to increase intake of low-energy-dense foods and reduce energy intake in a meal. A better understanding of these effects and how they differ among individuals will facilitate the development of specific meal-related strategies and public health messages to help moderate energy intake and improve diet quality during weight management.