Environmental Influences on Food Intake and Obesity

描述(由申请人提供)：这项建议是对先前资助的关于份量的研究的继续，该研究明确地证明了大份对食物消耗有强大的影响，并且最近表明，改变份量可以在短期内减少能量摄入。现在至关重要的是将这些发现转化为体重管理。这项研究的主要目的是确定两种有前景的部分控制策略的有效性，以实现可持续的饮食和行为改变，并促进减肥和保持体重。我们提出了一项随机对照试验来测试两种不同的管理食物份量的方法：一种是给个人提供技能和工具，帮助他们做出适当的食物选择，另一种是专注于预先分割的食物的消费，以限制在个人食物环境中接触大份食物。在为期6个月的干预阶段，300名超重和肥胖的女性和男性将每周与营养师会面，进行个人指导；随后将举行为期12个月的每月小组会议，以促进保持行为改变和减肥。参与者将被随机分配到三个同等强度的干预计划中的一个。将对份量指导组进行选择份量和使用份量控制工具(如量具、照片和图表)的培训。该指导将包括一种基于该赠款之前的研究的创新方法，该方法表明，食用更多低能量密度的食物(如蔬菜和富含水分的食物)可以增强饱腹感，减少能量摄入。第二组参与者除了接受基本的减肥营养指导外，还将在干预阶段每天获得两顿饭和一份零食的预先分配的食物(如冷冻食品、水果和蔬菜以及酸奶)。第三组将只接受基本营养计划。假设两种份量控制干预措施将在干预阶段导致体重减轻增加，但体重减轻的维持将取决于获取和应用份量知识的持续变化。这项研究的一个创新方面是，它不仅将评估与减肥相关的常见结果，而且还将使用最先进的方法来评估干预措施对理解和实施部分控制策略的影响。因此，这项研究的第二个目标是通过创新软件和多次饮食召回来评估这些计划对适当部分的知识和摄入量的影响。第三个目标是对可能影响部分控制干预措施反应的个别因素进行探索性分析，如心理社会指标、血液生物标记物和坚持干预措施的措施。该项目的预期结果是，它将导致制定具体的、以证据为基础的战略，以帮助控制份量，以便控制体重。

DESCRIPTION (provided by applicant): This proposal is a continuation of previously funded research on portion size, which clearly established that large portions have a powerful effect on food consumption, and showed more recently that changes in portion size can be used to reduce energy intake in the short term. It is now essential to translate these findings to the management of body weight. The primary aim of this research is to determine the efficacy of two promising portion-control strategies to achieve sustainable dietary and behavior changes and to promote weight loss and maintenance. We propose a randomized controlled trial to test two different approaches to managing portion sizes: one that gives individuals skills and tools to help them make appropriate portion choices, and another that focuses on consumption of pre-portioned foods in order to limit exposure to large portions in the personal food environment. During a 6-month intervention phase, 300 overweight and obese women and men will meet weekly with dietitians for individual instruction; this will be followed by 12 months of monthly group meetings to promote the maintenance of behavior changes and weight loss. Participants will be randomly assigned to one of three equally intensive intervention programs. The portion-size instruction group will be given training in selecting portions and in the use of portion-control tools such as measuring implements, photographs, and charts. The instruction will include an innovative approach based on previous research from this grant, which shows that consuming larger portions of foods that are low in energy density (such as vegetables and water- rich foods) enhances satiety and reduces energy intake. A second group of participants will be provided with pre-portioned foods (such as frozen entries, fruit and vegetables, and yogurt) for two meals and one snack daily during the intervention phase, in addition to receiving basic nutritional instruction for weight loss. The third group will receive only the basic nutritional program. It is hypothesized that the two portion-control interventions will result in increased weight loss during the intervention phase, but that the maintenance of weight loss will depend on sustained changes in the acquisition and application of portion size knowledge. An innovative aspect of this research is that it will not only evaluate the usual outcomes associated with weight loss, but will also use state-of-the-art methods to assess the impact of the interventions on the understanding and implementation of portion-control strategies. Thus, the second aim of the research is to determine the effects of the programs on knowledge and consumption of appropriate portions, as assessed by innovative software and multiple-pass dietary recalls. The third aim is to conduct exploratory analyses of individual factors that may influence the response to the portion-control interventions, such as psychosocial indicators, blood biomarkers, and measures of adherence to the interventions. The expected outcome of the project is that it will lead to the development of specific, evidence-based strategies to help control portion sizes in order to manage weight.