FACTORS AFFECTING CALORIC REGULATION IN FEEDING

拟议中的实验将调查对食品的监管 人体摄入量。我们将检验两个假设。第一个是 对膳食脂肪摄入量的调节与此不同 碳水化合物。第二个假设是，对生物多样性的调节 这些营养素在正常体重的非节食者中不同 受试者，以及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，系统地 引入越来越接近正常饲喂的变量 情况。建议进行以下实验：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，其中预加载和后续测试 饭菜也差不多。2)受试者检测到的程度和 补偿不同水平的脂肪和碳水化合物将是 通过系统地改变体内卡路里的数量来确定 固定容量预载，具有类似的感官特性。这个测试 用餐将再次类似于预装。3)法规 根据预负荷中不同水平的脂肪和碳水化合物 然后在更自然的情况下进行评估，在其中测试用餐 在预装之后提供了午餐食物的选择。 在住家实验室的二十五天学习将延长 这些发现决定了应对的长期调整 到正常饮食中脂肪或碳水化合物的卡路里变化 午饭。这项研究的进展从高度受控到 更自然的喂养情况将使我们能够确定如何 各种因素，如品种，适口性和不同的 营养物质的生理管理有助于控制 食物摄入量。对营养和热量反应的差异 肥胖者与正常体重节食者之间的操作 而非节食者将为合理的治疗提供建议 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.