• Humans
• Blood Glucose/metabolism
• Blood Glucose/analysis
• Appetite/drug effects
• Male
• Energy Intake
• Cross-Over Studies
• Postprandial Period
• Sorghum/chemistry
• Adult
• Female
• Flour/analysis
• Young Adult
• Triticum
• Breakfast

• RSP2024R502 KSU | Deanship of Scientific Research, King Saud University (Deanship of Scientific Research)

• Appetite
• Eating rate
• Energy intake
• Older adults
• Oral processing
• Satiety

• Humans
• Male
• Female
• Energy Intake
• Aged
• Appetite/physiology
• Feeding Behavior/psychology
• Mastication/physiology
• Aged, 80 and over
• Meals
• Postprandial Period
• Eating/psychology
• Eating/physiology
• Self Report
• Diet Records

• Food-based dietary guidelines
• Packaged foods
• Portion recommendation
• Portion size

• Humans
• Portion Size/standards
• Nutrition Policy
• Australia
• Europe
• Serving Size
• Energy Intake
• Nutritive Value
• Food Labeling/standards
• Food Labeling/methods
• Recommended Dietary Allowances

• Nestlé Research Nestlé Research

• coronary artery disease
• epidemiology
• hypertrophy
• obesity
• sudden death

• Humans
• Obesity/complications
• Obesity/therapy
• Death, Sudden, Cardiac/prevention & control
• Death, Sudden, Cardiac/epidemiology
• Death, Sudden, Cardiac/etiology
• Risk Factors

• dietary fat
• intestinal health
• minerals
• oxidative stress
• performance
• weaner pigs

• Animals
• Oxidative Stress
• Swine/physiology
• Animal Feed/analysis
• Animal Nutritional Physiological Phenomena
• Diet/veterinary
• Dietary Fats/administration & dosage
• Intestines/physiology
• Intestines/drug effects
• Energy Intake
• Male
• Weaning
• Amino Acids/blood
• Amino Acids/metabolism

• CAS-TWAS

• Portion size
• caregivers
• preschool children
• qualitative
• thematic analysis

• chronic disease
• chrononutrition
• eating architecture
• ingestive behavior
• meal timing
• temporal eating patterns
• time-restricted eating

• Adult
• Humans
• Chronic Disease
• Diabetes Mellitus, Type 2
• Eating
• Energy Intake
• Feeding Behavior
• Obesity
• Time Factors

• T32 CA250803 NCI NIH HHS

• DASH diet
• Dietary Approaches to Stop Hypertension
• diet cost
• plant-based diet
• type 2 diabetes mellitus
• vegan
• vegetarian

• Adult
• Humans
• Dietary Approaches To Stop Hypertension
• Diabetes Mellitus, Type 2
• Cross-Over Studies
• Diet, Plant-Based
• Diet
• Meals
• Insulins
• Hypertension

• Economic food environment
• Fruit
• Nutrition Policy
• Taxation
• Vegetables

• Humans
• Vegetables
• Fruit
• Diet
• Taxes
• Nutrients

• energy density
• energy intake
• food portion sizes
• obesity
• trends

• Eating rate
• Energy density
• Energy intake
• Observational data
• Ultra-processed

• Humans
• Food Handling
• Food, Processed
• Energy Intake
• Body Weight
• Meals
• Randomized Controlled Trials as Topic

• Humans
• Public Policy
• Behavior

• glucose
• metabolism
• taste receptor
• vagus
• β-cell

• Humans
• Insulin/metabolism
• Taste/physiology
• Blood Glucose/metabolism
• Taste Buds
• Signal Transduction

• R01 DK118910 NIDDK NIH HHS
• R01 DK121531 NIDDK NIH HHS
• HHS | NIH | National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
• Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung (SNF)

• Bite size
• Cephalic phase response (CPR)
• Eating rate
• Portion control plate
• Portion size
• Weight management

• Diet fat
• Diet protein
• Energy intake
• Hunger
• Macronutrient composition
• Obesity
• Satiety

• NHANES
• cross-sectional study
• juvenile
• myopia
• n-3 PUFA

• Bite size
• Eating microstructure
• Eating rate
• Food intake
• Portion size
• Sensory-specific satiety

• Female
• Humans
• Male
• Cross-Over Studies
• Eating

• BMI
• Breast cancer
• Weight gain
• Women

• Adult
• Pregnancy
• Child
• Female
• Humans
• Young Adult
• Middle Aged
• Aged
• Breast Neoplasms/complications
• Body Mass Index
• Postmenopause
• Obesity/epidemiology
• Risk Factors
• Weight Gain
• Weight Loss

• National Institute for Health Research (NIHR) Manchester Biomedical Research Centre

• Energy Intake
• Food Labeling
• Humans
• Longitudinal Studies
• Obesity/prevention & control
• Policy
• Restaurants
• Supermarkets

• T32 HL098048 NHLBI NIH HHS
• R01 DK115492 NIDDK NIH HHS

• Fiber
• Insulin resistance
• Plant-based foods
• Polyphenols
• SCFA
• Visceral fat

• Animals
• Diet, High-Fat/adverse effects
• Dietary Fiber
• Fatty Acids, Volatile/metabolism
• Fructose/adverse effects
• Glucose
• Humans
• Insulin
• Insulin Resistance
• Metabolic Diseases
• Phaseolus
• Plant Leaves/metabolism
• Polyphenols/pharmacology
• Rats
• Rats, Wistar
• Triglycerides
• Weight Gain

• evidence base
• methods
• nutrition science
• precision nutrition
• research
• translation

Context: Good health and longevity depend on dynamic interactions between biological, social, psychological, and environmental factors. Aging is globally a big challenge, particularly with the demographic transition, including population growth, and an emerging burden to society. Knowledge, behavior, diet, and consumption of animal source food were related to aging and emerged as the key factors modulating healthy aging.

Objective: The study was designed to understand the main healthy aging factors, such as knowledge, social network, and diet of elders, and to derive mutual learning from it for healthy aging.

Methods: A qualitative approach has been applied to explore health-related knowledge, attitude, and diet of elders from Ebetsu (Japan) and Tiassalé (Côte d’Ivoire) health districts, using focus group discussions and comparative context analysis between high- and low-income countries.

Results: The study shows that living longer is a common feature of people in Japan compared to Côte d’Ivoire, where the life expectancy is still low. Both groups of elders have social networks that support them, and both offer their gained experience to society. While Japanese elders depend on pension and insurance for income and medical treatments, Ivorians depend mostly on their children and social network in old age. The worries of elders differ between the two regions. In Ebetsu, elder members of the community are concerned about the future burden they pose for the younger generation if they develop ill-health, making them more resilient to aging. In Taabo, elders are considered to be culturally and socially useful to the society. Elders in Ebetsu pointed out that for healthy aging, education on diet at a younger age, physical activities, and access to basic social services are the key aspects. This was not observed in Taabo’s context. Being inactive and dependent on others were described as the most worrying situations for elders in Ebetsu, as it is perceived to increase the risk of non-communicable diseases and anxiety. Elders in Ebetsu have good knowledge on what constitutes a healthy diet, and they believe that diversifying their diet, reducing portions, and substituting red meat with good animal and vegetable proteins are best eating practices to maintain good health. In Côte d’Ivoire, the diet is imbalanced and the whole family consumes the same meal made mainly with high-energy staples and little protein. However, it is observed in both societies that adopting a good diet is very expensive.

Conclusion: The consciousness of aging is universal, but healthy aging varies according to the social systems, education, and knowledge on diet transition. Physical activities, protein–energy balance in diet, and social networks are the key for healthy aging in both contexts. The challenge is to find ways to increase knowledge regarding healthy aging and to strengthen the support system so that healthy aging becomes affordable.

The effect of different bolus sizes on food breakdown has been studied in adults, but not in children. The objective of this study was to study median particle size (MPS) and other parameters of masticatory function at swallowing threshold (ST) in 8–10‐year‐old‐children with two different bolus sizes. A randomized crossover trial was undertaken in 89 eight to ten‐year‐old children. The study was performed with informed consent and ethical approval. The artificial test food used was made of a condensation silicone (Optosil Comfort) following a standardized protocol. Two bolus sizes (three or four quarters of a 20‐mm diameter, 5‐mm thick tablet) were randomized to avoid an order effect and tested in different sessions. Variables were: MPS (X₅₀) at ST, number of cycles until ST, sequence and cycle duration as well as cycles/g. Comparisons were performed with paired t and Wilcoxon tests, regressions and correlations were run. Cutoff for statistical significance was .05. Statistically significant differences were found for all variables; X₅₀ (2.5 ± 0.8 vs. 2.8 ± 0.7 mm, p < .001), cycles until ST (38 vs. 40, p = .022), sequence (25 vs. 27 s, p = .003), and cycle duration (650 vs. 683 ms, p = .015) and cycles/g (27 vs. 21 cycles/g, p < .001), three or four quarters, respectively. In conclusion, in children, as in adults, chewing on a bigger bolus size leads to a larger MPS (X₅₀) at ST. When chewing on a larger bolus the number of cycles increases, but not enough to swallow the same particle size since the number of cycles/g is less with a bigger bolus size.

• Mastication
• bolus size
• children
• food breakdown
• median-particle-size
• swallowing threshold

•

This real-world study examined sugar-sweetened beverage (SSB) and food purchases and consumption during basketball games at sporting arenas with and without a voluntary 16-ounce portion size cap.

This is the first real-world study to examine the association between a voluntary 16-ounce (oz) portion-size cap on sugar-sweetened beverages (SSB) at a sporting arena on volume of SSBs and food calories purchased and consumed during basketball games. Cross-sectional survey data from adults exiting a Brooklyn, NY, USA arena (Barclays, n = 464) with a 16-oz portion-size restriction and a Manhattan, NY, USA arena with no portion-size restriction (Madison Square Garden, control, n = 295) after the portion cap policy was put in place from March through June 2014 were analyzed. Linear regression models adjusting for sex, age, BMI, ethnicity, race, marital status, education, and income were used to compare the two arenas during the post-implementation period. The survey response rate was 45.9% and equivalent between venues. Among all arena goers, participants at Barclays purchased significantly fewer SSB oz (−2.24 oz, 95% CI [−3.95, −0.53], p = .010) and consumed significantly fewer SSB oz (−2.34 oz, 95% CI[−4.01, −0.68], p = .006) compared with MSG after adjusting for covariates. Among those buying at least one SSB, Barclays’ participants purchased on average 11.03 fewer SSB oz. (95% CI = [4.86, 17.21], p < .001) and consumed 12.10 fewer SSB oz (95% CI = [5.78, 18.42], p < .001). There were no statistically significant differences between arenas in food calories and event satisfaction. In addition, no one reported not ordering a drink due to small size. An SSB portion-size cap was associated with purchasing and consuming fewer SSB oz. without evidence of decreasing satisfaction with the event experience.

• feeding pattern
• food intake
• healthy population
• ingestive behavior
• normal weight
• obese
• overweight
• serving size

• Adult
• Body Weight
• Eating
• Energy Intake
• Humans
• Portion Size

• Purdue University Ingestive Behavior Research Center
• United States Department of Agriculture Agricultural Research Service
• Arkansas Children's Research Institute
• Arkansas Biosciences Institute

• Appetite
• Energy deficit
• Energy restriction
• Exercise
• Pediatric obesity

• Adult
• Aged
• Canada/epidemiology
• Carbonated Beverages/statistics & numerical data
• Consumer Behavior/statistics & numerical data
• Female
• Food Preferences/psychology
• Health Promotion/statistics & numerical data
• Humans
• Longitudinal Studies
• Middle Aged
• Obesity/epidemiology

• MOP-84584 CIHR
• CHL-126208 CIHR
• TOO-276377 CIHR
• Canadian Institutes of Health Research
• Institute of Aging
• Population Health Record

Slimming World (SW), a commercial weight management organisation, has designed a range of low energy-dense ready meals (LEDRMs) in line with their programme. This randomised crossover study compared commercially available equicaloric ready meals differing in energy density on satiety and food intake. It was hypothesised that the LEDRM would reduce energy intake (EI) whilst increasing fullness and reducing hunger compared to higher energy-dense ready meal (HEDRM, control). A total of 26 female participants (aged 18–65 years; body mass index of 28.8 ± 3.0 kg·m⁻²) attended two test days. The participants ate a standard breakfast, and four hours later, ate either a LEDRM or HEDRM at lunch. EI was measured four hours later at an ad libitum tea. Satiety measurements were recorded throughout the day using visual analogue scales and a weighed food diary was completed for the remainder of the day. The results revealed that the LEDRM reduced hunger and increased fullness (both p < 0.001). There was no difference in EI at the evening meal between the ready meals (p > 0.05), however, during the whole LEDRM testing day, the participants consumed significantly less fat (7.1%) and saturated fat (3.6%) (both p < 0.01), but significantly more carbohydrates, sugars, fibre, protein, and salt (all p < 0.01). The results indicate that the participants felt more satiated after consuming ready meals of the same energy content but larger portion size. Despite no significant difference in short-term EI between the ready meals, the results indicated that the LEDRM produced beneficial subjective satiety responses and, therefore, can help to improve the nutritional content of meals i.e., reduce saturated fat consumption.

• appetite
• energy density
• food intake
• ready meals
• satiety

Background: We aimed to investigate the association between the energy density (ED) of diet and body composition components in Iranian adults.

Methods: We conducted a cross-sectional study on 267 adults in Tehran. We obtained ED (kcal/g) using the two most common methods: ED1, ED from foods only with the exclusion of all beverages and ED2, from foods and all beverages. Body composition was measured using a multifrequency bio-impedance analysis. To find a strong association, we used both the linear and binary regression analysis in the three adjusted models.

Results: The mean of ED1 and ED2 was 1.34 ± 0.23 and 0.89 ± 0.20 kcal/g, respectively. Increasing the ED of diet in both methods was associated with a high intake of dietary fat, of saturated fatty acid (SFA), of monounsaturated fatty acid (MUFA), of polyunsaturated fatty acid (PUFA), of oleic and linoleic acids, accompanied by a low intake of fruits, vegetables, and some vitamins and minerals. There was a significant positive relationship between fat-free mass index (FFMI) and ED1 (β = 4.44, p = 0.02). However, we found no significant association between the consumption of ED1 and fat mass index (FMI) (0.28; 95% CI 0.08, 0.98; p = 0.07), and abdominal obesity (0.91; 95% CI 0.43, 1.94; p = 0.82). Also, ED2 had no association with FMI (0.86; 95% CI 0.26, 2.80; p = 0.81) and abdominal obesity (0.78; 95% CI 0.35, 1.72; p = 0.54). No significant associations were found between ED and other anthropometric indices and body composition components after considering the confounders.

Conclusion: This study supports the positive association between ED and poor dietary quality. However, our findings did not show significant associations of dietary energy density (DED) with anthropometric indices and body composition components. Further well-designed studies are required to investigate the exact link between DED and body composition.

• adults
• body composition
• dietary energy density
• obesity
• waist circumference

Consuming larger portion sizes, i.e., in excess of a typically recommended serving size, has been attributed to the obesity epidemic. The workplace acts as an efficient target for health promotion activities.

To assess the effectiveness of a food portion size educational programme in increasing knowledge among the employees of a software company in Puducherry.

An interventional study was conducted with a pre-post design. A single group of software company employees (N = 120), age ≥30 years selected by simple random sampling was included in the study. The intervention consisted of a health education programme on the portion sizes of common food items including fruits and vegetables. A self-administered questionnaire was used to collect information on personal and sociodemographic details. Self-regulation on eating was assessed using the Self-Regulation of Eating Behaviour Questionnaire (SREBQ).

The mean age of the study participants was 27 ± 5 years. Most of the participants were males, i.e., 72 (60%). Of the total, 55 (47.8%) participants were obese and 18 (15.7%) were overweight. The median number of meals and snacks consumed by the participants was 3 (1–3) and 1 (1–2), respectively. The median (interquartile range [IQR]) knowledge scores of the food portion size significantly increased from 9 (0–16) to 14 (5–19) (P < 0.05).

This study has demonstrated that an educational intervention in the workplace setting is feasible and effective in increasing the knowledge of food portion size over a short term.

• Food portion size
• healthy diet
• self-regulation
• workplace intervention

Endoscopically placed intragastric balloons (IGBs) have played a significant role in obesity treatment over the last 30 years, successfully bridging the gap between lifestyle modification/pharmacotherapy and bariatric surgery. Since they provide a continuous sensation of satiety that helps the ingestion of smaller portions of food, facilitating maintenance of a low-calorie diet, they have generally been considered an effective and reversible, less invasive, non-surgical procedure for weight loss. However, some studies indicate that balloons have limited sustainable effectiveness for the vast majority attempting such therapy, resulting in a return to the previous weight after balloon removal. In this review we try to summarize the pros and cons of various balloon types, to guide decision making for both the physician and the obese individual looking for effective treatment. We analyzed the six most commonly used IGBs, namely the liquid-filled balloons Orbera, Spatz3, ReShape Duo and Elipse, and the gas-filled Heliosphere and Obalon - also including comments on the adjustable Spatz3, and the swallowable Obalon and Elipse - to optimize the choice for maximum efficacy and safety.

• Obesity
• Intragastric balloon
• Fluid-filled balloons
• Gas-filled balloons
• Swallowable balloons

• Age Factors
• Aged
• Body Mass Index
• Confidence Intervals
• Endometrial Neoplasms/epidemiology
• Endometrial Neoplasms/etiology
• Exercise
• Female
• Humans
• Middle Aged
• Obesity/prevention & control
• Odds Ratio
• Proportional Hazards Models
• Prospective Studies
• Risk Factors
• Surveys and Questionnaires/statistics & numerical data
• Young Adult

• NIH, National Cancer Institute

• Appetite
• Commodities
• Energy intake
• Food Distribution Program on Indian Reservations
• Inflammation

• Downsizing
• Food intake
• Healthy eating
• Packaging design
• Portion control
• Social norms

• Adolescents
• Diet
• Malaysia
• Physical activity
• School-based

• Adolescent
• Diet, Healthy
• Exercise
• Feeding Behavior
• Humans
• Perception
• Qualitative Research
• Schools

• MR/P013821/1 Medical Research Council

• marketing research
• meta-analysis
• obesity
• public health interventions

The mechanism of action of intragastric balloons in the treatment of obesity is not fully understood. One of the hypotheses is that balloons might have an effect on the fundus, the area of ghrelin production.

Participants were randomized to a 13‐week period of sham or balloon treatment followed by a 13‐week period of balloon therapy in everyone. Blood samples for ghrelin levels were taken in the fasting state and after a breakfast at the start, after 13 and 26 weeks. Biopsies for ghrelin cell immunohistochemistry were taken from the fundus at endoscopy.

Seven participants entered the balloon–balloon (BB) group and 11 the sham–balloon (SB) group. Despite a considerable weight loss, a median −17.9 kg (interquartile ranges −23.8 to −0.5) in the BB group and −18.3 kg (−22.7 to −14.7) in the SB group, fasting ghrelin and meal‐induced ghrelin response did not change. In the SB group, the number of ghrelin cells increased significantly (p 0.001) from 110.6 (83.6–118.9) to 160.2 (128.5–223.0) while on sham treatment and returned to initial levels, 116.3 (91.7–146.9) (p 0.001), when they received their first balloon. No significant changes in ghrelin cell numbers were observed in the BB group.

In participants without a balloon, weight loss induced an increase in ghrelin cell numbers in the fundus, which was annulled by the subsequent placement of a balloon. The effect of a balloon might be explained by effects on ghrelin cell numbers or ghrelin cell activity.

• ghrelin cell
• ghrelin secretion
• grelin
• immunohistochemistry
• intragastric balloon

• Bariatric surgery
• Energy density
• Food choice
• Obesity
• Portion size
• Sweet
• Weight loss

• Bariatric Surgery
• Eating
• Energy Intake
• Humans
• Portion Size
• Reproducibility of Results
• Weight Loss

• P30 DK020541 NIDDK NIH HHS
• P30 DK026687 NIDDK NIH HHS
• R01 DK108643 NIDDK NIH HHS

• Diet
• Energy Intake
• Metabolic Syndrome
• Obesity

• BMI
• cardiometabolic health
• chrono-nutrition
• obesity
• personality

• Cardiovascular Diseases/etiology
• Circadian Rhythm
• Energy Intake
• Feeding Behavior
• Humans
• Meals
• Nutritional Status
• Personality

• Mindful eating
• dieting
• healthy weight
• mindfulness
• system dynamics model

• BMI
• Eating behaviour
• Energy density
• Portion size
• Pre-meal planning

• Delphi survey
• nutrition
• portion size
• public–private partnership

• focus group
• meal satisfaction
• portion reduction
• portion size intervention
• qualitative

• Adolescent
• Adult
• Feeding Behavior
• Female
• Focus Groups
• Humans
• Hunger
• Male
• Meals
• Middle Aged
• Portion Size
• Satiation/physiology
• Taste
• United Kingdom
• Young Adult

• BB/L02554X/1 Biotechnology and Biological Sciences Research Council

• Acculturation
• Diet
• Food parenting practices
• Hispanic/Latino
• Obesity