Gloria Vera

Short-term satiety in preschool children: a comparison between high protein meal and a high complex carbohydrate meal.

The aim of this study was to investigate whether a high protein meal has a different effect on short-term satiety in preschool children than a high carbohydrate meal by measuring their intake of a subsequent meal. Subjects were 35 normal preschool children of both genders aged 5 to 6 years. All children were healthy and randomly chosen from those who were attending to a day-care center where they received feeding at three meal times: breakfast, lunch and teatime. Children were weighed with light clothes following standard recommendations. They were normal according to the weight for height index, using the NCHS standards. Two meals with different levels of protein and carbohydrate and equal energy contents were assayed at lunch. The lunches were cooked dishes made from common ingredients. The high carbohydrate meal was consumed in greater amount than the high protein meal (P < 0.01) and a significantly greater energy intake was observed (P < 0.01). Food and energy intakes at teatime were greater with the high carbohydrate meal, but only the energy intake was significant (P < 0.05). When subjects consumed the high protein meal during lunch, they ate a significantly lower amount of protein in the subsequent meal, but the carbohydrate intake was similar. The long-term effects of a high protein diet remain to be investigated before recommending of a high protein for obese children.The aim of this study was to investigate whether a high protein meal has a different effect on short-term satiety in preschool children than a high carbohydrate meal by measuring their intake of a subsequent meal. Subjects were 35 normal preschool children of both genders aged 5 to 6 years. All children were healthy and randomly chosen from those who were attending to a day-care center where they received feeding at three meal times: breakfast, lunch and teatime. Children were weighed with light clothes following standard recommendations. They were normal according to the weight for height index, using the NCHS standards. Two meals with different levels of protein and carbohydrate and equal energy contents were assayed at lunch. The lunches were cooked dishes made from common ingredients. The high carbohydrate meal was consumed in greater amount than the high protein meal (P < 0.01) and a significantly greater energy intake was observed (P < 0.01). Food and energy intakes at teatime were greater with the high carbohydrate meal, but only the energy intake was significant (P < 0.05). When subjects consumed the high protein meal during lunch, they ate a significantly lower amount of protein in the subsequent meal, but the carbohydrate intake was similar. The long-term effects of a high protein diet remain to be investigated before recommending of a high protein for obese children.

Digestion rate of legume carbohydrates and glycemic index of legume-based meals.

A study was performed to examine the rate of digestion of available carbohydrate in legumes and its mixtures with cereals, prepared as commonly eaten. The legumes and cereals studied were lentil (Lens sculenta), pea (Pisum sativum), bean (Phaseolus vulgaris, var tortola), rice (Oryza sativa) and spaghetti. Foods were purchased at the city market. Total starch content and the carbohydrate digestion rates were determined using the enzymatic method proposed by Englyst et al. Total starch levels ranged from 7.78 g/100 g in cooked flour bean to 20.6 g/100 g in a bean-spaghetti dish, and dietary fiber contents ranged from 2.4 g/100 g in a cooked 70:30 lentil-rice mixture to 5.26 g/100 g in a cooked whole bean. The rapid digestion rate carbohydrates showed values from 4.8 in the bean soup to 8.9 in the bean-spaghetti combination. The same results show, expressed as rapid available glucose (RAG), the amount of rapid carbohydrate/100 g food or meal as eaten, and as the starch digestion index (SDI), the percentage of rapid carbohydrate digestion rate in relation to the total amount of carbohydrate.The RAG values ranged between 5.0 for cooked beans and 10 for cooked beans and spaghetti, and the SDI ranged between 40 for cooked pea flour and 62 for cooked bean flour. Legumes prepared as soup showed a higher rapid digestion rate than legumes prepared as whole grain. The bean-spaghetti based-meal and the lentil-based meal showed glycemic index mean and standard deviation values of 76.8±43.4 and 49.3±29.5, RAG values of 7.0 and 6.0, and SDI values of 57 and 54, respectively. The knowledge of the importance of the carbohydrate digestion rates in human health is increasing, and probably will soon be used in the development of the food pyramid. The foods with a moderate fraction of rapid digestion rate, such as legumes, should be included in the base of the pyramid.

Effect of the addition of malt flour to extruded pea-rice preparations on food and energy intake by preschool children.

The aim of this work was to evaluate the effect of different malt flour concentrations added to extruded pea‐rice formulae on their food and energy intake by preschool children. The study was performed in 152 children from 3 to 4 years old. Three formulae of extruded pea‐rice blends with energy densities of: 0.8, 1.2 and 1.6 kcal/g and similar consistencies (9000 cp) were assayed. These characteristics were obtained modifying the solid concentration of the formulae and adding different amounts of malt flour. Results demonstrated that by increasing the energy densities of the formulae, the children were able to consume higher amounts of foods. Formulae treated with malt flour have increased energy densities without increasing consistencies. Furthermore, this treatment made possible an increase in the consumption of the formulae with higher energy densities.

Effect of starch intake on satiation and satiety in preschool children

Abstract The aim of the study was to evaluate the effect of different food starch levels on satiation and satiety in preschool children. The study was carried out in 25 preschool children, aged 24 to 48 months, with a normal nutritional status. Three rice formulas were given to the children at lunch. Three starch levels were assayed: low, medium and high (4, 8 and 12 % of starch, respectively). Nutrient and energy densities of the formulas were similar. Satiation was determined at lunch by measuring the subjects intake of prepared dishes, which were offered in high volumes. If children asked for more an additional amount was served. Satiety was determined using the food and energy intakes at tea time in those children who consumed similar amounts of meals with different starch levels at lunch. The result demonstrated that children consumed significantly less of the high-starch food preparation at lunch. Also, an inverse and significant relationship was observed between the formula starch level and the food and energy intakes at the subsequent meal time. From these results, it can be concluded that preschool children show the highest satiating rate and satiety when they consume foods with a higher starch level. The findings of this work are a contribution to a better understanding of the effect of nutritional factors on food and energy intakes in preschool children. From an applied point of view, these findings could be valuable tools in the food management of under or overnourished preschool children.