Lyn Dart

Slower Eating Speed Lowers Energy Intake in Normal-Weight but not Overweight/Obese Subjects

BACKGROUND The effect of eating speed on energy intake by weight status is unclear. OBJECTIVE To examine whether the effect of eating speed on energy intake is the same in normal-weight and overweight/obese subjects. DESIGN The effect of slow and fast eating speed on meal energy intake was assessed in a randomized crossover design. PARTICIPANTS/SETTING Thirty-five normal-weight (aged 33.3±12.5 years; 14 women and 21 men) subjects and 35 overweight/obese (44.1±13.0 years; 22 women and 13 men) subjects were studied on 2 days during lunch in a metabolic kitchen. INTERVENTION The subjects consumed the same meal, ad libitum, but at different speeds during the two eating conditions. The weight and energy content of the food consumed was assessed. Perceived hunger and fullness were assessed at specific times using visual analog scales. STATISTICAL ANALYSES Effect of eating speed on ad libitum energy intake, eating rate (energy intake/meal duration), energy density (energy intake per gram of food and water consumed), and satiety were assessed by mixed-model repeated measures analysis. RESULTS Meal energy intake was significantly lower in the normal-weight (804.5±438.9 vs 892.6±330.2 kcal; P=0.04) but not the overweight/obese (667.3±304.1 vs 724.8±355.5 kcal; P=0.18) subjects during the slow vs the fast eating condition. Both groups had lower meal energy density (P=0.005 and P=0.001, respectively) and eating rate (P<0.0001 in both groups) during the slow vs the fast eating condition. Both groups reported less hunger (P=0.01 and P=0.03, respectively), and the normal-weight subjects reported more fullness (P=0.02) at 60 minutes after the meal began during the slow compared with the fast eating condition. There was no eating speed by weight status interaction for any of the variables. CONCLUSIONS Eating slowly significantly lowered meal energy intake in the normal-weight but not in the overweight/obese group. It lowered eating rate and energy density in both groups. Eating slowly led to lower hunger ratings in both groups and increased fullness ratings in the normal-weight group at 60 minutes from when the meal began.

Effect of calorie or exercise labels on menus on calories and macronutrients ordered and calories from specific foods in Hispanic participants: a randomized study

The effect of menu labels on food choices is unknown in Hispanics. This study evaluated the impact of menu labels on calories and macronutrients ordered in Hispanics. 372 Hispanics (18–65 years) were randomly assigned to menus with no labels (NL) (n=127), rank-ordered calorie labels plus a statement on energy needs per meal (CL) (n=123), or rank-ordered exercise labels showing minutes of brisk walking necessary to burn the food calories (EL) (n=122). The menus had identical food choices. Participants were instructed to select foods from the assigned menu as if having lunch in a fast food restaurant. One-way analysis of variance found no difference in calories ordered (median (25th and 75th centiles)) by menu condition (NL: 785.0 (465.0, 1010.0) kcal; CL: 790.0 (510.0, 1020.0) kcal; EL: 752.5 (520.0, 1033.8) kcal; p=0.75). Calories from specific foods and macronutrient intake were not different by menu condition. Menu label use was 26.8% in the CL and 25.4% in the EL condition. Calories ordered were not different between those who used and those who did not use the labels. Regression analysis showed that perception of being overweight (p=0.02), selecting foods based on health value (p<0.0001), and meeting exercise guidelines (p<0.0001) were associated with fewer calories ordered. Logistic regression showed that selecting foods based on health value (p=0.01) was associated with higher food label use. Menu labels did not affect food choices in Hispanic participants. Future studies should determine if nutrition, exercise, and weight perception counseling prior to menu labels intervention would result in better food choices. Trial registration number NCT02804503; post-results.

The Effect of Eating Speed at Breakfast on Appetite Hormone Responses and Daily Food Consumption

Background The effect of eating speed at a meal on appetite gut hormone responses and future food consumption is not clear. This study examined the effect of eating speed at breakfast on postprandial gut hormone responses, subjective appetite, and daily food consumption. Methods Twenty-five participants [68% men; age, 25.9 (8.1) years; body mass index, 25.0 (3.2) kg/m2] were recruited. Each participant consumed the same breakfast at a slow (30 minutes) and fast (10 minutes) speed, on 2 separate days, in a randomized crossover design. Blood samples were collected in the fasting state and 3 hours postprandially during each eating condition. Appetite was assessed over the same period using visual analog scales. Blood concentrations of orexigenic hormone, ghrelin, and anorexigenic hormones, glucagon-like peptide-1 (GLP-1) and peptide YY (PYY), were determined. Daily food intake was measured, by food recall, after the slow and fast breakfast. Results Mixed-model repeated-measures analysis showed no eating condition or eating condition by time interaction effect on ghrelin, GLP-1, PYY, hunger, or fullness. Significant eating speed by time interaction effect on desire to eat was found (P = 0.007). Desire to eat was lower at 60 minutes (P = 0.007) after breakfast began during the slow versus fast eating condition. Eating speed at breakfast did not affect daily energy and macronutrient intake. Conclusions Eating speed at breakfast did not affect postprandial ghrelin, GLP-1, PYY, hunger, and fullness values or daily energy and macronutrient intake. Desire to eat was lower at 60 minutes in the slow versus fast eating condition, but this result could not be explained by the changes in meal-related hormones measured in the study.

Community Gardening and Education Outreach Expand Students Dietetics Practice Skills

As part of their professional training, dietetics students participate in a community-based gardening initiative that fosters skills for effective public health practice. Students complete a 6-week training course in basic gardening and applied skills with Master Gardeners to build on new knowledge and reinforce their practical experience while working in a community garden. Following training, students outreach as educators to local community agencies and learn how to integrate applications in nutrition and dietetics with gardening as a community-building strategy for enhancing food security and sustaining communities.

Exercise and calorie information on menus is not enough to improve food choices in Hispanic adults

Background Hispanics are a fast growing population in the U.S. with a high prevalence of obesity or overweight. Eating out frequently in restaurants is linked with weight gain, and several strategies to improve food choices from menus have been studied. Some of the strategies that may be effective include displaying the amount of exercise needed to burn the food calories, rank ordering the food items by calorie content, and showing both calorie content of foods and the recommended calories together. However, most of the participants in the previous studies were non-Hispanic. Hispanics engage in sports activities and eat out in restaurants just like non-Hispanics and whether the exercise and calorie labels will affect their food choices needs to be determined.

The effect of meal composition on postprandial glucagon-like peptide-1 response in overweight/obese participants

Background Glucagon-like peptide-1 (GLP-1) is an incretin hormone secreted in the intestine in response to food intake. GLP-1 may be responsible for nearly 50% of insulin secretion. Postprandial GLP-1 secretion may be impaired in overweight/obese (OW/O) individuals and in patients with type-2 diabetes (T2D). Meals high in protein (HP) or high in monounsaturated fat (HMF) may increase GLP-1 response. However, there are no studies directly comparing HP with HMF meals on postprandial GLP-1 response.