Mary-Jon Ludy

Changes in taste preference and steps taken after sleep curtailment.

A substantial proportion of the population does not achieve the recommended amount of sleep. Previous work demonstrates that sleep alterations perturb energy balance by disrupting appetite hormones, increasing energy intake, and decreasing physical activity. This study explored the influence of sleep duration on taste perception as well as effects on dietary intake and physical activity. Participants (n=24 habitual short sleepers and n=27 habitual long sleepers, 82.4% female, 88.2% white, 25.2±7.7years) completed two randomized taste visits; one following short sleep duration (≤7h) and one following long sleep duration (>7h). Taste perception measures included sweet and salt detection thresholds (ascending 3-alternative, forced-choice method), as well as sweet preference (Monell 2-series, forced-choice, paired-comparison, tracking method). Steps and sleep were tracked via FitBit, an activity monitoring device. Dietary intake was assessed using 24-hour recalls and analyzed using Nutritionist Pro. Habitual long-sleepers had a higher sweet taste preference (p=0.042) and took fewer steps (p=0.036) following sleep curtailment compared to the night where they slept >7h but did not experience changes in dietary intake or detection thresholds. Habitual short-sleepers did not experience changes in taste perception, activity, or dietary intake following sleep alteration. Habitual long-sleepers may be at greater risk of gaining weight when typical sleep patterns are disrupted.

Chemosensory Properties of Pungent Spices: Their Role in Altering Nutrient Intake

BackgroundThe general population is not compliant with national dietary recommendations for promoting health and reducing chronic disease risk. While rising obesity rates suggest that the majority of the population is overconsuming, many individuals affected with either acute or chronic diseases struggle to maintain adequate dietary intake and are at high nutritional risk. Flavor is the primary driver of food intake; however, disliked flavors are a major barrier to consumer adherence with dietary recommendations for both groups. Spices that contribute to chemical burn—such as black pepper, garlic, ginger, mustard, oregano, red pepper, and wasabi—alter food flavors.PurposeThis paper explores the role of these pungent spices in altering nutrient intake across the lifespan. The role of chemical burn in manipulating dietary intake in both diseased and healthy populations is discussed.ApplicationImplications for using pungent spices to enhance compliance with dietary manipulations are described. Proposed functions of pungent spices are maintaining, preserving, and enhancing flavor to offset the reductions in liking and palatability that are associated with dietary modifications and disease status.

Relationship Between Body Fat and Physical Fitness in Army ROTC Cadets

The Army Physical Fitness Test (APFT), including timed push-ups, sit-ups, and run, assesses physical performance for the Army. Percent body fat is estimated using height and circumference measurements. The objectives of the study were to (a) compare the accuracy of height and circumference measurements to other, more accepted, body fat assessment methods and (b) determine the relationships between body composition and APFT results. Participants included Reserve Officer Training Corps (ROTC) cadets (n = 11 males, 2 females, 21.6 ± 3.5 years) from a midwestern university). At one visit, percent body fat was assessed using height and circumference measurements, air-displacement plethysmography, and bioelectrical impedance analysis. APFT results were provided by the ROTC director. All assessment methods for percent body fat were strongly associated (r ≥ 0.7, p < 0.01), implying that height and circumference measurement is a practical tool to estimate percent body fat of ROTC cadets. Total APFT score was not associated with any body fat assessment method. Push-up number was negatively associated with percent body fat by all assessment methods (r ≥ -0.8, p = 0.001), although run time was positively associated (r ≥ 0.6, p < 0.05). This suggests that percent body fat may be an important variable in determining or improving cardiovascular and muscular endurance, but not APFT performance.

First-Year University Students Who Self-Select into Health Studies Have More Desirable Health Measures and Behaviors at Baseline but Experience Similar Changes Compared to Non-Self-Selected Students

Studies demonstrate that first-year university students are at high risk for weight gain. These reports typically rely on self-selected participants. The purpose of this study was to explore if students who chose to participate in a health-based research study had more desirable health measures and behaviors than students who completed health assessments as part of a first-year seminar course. Health measures included blood pressure (BP), body mass index (BMI), and percent body fat. Health behaviors included dietary patterns (Starting the Conversation questionnaire) and alcohol use (Alcohol Use Disorders Identification Test-Consumption). A total of 191 (77% female) participants completed testing in the self-selected “Health Study” group, whereas 73 of the 91 students (80%, 55% female) enrolled in the “Seminar” allowed their data to be used for research purposes. Baseline measures favored Health Study participants, including but not limited to fewer participants with undesirable BMI (≥25.0 kg/m2; males and females) and a smaller percentage of participants with undesirable BP (systolic ≥120 mmHg and/or diastolic ≥80 mmHg; females only). Differences in dietary behaviors at baseline were inconsistent, but Seminar students engaged in more problematic alcohol-use behaviors. While both groups experienced undesirable changes in health measures over time, the degree of change did not differ between groups. Changes in health behaviors over time typically resulted in undesirable changes in the Seminar group, but the magnitude of change over time did not differ between groups. Thus, results from first-year university students who self-select into health studies likely underestimate the seriousness of undesirable health measures and behaviors but may accurately reflect the degree of change over time.