Living on the edge: Dietary strategies of economically impoverished women in Cali,Colombia

Economically impoverished women in Cali, Colombia, have restricted access to food in a city where food is abundant. Ethnographic observations, interviews and 2 day food records were used to better understand the coping strategies used by a group of these women (n = 85) to maintain adequate levels of energy intake. Anthropometric indicators of nutritional status were normal for the group. Interview data revealed that the ability to purchase food was a concern for 58% of the women. When faced with a restricted ability to purchase food, the women indicated they made compromises in meal composition, reduced portion sizes, and/or reduced the number of meals. They also relied on relatives, friends, neighbors, store credit, or local government programs for access to food. Changes in meal composition were identified in 17.1% of all diet records (n = 509). Low energy intake (defined as energy intake ≤ 1.27 × BMR) was identified in 17.1% of all diet records. Carbohydrate consumption was significantly greater on low-energy intake days. The adequate nutritional status of this group of women suggests that their coping strategies are usually adequate to maintain energy intake, but the presence of uncertainty, the frequency of compromises in diet composition, and the frequency of low-energy intake days suggest that these women are at risk for undernutrition. Am J Phys Anthropol 102:5–15, 1997. © 1997 Wiley-Liss, Inc.     

Pramlintide treatment reduces 24-h caloric intake and meal sizes and improves control of eating in obese subjects: a 6-wk translational research study

Evidence from rodent studies indicates that the beta-cell-derived neurohormone amylin exerts multiple effects on eating behavior, including reductions in meal size, intake of highly palatable foods, and stress-induced sucrose consumption. To assess the effect of amylin agonism on human eating behavior we conducted a randomized, blinded, placebo-controlled, multicenter study investigating the effects of the amylin analog pramlintide on body weight, 24-h caloric intake, portion sizes, "fast food" intake, and perceived control of eating in 88 obese subjects. After a 2-day placebo lead-in, subjects self-administered pramlintide (180 microg) or placebo by subcutaneous injection 15 min before meals for 6 wk without concomitant lifestyle modifications. Compared with placebo, pramlintide treatment elicited significant mean reductions from baseline in body weight on day 44 (-2.1 +/- 0.3 vs. +0.1 +/- 0.4%, P < 0.001), 24-h caloric intake (-990 +/- 94 vs. -243 +/- 126 kcal on day 3, P < 0.0001; -680 +/- 86 vs. -191 +/- 161 kcal on day 43, P < 0.01), portion sizes, and caloric intake at a "fast food challenge" (-385 +/- 61 vs. -109 +/- 88 kcal on day 44, P < 0.05). Pramlintide treatment also improved perceived control of eating, as demonstrated by a 45% placebo-corrected reduction in binge eating scores (P < 0.01). The results of this translational research study confirm in humans various preclinical effects of amylin agonism, demonstrating that pramlintide-mediated weight loss in obese subjects is accompanied by sustained reductions in 24-h food intake, portion sizes, fast food intake, and binge eating tendencies.     

限制能量平衡膳食联合运动干预对肥胖儿童身体成分、脂质代谢及肠道菌群的影响

摘要 目的：观察限制能量平衡膳食联合运动干预对肥胖儿童身体成分、脂质代谢及肠道菌群的影响。方法：选取2020年4月至2022年10月期间浙江大学医学院附属儿童医院收治的肥胖儿童104例作为研究对象。按照随机数字表法将肥胖儿童分为对照组（n=52,限制能量平衡膳食）和观察组（n=52,限制能量平衡膳食联合运动干预）。对比两组身体成分、脂质代谢及肠道菌群变化情况。结果：观察组干预2个月后体重、体质量指数（BMI）、去脂体重、脂肪量、体脂率低于对照组（P<0.05）。观察组干预2个月后总胆固醇（TC）、甘油三酯（TG）、低密度脂蛋白胆固醇（LDL-C）低于对照组;高密度脂蛋白胆固醇（HDL-C）高于对照组（P<0.05）。观察组干预2个月后肠球菌、大肠杆菌低于对照组;乳杆菌、双歧杆菌高于对照组（P<0.05）。结论：限制能量平衡膳食联合运动干预可有效改善肥胖儿童身体成分,调节脂质代谢及肠道菌群平衡。     

Rates of gastric evacuation in piscivorous brown trout, Salmo trutta

SUMMARY. 1. The dry weight of food remaining in the stomachs of piscivorous trout decreased exponentially with time. Gastric evacuation rates increased exponentially with increasing temperature but were unaffected by predator size, meal size or type of fish prey.
2. Mathematical models were developed to estimate both the rate and time for the gastric evacuation of different meal sizes (expressed as dry weight), and were applicable to piscivorous trout of different sizes (length range 10–32 cm) feeding on trout fry or sticklebacks at different temperatures (range 5–18°C).
3. The wet weight of food in the stomachs also decreased exponentially with time, but evacuation rates both increased with temperature and decreased with increasing meal size; the latter relationship occurred because relative rates of water loss from a meal also decreased with increasing meal size. Use of wet or dry weights can therefore lead to different conclusions about the effect of meal size on evacuation rates.
4. When piscivorous trout were fed three consecutive meals of varying size, the models predicted the total dry weight of food left in the stomach, but not the weight remaining for each individual meal. Interactions between meals led to an increase in evacuation rates for meals consumed early in the series and a decrease in evacuation rates for later meals.
5. Evacuation rates for piscivorous trout were compared with those for trout feeding on invertebrates in an earlier study, and were close to those for caddis larvae as prey, higher than those for mealworms and lower than those for a variety of invertebrate prey. Although a great deal is now known about the daily food intake and growth rates of trout feeding on invertebrates, there is little comparable information for piscivorous trout.     

Dynamic Diet Planner: A Personal Diet Recommender System Based on Daily Activity and Physical Condition

Background and ObjectivesAt the beginning of human civilization, human being needs to undergo immense physical labor to survive. During those days high-calorie diet was essential. However, the evolution of technology has changed the scenario and much lesser amount of physical labor is required to survive in modern hi-tech days, requiring less amount of calorie. The excess calorie gets deposited in the body in the form of white fat. As a consequence, obesity appears as an epidemic all over the world. Long term obesity causes many diseases like heart attack, stroke, diabetes, and many other ailments. It is tough for people, who honestly want to check their obesity by controlling food habits, to continue a static diet chart with fixed restricted foods for a long time. Most of the time, people give up such restrictions on food. It will be very useful if a system exists, that will generate a dynamic diet chart based on calorie spend by the body.MethodsThis research describes a system that will generate a dynamic diet chart based on calorie spend by the body and other data like user's BMI, food preferences, etc. In this system, user can tailor his/her diet chart by changing daily physical activities (activities that burn calories). The main contributions of the proposed system are as follows:

• •A dedicated hardware system to quantify physical labor during walking and running throughout the day from feet pressure changes along with walk cycle detection.
• •The proposed hardware system can distinguish between walk and run.
• •A dynamic diet chart preparation system, where the user has the provision to plan his/her diet chart with food affinity.

The entire work is divided into two modules; the first one focuses on the hardware design to detect and quantify physical activities during “walking” and “running”. These data are used in the second part. The second part contains calorie calculation along with the preparation of a dynamic diet chart with food affinity. In the hardware design, an Application Specific Integrated Circuit (ASIC) is proposed to measure the physical activity during “walking” and “running”.ResultAt the time of hardware logic synthesis, VHDL and FPGA are used. Experimental results show that the proposed hardware provides more accurate results than a pedometer. There is no standard metric to measure the performance of the dynamic diet chart generation system. Competency of the dietitian at the time of setting the parameters, honesty of the users at the time of the interactive session, etc. are the main factors that influence heavily the performance of the dynamic diet chart preparation system. The advantage of dynamic diet chart is that users can modify the diet menu as per their wish, and the system generates a diet chart in such a way that calorie intake (through food items) is maintained properly. In addition to this, the user can plan his future meals.DiscussionThis work is an interdisciplinary work. It is a blending of electronics (FSM), design, and computation for decision making; the computation portion includes software engineering, soft computing, etc. Future plan of this work is to integrate this system with “Cloud” to provide different data analysis related services, like region-wise food habit pattern prediction, health-related statistics, etc.     

Utilizing Ecological Momentary Assessment in Pediatric Obesity to Quantify Behavior,Emotion, and Sleep

This study examined the feasibility of using Ecological Momentary Assessment (EMA) to examine important domains relevant to interregulatory health processes in overweight adolescent females in their natural environments. Participants were 20 overweight adolescent females engaged in a cognitive–behavioral and motivational interviewing intervention aimed at weight loss and improving mood (11–19 years old, 80% white, 15% African American, mean BMI = 39). During this EMA protocol, participants were asked to report their physical activity (PA), nutrition, mood, and sleep during 14 cellular phone calls over three extended weekends (Thursday to Monday). Simultaneously, participants wore an actigraph (armband and watch communicator) that provided instantaneous PA feedback (steps taken and kilocalories) and sleep parameters (duration and efficiency). EMA compliance rates for the armband and phone calls were 74.7 ± 0.3% and 64.2 ± 0.3%, respectively. Data from the armband and phone calls are presented to illustrate the depth of information acquired by utilizing this innovative methodology.     

What People Buy From Fast‐food Restaurants: Caloric Content and Menu Item Selection,New York City 2007

Fast‐food restaurants provide a growing share of daily food intake, but little information is available in the public health literature about customer purchases. In order to establish baseline data on mean calorie intake, this study was completed in the Spring of 2007, before calorie labeling regulations went into effect in New York City. Receipts were collected from lunchtime customers, at randomly selected New York City fast‐food chains. A supplementary survey was also administered to clarify receipt items. Calorie information was obtained through company websites and ascribed to purchases. Lunchtime purchases for 7,750 customers averaged 827 calories and were lowest for sandwich chains (734 calories); and highest for chicken chains (931 calories). Overall, one‐third of purchases were over 1,000 calories, predominantly from hamburger chains (39%) and chicken chains (48%); sandwich chains were the lowest, with only 20% of purchases over 1,000 calories. “Combination meals” at hamburger chains accounted for 31% of all purchases and averaged over 1,200 calories; side orders accounted for almost one‐third of these calories. Lunch meals at these fast‐food chains are high in calorie content. Although calorie posting may help to raise awareness of the high calories in fast‐food offerings, reducing portion sizes and changing popular combination meals to include lower calorie options could significantly reduce the average calorie content of purchases.     

Chick starvation in yellow‐eyed penguins: Evidence for poor diet quality and selective provisioning of chicks from conventional diet analysis and stable isotopes

The link between poor reproductive success and diet was investigated in yellow‐eyed penguins Megadyptes antipodes, by assessing diet at two localities separated by about 30 km: the north coast of Stewart Island where breeding success is low (0.38–0.67 chicks per pair in recent years), and Codfish Island where breeding success is higher (0.96–1.51 chicks per pair), and relating this to published data from South Island localities, where average breeding success was 1.1 chicks per pair. Diet composition, meal sizes and energetic content of meals and prey were determined from stomach contents, and stable isotope analyses of chick down, fledgling feathers and adult blood provided information on diet throughout the fledging period. The high proportion of stomachs that were empty or lacked diagnostic remains reduced sample size considerably, and variability between samples reduced the power to detect significant differences in meal size, proportions of empty stomachs and prey diversity of meals. Energetic content of Stewart Island meals was less than Codfish Island meals, and there was a non‐significant trend for smaller meal sizes and reduced prey diversity among Stewart Island samples. Both localities had lower prey diversity and smaller meals than South Island penguins. Blue cod Parapercis colias accounted for 99% of prey biomass in Stewart Island and 70% in Codfish Island stomach samples, where 27% of prey biomass was opalfish Hemerocoetes monopterygius. Isotopic mixing models carried out on larger sample sizes indicated that opalfish comprised a large proportion of the diet at both locations, with adults selectively provisioning chicks with opalfish while feeding mainly on blue cod themselves. We suggest the large blue cod consumed by Codfish Island and Stewart Island penguins, larger than those consumed by South Island penguins, is difficult to transfer to chicks by regurgitation. Oyster dredging around Stewart Island may have reduced the availability and abundance of alternative prey to Stewart Island penguins.     

The Thermic Effect of Food and Obesity: A Critical Review

DE JONGE, LILIAN, GEORGE BRAY. The thermic effect of food and obesity: A critical review. This review has examined the factors that influence the thermic effect of food (TEF) by evaluating 49 studies that have compared subjects who are obese with those who are lean. Meal size, meal composition, the nature of the previous diet, insulin resistance, physical activity, and ageing influence TEF. In the studies of individuals who are obese or lean, of those who used intravenous glucose infusions, all but one found an impaired thermic response. A total of 29 out of 49 studies of individuals of normal weight or with obesity were identified where there was no difference in age between the groups, and where the subjects who were “overweight” were clearly obese. Of these 29, 22 reported a statistically significant reduction in TEF, 3 studies were not designed to look primarily at the effect of obesity on TEF, and the other 4 may not have had sufficiently palatable meals. From this review, we conclude that the reduction of TEF in obesity is related to the degree of insulin resistance, which may be influenced by a low level of sympathetic activity.     

Modeling Global Macroclimatic Constraints on Ectotherm Energy Budgets

We describe a mechanistic individual-based model of how globalmacroclimatic constraints affect the energy budgets of ectothermicanimals. The model uses macroclimatic and biophysical charactersof the habitat and organism and tenets of heat transfer theoryto calculate hourly temperature availabilities over a year.Data on the temperature dependence of activity rate, metabolism,food consumption and food processing capacity are used to estimatethe net rate of resource assimilation which is then integratedover time. We detail and explore the significance of assumptionsused in these calculations. We present a new test of this model in which we show that thepredicted energy budget sizes for 11 populations of the lizardSceloporus undulalus are in close agreement with observed resultsfrom previous field studies. This demonstrates that model testsare feasible and the results are reasonable. Further, sincethe model represents an upper bound to the size of the energybudget, observed residual deviations form explicit predictionsabout the effects of environmental constraints on the bioenergeticsof the study lizards within each site that may be tested byfuture field and laboratory studies. Three major new improvements to our modeling are discussed.We present a means to estimate microclimate thermal heterogeneitymore realistically and include its effects on field rates ofindividual activity and food consumption. Second, we describean improved model of digestive function involving batch processingof consumed food. Third, we show how optimality methods (specificallythe methods of stochastic dynamic programming) may be includedto model the fitness consequences of energy allocation decisionssubject to food consumption and processing constraints whichare predicted from the microclimate and physiological modeling Individual-based models that incorporate macroclimatic constraintson individual resource acquisition, assimilation and allocationcan provide insights into theoretical investigations about theevolution of life histories in variable environments as wellas provide explicit predictions about individual, populationand community level responses to global climate change.     

Effects of pre- and post-prandial starvation on meal size and evacuation rate of juvenile Atlantic salmon, Salmo salar L.

After a pre-prandial period of starvation or feeding with unlabelled food, 0+ salmon parr (0.8–11.7 g) were fed a test meal of iron particle labelled food and subsequently were again either starved or fed unlabelled food. The quantity of labelled food consumed and the evacuation rate was determined by serial radiographs. In fish of all sizes, pre-prandial starvation causes a larger test meal (as a percentage of body weight) to be consumed when compared to pre-prandially fed fish. In addition, pre-prandial starvation results in relatively larger meals as a percentage of body weight being taken by smaller compared to larger fish. This result was not evident for pre-prandially fed fish. Evacuation rate was unrelated to body size irrespective of feeding history. Post-prandial starvation decreased evacuation rate but this effect was inversely related to the quantity of food consumed. Larger meals were not evacuated differently from smaller meals if feeding occurred post-prandially, irrespective of pre-prandial starvation.     

Consumption of Meals Prepared at Home and Risk of Type 2 Diabetes: An Analysis of Two Prospective Cohort Studies

BackgroundThere has been a trend towards increased dining out in many countries. Consuming food prepared out of the home has been linked to poor diet quality, weight gain, and diabetes risk, but whether having meals prepared at home (MPAH) is associated with risk of type 2 diabetes (T2D) remains unknown.ConclusionsIn two large prospective cohort studies, frequent consumption of MPAH is associated with a lower risk of developing T2D, and this association is partly attributable to less weight gain linked with this dining behavior.     

Food Form and Portion Size Affect Postprandial Appetite Sensations and Hormonal Responses in Healthy,Nonobese, Older Adults

Data are limited concerning the dietary factors that influence appetite control in older adults. This study examined the effects of food form and portion size on appetite in 43 older adults (age: 72 ± 1 years; BMI: 25.6 ± 0.3 kg/m²). Subjects were assigned to groups based on portion size of the test meal (12.5% (n = 18) vs. 25% (n = 25) of estimated energy need). Subjects randomly consumed, on two separate days, the respective solid or beverage test meal. Appetite sensations and hormonal responses were measured over 4 h. Main effects of food form (P < 0.05) and/or portion size (P < 0.05) were observed for each appetite sensation. Postprandial hunger and desire to eat were greater following beverage vs. solid meal (between 12.5% vs. 25%), whereas fullness was lower after beverage vs. solid meal (P < 0.05). Main effects of food form and/or portion size were observed for glucose, insulin, and ghrelin. Postprandial glucose and insulin concentrations were lower after beverage vs. solid meal (between 12.5% vs. 25%; all comparisons, P < 0.05) whereas beverage meal led to greater 4‐h ghrelin vs. solid meal (P = 0.09). No main effects were observed for glucagon‐like peptide‐1 (GLP‐1) or cholecystokinin (CCK). When adjusting for age, food form remained significant for postprandial hunger and fullness; portion size remained significant for postprandial glucose. Greater hunger and reduced satiety with accompanying glucose, insulin, and ghrelin following the beverage vs. solid meals, and to some extent, in smaller vs. larger portions suggest that appetite control is influenced by food form and portion size in older adults. These findings may enhance the development of appropriate dietary strategies that help to regulate energy balance.     

Golden jackal (Canis aureus L.) diet in Southern Greece

The diet of jackals was studied in the Mediterranean lowlands of Fokida and Samos island, Greece, by analyzing 127 scats collected between January 2002 and May 2003. Across all seasons frequencies of food items show that the most common items were mammals (frequency 42.7%, biomass 69.8%) and birds (12.0%, biomass 27.7%). Although the frequencies of plant material (27.3%) and insects (18.0%) were quite high, their biomass contribution was low (1.7%, 0.8% respectively). Most of the biomass consumed composed of mammals of domestic livestock origin (55.9%) which were presumably scavenged. This reveals the importance of this food item to the opportunistic jackals in wildlife-poor ecosystems like the anthropogenic Mediterranean lowlands. The occurrence of small mammals in the scats was very low while very few traces of grass and human refuse (such as leftovers of meals, plastic, pieces of paper etc.) were found in the diet of jackals. Furthermore, the findings support the opportunistic nature of a species capable to exploit any easily available food source.     

THE FOOD AND FEEDING ECOLOGY OF GREY-HEADED ALBATROSS DIOMEDEA CHRYSOSTOMA AND BLACK-BROWED ALBATROSS D. MELANOPHRIS

The food and feeding ecology of Black-browed Albatrosses and Grey-headed Albatrosses was studied from 1975 to 1978 at Bird Island, South Georgia. Two hundred and seventy food samples (averaging 75–85 % by weight of the mean chick feed) were collected from adults of each species in February and March. Chicks of both species received meals of the same size, of which half consisted of liquid. The three major components of the solid diet (krill, squid and fish) were similar for both albatrosses. By weight, fish represented about 35 % of the diet of both species; squid predominated (50 %) in the diet of Grey-headed Albatross, and krill (40 %) in the diet of Black-browed Albatross. Lampreys were confined to the Grey-headed Albatross and, although squid of similar sizes were taken by both species, Black-browed Albatrosses took a much greater diversity of squid. Each major prey type was associated with a characteristic amount of liquid in the complete samples and only in the case of krill and lamprey was this lipid-rich.
As these two albatrosses are of similar size, breed over the same period and feed meals of equivalent weight to their chicks at similar intervals, the difference in the composition of the diet is possibly the most significant mechanism of ecological segregation (in the breeding season).
Evidence of the effect of krill shortage in drastically reducing Black-browed Albatross breeding success is presented to support this. The two species have largely non-overlapping winter oceanic ranges which are probably also correlated with the distribution of preferred prey.     

Validity of the Remote Food Photography Method (RFPM) for estimating energy and nutrient intake in near real-time

Two studies are reported; a pilot study to demonstrate feasibility followed by a larger validity study. Study 1's objective was to test the effect of two ecological momentary assessment (EMA) approaches that varied in intensity on the validity/accuracy of estimating energy intake (EI) with the Remote Food Photography Method (RFPM) over 6 days in free-living conditions. When using the RFPM, Smartphones are used to capture images of food selection and plate waste and to send the images to a server for food intake estimation. Consistent with EMA, prompts are sent to the Smartphones reminding participants to capture food images. During Study 1, EI estimated with the RFPM and the gold standard, doubly labeled water (DLW), were compared. Participants were assigned to receive Standard EMA Prompts (n = 24) or Customized Prompts (n = 16) (the latter received more reminders delivered at personalized meal times). The RFPM differed significantly from DLW at estimating EI when Standard (mean ± s.d. = -895 ± 770 kcal/day, P < 0.0001), but not Customized Prompts (-270 ± 748 kcal/day, P = 0.22) were used. Error (EI from the RFPM minus that from DLW) was significantly smaller with Customized vs. Standard Prompts. The objectives of Study 2 included testing the RFPM's ability to accurately estimate EI in free-living adults (N = 50) over 6 days, and energy and nutrient intake in laboratory-based meals. The RFPM did not differ significantly from DLW at estimating free-living EI (-152 ± 694 kcal/day, P = 0.16). During laboratory-based meals, estimating energy and macronutrient intake with the RFPM did not differ significantly compared to directly weighed intake.     

EICHHORNIA CRASSIPES IN SOUTH AFRICA - A GENERAL REVIEW

SUMMARY

The food from the gut contents of 853 Barbus mattozi of various sizes were examined and analysed. The results showed a dietary transition from planktonivorous and omnivorous to piscivorous with increasing size of fish. At sizes larger than 230 nm fork length the diet became 100% piscivorous.     

Longevity and egg development of adult female boll weevils fed exclusively on different parts and stages of cotton fruiting bodies

The capacities of the rind (i.e., the developing calyx and petals of squares; and the outer casing, or husk, of bolls) and the internal reproductive portion of cotton, Gossypium hirsutum L. (Malvaceae), squares of three sizes, and bolls of three ages to influence adult female boll weevil, Anthonomus grandis grandis Boheman (Coleoptera: Curculionidae), longevity and egg production were evaluated in laboratory bioassays. While feeding on the reproductive portion of squares was expected to support adult boll weevils for considerable periods of time (e.g., medium square reproductive portion: ≈185 days), feeding on rinds also resulted in substantial longevity (e.g., medium square rind: ≈120 days). As anticipated, feeding on the reproductive portion of squares resulted in formation of chorionated eggs in mated females, but a diet comprised exclusively of rinds, particularly from large squares, was associated with gravidity and high fecundity relative to rinds of young and mature bolls. The reproductive portion and rind of post‐bloom and young bolls as sources of food resulted in limited gravidity while mature bolls were not associated with any egg formation. These findings further our understanding of how boll weevils feed on different parts of the cotton plant and how those parts as food sources are related to the biology and ecology of the boll weevil.     

Chefs' opinions of restaurant portion sizes

Objectives: The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs’ opinions regarding portion size, nutrition information, and weight management. Research Methods and Procedures: A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs’ opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. Results: Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served “regular” portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. Discussion: Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers’ energy requirements.