The Experts below are selected from a list of 1035 Experts worldwide ranked by ideXlab platform
Barbara J. Rolls - One of the best experts on this subject based on the ideXlab platform.
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effects of energy content and energy density of pre portioned Entrees on energy intake
Obesity, 2012Co-Authors: Alexandria D Blatt, Rachel A Williams, Liane S Roe, Barbara J. RollsAbstract:Pre-portioned Entrees are commonly consumed to help control portion size and limit energy intake. The influence of entree characteristics on energy intake, however, has not been well studied. We determined how the effects of energy content and energy density (ED, kcal/g) of pre-portioned Entrees combine to influence daily energy intake. In a crossover design, 68 non-dieting adults (28 men and 40 women) were provided with breakfast, lunch, and dinner on 1 day a week for 4 weeks. Each meal included a compulsory, manipulated pre-portioned entree followed by a variety of unmanipulated discretionary foods that were consumed ad libitum. Across conditions, the Entrees were varied in both energy content and ED between a standard level (100%) and a reduced level (64%). Results showed that in men, decreases in the energy content and ED of pre-portioned Entrees acted independently and added together to reduce daily energy intake (both P < 0.01). Simultaneously decreasing the energy content and ED reduced total energy intake in men by 16% (445 ± 47 kcal/day; P < 0.0001). In women, the entree factors also had independent effects on energy intake at breakfast and lunch, but at dinner and for the entire day the effects depended on the interaction of the two factors (P < 0.01). Simultaneously decreasing the energy content and ED reduced daily energy intake in women by 14% (289 ± 35 kcal/day; P < 0.0001). Both the energy content and ED of pre-portioned Entrees affect daily energy intake and could influence the effectiveness of such foods for weight management.
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Energy density of foods affects energy intake in normal-weight women
American Journal of Clinical Nutrition, 1998Co-Authors: Elizabeth A. Bell, Victoria H. Castellanos, Michelle L Thorwart, Christine L Pelkman, Barbara J. RollsAbstract:This study examined the effect of energy density, independent of fat content and palatability, on food and energy intakes. With use of a within-subjects design, normal-weight women (n = 18) were provided with meals for 2 d during each of three test sessions. During lunch, dinner, and an evening snack, subjects were given free access to a main entree varying in energy density (low, medium, or high). The manipulated main Entrees were similar in palatability to their counterparts across conditions. Low-energy compulsory (consumption required) side dishes accompanied each meal. Subjects also consumed a standard, compulsory breakfast. Results showed that subjects consumed a similar amount of food (by weight) across the three conditions of energy density. Thus, significantly more energy was consumed in the condition of high energy density (7532 +/- 363 kJ, or 1800 +/- 86 kcal) than in the medium- (6356 +/- 281 kJ, or 1519 +/- 67 kcal) and low- (5756 +/- 178 kJ, or 1376 +/- 43 kcal) energy-density conditions (P < 0.0001). There were no differences in hunger or fullness before meals, after meals, or over the 2 d across conditions. The results from this study indicate that energy density affects energy intake independent of macronutrient content or palatability, suggesting that the overconsumption of high-fat foods may be due to their high energy density rather than to their fat content.
Rebecca A Krukowski - One of the best experts on this subject based on the ideXlab platform.
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no financial disincentive for choosing more healthful Entrees on children s menus in full service restaurants
Preventing Chronic Disease, 2013Co-Authors: Rebecca A Krukowski, Delia WestAbstract:Children are eating restaurant foods more than ever before, and price is among the top considerations for food choices. We categorized and enumerated Entrees on children’s menus from 75 full-service restaurant chains to compare prices of more healthful and less healthful Entrees to test the assumption that more healthful food is more expensive. The mean (standard deviation) price of more healthful Entrees ($5.38 [$2.01]) was not significantly different from the price of less healthful Entrees ($5.27 [$2.04]). In contrast to research demonstrating that more healthful foods tend to be more expensive in grocery stores, more healthful Entrees on children’s menus in restaurants were not more expensive than less healthful Entrees.
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peer reviewed no financial disincentive for choosing more healthful Entrees on children s menus in full service restaurants
Preventing Chronic Disease, 2013Co-Authors: Rebecca A Krukowski, Delia Smith WestAbstract:Children are eating restaurant foods more than ever before, and price is among the top considerations for food choices. We categorized and enumerated Entrees on children’s menus from 75 full-service restaurant chains to compare prices of more healthful and less healthful Entrees to test the assumption that more healthful food is more expensive. The mean (standard deviation) price of more healthful Entrees ($5.38 [$2.01]) was not significantly different from the price of less healthful Entrees ($5.27 [$2.04]). In contrast to research demonstrating that more healthful foods tend to be more expensive in grocery stores, more healthful Entrees on children’s menus in restaurants were not more expensive than less healthful Entrees.
Gabrielle Turner-mcgrievy - One of the best experts on this subject based on the ideXlab platform.
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The Fast-Casual Conundrum: Fast-Casual Restaurant Entrées Are Higher in Calories than Fast Food
Journal of the Academy of Nutrition and Dietetics, 2016Co-Authors: Danielle E. Schoffman, Charis R. Davidson, Sarah B. Hales, Anthony Crimarco, Alicia A. Dahl, Gabrielle Turner-mcgrievyAbstract:Abstract Background Frequently eating fast food has been associated with consuming a diet high in calories, and there is a public perception that fast-casual restaurants (eg, Chipotle) are healthier than traditional fast food (eg, McDonald's). However, research has not examined whether fast-food Entrees and fast-casual Entrees differ in calorie content. Objective The purpose of this study was to determine whether the caloric content of Entrees at fast-food restaurants differed from that found at fast-casual restaurants. Design This study was a cross-sectional analysis of secondary data. Calorie information from 2014 for lunch and dinner Entrees for fast-food and fast-casual restaurants was downloaded from the MenuStat database. Outcome measures Mean calories per entree between fast-food restaurants and fast-casual restaurants and the proportion of restaurant Entrees that fell into different calorie ranges were assessed. Statistical analyses performed A t test was conducted to test the hypothesis that there was no difference between the average calories per entree at fast-food and fast-casual restaurants. To examine the difference in distribution of Entrees in different calorie ranges between fast-food and fast-casual restaurants, χ 2 tests were used. Results There were 34 fast-food and 28 fast-casual restaurants included in the analysis (n=3,193 Entrees). Fast-casual Entrees had significantly more calories per entree (760±301 kcal) than fast-food Entrees (561±268; P P Conclusions Although fast-casual Entrees contained more calories than fast-food Entrees in the study sample, future studies should compare actual purchasing patterns from these restaurants to determine whether the energy content or nutrient density of full meals (ie, Entrees with sides and drinks) differs between fast-casual restaurants and fast-food restaurants. Calorie-conscious consumers should consider the calorie content of entree items before purchase, regardless of restaurant type.
Delia West - One of the best experts on this subject based on the ideXlab platform.
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no financial disincentive for choosing more healthful Entrees on children s menus in full service restaurants
Preventing Chronic Disease, 2013Co-Authors: Rebecca A Krukowski, Delia WestAbstract:Children are eating restaurant foods more than ever before, and price is among the top considerations for food choices. We categorized and enumerated Entrees on children’s menus from 75 full-service restaurant chains to compare prices of more healthful and less healthful Entrees to test the assumption that more healthful food is more expensive. The mean (standard deviation) price of more healthful Entrees ($5.38 [$2.01]) was not significantly different from the price of less healthful Entrees ($5.27 [$2.04]). In contrast to research demonstrating that more healthful foods tend to be more expensive in grocery stores, more healthful Entrees on children’s menus in restaurants were not more expensive than less healthful Entrees.
John W Erdman - One of the best experts on this subject based on the ideXlab platform.
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use of packaged Entrees as part of a weight loss diet in overweight men an 8 week randomized clinical trial
Diabetes Obesity and Metabolism, 2006Co-Authors: Sandra M Hannum, Lea Ann Carson, Ellen M Evans, E L Petr, Christopher Wharton, Linh M Bui, John W ErdmanAbstract:Aim: This study assessed the efficacy of a weight-loss diet by using packaged portion-controlled Entrees vs. a self-selected diet based on the United States Department of Agriculture Food Guide Pyramid (FGP). Methods: Sixty healthy overweight men (body mass index (BMI) 26–42 kg/m2; aged 24–60 years) were randomized into two groups for an 8-week intervention. Group E consumed two portion-controlled Entrees daily, plus recommended servings from the FGP. Group P consumed a self-selected diet consisting of a recommended number of servings from the FGP. Diets were designed to be isocaloric (1700 kcal) and identical in macronutrient composition (55% carbohydrate, 25% protein and 20% fat). Participants were instructed to make no changes in physical activity levels. Each group was blinded to the protocol of the other group, and received separate diet instructions, but no behavioural or diet counselling. Outcomes included weight, BMI, body composition by dual energy X-ray absorptiometry, waist and hip circumference, blood pressure (BP), fasting blood lipids, glucose, insulin and C-reactive protein. Results: Fifty-one men completed the study. The portion-control group E (n = 25) experienced greater decreases in weight (−7.4 ± 3.1 vs. −5.1 ± 4.0 kg), BMI (−2.4 ± 1.0 vs. −1.6 ± 1.3 kg/m2), fat mass (−3.6 ± 1.8 vs. −2.5 ± 1.8 kg), waist circumference (−6.6 ± 3.3 vs. −4.3 ± 2.9 cm) and diastolic BP (−6.0 ± 7.2 vs. + 0.2 ± 10.1 mmHg) than group P (n = 26) (p < 0.05). Consumption of a packaged entree diet resulted in greater losses of weight and fat mass, and reduced BP. Conclusions: Use of packaged Entrees as part of a weight-loss diet is an effective means of achieving portion control and enhancing losses of weight and fat mass in overweight men.
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use of portion controlled Entrees enhances weight loss in women
Obesity Research, 2004Co-Authors: Sandra M Hannum, Lea Ann Carson, Ellen M Evans, Linh M Bui, Kirstie A Canene, Lauren E Petr, John W ErdmanAbstract:OBJECTIVE: To determine the efficacy of a weight-loss diet using packaged portion-controlled Entrees compared with a self-selected diet based on the U.S. Department of Agriculture Food Guide Pyramid (FGP) (United States Department of Agriculture, Center for Nutrition Policy and Promotion, Washington, DC; 1996). RESEARCH METHODS AND PROCEDURES: Sixty healthy women (BMI 26 to 40 kg/m(2); 24 to 60 years old) were randomized into two intervention groups for an 8-week parallel arm study. The portion-controlled group consumed two frozen Entrees daily, plus additional food servings from the FGP. The self-selected diet group consumed a recommended number of servings from the FGP. Diets were designed to be the same in composition (55% carbohydrate, 25% protein, 20% fat) and energy level (1365 kcal). Each group met weekly to monitor compliance and take measures. Outcomes included weight, body composition by DXA, hip and waist circumference, blood pressure, fasting blood lipids, glucose, insulin, and C-reactive protein. Significant differences were assessed using repeated measures ANOVA. RESULTS: The portion-controlled group (n = 26) experienced greater decreases in weight (5.6 +/- 2.2 kg or 6.5% vs. 3.6 +/- 2.5 kg or 4.2%), fat mass (3.6 +/- 1.8 vs. 2.3 +/- 1.4 kg), total cholesterol (24.4 +/- 21.5 mg/dL or 12.4% vs. 13.0 +/- 13.9 mg/dL or 6.7%), and fasting insulin (-1.8 +/- 3.7 vs.+0.3 +/- 3.8 micro U/mL) than the self-selected diet group (n = 27) (p < 0.05). DISCUSSION: Consumption of portion-controlled Entrees resulted in greater losses of weight and fat, thereby reducing cardiovascular disease risk. Accurate portion control is an important factor in weight loss success, and use of packaged Entrees is an effective method of achieving this.
