12 results on '"Ledikwe, Jenny H."'
Search Results
2. Low-energy-density diets are associated with high diet quality in adults in the United States
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Ledikwe, Jenny H., Blanck, Heidi M., Khan, Laura Kettel, Serdula, Mary K., Seymour, Jennifer D., Tohill, Beth C., and Rolls, Barbara J.
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Adults -- Research ,Adults -- Food and nutrition ,Adults -- Physiological aspects ,Low-fat diet -- Research ,Low-fat diet -- Nutritional aspects - Abstract
Objective This study investigated food choices made by individuals consuming diets differing in energy density and explores relationships between energy density and diet quality. Design Cross-sectional, nationally representative survey. Subjects 7,500 adults (older than 19 years) in the 1994-1996 Continuing Survey of Food Intakes by Individuals. Statistical analysis Energy density values were calculated from reported food intake. Subjects were classified as consuming a low-energy-density diet, medium-energy-density diet, or high-energy-density diet using tertile cutoffs. For each group, the percentage consuming various foods/beverages and the mean amount of foods/beverages they consumed was determined along with mean nutrient intakes. Results Compared with participants consuming a high-energy-density diet, those with a low-energy-density diet had a lower energy intake but consumed more food, by weight, from most food groups. A low-energy-density diet included a relatively high proportion of foods high in micronutrients and water and low in fat, such as fruits and vegetables. Subjects with a low-energy-density diet consumed fewer (nonwater) beverages such as caloric carbonated beverages. They also consumed less fat and had higher intakes of several important micronutrients, including vitamins A, C, and B-6, folate, iron, calcium, and potassium. Conclusions These analyses further demonstrate the beneficial effects of a low-energy-density diet, which was associated with lower energy intakes, higher food intakes, and higher diet quality than a high-energy-density diet. To achieve a low-energy-density diet, individuals should be encouraged to eat a variety of fruits and vegetables as well as low-fat/reduced-fat, nutrient-dense, and/or water-rich grains, dairy products, and meats/meat alternatives.
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- 2006
3. Changing the energy density of the diet as a strategy for weight management
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Rolls, Barbara J., Drewnowski, Adam, and Ledikwe, Jenny H.
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A growing body of laboratory-based, clinical, and epidemiological data suggests that low-energy-dense diets are associated with better diet quality, lower energy intakes, and body weight. Dietary energy density can be lowered by adding water-rich fruits, vegetables, cooked grains, and soups to the diet, and by reducing the diet's fat content. Low-energy-dense diets can be successfully incorporated into clinical dietetics since they help lower energy intake without reducing food volume and thus help individuals avoid feeling hungry and deprived. There are multiple steps that could be taken by nutrition professionals and food manufacturers to encourage the consumption of low-energy-dense diets. The goal is to develop reduced-calorie eating plans that meet personal food preferences and also provide satisfying food portions. Since using energy density to guide food choices leads to food patterns consistent with dietary guidelines, policy level initiatives should be devised to help ensure that low-energy-dense diets are affordable and accessible to all. J Am Diet Assoc. 2005;105:S98-S103.
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- 2005
4. Changing the Energy Density of the Diet as a Strategy for Weight Management
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Rolls, Barbara J., Drewnowski, Adam, and Ledikwe, Jenny H.
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Food portions -- Health aspects ,Food portions -- Research ,Reducing diets -- Nutritional aspects ,Reducing diets -- Research ,Weight loss -- Health aspects ,Weight loss -- Research - Abstract
To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jada.2005.02.033 Byline: Barbara J. Rolls, Adam Drewnowski, Jenny H. Ledikwe Abstract: A growing body of laboratory-based, clinical, and epidemiological data suggests that low-energy-dense diets are associated with better diet quality, lower energy intakes, and body weight. Dietary energy density can be lowered by adding water-rich fruits, vegetables, cooked grains, and soups to the diet, and by reducing the diet's fat content. Low-energy-dense diets can be successfully incorporated into clinical dietetics since they help lower energy intake without reducing food volume and thus help individuals avoid feeling hungry and deprived. There are multiple steps that could be taken by nutrition professionals and food manufacturers to encourage the consumption of low-energy-dense diets. The goal is to develop reduced-calorie eating plans that meet personal food preferences and also provide satisfying food portions. Since using energy density to guide food choices leads to food patterns consistent with dietary guidelines, policy level initiatives should be devised to help ensure that low-energy-dense diets are affordable and accessible to all.
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- 2005
5. Portion sizes and the obesity epidemic
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Ledikwe, Jenny H., Ello-Martin, Julia A., and Rolls, Barbara J.
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Food -- Nutritional aspects ,Obesity -- Research ,Food/cooking/nutrition - Abstract
The rise in obesity rates over the past 30 y has been paralleled by increases in the portion size of many foods and the prevalence of eating away from home. Foods of particular concern are those that have a high energy density (kJ/g). Many well-controlled, laboratory-based studies have found that large portions of energydense foods can lead to excess energy intakes. This influence of large portions on energy intake has been supported by data collected in naturalistic settings. Further research is needed to explore strategies that can be used to moderate the effects of portion size on food consumption. One promising strategy is to reduce the energy density of foods, while maintaining food weight or volume, so that consumers can eat satisfying portions while reducing their energy intakes. There is a need for effective educational messages that not only emphasize limiting the consumption of foods high in energy density, but also encourage the consumption of those with a low energy density, such as fruits and vegetables. The delivery of consistent messages will require more cooperation among the food and restaurant industries, policy makers, and scientists. Effective strategies will also require consumers to understand and accept the importance of eating reasonable portions for better health. KEY WORDS: * portion size * energy density * energy intakes * obesity * weight management
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- 2005
6. Dietary energy density determined by eight calculation methods in a nationally representative United States population
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Ledikwe, Jenny H., Blanck, Heidi M., Khan, Laura Kettel, Serdula, Mary K., Seymour, Jennifer D., Tohill, Beth C., and Rolls, Barbara J.
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Diet -- Health aspects ,Diet -- Research ,Food/cooking/nutrition - Abstract
Dietary energy density [kcal/g (kJ/g)] influences energy intake under controlled laboratory conditions. Little is known about the energy density of the diets of free-living persons. Because energy density investigations are a relatively new endeavor, there are neither standard calculation methods nor published nationally representative values. This paper examines the calculation of energy density based on systematic exclusion of beverage categories, presents data on variability, and compares values by sex, age, and race/ethnicity in a representative sample of U.S. adults. Mean daily dietary energy density values for adults (aged > 19 y) were calculated using two 24-h recalls from the Continuing Survey of Food Intakes by Individuals 1994-1996 based on food, food and liquid meal replacements, food and alcohol, food and juice, food and milk, food and juice and milk, food and energy-containing beverages, and food and all beverages. Energy density varied by calculation method, ranging from 0.94 to 1.85 kcal/g (3.93-7.74 kJ/g). Intraindividual-to-interindividual CV ratios were highest for the food and energy-containing beverages calculation. Men reported diets with a higher energy density than women for all calculation methods (P < 0.0001). There were differences by race/ethnicity and an inverse linear trend for age. These data indicate that beverage inclusion schemes should be clearly defined when reporting energy density values. In epidemiologic studies, calculations based on food and all beverages and food and energy-containing beverages may diminish associations with outcome variables. These nationally representative data, which provide an important frame of reference for other studies, indicate that dietary energy density differs by sex, age, and race/ethnicity. KEY WORDS: * energy density * intraindividual variation * methodology * diet
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- 2005
7. Dietary energy density in the treatment of obesity: a year-long trial comparing 2 weight-loss diets
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Ello-Martin, Julia A., Roe, Liane S., Ledikwe, Jenny H., Beach, Amanda M., and Rolls, Barbara J.
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Obesity -- Care and treatment ,Ingestion -- Control ,Dietary fat -- Usage ,Reducing diets -- Management ,Company business management ,Food/cooking/nutrition ,Health - Abstract
Background: Consuming foods low in energy density (kcal/g) decreases energy intake over several days, but the effectiveness of this strategy for weight loss has not been tested. Objective: The effects on weight loss of 2 strategies for reducing the energy density of the diet were compared over 1 y. Design: Obese women (n = 97) were randomly assigned to groups counseled either to reduce their fat intake (RF group) or to reduce their fat intake and increase their intake of water-rich foods, particularly fruit and vegetables (RF+FV group). No goals for energy or fat intake were assigned; the subjects were instructed to eat ad libitum amounts of food while following the principles of their diet. Results: After 1 y, study completers (n = 71) in both groups had significant decreases in body weight (P < 0.0001). Subjects in the RF+FV group, however, had a significantly different pattern of weight loss (P = 0.002) than did subjects in the RF group. After 1 y, the RF+FV group lost 7.9 [+ or -] 0.9 kg and the RF group lost 6.4 [+ or -] 0.9 kg. Analysis of all randomly assigned subjects also showed a different pattern of weight loss between groups (P = 0.021). Diet records indicated that both groups had similar reductions in fat intake. The RF+FV group, however, had a lower dietary energy density than did the RF group (P = 0.019) as the result of consuming a greater weight of food (P = 0.025), especially fruit and vegetables (P = 0.037). The RF+FV group also reported less hunger (P = 0.003). Conclusion: Reducing dietary energy density, particularly by combining increased fruit and vegetable intakes with decreased fat intake, is an effective strategy for managing body weight while controlling hunger. KEY WORDS Energy density, fruit and vegetables, water-rich foods, fat intake, obesity, weight management
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- 2007
8. Reductions in dietary energy density are associated with weight loss in overweight and obese participants in the PREMIER trial
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Ledikwe, Jenny H., Rolls, Barbara J., Smiciklas-Wright, Helen, Mitchell, Diane C., Ard, Jamy D., Champagne, Catherine, Karanja, Njeri, Lin, Pao-Hwa, Stevens, Victor J., and Appel, Lawrence J.
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Low-calorie diet -- Health aspects ,Overweight persons -- Health aspects ,Weight loss -- Methods ,Food/cooking/nutrition ,Health - Abstract
Background: Dietary energy density (ED) reductions are associated with energy intake (EI) reductions. Little is known about influences on body weight (BW). Objectives: We examined the effects of behavioral interventions on ED values and explored how 6-mo ED changes relate to BW. Design: Prehypertensive and hypertensive persons were randomly assigned to 1 of 3 groups: the established group received an 18-session intervention implementing well-established hypertension recommendations (eg, weight loss, sodium reduction, and physical activity), the established + Dietary Approaches to Stop Hypertension (DASH) group received an 18-session intervention also implementing the DASH diet, and the advice group received 1 session on these topics. Two 24-h dietary recalls were collected (n = 658). Results: Each group had significant declines in EI, ED, and BW. The established and established+DASH groups had the greatest EI and BW reductions. The established+DASH group had the greatest ED reduction and the greatest increase in the weight of food consumed. When groups were combined and analyzed by ED change tertiles, participants in the highest tertile (ie, largest ED reduction) lost more weight (5.9 kg) than did those in the middle (4.0 kg) or lowest (2.4 kg) tertile. Participants in the highest and middle tertiles increased the weight of food they consumed (300 and 80 g/d, respectively) but decreased their EI (500 and 250 kcal/d). Conversely, those in the lowest tertile decreased the weight of food consumed (100 g/d), with little change in EI. The highest and middle tertiles had favorable changes in fruit, vegetable, vitamin, and mineral intakes. Conclusion: Both large and modest ED reductions were associated with weight loss and improved diet quality. KEY WORDS Energy density, obesity, weight management, food patterns, fruit and vegetables, PREMIER trial, Dietary Approaches to Stop Hypertension, DASH
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- 2007
9. Dietary energy density is associated with energy intake and weight status in US adults
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Ledikwe, Jenny H., Blanck, Heidi M., Khan, Laura Kettel, Serdula, Mary K., Seymour, Jennifer D., Tohill, Beth C., and Rolls, Barbara J.
- Subjects
Body weight -- Management ,Obesity -- Diet therapy ,Company business management ,Food/cooking/nutrition ,Health - Abstract
Background: Laboratory-based investigations indicate that the consumption of foods with a low energy density (kcal/g) decreases energy intake. Although low-energy-dense diets are recommended for weight management, relations between energy density, energy intake, and weight status have not been clearly shown in free-living persons. Objectives: A representative US sample was used to determine whether dietary energy density is associated with energy intake, the weight of food consumed, and body weight and to explore the influence of food choices (fruit, vegetable, and fat consumption) on energy density and body weight. Design: A cross-sectional survey of adults (n = 7356) from the 1994-1996 Continuing Survey of Food Intakes by Individuals and two 24-h dietary recalls were used. Results: Men and women with a low-energy-dense diet had lower energy intakes ([approximately equal to] 425 and 275 kcal/d less, respectively) than did those with a high-energy-dense diet, even though they consumed more food ([approximately equal to] 400 and 300 g/d more, respectively). Normal-weight persons had diets with a lower energy density than did obese persons. Persons with a high fruit and vegetable intake had the lowest energy density values and the lowest obesity prevalence. Conclusions: Adults consuming a low-energy-dense diet are likely to consume more food (by weight) but to have a lower energy intake than do those consuming a higher-energy-dense diet. The energy density of a variety of dietary patterns, including higher-fat diets, can be lowered by adding fruit and vegetables, Our findings support the hypothesis that a relation exists between the consumption of an energy-dense diet and obesity and provide evidence of the importance of fruit and vegetable consumption for weight management. KEY WORDS Energy density, obesity, weight management, food patterns, fruit and vegetables, Continuing Survey of Food Intakes by Individuals, CSFII
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- 2006
10. The influence of food portion size and energy density on energy intake: implications for weight management
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Ello-Martin, Julia A., Ledikwe, Jenny H., and Rolls, Barbara J.
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Food habits -- Health aspects ,Obesity -- Care and treatment ,Food/cooking/nutrition ,Health - Abstract
The increase in the prevalence of obesity has coincided with an increase in portion sizes of foods both inside and outside the borne, suggesting that larger portions may playa role in the obesity epidemic. Although it will be difficult to establish a causal relationship between increasing portion size and obesity, data indicate that portion size does influence energy intake. Several well-controlled, laboratory-based studies have shown that providing older children and adults with larger food portions can lead to significant increases in energy intake. This effect has been demonstrated for snacks and a variety of single meals and shown to persist over a 2-d period. Despite increases in intake, individuals presented with large portions generally do not report or respond to increased levels of fullness, suggesting that hunger and satiety signals are ignored of overridden. One strategy to address the effect of portion size is decreasing the energy density (kilojoules per grato; kilocalories per grato) of foods. Several studies have demonstrated that eating low-energy-dense foods (such as fruits, vegetables, and soups) maintains satiety while reducing energy intake. In a clinical trial, advising individuals to eat portions of low-energy-dense foods was a more successful weight loss strategy than fat reduction coupled with restriction of portion sizes. Eating satisfying portions of low-energy-dense foods can help to enhance satiety and control hunger while restricting energy intake for weight management. KEY WORDS Portion size, energy density, energy intake, body weight, weight management, obesity
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- 2005
11. Nutritional risk assessment and obesity in rural older adults: a sex difference
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Ledikwe, Jenny H, Smiciklas-Wright, Helen, Mitchell, Diane C, Jensen, Gordon L, Friedmann, Janet M, and Still, Christopher D
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Rural aged -- Food and nutrition ,Nutrition disorders -- Risk factors ,Nutritionally induced diseases ,Obesity -- Risk factors ,Food/cooking/nutrition ,Health - Abstract
Background: Many older Americans are overweight or obese, but it is unclear whether obesity is associated with other nutritional risk indicators. Objective: This study investigated sex-associated differences in nutritional risk among community-dwelling, rural older adults and determined whether weight status [body mass index (BMI; in kg/[m.sup.2]) and waist circumference] was related to other measures of nutritional risk. Design: This cross-sectional study explored relations between weight status and nutritional risk, which was determined on the basis of the Level II Screen, overall diet quality, nutrient intakes, and plasma biomarkers. Results: Of the 179 subjects, 44% were overweight (BMI 25-29.9) and 35% were obese (BMI > 30). There were few differences in nutrient intakes between older men and women after we controlled for energy intake. In women, BMI was directly associated with multiple additional nutritional risk indicators, including the number of Level II items (r = 0.30), intakes of fat (r = 0.26) and saturated fat (r = 0.21), and homocysteine concentration (r = 0.25). Weight status in women was inversely associated with intakes of carbohydrates (r = -0.25), fiber (r = -0.35), folate (r = -0.24), magnesium (r = -0.29), iron (r = -0.22), and zinc (r = -0.23); Healthy Eating Index scores (r = -0.22); and plasma pyridoxal 5' phosphate (r = -0.30). Associations with waist circumference were similar. In men, weight status was associated only with plasma cobalamin (r = -0.33 for BMI) and pyridoxal 5' phosphate (r = -0.24 for waist circumference). Conclusions: Overweight and obese older women, particularly those living alone, may be at greater nutritional risk than are men with a high BMI. Targeted nutritional intervention emphasizing nutrient-dense food choices to improve dietary patterns may be warranted. KEY WORDS Nutritional risk, Nutrition Screening Initiative, Level II Screen, rural, aging, elderly, obesity
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- 2003
12. Dietary patterns of rural older adults are associated with weight and nutritional status
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Ledikwe, Jenny H., Smiciklas-Wright, Helen, Mitchell, Diane C., Miller, Carla K., and Jensen, Gordon L.
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Food habits -- Research ,Aged -- Health aspects ,Health ,Seniors - Abstract
A study is conducted to characterize the dietary patterns of the rural older adults and relate the patterns to weight and nutritional status. It is seen that the behavioral interventions encouraging diets characterized by high-nutrient-dense foods may improve weight and nutritional status of the older people.
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- 2004
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