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Because children often consume substantial proportions of their diets in childcare programs, it is critical to determine what they eat when served menus meeting dietary recommendations and how intake is related to individual characteristics.

Behavioral phenotypes that predict future weight gain are needed to identify children susceptible to obesity.

Several dietary patterns, both macronutrient and food based, can lead to weight loss. A key strategy for weight management that can be applied across dietary patterns is to reduce energy density. Clinical trials show that reducing energy density is effective for weight loss and weight loss maintenance. A variety of practical strategies and tools can help facilitate successful weight management by reducing energy density, providing portion control, and improving diet quality. The flexibility of energy density gives patients options to tailor and personalize their dietary pattern to reduce energy intake for sustainable weight loss.

Food energy density (ED; kcal/g) is positively related to energy intake in numerous studies. A recent secondary analysis proposed that when the ED of consumed food is above a breakpoint, adults sense calories and adjust meal size to minimize overconsumption.

The ability to regulate energy intake is often assessed using a preloading paradigm to measure short-term energy compensation. In children, large variability exists with this paradigm both within- and across- studies that is poorly understood.

Roland L. Weinsier, M.D., Dr.P.H., devoted himself to the fields of nutrition and obesity for more than 35 years. He contributed outstanding work related to the treatment of obesity through dietary and lifestyle change; metabolic/energetic influences on obesity, weight loss, and weight regain; body composition changes accompanying weight loss and regain; the health benefits and risks of weight loss; nutrition education for physicians; and nutrition support of sick patients. He served on the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) National Task Force on Prevention and Treatment of Obesity, as Chair of the University of Alabama at Birmingham's Department of Nutrition Sciences, and as Founder and Director of its NIDDK‐funded Clinical Nutrition Research Center. He was a long‐time and active member of NAASO, serving in the roles of Councilor, Publications Committee Chair, Continuing Medical Education Course Director, Public Relations Committee Chair, and Membership Committee Co‐Chair, to name just a few. He was well respected as a staunch defender of NAASO's scientific integrity in these roles. Sadly, Roland Weinsier died on November 27, 2002. He will be missed and remembered by many as a revered and beloved teacher, mentor, healer, and scholar.

There has been a growing interest in examining dietary energy density (ED, kcal/g) as it relates to various health outcomes. Consuming a diet low in ED has been recommended in the 2010 Dietary Guidelines, as well as by other agencies, as a dietary approach for disease prevention. Translating this recommendation into practice; however, is difficult. Currently there is no standardized method for calculating dietary ED; as dietary ED can be calculated with foods alone, or with a combination of foods and beverages. Certain items may be defined as either a food or a beverage (e.g., meal replacement shakes) and require special attention. National survey data are an excellent resource for evaluating factors that are important to dietary ED calculation. The National Health and Nutrition Examination Survey (NHANES) nutrient and food database does not include an ED variable, thus researchers must independently calculate ED. The objective of this study was to provide information that will inform the selection of a standardized ED calculation method by comparing and contrasting methods for ED calculation. The present study evaluates all consumed items and defines foods and beverages based on both USDA food codes and how the item was consumed. Results are presented as mean EDs for the different calculation methods stratified by population demographics (e.g. age, sex). Using United State Department of Agriculture (USDA) food codes in the 2005-2008 NHANES, a standardized method for calculating dietary ED can be derived. This method can then be adapted by other researchers for consistency across studies.

Objective: The energy density (kilocalories per gram) of foods influences short‐term energy intake. This 1‐year clinical trial tested the effect on weight loss of a diet incorporating one or two servings per day of foods equal in energy but differing in energy density. Research Methods and Procedures: Dietitians instructed 200 overweight and obese women and men to follow an exchange‐based energy‐restricted diet. Additionally, subjects were randomized to consume daily either one or two servings of low energy‐dense soup, two servings of high energy‐dense snack foods, or no special food (comparison group). Results: All four groups showed significant weight loss at 6 months that was well maintained at 12 months. The magnitude of weight loss, however, differed by group (p= 0.006). At 1 year, weight loss in the comparison (8.1 ± 1.1 kg) and two‐soup (7.2 ± 0.9 kg) groups was significantly greater than that in the two‐snack group (4.8 ± 0.7 kg); weight loss in the one‐soup group (6.1 ± 1.1 kg) did not differ significantly from other groups. Weight loss was significantly correlated with the decrease in dietary energy density from baseline at 1 and 2 months (p= 0.0001) but not at 6 and 12 months. Discussion: On an energy‐restricted diet, consuming two servings of low energy‐dense soup daily led to 50% greater weight loss than consuming the same amount of energy as high energy‐dense snack food. Regularly consuming foods that are low in energy density can be an effective strategy for weight management.

Objective: Eating frequently in restaurants is one of the behaviors associated with obesity. This study examined whether increasing the portion size of an entrée affected energy intake at a restaurant meal. Research Methods and Procedures: In a cafeteria‐style restaurant on different days, the size of a pasta entrée was varied from a standard portion (248 g) to a large portion (377 g). The entrée price was not changed. Intake of the entrée was determined by covertly weighing each dish before and after the meal; intake of all other foods was determined by estimating the percent consumed. The 180 adult customers who purchased the entrée also completed a survey in which they rated characteristics of the meal, including the appropriateness of the entrée portion size and the amount that they ate compared with their usual meal. Results: Portion size had a significant effect on intake of the entrée (p< 0.0001). Compared with customers who purchased the standard portion, those who purchased the larger portion increased their energy intake of the entrée by 43% (719 kJ; 172 kcal) and of the entire meal by 25% (664 kJ; 159 kcal). There was no difference between the two groups of customers in ratings of the appropriateness of the portion size or of the amount that was eaten in relation to their usual meal. Discussion: In a restaurant setting, increasing the size of an entrée results in increased energy intake. These results support the suggestion that large restaurant portions may be contributing to the obesity epidemic.

This study compared meal-time behaviors in patients with anorexia nervosa to normal-weight controls and the effects of hospital treatment on these behaviors. Ten restricting-anorexics and six normal-weight controls were given a standard lunch and asked to eat the entire meal. Their behaviors were recorded via hidden camera. All participants were tested twice—anorexics before and after in-patient treatment, and controls at similar intervals. Videotapes of these sessions were analysed for occurrence and duration of eight categories of non-ingestive behaviors: food manipulation, food preparation, food moving, non-food manipulation, concealment, vigilance, passivity and physical activity. Food-ingestion patterns, including number of bites of food and switches between different kinds of food, were also recorded. Results indicated that anorexics spent significantly more time than controls in behaviors that were directly food-related, and exhibited more vigilance behavior. Pre-treatment anorexics spent significantly more time in these behaviors than did post-treatment anorexics. Few group differences or treatment effects were found in food-ingestion patterns, although there was an indication that both pre- and post-treatment anorexics avoided high-fat foods more than controls did. These results suggest that videotaping provides a useful technique for characterizing the behavior associated with eating disorders. Further studies should explore whether normalization of these behaviors is associated with a positive clinical outcome.

The relationship between psychological factors and changes in food intake during stress (both during a specific experience and during stress, in general) in 49 men, ages 18 to 34, and 52 women, ages 18 to 35, was assessed using questionnaires. Participants completed the State-Trait Anxiety Inventory, the Eating Inventory (which includes scales for disinhibition, cognitive restraint and perceived hunger) the Restraint Scale, the Eating Attitudes Test and the Binge Scale, and reported their height and weight. Men and women were divided into two groups regarding changes in eating habits during stress: increased intake and no increased intake. There were no significant differences between genders in the proportions of participants in each group. However, correlational analyses revealed different patterns of associations for males and females. For females, high scores on disinhibition were significantly correlated with eating more than usual during a specific stressful experience (r=0·51,p<0·001) as well as during stress, in general (r=0·66,p<0·001), while high scores on cognitive restraint were not. For males, neither disinhibition nor cognitive restraint were associated with the relationship between eating and stress. Scores on disinhibition discriminated over 80% of females who reported increased intake during stress from those who reported no increased intake. In females, the inability to maintain control of self-imposed rules concerning food intake is an important factor in the relationship between stress and eating.

BODEN, MARGARET A. Artificial Intelligence and Natural Man. Hassocks : Harvester Press Limited, and New York: Basic Books Inc., 1977. Pp. ix+537. £613.50 hardback; £64.95 paperback. ISBN 0 85527 435 2.ESTES, W. K. (Ed.). Handbook of Learning and Cognitive Processes. Vol. 6. Linguistics. Functions in Cognitive Theory. Hillsdale, N.J. : Erlbaum Associates. 1979. Pp. 331. £12.70. ISBN o 470 26311 3.O'KEEFE, J. and NADEL, L. The Hippocampus as a Cognitive Map. London: Oxford University Press. 1978. Pp. 543. £25.00. ISBN 0 12 524150 X.FITZSIMONS, J. T. The Physiology of Thirst and Sodium Appetite. Cambridge: Cambridge University Press. 1979. Pp. 572. £32.50. ISBN 0 521 22292 3.MURRAY, F. B. and PIKULSKI, J. J. (Eds). The Acquisition of Reading. Baltimore: University Park Press. 1978. Pp. 178. £8.95. ISBN 0 8391 1281 5.NEWTON, M. J., THOMAS, M. E. and RICHARDS, I. L. Readings in Dyslexia. Wisbech: Benrose Ltd. 1979. Pp. 203. £4.50. ISBN 09 0511 4124.SENDERS, J. W., FISHER, D. F. and MONTY, R. A. (Eds). Eye Movements and Higher Psychological Processes. Hillsdale, N. J. : Erlbaum. 1978. Pp. 394. £19.95. ISBN 0 470 26489 6.GRUBER, H. E. and VONECHE, J. J. (Eds). The Essential Piaget. London: Routledge & Kegan Paul. 1977. Pp. 880. £12.95. ISBN 07100 87780.SIEGEL, L. S. and BRAINERD, C. J. (Eds). Alternatives to Piaget. New York: Academic Press. 1978. Pp. 262. £11.70. ISBN 12 641950 7.BRANSFORD, J. D. Human Cognition: Learning, Understanding and Remembering. Belmont, California: Wadsworth. 1979. Pp. xii+300. £11.85. ISBN 0 534 00699 X.VON FIEANDT, K. and MOUSTGAARD, I. K. The Perceptual World. London: Academic Press. 1977. Pp. 680. £32.00. ISBN 0 12 725050 6.BURTON, A. and RADFORD, J. (Ed.). Thinking in Perspective: Critical Essays in the Study of Thought Processes. London: Methuen. 1978. Pp. xxii+232. £3.95. ISBN 0 416 85840 6.MAYER, R. E. Thinking and Problem Solving: An Introduction to Human Cognition and Leavning. Glenview, Illinois: Scott, Foresman and Company. 1977. Pp. viii+214. £4.95. ISBN 0 673 15055 0.BATES, E. Language and Context: The Acquisition of Pragmatics. New York: Academic Press. 1976. Pp. 375. £14.50. ISBN 0 12 081550 8.MILGHAM, N. W., KRAMES, L. and ALLOWAY, T. M. Food Aversion Learning. New York: Plenum Press. 1977. Pp. 263. £27. ISBN 0 306 31040 6.O'CONNOR, N. and HERMELIN, B. Seeing and Hearing and Space and Time. London: Academic. 1978. Pp. 157+viii. £6.80. ISBN 0 12 524150 X.

Sibutramine (SIB), an inhibitor of serotonin and noradrenaline reuptake, has been shown in clinical trials to be associated with a dose‐related decrease in bodyweight. This double‐blind, placebo‐controlled, Latin square crossover study examined whether the effect on bodyweight could be due in part to a reduction in daily food intake. Twelve non‐dieting, women with obesity (body mass index of 30.5 to 41.9) received three treatments (0 [matching placebo], 10, or 30 mg SIB/day) for 14 days, with 14‐day washout periods in between. On days 7 and 14, participants came to the laboratory to eat breakfast, lunch, and dinner so that daily energy and macronutrient intakes and ratings of hunger and satiety could be measured. Significant reductions occurred in food intake (both grams and energy) over the 14‐day study period. On day 7, SIB 30 reduced intake significantly by 1762 kJ (23% reduction from placebo), and on day 14, both SIB 10 and SIB 30 significantly reduced intake compared with placebo (SIB 10, 19% reduction [1490 kJ]; SIB 30,26% reduction [2079 HI). On day 7, the percentage of energy consumed from carbohydrate increased significantly with the 30‐mg dose (56.7 %) compared with that of placebo (51.4%), with a reciprocal decrease in energy from fat (27.8% to 24%). The results show that SIB reduced energy intake in women with obesity who were not attempting to lose weight.

Evidence suggests that bulimics demonstrate blunted satiety possibly due to repeated episodes of overeating. This suggestion was tested further by comparing responses to yogurt preloads differing in carbohydrate and fat relative to a lower energy control yogurt in 12 bulimics and 12 age- and weight-matched controls. Participants were tested on three occasions at lunchtime. On each occasion, appetite and mood were rated before and after receiving a lunch of raspberry yogurt (350 g). Covert manipulation of energy and nutrient content was achieved by matching the yogurts on sensory properties and formulating a control yogurt (161 kcal), a high-fat version (357 kcal: 65% calories from fat), and a high-carbohydrate version (357 kcal: 81% calories from carbohydrate). Although there were no differential effects of the preloads on intake of anad libitumtest meal given 5 hr later in either the control or bulimic groups, there were significant differences in test meal energy intake between groups. On average and with all conditions combined, bulimics ate significantly fewer calories (775±167 kcal) than controls (1182±94 kcal) and consumed a greater percentage of calories from carbohydrate than controls. Bulimics restricted their intake relative to controls, and chose foods low in fat. This study provides further evidence of restricted eating in bulimia nervosa when the opportunity to purge is not available. Furthermore, the present study suggests that intake by bulimics is not influenced by nutrient contentper sebut by consideration of the caloric value of foods and the consequences of eating certain foods for weight control.

1. In rats the continuous I.V.infusion of ADH at rates up to 6·0 mu. kg−1min−1decreased drinking caused by water deprivation, by a 10% increase in osmotic pressure, and by caval ligation.

1. When applied directly to the brain, angiotensin II amide, as either the valine5octapeptide, causes rats in normal fluid balance to drink water.

Fluid and electrolyte homeostasis depend on a balance between the intake and output of water. Aging is characterized by reduced homeostatic capacity. Changes in the control of both water intake and excretion accompany aging and may predispose the elderly to disturbances in sodium and water balance. Reduced thirst and water intake in response to water deprivation and thermal dehydration have been observed in healthy elderly persons. This reduction, combined with reduced renal water-conservation capacity, may predispose the elderly to dangerous dehydration when illness increases water losses or physical incapacity prevents access to water. The reasons for the thirst deficit are not clear. The elderly have a reduced capacity to excrete a water load, which means they are predisposed to water overload and hyponatremia. Furthermore, various neuroendocrine changes in the elderly affect fluid and electrolyte homeostasis. More studies are needed to understand the etiology of the disturbances of fluid intake and output so that they can be better prevented and treated.

Excessive intake of dietary fat is associated with a number of nutrition-related disorders, including obesity, heart disease, and cancer. The overconsumption of fat may be related to its palatability, high energy density, or physiological effects. This article reviews possible reasons why fat intake is high, examines the relationship between diet composition and body weight, and explores potential fat reduction strategies. It is concluded that low-fat or fat-free products could be useful in reducing the percentage of calories derived from fat, although this assertion needs to be further tested in controlled laboratory experiments and validated on a population basis.

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