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Summary Objectives Methods Results Conclusion We aimed to validate dietary assessment methods against the gold standard, doubly labeled water (DLW), for estimating total energy intake (TEI).PubMed, Scopus, Web of Science, and Google Scholar databases were searched until May 2023. Inclusion criteria encompassed studies involving participants aged 1–18 years, employing dietary assessment methods like food records, dietary histories, food frequency questionnaire (FFQ), or 24‐h recalls estimating TEI alongside DLW to measure total energy expenditure (TEE). Data were pooled using random‐effects meta‐analysis models.Thirty‐three studies were identified, with sample sizes ranging from 9 to 118 participants. Meta‐analysis of 22 studies identified underestimation of TEI (mean difference [MD] = −262.9 kcal/day [95% CI: −380.0, −145.8]; I2 = 93.55%) for food records compared with TEE estimated by DLW. Other dietary assessment methods, including food recalls (n = 9) (MD = 54.2 kcal/day [95% CI: −19.8, 128.1]; I2 = 49.62%), FFQ (n = 7) (MD = 44.5 kcal/day [95% CI: −317.8, 406.8]; I2 = 94.94%), and diet history (n = 3) (MD = −130.8 kcal/day [95% CI: −455.8, 194.1]; I2 = 77.48%), showed no significant differences in TEI compared with DLW‐estimated TEE. All studies were of high quality.Food records may underestimate TEI, yet additional research is needed to identify the most accurate methods for assessing children's dietary intake. [ABSTRACT FROM AUTHOR]

Metabolic syndrome poses a significant health challenge worldwide, prompting the need for comprehensive strategies integrating physical activity monitoring and energy expenditure. Wearable sensor devices have been used both for energy intake and energy expenditure (EE) estimation. Traditionally, sensors are attached to the hip or wrist. The primary aim of this research is to investigate the use of an eyeglass-mounted wearable energy intake sensor (Automatic Ingestion Monitor v2, AIM-2) for simultaneous recognition of physical activity (PAR) and estimation of steady-state EE as compared to a traditional hip-worn device. Study data were collected from six participants performing six structured activities, with the reference EE measured using indirect calorimetry (COSMED K5) and reported as metabolic equivalents of tasks (METs). Next, a novel deep convolutional neural network-based multitasking model (Multitasking-CNN) was developed for PAR and EE estimation. The Multitasking-CNN was trained with a two-step progressive training approach for higher accuracy, where in the first step the model for PAR was trained, and in the second step the model was fine-tuned for EE estimation. Finally, the performance of Multitasking-CNN on AIM-2 attached to eyeglasses was compared to the ActiGraph GT9X (AG) attached to the right hip. On the AIM-2 data, Multitasking-CNN achieved a maximum of 95% testing accuracy of PAR, a minimum of 0.59 METs mean square error (MSE), and 11% mean absolute percentage error (MAPE) in EE estimation. Conversely, on AG data, the Multitasking-CNN model achieved a maximum of 82% testing accuracy in PAR, a minimum of 0.73 METs MSE, and 13% MAPE in EE estimation. These results suggest the feasibility of using an eyeglass-mounted sensor for both PAR and EE estimation. [ABSTRACT FROM AUTHOR]

Objective: To comparatively analyze nutrient intake and dietary adequacy on weekdays (WKDs) and weekends (WKNs) among undergraduate students. Participants: University students (N = 210), 18–30 years old. Methods: A two-day food record was used. Intake of energy, macronutrients, micronutrients and fiber were calculated, without and with an adjustment for 2000 kcal of energy and compared to the corresponding nutritional requirements. Results: Energy and macronutrients' intake was higher on WKNs (1,776.84 ± 40.68 vs. 2,025.76 ± 52.46 kcal; p <.05). There was a high predominance of hypocaloric diet on both WKDs (72%) and WKNs (57%). A low prevalence (<50%) of favorable intake level of most micronutrients and fiber was found on WKDs, WKNs, or both. There was a lower favorable intake of vitamins A, C, iron, and magnesium on WKNs, after adjusting for 2000 kcal. Conclusion: Undergraduate students showed an unfavorable nutrient intake and poor dietary quality on WKNs. Interventions that promote healthy eating are needed. [ABSTRACT FROM AUTHOR]

Obesity is a highly prevalent disease in dogs and is characterized by the excessive accumulation of adipose tissue that results in metabolic changes. Its treatment is based on a negative energy balance focusing on energy restriction. However, there are few studies in dogs that assessed the energy intake needed for adequate weight loss and to weight maintenance afterward. The aim of this study was to evaluate data about the treatment of canine obesity, with emphasis on energy restriction to induce weight loss and to maintain body weight (BW) and ideal body condition after weight loss. This was a retrospective study in which records of obese dogs from a veterinary teaching hospital were assessed between 2014 and 2020. Sixteen dogs were considered in the study according to inclusion and exclusion criteria and 10 of these participated in the maintenance phase after weight loss. The animals lost a mean of 23.2% their initial weight in a mean of 422 days. The mean weekly weight loss rate was 0.58% of BW, and the mean daily energy intake for weight loss was 59 kcal/kg current BW0.75. When the target BW was considered, which was defined as the current weight minus 10% for every point in the body condition score scale above 5, the mean energy for weight loss was 71 kcal/kg target BW0.75. In the maintenance phase, the animals were assessed for a mean of 134 days. The mean energy intake to maintenance BW was 70 kcal/kg BW0.75. The lower energy requirement of obese dogs during and after weight loss can work as an alert for the formulations of therapeutic weight loss diets to contain a high nutrient density focusing on the wellbeing, health, and quality of life of obese dogs, not just for the weight loss phase, but a diet for the weight maintenance phase. [ABSTRACT FROM AUTHOR]

Simple Summary: The surging global demand for beef products has spurred farmers to adopt practices enhancing both quantity and quality, particularly in selecting cattle breeds. This study addresses a knowledge gap in understanding how beef and dairy crossbreeding respond to varying energy nutrition, which is crucial for designing effective tropical feeding regimes. Over six months with thirty-six steers, the research examined the impact of different dietary metabolizable energy densities on two crossbred beef cattle—Holstein Friesian and Charolais. Despite fewer carcass yields, Holstein Friesian crossbreds demonstrate superior eating quality, reduced meat drip loss, elevated meat iron content, and lower Warner–Bratzler shear force due to increased intramuscular fat. Meat color remains consistent across beef and dairy crossbreeding. Higher dietary energy density positively influences nutrient intake and rumen fermentation but unaffected growth performance and carcass traits. The study highlights the potential of Holstein Friesian crossbred steers in intensive beef production, providing valuable insights for achieving quality meat outcomes under the Thai feedlot management system. This study determines the effects of varying dietary metabolizable energy densities on Holstein Friesian and Charolais crossbred beef cattle in fattening phases. The research focuses on nutrient utilization, ruminal fermentation, growth performance, carcass traits, and meat quality. Thirty-six steers were used in the feeding trial that lasted for six months according to a 2 × 3 factorial arrangement in a randomized complete block design (Factor A, cattle breeds (Holstein Frisian, Charolais crossbred); B, metabolizable energy density (10.5, 11.1 and 11.8 MJ/kg DM)) with six replications. The dietary energy density had no interaction with the cattle breeds (p > 0.05). Despite fewer carcass yields, Holstein Friesian crossbreds indicate superior eating quality to Charolais crossbreds on drip loss, meat iron content, and Warner–Bratzler shear force due to increased intramuscular fat content (p < 0.05) with similar meat color (p > 0.05). Increased dietary energy density positively impacts nutrient and energy intake and rumen fermentation (p < 0.05) but did not affect growth and carcass traits (p > 0.05). This research suggests the potential of Holstein Friesian crossbreds for intensive beef production, providing valuable insights into optimal feeding strategies for achieving quality meat outcomes. On-farm feeding trials are needed to develop a practical and economical Thai beef feedlot management system [ABSTRACT FROM AUTHOR]

Summary Numerous investigations have studied relationships between satiation, satiety, or food intake and single factors like food composition and resting metabolic rate. However, a comprehensive framework connecting food, physiological, and psychological factors together has not previously been reported. As an exploratory study with a trained panel consisting of nine participants, the contributions of twenty‐eight variables (seven food, seven psychological, and fourteen physiological factors) to satiation, satiety, and food intake of a mid‐morning snack were investigated. Both human factors and foods had contributions to perceived satiation and satiety, but with large differences in loadings, especially for metabolic factors. Food factors, including nutrient and energy contents, were major determinants of food intake, with only small contributions from human factors. Investigating diverse factors together provides a comprehensive approach linking appetite to both food and human factors. This study suggests the potential to guide manipulation of satiation, satiety, and food intake depending on individual psychological and physiological profiles. [ABSTRACT FROM AUTHOR]

Summary: The consumption frequency and portion size of discretionary snacks are thought to contribute to a greater food intake and risk of overweight or obesity in the developed world but evidence from epidemiological studies is inconclusive. To investigate this, we systematically evaluated evidence on the effects of discretionary snack consumption on weight status, energy intake, and diet quality. Articles involving discretionary snacks reported against the outcome measures of any primary, peer‐reviewed study using human participants from free‐living conditions for all age groups were included. A total of 14,780 titles were identified and 40 eligible publications were identified. Three key outcomes were reported: weight status (n = 35), energy intake (n = 11), and diet quality (n = 3). Increased discretionary snack consumption may contribute modestly to energy intake, however, there is a lack of consistent associations with increased weight/BMI. Although cross‐sectional analyses offered conflicting findings, longitudinal studies in adults showed a consistent positive relationship between discretionary snack intake and increasing weight or body mass index. Given that experimental findings suggest reducing the size of discretionary snacks could lead to decreased consumption and subsequent energy intake, food policy makers and manufacturers may find it valuable to consider altering the portion and/or packaging size of discretionary snacks. [ABSTRACT FROM AUTHOR]

Background: Nut intake is not associated with increased body weight, which may be explained by their metabolisable energy, among other factors. Therefore, total energy intake may be overestimated among nut consumers. This study aimed to describe the metabolisable energy from nuts and nut consumption patterns in the Australian population. Methods: A nut‐specific database was expanded to include metabolisable energy of nuts (based on nut type and form) and applied to the 2011–12 National Nutrition and Physical Activity Survey (NNPAS). Participants were Australians aged 2 years and older from the 2011–12 NNPAS (n = 12,153, with n = 4,765 nut consumers). Mean metabolisable energy intake was compared with mean energy intake using Atwater factors in nut consumers. Additionally, nut consumption patterns were explored, including the proportion of nuts consumed at meals and snacks. Results: Among nut consumers, mean metabolisable energy from nuts based only on nut type was 241.2 (95% confidence interval [CI]: 232.0, 250.5) kJ/day and mean metabolisable energy considering both nut type and form was 260.7 (95% CI: 250.2, 271.2) kJ/day. Energy intake from nuts using Atwater factors was 317.6 (95% CI: 304.8, 330.3) kJ/day. Nuts were more likely to be consumed at snack occasions, with approximately 63% of nut intake occurring as a snack. Conclusion: Application of metabolisable energy to the 2011–12 NNPAS has a significant impact on calculation of energy intake from nuts. Nut consumption patterns identified a majority of nut consumption occurring as snacks. These findings may inform strategies to support nut consumption in Australia. Key points: Energy intake from nuts is lower when using metabolisable energy values as opposed to Atwater factors.The majority of nut intake in Australia occurred during snack eating occasions.These findings highlight the significant impact that the metabolisable energy of nuts has on energy intake and the need to consider the use of metabolisable energy values rather than Atwater factors when estimating energy intake.May inform dietary strategies to encourage nut consumption. [ABSTRACT FROM AUTHOR]

Purpose: Night shift workers are at risk of making poor food choices: e.g. sleep deprivation may lead to higher food intake with innate preferred tastes, such as sweet, savoury and fatty foods. Therefore, better insight in dietary taste patterns of night shift workers may improve the understanding of their food choices. Methods: This observational study assessed dietary taste patterns of 120 female night shift working nurses and compared them to 307 women of a reference population. Dietary intake, assessed with 24-h dietary recalls, was combined with a taste intensity database, including taste profiles of 557 foods. The contribution to the daily intake of 6 taste clusters was assessed: fat, neutral, sweet/fat, sweet/sour, salt/umami/fat and bitter. Results: During night shifts, nurses consumed a significantly higher energy percentage (en%) of 'neutral' (5.9 en%), 'sweet/sour' (8.1 en%) and 'sweet/fat' (6.5 en%) tasting foods and a lower en% of 'fat' (− 17.1 en%) and 'bitter' (− 2.1 en%) tasting foods than outside the night shift. They consumed a larger en% from foods with a 'sweet/sour' (1.9 en%) taste and a lower en% from foods with a 'bitter' (− 2.1 en%) taste than the reference population, irrespective of age, BMI and smoking status. A higher en% and gram% of 'fat' tasting foods and a higher gram% 'fat/salt/umami' tasting foods were associated with lower diet quality. Conclusion: Our results only partly support our hypothesis that nurses would select foods with more innate taste preferences. In addition, fat and savoury tasting foods were negatively associated with their diet quality. [ABSTRACT FROM AUTHOR]

Background and Objectives: It is well known that more than 40% of patients in the convalescent rehabilitation settings suffer from malnutrition, and that appropriate nutrition management can improve rehabilitation outcomes. Methods and Study Design: In this study, we used a change in motor score of Functional Independent Measure (FIM-M) of convalescent rehabilitation to investigate whether daily energy intake could influence the rehabilitation outcomes. Of the 217 patients hospitalized in our convalescent rehabilitation ward (CRW) between September 2016 and February 2017, 162 met the eligibility criteria for this study. Results: For a 25 kcal/ ideal body weight (IBW)/day cutoff point, 76 patients consumed more than 25 kcal/IBW/day of energy (H-E group), and 86 patients consumed up to 25 kcal/IBW/day of energy (L-E group). Patients in the L-E group had poorer nutritional status than those in the H-E group at CRW admission. Moreover, patients in the L-E group lost some body weight (BW) during hospitalization, whereas patients in the H-E group gained some BW. Furthermore, the FIM-M efficiency in the L-E group was significantly lower than that in the H-E group. Conclusions: We concluded that appropriate nutritional management given to rehabilitation patients for adequate energy intake to maintain or gain their BW could maximize the outcome of convalescent rehabilitation. [ABSTRACT FROM AUTHOR]

Background: Many people living with and beyond cancer (LWBC) do not meet dietary recommendations. To implement a healthier diet, people LWBC must perceive a need to improve their diet. Methods: Participants included people diagnosed with breast, prostate or colorectal cancer in the UK. Two binary logistic regression models were conducted with perceived need for dietary change as the outcome (need to improve vs. no need). Predictor variables included demographic and clinical characteristics, receipt of dietary advice, and either body mass index (BMI) or adherence to seven relevant World Cancer Research Fund (WCRF) dietary recommendations. Results: The sample included 5835 responses. Only 31% perceived a need to improve their diet. Being younger (odds ratio [OR] 0.95, 95% confidence interval [CI] = 94–0.95), female (OR = 1.33, 95% CI = 1.15–1.53), not of white ethnicity (OR = 1.8, 95% CI = 1.48–2.27), not married/cohabiting (OR = 1.32, 95% CI = 1.16–1.52) and having received dietary advice (OR = 1.36, 95% CI = 1.43–1.86) was associated with an increased odds of perceiving a need to improve diet. This association was also seen for participants with two or more comorbidities (OR = 1.31, 95% CI = 1.09–1.57), those not meeting the recommendations for fruit and vegetables (OR = 0.47, 95% CI = 0.41–0.55), fat (OR = 0.67, 95% CI = 0.58–0.77), and sugar (OR = 0.86, 95% CI = 0.75–0.98) in the dietary components model and those who had a higher BMI (OR = 1.53, 95% CI = 1.32–1.77) in the BMI model. Conclusions: Most of this sample of people LWBC did not perceive a need to improve their diet. More research is needed to understand the reasons for this and to target these reasons in dietary interventions. [ABSTRACT FROM AUTHOR]

Purpose: Unfavorable changes in eating patterns over time may contribute to upward trends in chronic diseases, such as obesity. We examined 20-year trends in the percentage of energy from main meals and snacks and the food sources of each eating occasion among Korean adults. Methods: This study used nationally representative data from the 1st, 4th, and 7th Korea National Health and Nutrition Examination Surveys (1998, 2007–2009, and 2016–2018) among adults aged 20–69 years (n = 29,389). Each eating occasion (breakfast, lunch, dinner, and snacks) was defined by respondents during a 24-h dietary recall interview. To identify the food sources of each eating occasion, we used the NOVA system. The percentage of energy at each eating occasion and that from each NOVA group across survey cycles were estimated, and tests for linear trends were conducted using orthogonal polynomial contrasts in linear regression models. All analyses accounted for the complex survey design. Results: After adjusting for age and sex, the percentage of energy from breakfast decreased from 25.0% in 1998 to 16.7% in 2018 (difference, − 8.2%; standard error [SE], 0.3), whereas that from dinner and snacks increased from 31.1 to 33.8% (difference, + 2.7%; SE, 0.4) and from 14.0 to 19.0% (difference, + 5.0%; SE, 0.5), respectively (all P < 0.001). At all eating occasions, the percentage of energy from minimally processed foods declined (difference, − 18.6% for breakfast; − 13.1% for lunch; − 21.1% for dinner; − 20.7% for snacks), while that from ultra-processed foods increased (difference, + 17.0% for breakfast; + 11.3% for lunch; + 18.0% for dinner; + 30.7% for snacks). When stratified by age, the given trends were shown to a greater extent in younger adults (< 50 years old) than in older adults (≥ 50 years old). Conclusions: The eating patterns of Korean adults changed from 1998 to 2018, with the greatest decrease in energy intake from breakfast and the greatest increase from snacking. At all eating occasions, the contribution of minimally processed foods declined, while that of ultra-processed foods increased, especially among younger adults. [ABSTRACT FROM AUTHOR]

Studies of extreme endurance have suggested that there is an alimentary limit to energy intake (EI) of ∼2.5 × resting metabolic rate (RMR). To gain further insight, this study aimed to simultaneously measure EI, total energy expenditure (TEE) body mass and muscle mass in a large cohort of males and females of varying ages during a transatlantic rowing race. Forty‐nine competitors (m = 32, f = 17; age 24–67 years; time at sea 46 ± 7 days) in the 2020 and 2021 Talisker Whisky Atlantic Challenge rowed 12–18 hday−1 for ∼3000 miles. TEE was assessed in the final week of the row using 2H218O doubly labelled water, and EI was analysed from daily ration packs over this period. Thickness of relatively active (vastus lateralis, intermedius, biceps brachaii and rectus abdominus) and inactive (gastrocnemius, soleus and triceps) muscles was measured pre (<7 days) and post (<24 h) row using ultrasound. Body mass was measured and used to calculate RMR from standard equations. There were no sex differences in males and females in EI (2.5 ± 0.5 and 2.3 ± 0.4 × RMR, respectively, P = 0.3050), TEE (2.5 ± 1.0 and 2.3 ± 0.4 × RMR, respectively, P = 0.5170), or body mass loss (10.2 ± 3.1% and 10.0 ± 3.0%, respectively, P = 0.8520), and no effect of age on EI (P = 0.5450) or TEE (P = 0.9344). Muscle loss occurred exclusively in the calf (15.7% ± 11.4% P < 0.0001), whilst other muscles remained unchanged. After 46 days of prolonged ultra‐endurance ocean rowing incurring 10% body mass loss, maximal sustainable EI of ∼2.5 × RMR was unable to meet total TEE suggesting that there is indeed a physiological capacity to EI. What is the central question of this study?During a prolonged endurance transatlantic ocean rowing race over ∼46 days, what changes occur in energy intake (EI), total energy expenditure (TEE) and body mass and are there differences between males and females or an effect of age?What is the main finding and its importance?During a ∼46 days, there appeared to be a maximal sustainable EI of ∼2.5 × resting metabolic rate (RMR), matching TEE of 2.5 × RMR, incurring a 10% body mass loss There were no sex differences, and minimal influence of age. [ABSTRACT FROM AUTHOR]

Individuals experiencing obesity or overweight conditions frequently encounter difficulties in managing their appetite. The sustained practice of resistance training over an extended duration presents a potential avenue for regulating appetite among this demographic. Despite the extensive examination of long-term resistance training in existing literature, a consensus on pertinent issues remains elusive, necessitating a comprehensive review. This paper aims to evaluate empirical studies examining alterations in energy intake and appetite among obese or overweight individuals engaging in prolonged resistance training regimens. Information was gathered from databases including EBSCOhost, Science Direct, PubMed, and Web of Science. Search queries were executed on Google Scholar and other sources, utilizing key terms pertinent to energy intake (or appetite), resistance training, and overweight (or obesity) for identifying relevant studies. A comprehensive evaluation of 38 full-text articles was conducted, resulting in the inclusion of eight articles in the review. The PEDro scale was utilized to assess bias and completeness risk, with no exclusion of any articles during this process. The impact of resistance training on energy intake in overweight or obese individuals was observed through sessions lasting 35-45 minutes conducted twice a week over a nine-month period. The exercise significantly influenced parameters such as energy intake, glucose levels, leptin concentrations, Homeostatic Model Assessment of Insulin Resistance (HOMA-IR), Neuropeptide Y (NPY), and adiponectin. However, no significant effects were noted on perceived fullness and hunger, ghrelin PP, or PYY. Resistance training has the potential to impact energy intake and appetite regulation in overweight or obese individuals. Further research is warranted, particularly in exploring its effects on female and adolescent populations, implementing a sample size calculation strategy, conducting comparisons across three intensities, and undertaking a comprehensive analysis of relevant variables. [ABSTRACT FROM AUTHOR]

We aimed to explore the link between sleep-related parameters and dietary practices. This cross-sectional exploratory study includes sedentary individuals between 20 and 59 years of age. We applied exigent inclusion and exclusion criteria, such as weight stability and without humor- or sleep-related diseases. Also, shift workers were not included. We evaluated sleep quality (by Pittsburg Sleep Quality Index; PSQI), sleepiness (by Epworth Sleepiness Scale), chronotype (by Morningness Eveningness Questionnaire; MEQ), and social jetlag from sleep dairy. Moreover, Food Practices Measurement Scale was used to assess dietary practices. Food intake estimates (i. e., energy, eating window, and late-night dinner eating) were derived from two 24-h food recalls (R24h). For analysis, dietary practices and energy intake from R24h were considered dependent variables, while PSQI, ESS, MEQ, STJ, EW, and LNDE were considered independent variables. Our sample comprises 42 adults (21 women and 21 men; 35.4 (12.5) y; 25.6 (5.21) kg/m2 BMI; 26.5 (7.97) % body fat). We verified that persons with poor sleep quality showed lower dietary practice scores (MD − 6.68; p = 0.021). Besides, in regression analysis, chronotype (β = 0.266; p = 0.039) was positively associated with dietary practices, and eating window was positively associated with energy intake (β = 267 kcal; p = 0.023). In contrast to our hypothesis, other sleep- and circadian-related variables were not associated with dietary practices or energy intake. In summary, we conclude that morning chronotype appears to be related to better dietary practices from the Food Guide for the Brazilian Population guide and that higher eating window was positively associated with energy intake. [ABSTRACT FROM AUTHOR]

Military training is characterized by high daily energy expenditures which are difficult to match with energy intake, potentially resulting in negative energy balance (EB) and low energy availability (EA). The aim of this study was to quantify EB and EA during British Army Officer Cadet training. Thirteen (seven women) Officer Cadets (mean ± SD: age 24 ± 3 years) volunteered to participate. EB and EA were estimated from energy intake (weighing of food and food diaries) and energy expenditure (doubly labeled water) measured in three periods of training: 9 days on-camp (CAMP), a 5-day field exercise (FEX), and a 9-day mixture of both CAMP and field-based training (MIX). Variables were compared by condition and gender with a repeated-measures analysis of variance. Negative EB was greatest during FEX (−2,197 ± 455 kcal/day) compared with CAMP (−692 ± 506 kcal/day; p <.001) and MIX (−1,280 ± 309 kcal/day; p <.001). EA was greatest in CAMP (23 ± 10 kcal·kg free-fat mass [FFM]−1·day−1) compared with FEX (1 ± 16 kcal·kg FFM−1·day−1; p =.002) and MIX (10 ± 7 kcal·kg FFM−1·day−1; p =.003), with no apparent difference between FEX and MIX (p =.071). Irrespective of condition, there were no apparent differences between gender in EB (p =.375) or EA (p =.385). These data can be used to inform evidenced-based strategies to manage EA and EB during military training, and enhance the health and performance of military personnel. [ABSTRACT FROM AUTHOR]

Military training is characterized by high daily energy expenditures which are difficult to match with energy intake, potentially resulting in negative energy balance (EB) and low energy availability (EA). The aim of this study was to quantify EB and EA during British Army Officer Cadet training. Thirteen (seven women) Officer Cadets (mean ± SD: age 24 ± 3 years) volunteered to participate. EB and EA were estimated from energy intake (weighing of food and food diaries) and energy expenditure (doubly labeled water) measured in three periods of training: 9 days on-camp (CAMP), a 5-day field exercise (FEX), and a 9-day mixture of both CAMP and field-based training (MIX). Variables were compared by condition and gender with a repeated-measures analysis of variance. Negative EB was greatest during FEX (−2,197 ± 455 kcal/day) compared with CAMP (−692 ± 506 kcal/day; p <.001) and MIX (−1,280 ± 309 kcal/day; p <.001). EA was greatest in CAMP (23 ± 10 kcal·kg free-fat mass [FFM]−1·day−1) compared with FEX (1 ± 16 kcal·kg FFM−1·day−1; p =.002) and MIX (10 ± 7 kcal·kg FFM−1·day−1; p =.003), with no apparent difference between FEX and MIX (p =.071). Irrespective of condition, there were no apparent differences between gender in EB (p =.375) or EA (p =.385). These data can be used to inform evidenced-based strategies to manage EA and EB during military training, and enhance the health and performance of military personnel. [ABSTRACT FROM AUTHOR]

Background: Physical activity or biomarker-calibrated energy intake (EI) alone is associated with mortality in older adults; the interaction relationship between the combined use of both factors and mortality has not been examined. We evaluated the relationship between mortality and calibrated EI and step counts in older adults. Methods: This prospective study included 4,159 adults aged ≥65 years who participated in the Kyoto-Kameoka study in Japan and wore a triaxial accelerometer between 1 April and 15 November 2013. The calibrated EI was calculated based on a previously developed equation using EI biomarkers. The step count was obtained from the accelerometer ≥ 4 days. Participants were classified into the following four groups: low EI (LEI)/low step counts (LSC) group (EI: <2,400 kcal/day in men and <1,900 kcal/day in women; steps: <5,000 /day), n = 1,352; high EI (HEI)/LSC group (EI: ≥2,400 kcal/day in men and ≥1,900 kcal/day in women; steps: <5,000 /day), n = 1,586; LEI/high step counts (HSC) group (EI: <2,400 kcal/day in men and < 1,900 kcal/day in women; steps: ≥5,000 /day), n = 471; and HEI/HSC group (EI: ≥2,400 kcal/day in men and ≥1,900 kcal/day in women; steps: ≥5,000 /day), n = 750. Mortality-related data were collected until 30 November 2016. We performed a multivariable Cox proportional hazard analysis. Results: The median follow-up period was 3.38 years (14,046 person-years), and 111 mortalities were recorded. After adjusting for confounders, the HEI/HSC group had the lowest all-cause mortality rate compared to other groups (LEI/LSC: reference; HEI/LSC: hazard ratio [HR]: 0.71, 95% confidence interval [CI]: 0.41–1.23; LEI/HSC: HR: 0.59, 95% CI: 0.29–1.19; and HEI/HSC: HR: 0.10, 95% CI: 0.01–0.76). No significant interaction was observed between the calibrated EI and steps with mortality. The spline model showed that 35–42 kcal/100 steps/day of EI/100 steps was associated with the lowest mortality risk. Conclusions: HR mortality risk was lowest at 35–42 kcal/100 steps/day, suggesting that very high (≥56 kcal) or low (<28 kcal) EI/100 steps are not inversely associated with mortality. Adherence to optimal EI and adequate physical activity may provide sufficient energy balance to explain the inverse association with mortality among older Japanese adults. [ABSTRACT FROM AUTHOR]

Introduction: Insufficient nutrient intake is a strong independent predictor of mortality in elderly patients with heart failure. However, it is unclear to what extent energy intake affects their prognosis. This study investigated the association between patient outcomes and actual measured energy intake in elderly patients (≥65 years) with heart failure. Methods: This study enrolled 139 elderly patients who were hospitalized with worsening heart failure at Shingu Municipal Medical Center, Shingu, Japan, between May 2017 and April 2018. Energy intake was evaluated for three days (from three days prior to the day of discharge until the day of discharge). Based on basal energy expenditure calculated using the Harris–Benedict equation, the patients were classified into a low-energy group (n = 38) and a high-energy group (n = 101). We assessed the prognosis in terms of both all-cause mortality and readmission due to worsening heart failure as a primary outcome. Results: Compared to the patients in the high-energy group, the patients in the low-energy group were predominantly female, less frequently had smoking habits and ischemic heart diseases, and had a higher left ventricular ejection fraction. The low-energy group had higher mortality than the high-energy group (p = 0.028), although the two groups showed equivalent event rates of the primary outcome (p = 0.569). Conclusion: Calculations based on the Harris–Benedict equation revealed no significant difference in the primary outcome between the two groups, with a secondary outcome that showed worse mortality in the low-energy group. Given this result, energy requirement-based assessments using the Harris–Benedict equation might help in the management of elderly heart failure patients in terms of improved life outcomes. [ABSTRACT FROM AUTHOR]

Background: Low-carbohydrate diet (LCD) is effective for weight loss and glycaemic control in humans. Here, the study aimed to explore the effects of LCD/high-fat diet (HFD) in both humans and mice. Methods: Twenty-two overweight or obese participants received LCD for 3 weeks. Based on carbohydrate intake > 10% or ≤ 10% of calories, the participants were divided into moderate LCD (MLCD) and very LCD (VLCD) groups. The participants completed a 10-question food preference survey. Meanwhile, C57BL/6J mice were assigned to five groups: chow diet (CD, 10% fat), HFD with 60%, 70%, and 75% fat from cocoa butter (HFD-C), and HFD with 60% fat from lard (HFD-L) and fed for 24 weeks. Eight mice were acclimatised for the food-choice test. Results: LCD decreased the total energy intake in humans. The VLCD group showed greater weight loss and better glycaemic control than the MLCD group. A food preference survey showed that 65% of participants tended to choose high-carbohydrate foods. In mice, HFD resulted in energy overconsumption, obesity, and metabolic disorders. When CD and HFD-L were administered simultaneously, mice rarely consumed CD. In the HFD-C groups, the energy intake and body weight increased with increasing dietary fat content. Compared with the HFD-C group, the HFD-L group consumed more energy and had poorer metabolism. Conclusions: Lower carbohydrate intake contributed to lower energy intake and improved metabolism in humans. In mice, diets with a higher proportion of fat become more attractive and obesogenic by fixing the fat sources. Since the mice preferred lard to cocoa butter, lard induced excess energy intake and poorer metabolism. Different food preferences may be the underlying mechanism behind the opposite effects of the LCD/HFD in humans and mice. Trial registration: The clinical trial was registered with the Chinese Clinical Trial Registry (www.chictr.org.cn). The registration number is ChiCTR1800016786. All participants provided written informed consent prior to enrolment. [ABSTRACT FROM AUTHOR]

It is unknown whether the relative contribution to energy imbalance in amyotrophic lateral sclerosis (ALS) is due to decreased energy intake, or increased energy expenditure from hyper-metabolism and/or physical activity, or both. We studied 10 free-living sporadic ALS subjects with mild to moderate disease and 10 matched healthy controls to address this question. We estimated energy intake by 24-h recall in ALS subjects and three-day food diary in all. We estimated body composition by dual energy X-ray absorptiometry and resting metabolic rate by indirect calorimetry; and measured total daily energy expenditure (TEE) and physical activity-energy expenditure using doubly labeled water. Daily energy intake was no different between ALS subjects and controls. Despite lower fat-free mass, unadjusted TEE was higher in ALS subjects than controls (2844 ± 319 vs. 2505 ± 261 kcal/d, p = 0.005 by paired t-test). Compared to controls, hyper-metabolism occurred in 80% of ALS subjects. Physical activity-energy expenditure was higher in ALS subjects than controls (718 ± 262 kcal/d vs. 487 ± 196 kcal/d, p = 0.04). In controls, energy intake matched TEE; in ALS subjects TEE was higher than energy intake. We found higher TEE in ALS subjects than controls, with larger contribution to difference from physical activity-energy expenditure than hyper-metabolism. Although daily energy intake in ALS subjects was similar to that in controls, they were unable to compensate for increased energy needs. To accurately determine energy balance and optimize nutrition in ALS, future studies should consider measuring energy intake, energy expenditure, and physical activity. [ABSTRACT FROM AUTHOR]

Down syndrome (DS) is a disability that can limit productivity, especially when paired with nutritional issues. Malnutrition, measured by anthropometric factors and micronutrient deficit, is far more common in children with DS than healthy controls. In Jordan, there are no studies on the dietary status of people with Down syndrome. This study looked at children with Down syndrome's nutritional and energy consumption. A cross-sectional study of 100 boys and girls aged 8 to 18 was conducted. The participants were separated into ages 8-12 and 13–18. Body weight, height, and calculated BMI were all measured anthropometrically. To assess daily nutritional intake, three 24-hour recalls were performed. The participants' measurements were the study's average weight and height of 39.5 11 kg and 126.00 0.1 cm. The mean body fat percent BFP was 37.1 9.1. Total caloric, protein, carbohydrate, and fat intakes exceeded the recommended dietary allowance RDA (1241.5, 102.9, 316.1, 36.8), sugar and saturated fat intake exceeded the dietary guidelines DGA, and sodium intake exceeded the UL. When compared to the AI level, the intake of omega 3 and omega 6 was higher than the RDA. Children with Down Syndrome tend to overeat. It causes people to consume excessive energy, protein, and carbohydrates. [ABSTRACT FROM AUTHOR]

Background: The commercial application Openfit allows for automatic identification and quantification of food intake through short video capture without a physical reference marker. There are no known peer-reviewed publications on the validity of this Nutrition Artificial Intelligence (AI). Objectives: To test the validity of Openfit to identify food automatically and semiautomatically (with user correction), test the validity of Openfit at quantifying energy intake (kcal) automatically and semiautomatically, and assess satisfaction and usability of Openfit. Methods: During a laboratory-based visit, adults (7 male and 17 female), used Openfit to automatically and semiautomatically record provided meals, which were covertly weighed. Foods logged were identified as an "exact match," "far match," or an "intrusion" using Food and Nutrient Database for Dietary Studies (FNDDS) codes. Descriptive data were stratified by meal, food item, and FNDDS group, and presented with or without beverages. Bland--Altman analyses assessed errors over levels of energy intake. Participants completed a User Satisfaction Survey (USS) and the Computer Systems Usability Questionnaire (CSUQ). Open-ended questions were assessed with qualitative methods. Results: Exact matches, far matches, and intrusions were 46%, 41%, and 13% for automated identification, and 87%, 23%, and 0% for semiautomated identification, respectively. Error for automated and semiautomated energy estimates were 43% and 33% with beverages, and 16% and 42% without beverages. Bland--Altman analyses indicated larger error for higher energy meals. Overall mean scores were 2.4 for the CSUQ and subscale means scores ranged from 4.1 to 5.5. for the USS. Participants recommended improvements to Openfit's Nutrition AI, manual estimation, and overall app. Conclusion: Openfit worked relatively well for automatically and semiautomatically identifying foods. Error in automated energy estimates was relatively high; however, after excluding beverages, error was relatively low (16%). For semiautomated energy estimates, error was comparable to previous studies. Improvements to the Nutrition AI, manual estimation and overall application may increase Openfit's usability and validity. [ABSTRACT FROM AUTHOR]

Reliable information on dietary trends is essential. We compared individual-level dietary estimates for total energy, carbohydrate, fat, and protein intake over time with national supply data from the Global Expanded Nutrient Supply Model (186 paired estimates from 1961 to 2011, 18 countries). We hypothesized that supply data would overestimate individual measures and that the two measures would be weakly correlated. Individual- and supply-level estimates were compared using Spearman correlation coefficients and linear mixed-effect models were used to estimate the differences between measures. Overall, the correlations between individual- and supply-level measures were moderate for energy (r s = 0.34) and carbohydrate (r s = 0.39), strong for fat (r s = 0.85), and protein (r s = 0.69). Trends in total energy measured by individual-level surveys and total energy supply were positively correlated in 38.9% of countries, whereas trends in macronutrients aligned between estimates in most countries. Supply-level dietary data overestimated individual-level intakes, especially in higher income countries in Europe and in the United States. In the United States, supply-level data exceeded individual-level estimates by 26.3% to 29.9% for energy, carbohydrate, and fat, whereas protein estimates were similar between measures. In Europe, supply-level estimates overestimated individual-level intake by 19.9% for energy, 17.0% for carbohydrate, 13.7% for fat, and 7.7% for protein, whereas estimates for energy and macronutrients were similar in Asia. In Asia and lower income countries, our findings generally support the use of supply-level data in the absence of individual-level data, though this finding may be related to smaller sample size and differences in underlying national statistics that inform supply data. This article compares individual-level diet measures of energy, carbohydrate, fat, and protein to national supply-level data in 18 countries. Time trends in macronutrient intake and, to a lesser degree, total energy, align between individual and supply data. Supply data overestimated individual intakes, especially in the United States and higher income countries. Supply data may be an appropriate alternative in Asia and in lower income settings that lack individual data. Abbreviation: 95% CI, 95% confidence interval. [Display omitted] [ABSTRACT FROM AUTHOR]

Absolute energy from fats and carbohydrates and the proportion of carbohydrates in the food supply have increased over 50 years. Dietary energy density (ED) is primarily decreased by the water and increased by the fat content of foods. Protein, carbohydrates and fat exert different effects on satiety or energy intake (EI) in the order protein > carbohydrates > fat. When the ED of different foods is equalized the differences between fat and carbohydrates are modest. Covertly increasing dietary ED with fat, carbohydrate or mixed macronutrients elevates EI, producing weight gain and vice versa. In more naturalistic situations where learning cues are intact, there appears to be greater compensation for the different ED of foods. There is considerable individual variability in response. Macronutrient-specific negative feedback models of EI regulation have limited capacity to explain how availability of cheap, highly palatable, readily assimilated, energy-dense foods lead to obesity in modern environments. Neuropsychological constructs including food reward (liking, wanting and learning), reactive and reflective decision making, in the context of asymmetric energy balance regulation, give more comprehensive explanations of how environmental superabundance of foods containing mixtures of readily assimilated fats and carbohydrates and caloric beverages elevate EI through combined hedonic, affective, cognitive and physiological mechanisms. This article is part of a discussion meeting issue 'Causes of obesity: theories, conjectures and evidence (Part II)'. [ABSTRACT FROM AUTHOR]

Background: Processed discretionary foods and drinks (industrialised sugary drinks, sweet and savoury snacks, and grain‐based sweets) are often target of policies aimed at regulating the food environment. We aimed to understand if a lower intake of processed foods or drinks is associated with substitution or complementation patterns and overall intake. Methods: We analysed a subsample with two 24‐h dietary recalls of the Mexican National Health and Nutrition Survey 2012 (358 children, 253 adolescents and 278 adults). We compared within‐person, energy and added sugar intakes between days with and without consumption of each food group with fixed‐effects regressions. We estimated the relative change (change in intake when not consumed/average intake when consumed × 100). Results: Processed discretionary foods were not fully substituted, as total energy was 200–400 kcal/day lower when these foods were not consumed. The change in total intake was larger than the intake when consumed (i.e., complemented) for industrialised sugary drinks in adolescents (−136%) and adults (−215%), and sweet, savoury snacks for children (−141%). The change was lower (i.e., partially substituted) for grain‐based sweets among children (−78%) and adolescents (−73%). For added sugars, most processed discretionary groups were complemented. Conclusions: Days without intake of processed discretionary foods were associated with lower total energy and lower added sugar intake compared to days when those foods were consumed. This suggests that regulatory policies to reduce the intake of processed foods could have a meaningful impact on improving the overall diet. Key points: Not consuming processed discretionary food and beverages is associated with lower energy and added sugars.Substitution patterns depend on age and food groups.Industrialised beverages were generally complemented; when not consumed, the energy was lower not only from beverages but also from complementary food.Our results suggest that policies regulating processed discretionary food and beverages could reduce total energy and added sugar intake. [ABSTRACT FROM AUTHOR]

Any explanation of appetite control should contain a description of physiological processes that could contribute a drive to eat alongside those that inhibit eating. However, such an undertaking was largely neglected until 15 years ago when a series of independent research programmes investigated the physiological roles of body composition and appetite. These outcomes demonstrated that fat-free mass (FFM), but not fat mass, was positively associated with objectively measured meal size and energy intake (EI). These findings have been accompanied by demonstrations that resting metabolic rate (RMR) is also positively associated with EI, with the influence of FFM largely mediated by RMR. These findings re-introduce the role of drive into models of appetite control and indicate how this can be integrated with processes of inhibition. The determinants of EI fit into an evolutionary perspective in which the energy demands of high metabolic rate organs and skeletal tissue constitute a need state underlying a tonic drive to eat. This approach should lead to the development of integrated models of appetite that include components of body composition (FFM) and energy expenditure (RMR) as tonic biological signals of appetite alongside other traditional tonic (adipose tissue derived) and episodic signals (gastrointestinal tract derived). This article is part of a discussion meeting issue 'Causes of obesity: theories, conjectures and evidence (Part I)'. [ABSTRACT FROM AUTHOR]

Background: Excessive energy intake has been shown to affect the mammalian target of the rapamycin (mTOR) signaling pathway and breast cancer risk. It is not well understood whether there are gene-environment interactions between mTOR pathway genes and energy intake in relation to breast cancer risk. Methods: The study included 1642 Black women (809 incident breast cancer cases and 833 controls) from the Women's Circle of Health Study (WCHS). We examined interactions between 43 candidate single-nucleotide polymorphisms (SNPs) in 20 mTOR pathway genes and quartiles of energy intake in relation to breast cancer risk overall and by ER− defined subtypes using Wald test with a 2-way interaction term. Results: AKT1 rs10138227 (C > T) was only associated with a decreased overall breast cancer risk among women in quartile (Q)2 of energy intake, odds ratio (OR) = 0.60, 95% confidence interval (CI) 0.40, 0.91 (p-interaction = 0.042). Similar results were found in ER− tumors. AKT rs1130214 (C > A) was associated with decreased overall breast cancer risk in Q2 (OR = 0.63, 95% CI 0.44, 0.91) and Q3 (OR = 0.65, 95% CI 0.48, 0.89) (p-interaction = 0.026). HIF-1α C1772T rs11549465 (C > T) was associated with decreased overall breast cancer risk in Q4 (OR = 0.29, 95% CI 0.14, 0.59, p-interaction = 0.007); the results were similar in ER+ tumors. These interactions became non-significant after correction for multiple comparisons. Conclusion: Our findings suggest that mTOR genetic variants may interact with energy intake in relation to breast cancer risk, including the ER− subtype, in Black women. Future studies should confirm these findings. [ABSTRACT FROM AUTHOR]

BACKGROUND: Research on energy intake, nutrient intake, and anthropometric measurements in elite athletes is extensive, while it is limited in university athletes (UA), where a specific modality segments it. OBJECTIVE: This study aimed to identify the dietary intake, anthropometric profile, somatotype in UA, and differences between gender and sports modalities practiced. METHODS: A descriptive and observational study was conducted, including UA from Ecuador's Catholic University of Santiago de Guayaquil (CUSG). Dietary intake was evaluated with a 24-hour recall questionnaire, an anthropometric profile with the ISAK protocol, and the somatotype using the Heath and Carter formula. Normality tests of Shapiro Wilk and Kolmogorov Smirnov were performed; mean and standard deviation (SD) were calculated, and to establish statistical significance, ANOVA and Kruskal-Wallis tests were used. RESULTS: The study population consisted of 29 males and 51 females, with a mean of 21.1 years. Energy intake, macronutrients, micronutrients, and fiber consumption showed no differences regardless of the sport practiced. The mean somatotype of male athletes was categorized as endomesomorphic and females as mesoendomorph. CONCLUSIONS: The data obtained through the anthropometric variables and used to determine the somatotypes confirmed that sexual dimorphism presented differences in size, muscle development, and body fat percentage. [ABSTRACT FROM AUTHOR]

This case study aimed to examine the short-term development of body composition and substrate utilization (i.e., contribution of fat and carbohydrates to energy supply) following prolonged low-intensity ski trekking (LIST) with inadequate energy intake in an Arctic region. For 23 days, two highly aerobically fit, male recreational athletes (24 and 26 years) performed ~2 - 11 hours of LIST each day, while pulling supply sledges (initially ~80 kg) across the length of Svalbard's largest island, Spitsbergen (~640 km). We estimated body composition using bioelectrical impedance analysis (BIA). For evaluation of substrate utilization, we analyzed pulmonary respiratory gas-exchange ratio (RER) using an ergospirometry system during treadmill trekking (ski trekking simulation). Results indicated that the energy intake of each participant during this unsupported expedition was ~21.4 MJ·day-1 (~5107 kcal·day-1), of which ~33% (~5.0 g·kg-1·day-1), ~51% (~3.4 g·kg-1·day-1), and ~16% (~2.4 g·kg-1·day-1) came from carbohydrates, fat, and proteins, respectively. Body mass decreased by 7.2 kg (8.4%) in Subject A, and 4.4 kg (5.2%) in Subject B. Absolute fat mass decreased by 5.4 kg (37%) and 4.7 kg (30%) in Subject A and Subject B, respectively, whereas the changes in fat-free mass (-1.8 kg in Subject A, and +0.3 kg in Subject B) were within the random measurement error of the BIA analyser. Changes in RER in Subject A (-0.01 to -0.02 units) were within the random measurement error, whereas the RER data in Subject B were not interpretable due to excessive fluctuations in ventilatory equivalent for oxygen. In conclusion, this study indicates that short-term, prolonged LIST, performed with an energy deficit corresponding to a weight loss of ~2 kg·week-1, can lead to leaner body composition without notable changes in fat-free mass in well-trained, male recreational athletes. Furthermore, substrate utilization does not appear to be affected by short-term, prolonged LIST in this subgroup of athletes. [ABSTRACT FROM AUTHOR]

Background: Reducing portion sizes of commercially available foods could be an effective public health strategy to reduce population energy intake, but recent research suggests that the effect portion size has on energy intake may differ based on socioeconomic position (SEP). Objective: We tested whether the effect of reducing food portion sizes on daily energy intake differed based on SEP. Methods: Participants were served either smaller or larger portions of food at lunch and evening meals (N = 50; Study 1) and breakfast, lunch and evening meals (N = 46; Study 2) in the laboratory on two separate days, in repeated-measures designs. The primary outcome was total daily energy intake (kcal). Participant recruitment was stratified by primary indicators of SEP; highest educational qualification (Study 1) and subjective social status (Study 2), and randomisation to the order portion sizes were served was stratified by SEP. Secondary indicators of SEP in both studies included household income, self-reported childhood financial hardship and a measure accounting for total years in education. Results: In both studies, smaller (vs larger) meal portions led to a reduction in daily energy intake (ps <.02). Smaller portions resulted in a reduction of 235 kcal per day (95% CI: 134, 336) in Study 1 and 143 kcal per day (95% CI: 24, 263) in Study 2. There was no evidence in either study that effects of portion size on energy intake differed by SEP. Results were consistent when examining effects on portion-manipulated meal (as opposed to daily) energy intake. Conclusions: Reducing meal portion sizes could be an effective way to reduce overall daily energy intake and contrary to other suggestions it may be a socioeconomically equitable approach to improving diet. Trial registration: These trials were registered at www.clinicaltrials.gov as NCT05173376 and NCT05399836. [ABSTRACT FROM AUTHOR]

Purpose: Prebiotic foods can be used to increase production of short-chain fatty acids (SCFA) in the gut. Of the SCFA, propionate is credited with the strongest anorectic activity. In previous work, a 50/50 blend of inulin and arabinoxylan was produced (I + AX) that significantly increased propionate production in an in vitro gut model. This study sought to establish whether chronic consumption of a prebiotic blend of I + AX decreases appetite and energy intake and increases intestinal propionate production in human participants. Methods: MIXSAT (clinicaltrials.gov id: NCT02846454, August 2016) was a double-blind randomised acute-within-chronic crossover feeding trial in healthy adult men (n = 20). Treatments were 8 g per day I + AX for 21 days or weight-matched maltodextrin control. The primary outcome measure was perceived satiety and appetite during an acute study visit. Secondary outcomes were energy intake in an ad libitum meal, faecal SCFA concentration, and faecal microbiota composition. Results: Perceived satiety and appetite were not affected by the intervention. I + AX was associated with a reduction in energy intake in an ad libitum meal, increased faecal SCFA concentration, and an increase in cell counts of Bifidobacteria, Lactobacilli, and other microbial genera associated with health. Implications: Chronic consumption of this blend of prebiotics decreased energy intake in a single sitting. Further studies are needed to confirm mechanism of action and to determine whether this might be useful in weight control. [ABSTRACT FROM AUTHOR]

Shift workers are at increased risk of obesity and metabolic diseases, but their eating patterns on work and non-workdays are understudied. We aimed to examine whether energy intake and macronutrient intake of day and night shift nurses were different during work and non-workdays. We used a mixed-methods approach to study food intake of shift working nurses from two hospitals during day and night shifts. Participants completed baseline questionnaires about eating behaviour, sleep, chronotype, mood and shift work disorder. Participants then completed a 4-d food diary which included a non-workday prior to the first shift, the first and last shift (either day or night) and the following non-workday. After completion of the food diaries, we used semi-structured interviews to explore the qualitative aspects of eating behaviours. Seventy-nine shift-working nurses participated in the study. Daily energy intake was not significantly different on work and non-workdays in day or night shift workers (p > 0.05). Whilst macronutrient consumption was also not different between day and night shift workers (p > 0.05), sugar intake was higher in day compared to night shift workers (p = 0.02) on the non-workday prior to the first workday. In qualitative interviews, participants reported their eating to be different on day and night shifts as well as work and non-workdays. Eating behaviour in day and night shift workers was highly influenced by food availability, convenience, peers, and family members. Nurses qualitatively report that night and day shifts result in them eating differently despite no statistically discernible difference in energy intake. [ABSTRACT FROM AUTHOR]

Background: Malnutrition is associated with increased morbidity, mortality, decreased quality of life, increased length of hospital stay and higher treatment costs. Prevalence rates in Australian hospitals is reported between 30% and 50%. Trauma patients experience significant periods of restricted oral intake resulting from pre‐operative fasting for complex and frequent surgical procedures. In addition, they have elevated nutritional requirements for recovery resulting in significant accrued nutritional deficits. The present study hypothesised that not having hot meals available outside of the hospital food service system was contributing to increased nutritional deficits. The study aimed to investigate the impact of providing flexible frozen meals and snacks in a trauma ward, on nutritional intake, cost and duration of perioperative fasting. Methods: This was a pre‐ and post‐interventional study examining 40 fasting experiences of hospitalised patients in a trauma ward. Frozen meals and snack bags were readily accessible to nursing staff to provide to patients out of kitchen service hours. Nutritional intake and fasting times were measured from patient records and interviews. Results: Implementing flexible food items increased patient nutritional intake by 28% (15%–43%) on the day of fasting. Fasting duration was not significantly reduced (1.73 h); however, when patient fasting was ceased, food was provided more responsively. Nursing staff showed improved satisfaction with project implementation. Conclusions: The present study has demonstrated that provision of food items outside of regular meal service hours is a low cost intervention that improves nutritional intake, provides nutrition more responsively and is well received by nursing staff. Highlights: Fasting times for surgical patients in a trauma ward far exceed recommended fasting guidelines as advised by governing bodies.Nutritional intake of a surgical patient on a day of fasting meets approximately 15% of estimated nutrition requirements. This can lead to hospital acquired malnutrition.Hospital foodservice systems are often too rigid to provide adequate meals and nutrition to surgical patients, often leading to patient dissatisfaction.A low cost initiative of providing flexible meals to surgical patients improves patient nutrition intake and satisfaction, and is more responsive to patients diet code status. It did not reduce fasting times. [ABSTRACT FROM AUTHOR]

Objective: Evidence on the relationship between sleep duration and irregularity in daily energy intake with diet quality in Iranian adults is scarce. We aimed to evaluate the association of sleep duration with diet quality and irregularity in daily energy intake. Design: This is a cross-sectional study. Setting: The study was performed in healthcare centres in Tehran. Participants: 739 adults aged 20–59 years were recruited. Dietary intake was assessed by a FFQ and three 24-h dietary recalls. Diet quality was assessed using the Healthy Eating Index-2015 (HEI-2015). An irregularity score of daily energy intake was calculated based on the deviation from the 3-d mean energy intake. Sleep duration was estimated using self-reported nocturnal sleep duration by each person. Results: The mean age of the study participants was 44·4 ± 10·7 years; 70 % were women. The mean nocturnal sleep duration, HEI score and irregularity score were 6·7 ± 1·22 h/d, 52·5 ± 8·55 and 22·9 + 19, respectively. After adjusting for potential confounders, sleep duration was not associated with adherence to HEI-2015 (OR: 1·16; 95 % CI 0·77, 1·74). Longer sleep duration was marginally associated with a lower odd of irregularity in daily energy intake. However, after adjustment for various confounders, this association was not significant (OR: 0·82; 95 % CI 0·50, 1·33; P trend = 0·45). No significant interaction was observed between sleep duration and irregularity in daily energy intake in relation to adherence to HEI-2015 (P interaction = 0·48). Conclusions: We found that sleep duration was not associated with adherence to HEI-2015 and irregularity in daily energy intake. Further prospective studies are warranted. [ABSTRACT FROM AUTHOR]

Introduction: Critically ill patients admitted to the intensive care unit are often hyper-metabolic, hyper-catabolic, and at malnutrition risk. This study aimed to evaluate the amount of energy and protein intake and its correlation with the required amount in critically ill patients. Methods: A total of 70 patients with critical conditions admitted to the ICU were eligible (age≥18 years and over a 3-day stay in ICU). Basic characteristics, medical history, and laboratory test results were extracted from the patient’s medical records. Anthropometric indicators and the APACHE II questionnaire were assessed. Patients’ energy and protein requirements were 25kcal/kg/day and 1.2g/kg/day, respectively. Results: The mean age in the target population was 57.69±20.81 years, and 48.6% were men. The mean actual energy intake was significantly lower than the requirement (531.27±365.40 vs. 1583.77±329.36 Kcal/day, P˂0.001). The mean actual protein intake was significantly lower than the requirement (14.94±18.33 vs. 74.11±17.89 gr/day, respectively, P˂0.001). Energy and protein provision to the patients had a growing trend over time. There was a significant reverse correlation between the age of patients and total lymphocyte count (r= -0.38, P=0.003). In addition, there was a significant reverse correlation between the Glasgow coma scale and mechanical ventilation duration (r=-0.49, P˂0.001). The lowest average energy and protein intake were in patients with poisoning. Conclusion: The energy and protein intake in critically ill patients is significantly less than recommended, requiring routine nutritional assessments. [ABSTRACT FROM AUTHOR]

Simple Summary: The CSN1S1 gene encodes for one of the primary milk proteins in goats. Its polymorphism strongly affects αs1-casein levels and plays a crucial role in determining both milk quality and quantity. The study aimed to evaluate whether a different energy intake level (70%, 100% and 150% of the total requirements indicated by INRA) could unveil any interactions with the genotype at the αs1-casein gene with respect to milk yield and casein profile. The results demonstrated that the higher energy input, along with the presence of the strong allele at the CSN1S1 locus, improved milk production and casein concentrations, highlighting the existence of an interaction between αs1-casein polymorphisms and diet on the dairy performance of goats. A total of twenty-seven Rossa Mediterranea lactating goats, consisting of nine homozygous for strong alleles (AA), twelve heterozygous (AF) and six homozygous for weak alleles (FF) at the CSN1S1 locus, were used to evaluate the effect of genotype, diet and genotype × diet interaction on goat milk traits and casein profile. The goats were used in a 3 × 3 factorial arrangement of treatments, with three genotypes (AA, AF and FF) and three different energy intake levels: high (H), medium (M) and low (L). The diets supplied a complete pelleted feed containing 65% of alfalfa hay, respectively, at 150%, 100% and 70% of the total energy requirements. Milk yield was significantly affected by the genotype and diet: Lower levels were found in FF goats than in AA and AF genotypes (673.7 vs. 934.5 and 879.8 d/g, respectively; p = 0.002) as well as in goats fed with the L diet (651.5 vs. 1041 and 852.9 g/d for H and M diet, respectively, p < 0.001). The genotype influenced the casein profile. Specifically, AA goat milk exhibited higher concentrations of total casein and αs1-casein compared to AF and FF genotypes (for total casein and αs1-casein, respectively: 24.9 vs. 20.4 and 19.8 g/kg, p = 0.001; 7.2 vs. 3.7 and 0.7 g/kg, p < 0.001), while the FF genotype showed higher values for αs2-casein concentrations compared to homozygous AA and heterozygous AF goats (3.1 vs. 2.4 and 2.5 g/kg, respectively, p < 0.001). A significant genotype x diet interaction occurred for αs2-casein levels (g/kg) (p = 0.034) and αs1-casein yields (p = 0.027): The αs2-casein level was not affected by the diet in AA goats, whereas it increased with energy intake in AF and FF genotypes. Conversely, the αs1-casein yield gradually increased with energy intake in AA and AF groups, whereas the diet in FF goats did not modify it. The results demonstrated that high energy input, as well as the strong allele at the CSN1S1 locus, enhanced milk production and casein concentrations. Furthermore, they confirmed the existence of an interaction between αs1-casein polymorphism and diets, influencing the milk casein composition and yield. [ABSTRACT FROM AUTHOR]

Background: Women's nutrition status includes significant effects on their children and household health. The purpose of this study was to assess energy and micronutrient intake adequacy in Iranian women. Methods: This study was a part of the Urban HEART Study, which has jointly been developed by the World Health Organization (WHO) Centre for Health Development, Kobe, Japan. In total, anthropometric and dietary intake data were collected from 1125 women in southern Tehran municipality districts. A 24-h recall questionnaire was completed by the expert nutritionists and the participants' anthropometric statuses were assessed. Food intakes were calculated in grams per capita per day. Micronutrients and energy requirements were adapted from WHO/Food and Agriculture Organization (FAO) tables and Iran National Food Consumption Survey, respectively. Results: Nearly 71.5% of the women were overweight or obese [body mass index (BMI) ≥25 kg/m²]. Furthermore, 1.2% of the women were underweight (BMI <18.5 kg/m²), while 27.3% had normal weight (BMI = 18.5-24.9 kg/m2). The mean bread/cereal and vegetable intakes were significantly higher in obese group, compared to that in normal/under/overweight group (375.6 g/day ± 151.4, P = 0.05; and 331.4 g/day ± 227.5, P = 0.02), respectively]. Women in the lean group significantly consumed higher quantities of cakes/pastries and had the lowest calcium and iron adequacy ratios, compared to other groups (p = 0.001, P = 0.03, and P = 0.05, respectively). Conclusions: These findings suggest that Iranian women, especially those who reside in the southern areas of Tehran, need to change their dietary habits to maintain their health. Moreover, being under/normal weight does not necessarily mean following healthy diets. [ABSTRACT FROM AUTHOR]

Examine differences in dietary intake of children aged 2–5 years in early care and education (ECE) setting in the US Affiliated Pacific (USAP). Secondary analysis of cross-sectional data collected by the Children's Healthy Living program. Children (n = 1,423) with complete dietary records and information on the ECE setting. Dietary intake by ECE setting; Head Start (HS), other ECE (OE), and no ECE. Comparison of mean dietary intake across ECE settings and multivariate logistic regression to evaluate ECE setting and likelihood for meeting dietary reference intake (DRI). Children in HS and OE settings had a significantly higher intake of several food groups and nutrients, compared with no ECE; vegetables (0.4 cup-equivalents per thousand kcals [CETK] vs 0.3 CETK; P < 0.001), fruits (0.8 CETK vs 0.6 CETK; P = 0.001), milk (0.9 CETK for HS and 1.0 CETK for OE vs 0.8 CETK; P < 0.001). Sixty-five percent of the HS group met DRI and had greater odds of meeting calcium DRI (odds ratio, 1.8; 95% confidence interval, 1.2–2.7) compared with other groups. The OE group had the lowest proportion of children meeting recommended intakes for 19 out of 25 nutrients. Mean intakes of foods and nutrients for children across the USAP meet some, but not all, recommendations and intakes vary across children attending various ECE setting types. Additional research on the clinical importance of these differences and the impact of the complex food systems in the USAP may identify systematic strategies for improving diet among children. [ABSTRACT FROM AUTHOR]

Background: The Nutrition Dashboard is an interactive nutrition technology platform that displays food provision and intake data used to categorise the nutrition risk of hospitalised individuals. The present study aimed to investigate the Nutrition Dashboard's ability to identify malnutrition compared with a validated malnutrition screening tool (MST). Methods: A retrospective observational study at a 99‐bed hospital was conducted using medical record and food intake data presented via the Nutrition Dashboard. Inter‐Rater Reliability of food intake estimation between hospital catering staff and a dietitian reported good agreement across 912 food items (κ = 0.69, 95% confidence interval = 0.65–0.72, p < 0.001). Default nutritional adequacy thresholds of 4500 kJ and 50 g protein were applied for Nutrition Dashboard categorisation of supply and intake. Generalised estimating equation regression models explored the association between the Nutrition Dashboard risk categories and the MST, with and without controlling for patient demographic characteristics. Results: Analyses from 216 individuals (1783 hospital‐stay days) found that those in the highest risk Nutrition Dashboard category were 1.93 times more likely to have a MST score indicating risk compared to the lowest Nutrition Dashboard category (unadjusted odds ratio = 1.93, 95% confidence interval = 1.17–3.19, p < 0.01). When patient weight was added to the model, lower weight became the only significant predictor of MST ≥ 2 (p < 0.01) Conclusions: The present study indicates a role for nutrition intake technology in malnutrition screening. Further adaptions that address the complexities of applying this technology could improve the use of the Nutrition Dashboard to support identification of malnutrition. Key points: 1.Timely, accurate identification of malnutrition is essential in the acute care setting, but under‐identification of malnutrition remains common despite best practice guidelines for malnutrition screening.2.The present study identified that an interactive platform that displays food intake and nutrient data for hospitalised patients has potential to improve the identification of malnutrition when used in parallel with existing malnutrition screening.3.The Nutrition Dashboard may improve the management of malnutrition by providing dietitians with malnutrition risk information directly rather than completely relying on the multi‐disciplinary team to initiate screening and referrals. [ABSTRACT FROM AUTHOR]

Abstract Eating behaviors develop in early life and refine during childhood, shaping long-term food choice and dietary habits, which underpin optimum growth and health. The development of Food Oral Processing (FOP) is of major importance in the establishment of eating behaviors at two scale levels: for the initial acceptance of food texture and for the longer-term development of eating behaviors associated to food intake. To date, both processes have been studied as independent topics and the current review proposes a parallel vision on their development from the onset of complementary feeding to later childhood. Individual factors affecting these FOP-related behaviors as they relate to food texture acceptance are discussed, alongside examples of interventions aiming at modifying them. Opportunity to better consider food textures when designing foods for children is addressed. Altogether, the review demonstrates the critical role of food texture in the development of a child’s FOP skills, eating habits, and dietary patterns. These scientific knowledges need to be considered for the development of healthier eating behavior. We identify research gaps that need to be addressed and highlight the need to design foods that can support the development of healthy oral processing and eating behaviors among infants and children. [ABSTRACT FROM AUTHOR]

The efficiency of feed use for milk production is critical for sustainable and profitable pasture-based dairy systems. The aim of this study was to estimate milk production and energy-use efficiencies of pasture-grazed Holstein and Jersey cows. Lactation records of 122 Holstein and 99 Jersey cows varying from parities 1 to 6 that were managed under similar feeding and environmental conditions were collected from 2005 to 2014. Feed intake and nutrient requirements of the cows were calculated using the National Research Council and the Cornell Net Carbohydrate and Protein System equations. Holsteins had a higher milk yield/kg dry matter intake (1.36±0.01 vs. 1.27±0.01 kg), whereas Jerseys had higher efficiencies in milk fat (52.4±0.3 vs. 58.4±0.4 g), milk protein (42.7±0.3 vs. 45.1±0.3 g), and energy-corrected milk (1.30±0.01 vs. 1.36±0.01 kg) per kg dry matter intake. Jersey cows also had a higher dry matter intake/kg body weight (3.13±0.02 vs. 3.51±0.02%). During transition and early lactation stages, Holstein and Jersey cows were in negative energy balance for 102.4±2.3 vs. 74.2±2.3 days, with the lowest energy reserves (-53.9 MJ vs. -39.7 MJ) reached at 22.3±0.9 vs. 24.6±0.9 days post-calving, respectively. Compared to Holsteins, Jersey cows used proportionally less net energy intake to produce 100 g milk fat (13.7±0.10 vs. 12.5±0.10), 100 g milk protein (16.7±0.14 vs.16.2±0.15) and a 1-kg energy-corrected milk (5.52±0.04 vs. 5.35±0.04), making them a better breed for pasture-based dairy systems as they possess more production and feed-use efficiency traits, which are desirable in pasture-based production systems. [ABSTRACT FROM AUTHOR]

Étudier le lien entre la prise du petit déjeuner et l'obésité. Une enquête transversale a été réalisée auprès de 284 adultes Algériens. La consommation et la composition du petit déjeuner ont été estimées par le rappel de 24 h répété trois fois. Les consommateurs du petit déjeuner ont été définis comme ceux ayant un apport de 300 Kcal et plus dans ce repas. Les mesures anthropométriques ont concerné le poids et la taille. Notre population compte 46,5 % d'hommes et 53,5 % de femmes. Au total, 62,3 % des adultes étaient en surpoids dont 25,4 % avaient une obésité. Plus de la moitié de la population (54,2 %) prenait un petit déjeuner. Il était habituellement composé d'un produit céréalier, d'un laitage et d'un produit sucré, accompagnés d'un café ou un thé. Aucune différence significative n'a été observée entre la prévalence de l'obésité chez les consommateurs et les non-consommateurs du petit déjeuner. Aucune corrélation n'a été trouvée entre l'IMC et l'apport énergétique du petit déjeuner. En excluant l'apport énergétique du petit déjeuner, les non-consommateurs du petit déjeuner avaient un apport énergétique total plus élevé que ceux qui consommaient un petit déjeuner. Dans notre étude, le saut du petit déjeuner ne semble pas avoir de relation avec l'obésité. Celle-ci semble plutôt être liée à un excès en énergie totale. To study the association between breakfast consumption and obesity. A cross-sectional study was conducted among 284 Algerian adults. The breakfast consumption and composition were assessed by the 24-hour recall repeated on three times. Breakfast consumers were defined as having consumed 300 Kcal and more in this meal. Anthropometric measurements included weight and height. Our population counts 46.5% men and 53.5% women. A total of 62.3% of adults were overweight, including 25.4% having obesity. Over half of the population (54.2%) ate breakfast. It usually consisted of a cereal product, a dairy product and a sweet product accompanied by coffee or tea. No significant difference was observed between the prevalence of obesity in breakfast consumers and non-consumers. No correlation was found between BMI and energy intake at breakfast. Non-consumers of breakfast had a higher total energy intake excluding breakfast than breakfast consumers. In our study, skipping breakfast does not appear to be related to obesity. Rather, it appears to be related to an excess in total energy. [ABSTRACT FROM AUTHOR]

Background: Reducing portion sizes of commercially available foods could be an effective public health strategy to reduce population energy intake, but recent research suggests that the effect portion size has on energy intake may differ based on socioeconomic position (SEP). Objective: We tested whether the effect of reducing food portion sizes on daily energy intake differed based on SEP. Methods: Participants were served either smaller or larger portions of food at lunch and evening meals (N = 50; Study 1) and breakfast, lunch and evening meals (N = 46; Study 2) in the laboratory on two separate days, in repeated-measures designs. The primary outcome was total daily energy intake (kcal). Participant recruitment was stratified by primary indicators of SEP; highest educational qualification (Study 1) and subjective social status (Study 2), and randomisation to the order portion sizes were served was stratified by SEP. Secondary indicators of SEP in both studies included household income, self-reported childhood financial hardship and a measure accounting for total years in education. Results: In both studies, smaller (vs larger) meal portions led to a reduction in daily energy intake (ps <.02). Smaller portions resulted in a reduction of 235 kcal per day (95% CI: 134, 336) in Study 1 and 143 kcal per day (95% CI: 24, 263) in Study 2. There was no evidence in either study that effects of portion size on energy intake differed by SEP. Results were consistent when examining effects on portion-manipulated meal (as opposed to daily) energy intake. Conclusions: Reducing meal portion sizes could be an effective way to reduce overall daily energy intake and contrary to other suggestions it may be a socioeconomically equitable approach to improving diet. Trial registration: These trials were registered at www.clinicaltrials.gov as NCT05173376 and NCT05399836. [ABSTRACT FROM AUTHOR]

Background: Reducing portion sizes of commercially available foods could be an effective public health strategy to reduce population energy intake, but recent research suggests that the effect portion size has on energy intake may differ based on socioeconomic position (SEP). Objective: We tested whether the effect of reducing food portion sizes on daily energy intake differed based on SEP. Methods: Participants were served either smaller or larger portions of food at lunch and evening meals (N = 50; Study 1) and breakfast, lunch and evening meals (N = 46; Study 2) in the laboratory on two separate days, in repeated-measures designs. The primary outcome was total daily energy intake (kcal). Participant recruitment was stratified by primary indicators of SEP; highest educational qualification (Study 1) and subjective social status (Study 2), and randomisation to the order portion sizes were served was stratified by SEP. Secondary indicators of SEP in both studies included household income, self-reported childhood financial hardship and a measure accounting for total years in education. Results: In both studies, smaller (vs larger) meal portions led to a reduction in daily energy intake (ps <.02). Smaller portions resulted in a reduction of 235 kcal per day (95% CI: 134, 336) in Study 1 and 143 kcal per day (95% CI: 24, 263) in Study 2. There was no evidence in either study that effects of portion size on energy intake differed by SEP. Results were consistent when examining effects on portion-manipulated meal (as opposed to daily) energy intake. Conclusions: Reducing meal portion sizes could be an effective way to reduce overall daily energy intake and contrary to other suggestions it may be a socioeconomically equitable approach to improving diet. Trial registration: These trials were registered at www.clinicaltrials.gov as NCT05173376 and NCT05399836. [ABSTRACT FROM AUTHOR]

Purpose: The energy density (ED) of a diet can be leveraged to prevent weight gain or treat overweight and obesity. By lowering the ED of the diet, energy intake can be reduced while maintaining portion size. However, a reliable meta-analysis of data from randomized controlled trials (RCTs) is missing. Therefore, this meta-analysis synthesized the evidence of ED manipulation on energy intake in RCTs. Methods: The systematic literature search of multiple databases according to PRISMA criteria considered RCTs investigating the objectively measured energy intake from meals with different ED (lower ED (median 1.1 kcal/g) versus higher ED (median 1.5 kcal/g)) under controlled conditions. Subgroup analyses for age (children versus adults), meal type (preload versus entrée design), and intervention length (1 meal versus > 1 meal) were performed to achieve the most homogeneous result. Results: The meta-analysis of 38 included studies demonstrated that lowering ED considerably reduced energy intake – 223 kcal (95% CI: – 259.7, – 186.0) in comparison to the higher ED interventions. As heterogeneity was high among studies, subgroup analyses were conducted. Heterogeneity decreased in subgroup analyses for age and meal type combined, strengthening the results. An extended analysis showed a positive linear relationship between ED and energy intake. Dietary ED did not affect the amount of food intake. Conclusion: Manipulating ED substantially affects energy intake whereas food intake remains constant. Thus, this approach can be regarded as a powerful tool for weight management through nutrition therapy. Registration on 08/08/2021: CRD42021266653. [ABSTRACT FROM AUTHOR]

Background The time constraints and reprioritization of personal health associated with having children may lead women to adopt less healthy lifestyles. We assessed the patterns of change in weight and lifestyle behaviours associated with having children and whether these differ between primiparous and multiparous women. Methods Data were from Surveys 3 and 5 of the 1973–1978 birth cohort of the Australian Longitudinal Study on Women's Health. In women who were nulliparous at Survey 3, we assessed changes in weight, energy intake, diet (diet quality, macronutrients and micronutrients), physical activity and sitting time by parity status at Survey 5 using one-way analysis of covariance. Results Of 4927 eligible women, 2503 gave birth (1090 primiparous and 1413 multiparous) by Survey 5. Women who had given birth 6 years later increased weight (1.0 kg; 95% CI 0.5, 1.5), energy intake (833.9 kJ/day; 95% CI 706.7, 961.1) and diet quality (1.5 units; 95% CI 0.8, 2.1), but decreased physical activity [–405.0 Metabolic Equivalent of Task.min/week; 95% CI –464.2, –345.8] and sitting time (–1.8 h/day; 95% CI –1.9, –1.6) (adjusted mean differences) relative to those who remained nulliparous. In subgroup analysis involving further stratification by parity, the increase in diet quality was only seen in women who became primiparous and the decrease in sitting time was more marked in multiparous women. Conclusion Childbearing is associated with increased weight and energy intake, decreased physical activity, increased diet quality and decreased sitting time. More research targeting weight, energy intake and physical activity for improvement in women during the childbearing years is warranted. [ABSTRACT FROM AUTHOR]

The gut microbiota influences communication between the gastrointestinal tract and the brain (the gut–brain axis) in a bidirectional manner. Recent in vitro research and animal studies suggest a link between the gut microbiota and the regulation of satiety and energy intake via a variety of direct and indirect pathways. However, the contribution of gut microbial metabolites to these processes in humans remains unclear. Short-chain fatty acids (SCFAs) are the most commonly studied microbial metabolites, and prebiotic supplementation enhances their production by the gut microbiota. Analyzing evidence from human studies, focusing on prebiotic supplementation, gut microbial alterations, and changes in satiety-related parameters, might generate important insights into the links between the gut microbiota and satiety signaling in humans. Recent studies show a link between the gut microbiota and the regulation of satiety and energy intake, processes that contribute to the development and pathophysiology of metabolic diseases. However, this link is predominantly established in animal and in vitro studies, whereas human intervention studies are scarce. In this review we focus on recent evidence linking satiety and the gut microbiome, with specific emphasis on gut microbial short-chain fatty acids (SCFAs). Based on a systematic search we provide an overview of human studies linking the intake of prebiotics with gut microbial alterations and satiety signaling. Our outcomes highlight the importance of in-depth examination of the gut microbiota in relation to satiety and provide insights into recent and future studies in this field. [ABSTRACT FROM AUTHOR]

Food-based diet indices provide a practical, rapid, and inexpensive way of evaluating dietary intake. Rather than nutrients, diet indices assess the intake of whole foods and dietary patterns, and compare these with nutrition guidelines. An athlete-specific diet index would offer an efficient and practical way to assess the quality of athletes' diets, guide nutrition interventions, and focus sport nutrition support. This study describes the development and validation of an Athlete Diet Index (ADI). Item development was informed by a review of existing diet indices, relevant literature, and in-depth focus groups with 20 sports nutritionists (median of 11 years' professional experience) from four elite athlete sporting institutes. Focus group data were analyzed (NVivo 11 Pro; QSR International Pty. Ltd., 2017,Melbourne, Australia), and key themes were identified to guide the development of athlete-relevant items. A modified Delphi survey in a subgroup of sports nutritionists (n = 9) supported item content validation. Pilot testing with athletes (n = 15) subsequently informed face validity. The final ADI (n = 68 items) was categorized into three sections. Section A (n = 45 items) evaluated usual intake, special diets or intolerances, dietary habits, and culinary skills. Section B (n = 15 items) assessed training load, nutrition supporting training, and sports supplement use. Section C (n = 8 items) captured the demographic details, sporting type, and caliber. All of the athletes reported the ADI as easy (40%) or very easy (60%of participants) to use and rated the tool as relevant (37%) or very relevant (63% of participants) to athletes. Further evaluation of the ADI, including the development of a scoring matrix and validation compared with established dietary methodology, is warranted. [ABSTRACT FROM AUTHOR]