abstract: It is widely recognized that dietary protein induces greater satiety compared to carbohydrate and fat. Two separate trials were conducted to assess the use of protein as a dietary approach to manage energy intake (EI). The first, crossover trial, examined 24&ndash; hour EI after consuming a high protein bar (HP) vs. a high carbohydrate (HC) bar upon awakening on two separate days and a control, no bar day. Of the 54 participants who entered the trial, 37 subjects completed the study in its entirety. Results showed there was no significant difference in mean EI between the intervention days when the bars were consumed and the control day. The subjects consumed 1752±99 kcal on the control day, and 1846&plusmn;75 and 1891&plusmn;110 kcal on the days the HP and HC bars were consumed, respectively (P=0.591). However, compared to the control day, snack bar ingestion was significantly related to an increase in EI for the subjects who self-reported high weekly physical activity levels (n=11) (+22%; P=0.038 and +45%; P=0.030, HP and HC bars, respectively). These data suggest that individuals who have moderate to low physical activity levels compensate for the ingestion of energy bars (regardless of protein content) over a 24&ndash;hour period. The second parallel-arm, pilot trial examined the effect of 6 g daily gelatin ingestion vs. control on EI and weight change in healthy, overweight and obese women who initiated a walking program. Of the 37 women who entered the trial, 28 completed the six week trial. The results showed activity level (steps/d) increased in both groups (+ 22%, P=0.022). There was a significant group difference in mean EI at week 6 vs. baseline (&ndash;174&plusmn;612 kcal/d and +197&plusmn;320 kcal/d, P=0.001; gelatin and control groups, respectively). However, there was no significant between group difference for changes in weight, percent body fat and waist circumference. Those subjects having baseline Disinhibition scores of &ge;12 gained significantly more weight throughout the study vs. those scoring <12 (P=0.004). These results indicate that daily gelatin ingestion may be a practical strategy for controlling EI among overweight and obese women initiating an exercise program. / Dissertation/Thesis / Ph.D. Physical Activity, Nutrition and Wellness 2012

El presente proyecto se basa en la elaboración de barras nutricionales a base de cereales andinos con espirulina ya que estos poseen un alto valor nutricional y pueden ayudar a combatir la malnutrición o enfermedades relacionadas a ello en niños en pleno desarrollo y crecimiento, por lo cual se realizó una investigación sobre este problema latente en nuestro país. La espirulina es uno de los principales insumos dentro de la elaboración de nuestro producto ya que aportan positivamente al desarrollo pleno tanto físico como cognitivo de los niños gracias a sus múltiples beneficios nutricionales como minerales Hierro, calcio, potasio, zinc, vitaminas A, B1, B2 y C, proteínas, ácidos grasos como omega 3 y 5, además de crear el sentir de saciedad al consumir pequeñas dosis en los alimentos. En la actualidad no existen productos similares que están dirigidos a los niños de entre 5 a 11 años con estas propiedades y es por ello que los padres de familia buscan sustitutos nutricionales que en su mayoría no contienen las cantidades para aportar a la formación saludable de sus hijos. / The present project is based on the elaboration of nutritional bars based on Andean cereals with spirulina since these have a high nutritional value and can help to combat malnutrition or related diseases in children in full development and growth, for which reason carried out an investigation on this latent problem in our country. Spirulina is one of the main inputs in the elaboration of our product since it contributes positively to the full physical and cognitive development of children thanks to its multiple nutritional benefits such as minerals Iron, calcium, potassium, zinc, vitamins A, B1, B2 and C, proteins, fatty acids such as omega 3 and 5, in addition to creating the feeling of satiety when consuming small doses in food. Currently there are no similar products that are aimed at children between 5 to 11 years old with these properties and that is why parents are looking for nutritional substitutes that mostly do not contain the amounts to contribute to the healthy formation of their children. children. / Trabajo de investigación