Proposed legislation in the United States and Canada would require calorie information to be presented on the menus/menu boards of restaurants. To test the possible impacts of such legislation, the present study examined the effects of calorie information on the food selection and intake of restrained and unrestrained eaters. Female students were presented with a menu containing two items, a salad and a pasta dish, for which calorie information was either present or absent. Results of the present study indicate that the provision of calorie information does not alter food choice but does influence the amount people eat. Although the salad and pasta contained the same number of calories, calorie information decreased consumption of pasta, but increased consumption of salad.

Proposed legislation in the United States and Canada would require calorie information to be presented on the menus/menu boards of restaurants. To test the possible impacts of such legislation, the present study examined the effects of calorie information on the food selection and intake of restrained and unrestrained eaters. Female students were presented with a menu containing two items, a salad and a pasta dish, for which calorie information was either present or absent. Results of the present study indicate that the provision of calorie information does not alter food choice but does influence the amount people eat. Although the salad and pasta contained the same number of calories, calorie information decreased consumption of pasta, but increased consumption of salad.

Thesis, PlanB (M.S.)--University of Wisconsin--Stout, 1999. / Includes bibliographical references.

Thesis (Ph.D.)--University of Nebraska-Lincoln, 2006. / Title from title screen (site viewed May. 20, 2008). PDF text: ix, 104 p. ; 547 K. UMI publication number: AAT 3298148. Includes bibliographical references. Also available in microfilm and microfiche formats.

Full and partial substitution of sucrose with polydextrose, and its effects on properties of batters and structure development of cakes were studied. Although substitution levels around 25% did not alter the properties of the system, higher levels of replacement resulted in significant changes in batter and cake properties. The effects of sucrose replacement by polydextrose on starch gelatinization and egg protein denaturation temperatures were studied by differential scanning calorimetry in model systems. Experiments showed that polydextrose raises gelatinization temperature more than sucrose. No significant difference was found between the two solutes with respect to their effect on egg protein denaturation. Dynamic oscillatory experiments showed that the viscoelastic profile of cake batters is altered when polydextrose is used to replace sucrose. A clear tendency towards permanent deformation and fluid-like behaviour was observed with increasing levels of replacement by polydextrose. Changes in rheological properties of batters with increasing polydextrose concentration were related to bubble size and distribution of cake batters. Microscopical techniques were developed to assess the foam characteristics of batters, before and during heating. Increasing level of replacement increased the mean size of bubbles and introduced large variation in bubble size distribution. The lack of uniformity in bubble distribution of polydextrose batters increased the rate of gas diffusion from the small bubbles to larger ones. During heating, bubble population of conventional batters expanded more than that of polydextrose substituted batters. Changes in bubble expansion rates resulted in cakes of lower volume with increasing levels of replacement. Assessment of textural properties of cakes indicated that sucrose replacement at levels around 50% or greater contributes to weakening the mechanical strength of crumb structure. Scanning electron microscopy of crumb samples demonstrated changes on the degree of starch granules swelling, cell wall structure and matrix development, as a result of sucrose replacement by polydextrose

With ageing comes a deterioration of metabolic and physiological changes that often manifest themselves as age-related comorbidities. Calorie restriction (CR) is a robust intervention that can prevent and reverse such changes, resulting in reduced ageassociated disease and increased lifespan across a wide range of species. Moreover, a link between the extent of restriction and increased lifespan has also been established. Though widely studied, the mechanisms behind the beneficial effects of CR have yet to be fully understood. Consequently, I investigated metabolomic changes in the liver, plasma, brown adipose tissue (BAT) and cerebellum in five month old male C57BL/6 mice undergoing three months of either 10, 20, 30 or 40% CR, in addition to 12 hour and 24 hour ad libitum fed groups. Behavioural, physiological and molecular data was collected on each individual mouse and I used this information, in addition to my own metabolomic data to determine associations between phenotypic changes with graded CR. My results indicate that increasing CR resulted in greater numbers of significantly differentiated metabolites across all four tissues, and these were related to changes across sphingolipids, carnitines, bile acids, vitamins and amino acids. Metabolic remodelling in the liver indicated a shift from lipogenesis to lipolysis and changes in the plasma indicated an increase in absorption of vitamins from the stomach and colon. Changes in neurotransmitters and their precursors suggested activity and temperature driven BAT activation, in addition to an increase in antioxidant power, this was also seen in the cerebellum where metabolites associated with signalling in the hypothalamus were increased in a graded fashion with CR. In all tissues changes were linked with behaviours that accompany hunger signalling such as increased food anticipatory activity and reduced body temperature. Together, these changes reflect multi-tissue beneficial effects of CR, which may function to alleviate age-related comorbidities.

Thesis (Ph. D.)--UCLA, 2009. / Vita. Description based on print version record. Includes bibliographical references (leaves 72-100).

I investigated the effects of continuous administration of fluoxetine, a serotonin reuptake inhibitor, on energy expenditure, body temperature, and thyroid and catecholamine metabolism during weight reduction using a very low calorie diet (VLCD, Optifast, 1757 kJ/day) followed by a balanced deficit diet (BDD, 5016 kJ/day). Fluoxetine (60 mg/day by mouth, n = 10) or placebo (n = 10) were administered during 3 weeks of inpatient VLCD followed by 8 weeks of outpatient BDD in a double-blind, randomized design. A similar amount of weight was lost in both groups during the VLCD, but by the end of the BDD total weight loss in the fluoxetine group was significantly greater (11.0 $ pm$ 1.1 kg vs. 7.0 $ pm$ 1.0 kg, mean $ pm$ SEM, p $<$ 0.015). Resting metabolic rate (RMR) increased by 4.4 $ pm$ 1.8% (p $<$ 0.01) in the fluoxetine group but did not change in the placebo group during the first week of the VLCD, but subsequently decreased significantly in both groups as dieting continued. However, RMR remained consistently higher in the fluoxetine group for the duration of the VLCD period. No further change in RMR occurred in either group during the BDD period. The thermic effect of food did not change after VLC dieting plus fluoxetine or placebo treatment. Body temperature increased within 2 days of fluoxetine treatment by a mean of 0.3$ sp circ$C, p $<$ 0.025 and remained elevated throughout the VLCD but was unchanged in the placebo group. VLCD therapy reduced serum levels of T$ sb3$, free T$ sb3$ Index and 24-hour urinary excretion of dopamine, norepinephrine, metanephrine and normetanephrine equivalently in both groups. A thermogenic effect of fluoxetine is demonstrated in humans for the first time. The anorectic effect of fluoxetine may be related to its temperature elevating effect.

Thesis (M.A.) -- Mahidol University, 1978.

Thesis (M.A.) -- Mahidol University, 1978.