David Thivel1, Pauline Manon Genin2, Marie-Eve Mathieu3, Bruno Pereira4, Lore Metz5. 1. Clermont University, Blaise Pascal University, EA 3533, Laboratory of the Metabolic Adaptations to Exercise Under Physiological and Pathological Conditions (AME2P), Clermont-Ferrand, France; CRNH-Auvergne, Clermont-Ferrand, France. Electronic address: thiveldavid@hotmail.com. 2. Clermont University, Blaise Pascal University, EA 3533, Laboratory of the Metabolic Adaptations to Exercise Under Physiological and Pathological Conditions (AME2P), Clermont-Ferrand, France. Electronic address: p.genin@asm-omnisports.com. 3. Department of Kinesiology, University of Montreal, 2100 Edouard-Montpetit, Montreal H3C 3J7, Canada; Sainte-Justine UHC Research Center, 5757 Decelles, Montreal H3T 1C5, Canada. Electronic address: me.mathieu@umontreal.ca. 4. Clermont-Ferrand University Hospital, Biostatistics Unit (DRCI), Clermont-Ferrand, France. Electronic address: bpereira@chu-clermontferrand.fr. 5. Clermont University, Blaise Pascal University, EA 3533, Laboratory of the Metabolic Adaptations to Exercise Under Physiological and Pathological Conditions (AME2P), Clermont-Ferrand, France; CRNH-Auvergne, Clermont-Ferrand, France. Electronic address: Lore.METZ@univ-bpclermont.fr.
Abstract
AIM: The aim of the present work was to test the reproducibility of a personalized in-laboratory ad libitum buffet meal in assessing energy and macronutrient intake in obese adolescents. METHODS: Twelve 13.5 ± 1.5 years old obese adolescent girls were asked to complete three identical experimental sessions during which an ad libitum buffet meal was presented at lunch time. The buffet was personalized based on food preference questionnaires, presented usually consumed food items and excluded preferred foods. Total energy intake and the energy ingested derived from each macronutrient were assessed by investigators using the Bilnuts nutritional software. RESULTS: Mean body mass was 87.0 ± 13.7 kg and mean BMI was 32.2 ± 4.9 kg/m(2). Mean FM percentage was 39.1 ± 4.4% and FFM was 50.6 ± 7.7 kg. There was no significant difference between total energy intake, the percentage of intake related to fat, protein or Carbohydrates (CHO) between the three sessions. The Intraclass Correlations (ICC) observed for total energy intake was 0.99. ICC for Protein, Fat and CHO were 0.38; 0.96 and 0.81 respectively. The Bland & Altman visual analysis revealed an important agreement between meals. CONCLUSION: The proposed personalized in-laboratory ad libitum test meal produces is a reproducible methods to assess energy and macronutrients intake in obese adolescent girls.
AIM: The aim of the present work was to test the reproducibility of a personalized in-laboratory ad libitum buffet meal in assessing energy and macronutrient intake in obese adolescents. METHODS: Twelve 13.5 ± 1.5 years old obese adolescent girls were asked to complete three identical experimental sessions during which an ad libitum buffet meal was presented at lunch time. The buffet was personalized based on food preference questionnaires, presented usually consumed food items and excluded preferred foods. Total energy intake and the energy ingested derived from each macronutrient were assessed by investigators using the Bilnuts nutritional software. RESULTS: Mean body mass was 87.0 ± 13.7 kg and mean BMI was 32.2 ± 4.9 kg/m(2). Mean FM percentage was 39.1 ± 4.4% and FFM was 50.6 ± 7.7 kg. There was no significant difference between total energy intake, the percentage of intake related to fat, protein or Carbohydrates (CHO) between the three sessions. The Intraclass Correlations (ICC) observed for total energy intake was 0.99. ICC for Protein, Fat and CHO were 0.38; 0.96 and 0.81 respectively. The Bland & Altman visual analysis revealed an important agreement between meals. CONCLUSION: The proposed personalized in-laboratory ad libitum test meal produces is a reproducible methods to assess energy and macronutrients intake in obese adolescent girls.
Authors: Katie Adolphus; Nick Bellissimo; Clare L Lawton; Nikki A Ford; Tia M Rains; Julia Totosy de Zepetnek; Louise Dye Journal: Adv Nutr Date: 2017-01-17 Impact factor: 8.701