Literature DB >> 7240603

Role of food characteristics in behavioral change and weight loss.

H A Jordan, L S Levitz, K L Utgoff, H L Lee.   

Abstract

A behaviorally oriented correspondence course was completed by 517 subjects. All subjects received the behavioral course but were sorted into four groups: (a) behavioral instruction only, (b) recommend soup for lunch, (c) recommend soup for any meal or snack, and (d) recommend yogurt for meals or snacks. Subjects lost an average of 3.8 kg. in 10 weeks. There was a marked association between rate of eating and total caloric consumption for the meal. Eating soup as part of lunch or dinner led to both decreased consumption of kilo-calories and a slower rate of eating.

Entities:  

Mesh：

Year:  1981        PMID： 7240603

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


  4 in total

1.  Soup preloads in a variety of forms reduce meal energy intake.

Authors:  Julie E Flood; Barbara J Rolls
Journal:  Appetite       Date:  2007-04-14       Impact factor: 3.868

2.  Soup consumption is associated with a reduced risk of overweight and obesity but not metabolic syndrome in US adults: NHANES 2003-2006.

Authors:  Yong Zhu; James H Hollis
Journal:  PLoS One       Date:  2013-09-30       Impact factor: 3.240

Review 3.  The scale of the evidence base on the health effects of conventional yogurt consumption: findings of a scoping review.

Authors:  Julie M Glanville; Sam Brown; Raanan Shamir; Hania Szajewska; Jacqualyn F Eales
Journal:  Front Pharmacol       Date:  2015-10-30       Impact factor: 5.810

Review 4.  Is consuming yoghurt associated with weight management outcomes? Results from a systematic review.

Authors:  J Eales; I Lenoir-Wijnkoop; S King; H Wood; F J Kok; R Shamir; A Prentice; M Edwards; J Glanville; R L Atkinson
Journal:  Int J Obes (Lond)       Date:  2015-10-07       Impact factor: 5.095
  4 in total

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