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Nutrition Commons™

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Selected Works

2014

Obesity

Articles 1 - 3 of 3

Full-Text Articles in Nutrition

Dietary Variety Is Inversely Associated With Body Adiposity Among Us Adults Using A Novel Food Diversity Index.Pdf, Maya Vadiveloo, L. Beth Dixon, Tod Mijanovich, Brian Elbel, Niyati Parekh Dec 2014

Dietary Variety Is Inversely Associated With Body Adiposity Among Us Adults Using A Novel Food Diversity Index.Pdf, Maya Vadiveloo, L. Beth Dixon, Tod Mijanovich, Brian Elbel, Niyati Parekh

Maya Vadiveloo

Background: Consuming a variety (vs. monotony) of energy-poor, nutrient-dense foods may help individuals adhere to
dietary patterns favorably associated with weight control.
Objective: The objective of this study was to examine whether greater healthful food variety quantified using the US
Healthy Food Diversity (HFD) index favorably influenced body adiposity.
Methods: Men and nonpregnant, nonlactating women aged $20 y with two 24-h recalls from the cross-sectional NHANES
2003–2006 (n = 7470) were included in this study. Dietary recalls were merged with the MyPyramid Equivalent database to
generate the US HFD index, which ranges from 0 to ;1, with …

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Top 10 Research Questions Related To Energy Balance, Robin P. Shook, Gregory A. Hand, Steven N. Blair Feb 2014

Top 10 Research Questions Related To Energy Balance, Robin P. Shook, Gregory A. Hand, Steven N. Blair

Robin Shook

Obesity is the result of a mismatch between the amount of calories consumed and the amount of calories expended during an extended period of time. This relationship is described by the energy balance equation, which states the rate of change in energy storage depots in the body are equal to the rate of energy intake minus the rate of energy expenditure. Although this relationship may appear easy to understand based on simple mathematics, in reality, a variety of known and unknown systems influence the components of energy balance (energy storage, energy intake, energy expenditure). Clearly, if a complete understanding of …

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History Of Fructose Use In Food Products, Jody L. Vogelzang Phd, Rdn, Fand, Ches Dec 2013

History Of Fructose Use In Food Products, Jody L. Vogelzang Phd, Rdn, Fand, Ches

Jody L Vogelzang PhD, RDN, FAND, CHES

Food can be classified in ways other than by the nutrients they contain. In today’s fast moving culture, foods are characterized as having “magical” qualities that can turn consumers “superstars”, or reduce them to a less than optimal state of health and wellness. Sugars appear to be one of those vulnerable foodstuffs that can be enjoyed in moderation, but also contribute to the development of Type 2 Diabetes, metabolic syndrome, impaired cognitive function, obesity, and tooth decay .

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