Effect of circadian variation in energy expenditure, within-subject variation and weight reduction on thermic effect of food

Article Abstract:

The effects of circadian variation in energy expenditure measurements, within-subject variation, and weight reduction on thermic effect of food are assessed. Results showed that no circadian increase in energy expenditure during the 6.5 h of the resting energy expenditure study was observed. Within-subject variation in four measurement of resting energy expenditure had an average coefficient of variation of 5.2% with the coefficient of variation of the thermic effect of food measured being 26.4%. The thermic effect of food did not vary before and after weight reduction.

Thermogenesis, Calorimetry

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Dietary fibre in the treatment of metabolic diseases

Article Abstract:

The patients suffering from diabetes and hyperlipidemia are treated with fiber-rich foods especially with legumes, vegetables and fruits. Fat- modified and low-fat high-carbohydrate diet are useful to reduce the blood cholesterol and triglyceride levels of hyperlipidemia patients. For diabetic treatment, diets rich in complex carbohydrate and dietary fiber are used.

Usage, Physiological aspects, Fiber in human nutrition, Dietary fiber, Complex carbohydrate diet

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Validation of prediction and equations for basal metabolic rate in Chinese subjects

Article Abstract:

Research is presented describing the study of 134 Chinese people to determine the level of basal metabolic rate required for a healthy lifestyle.

Nutrition surveys

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