The Effects of Exercise on Dietary Intake
3. april 2018 opdateret af: Hollie Raynor, The University of Tennessee, Knoxville
The Effects of Exercise on Energy Balance and Macronutrient Intake in College-aged Males
The purpose of this study is to determine whether or not energy and macronutrient intake changes when comparing habitually active and habitually sedentary college-aged males in two different sessions of one resting and one exercise.
Studieoversigt
Status
Afsluttet
Betingelser
Intervention / Behandling
Detaljeret beskrivelse
Obesity is a consequence of positive energy balance, in which more energy is consumed than expended. It is hypothesized that regular amounts of physical activity may be important in helping individuals more accurately regulate energy balance. More research is needed to understand the impact of a physically active lifestyle on energy regulation capabilities Therefore, this study looks at sedentary college aged males compared to active college aged males when looking at two different sessions of energy expenditure, one exercise session and one resting session, and their energy and macronutrient intake after these sessions. The sessions will take place in the morning where each participant will exercise or rest and then be allowed to eat from a buffet ad libitum, where acute energy and macronutrient intake will be assessed.
The following hypotheses are proposed:
- Individuals who regularly engage in physical activity will more accurately respond to an energy deficit caused by an acute period of physical activity by increasing intake at a subsequent meal.
- Individuals who do not regularly engage in physical activity (sedentary individuals) will be less sensitive to accurately regulate energy balance and will not respond to an energy deficit caused by a period of acute physical activity.
Undersøgelsestype
Interventionel
Tilmelding (Faktiske)
20
Fase
- Ikke anvendelig
Kontakter og lokationer
Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.
Studiesteder
-
-
Tennessee
-
Knoxville, Tennessee, Forenede Stater, 37920
- Healthy Eating and Activity Laboratory, University of Tennessee
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-
Deltagelseskriterier
Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.
Berettigelseskriterier
Aldre berettiget til at studere
18 år til 30 år (Voksen)
Tager imod sunde frivillige
Ja
Køn, der er berettiget til at studere
Han
Beskrivelse
Inclusion Criteria:
- BMI of 20-25
- Percent body fat of 10-18%
- Exercises greater than or equal to 5 days/wk at 30 min/day or less than or equal to 1 day/week at 1 hour/day consistently for the past month
- Likes study foods
Exclusion Criteria:
- Does not fit in exercise criteria
- Allergies or unwillingness eat study food, falls
- From survey qualifies as a "conscious eater"
Studieplan
Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.
Hvordan er undersøgelsen tilrettelagt?
Design detaljer
- Primært formål: Grundvidenskab
- Tildeling: Ikke-randomiseret
- Interventionel model: Crossover opgave
- Maskning: Ingen (Åben etiket)
Våben og indgreb
Deltagergruppe / Arm |
Intervention / Behandling |
|---|---|
|
Aktiv komparator: Active males
Males who participate in at least 30 minutes of physical activity on 5 or more days per week for the last month.
|
This study consists of two laboratory sessions.
Participants will be randomly assigned to the order in which they go through these two sessions.
The "Exercise Session" will consist of the participant coming into the lab and completing 45 min bout of exercise on an exercise bike, followed by a 60 min resting period, followed by the lunch buffet portion of the session where they will have 25 min to eat ad libitum.
This study consists of two laboratory sessions.
Participants will be randomly assigned to the order in which they go through these two sessions.
The "Rest Session" will consist of the participant coming into the lab and completing a 45 min period of reading followed by a 60 min resting period, followed by the lunch buffet portion of the session where they will have 25 min to eat ad libitum.
|
|
Aktiv komparator: Inactive males
Males who participate in less than 1 hour of physical activity per week for the last month.
|
This study consists of two laboratory sessions.
Participants will be randomly assigned to the order in which they go through these two sessions.
The "Exercise Session" will consist of the participant coming into the lab and completing 45 min bout of exercise on an exercise bike, followed by a 60 min resting period, followed by the lunch buffet portion of the session where they will have 25 min to eat ad libitum.
This study consists of two laboratory sessions.
Participants will be randomly assigned to the order in which they go through these two sessions.
The "Rest Session" will consist of the participant coming into the lab and completing a 45 min period of reading followed by a 60 min resting period, followed by the lunch buffet portion of the session where they will have 25 min to eat ad libitum.
|
Hvad måler undersøgelsen?
Primære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
|---|---|---|
|
Energy Intake at the Meal (Exercise Session)
Tidsramme: 2 hours
|
Energy intake was measured by weighing each item served in the ad libitum buffet meal before and after the subject's meal and subtracting the difference to determine gram weight of each item consumed.
Food labels and the NDS-R software were used to determine dietary intake based upon gram weight of each food consumed.
|
2 hours
|
|
Energy Intake at the Meal (Rest Session)
Tidsramme: 2 hours
|
Energy intake was measured by weighing each item served in the ad libitum buffet meal before and after the subject's meal and subtracting the difference to determine gram weight of each item consumed.
Food labels and the NDS-R software were used to determine dietary intake based upon gram weight of each food consumed.
|
2 hours
|
|
Percent Energy From Carbohydrate at the Meal (Exercise Session)
Tidsramme: 2 hours
|
Carbohydrate intake was measured by weighing each item served in the ad libitum buffet meal before and after the subject's meal and subtracting the difference to determine gram weight of each item consumed.
Food labels and the NDS-R software were used to determine dietary intake based upon gram weight of each food consumed.
|
2 hours
|
|
Percent Energy From Carbohydrate at the Meal (Rest Session)
Tidsramme: 2 hours
|
carbohydrate intake was measured by weighing each item served in the ad libitum buffet meal before and after the subject's meal and subtracting the difference to determine gram weight of each item consumed.
Food labels and the NDS-R software were used to determine dietary intake based upon gram weight of each food consumed.
|
2 hours
|
|
Percent Energy From Protein at the Meal (Exercise Session)
Tidsramme: 2 hours
|
Protein intake was measured by weighing each item served in the ad libitum buffet meal before and after the subject's meal and subtracting the difference to determine gram weight of each item consumed.
Food labels and the NDS-R software were used to determine dietary intake based upon gram weight of each food consumed.
|
2 hours
|
|
Percent Energy From Protein at the Meal (Rest Session)
Tidsramme: 2 hours
|
Protein intake was measured by weighing each item served in the ad libitum buffet meal before and after the subject's meal and subtracting the difference to determine gram weight of each item consumed.
Food labels and the NDS-R software were used to determine dietary intake based upon gram weight of each food consumed.
|
2 hours
|
|
Percent Energy From Fat at the Meal (Exercise Session)
Tidsramme: 2 hours
|
Fat intake was measured by weighing each item served in the ad libitum buffet meal before and after the subject's meal and subtracting the difference to determine gram weight of each item consumed.
Food labels and the NDS-R software were used to determine dietary intake based upon gram weight of each food consumed.
|
2 hours
|
|
Percent Energy From Fat at the Meal (Rest Session)
Tidsramme: 2 hours
|
Fat intake was measured by weighing each item served in the ad libitum buffet meal before and after the subject's meal and subtracting the difference to determine gram weight of each item consumed.
Food labels and the NDS-R software were used to determine dietary intake based upon gram weight of each food consumed.
|
2 hours
|
Samarbejdspartnere og efterforskere
Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.
Efterforskere
- Studiestol: Hollie Raynor, PhD, RD, University of Tennessee, Knoxville
Datoer for undersøgelser
Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.
Studer store datoer
Studiestart
1. november 2008
Primær færdiggørelse (Faktiske)
1. august 2009
Studieafslutning (Faktiske)
1. august 2009
Datoer for studieregistrering
Først indsendt
20. juli 2009
Først indsendt, der opfyldte QC-kriterier
21. juli 2009
Først opslået (Skøn)
22. juli 2009
Opdateringer af undersøgelsesjournaler
Sidste opdatering sendt (Faktiske)
29. juni 2018
Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier
3. april 2018
Sidst verificeret
1. april 2018
Mere information
Begreber relateret til denne undersøgelse
Nøgleord
Andre undersøgelses-id-numre
- Univ. of Tennessee IRB:7679B
Disse oplysninger blev hentet direkte fra webstedet clinicaltrials.gov uden ændringer. Hvis du har nogen anmodninger om at ændre, fjerne eller opdatere dine undersøgelsesoplysninger, bedes du kontakte register@clinicaltrials.gov. Så snart en ændring er implementeret på clinicaltrials.gov, vil denne også blive opdateret automatisk på vores hjemmeside .