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H A Jordan

Publications and source records attributed to H A Jordan.

17 recordsLinked to original sources
PubMed1986

Shifting gears: self-reported attitudes and behaviors during times of weight loss, maintenance, and gain.

One hundred and eleven respondents who had achieved at least a 15-pound (6.80 kg) weight loss in a 20-week cognitive-behavioral treatment program for obesity were asked 6 to 10 years after treatment to describe their current use of cognitive and behavioral activities during periods of weight maintenance, loss, and gain. Eleven scales were constructed to measure the self-reported frequency with which the cognitive and behavioral efforts were extended for Weight Monitoring; Food Record Monitoring; Calorie Counting; Shopping; Food Storage and Preparation; Meal Times; Snack Times; Social Occasions; Taste and Satisfaction; Physical Activity; and Sports/Exercise. A multivariate repeated-analysis of variance indicated that the respondents increased the mean frequencies with which all 11 of the cognitive and behavioral efforts were used during times of weight loss; these mean frequencies decreased during times of maintenance and decreased still further during times of weight gain. The conclusion was drawn that the respondents were able to differentiate among the types of attitudes and behaviors that they used during times of gain, maintenance, and loss.

Attitude↗
PubMed1984

The satiating efficiency of foods.

Experiments were undertaken to test the general hypothesis that some foods are more satiating than others, to find a mechanism for their differential satiating efficiencies, and to determine whether certain soups had a high enough satiating efficiency to recommend their addition to a meal as a way of reducing total caloric intake of that meal. In the first experiment it was found that intake of a test meal was lower after a large preload of tomato soup than after a small preload in women, but not in men. However, the total energy intake (soup plus test meal) was no less with meals which included the large soup preload than it was with meals that did not include a preload. Therefore adding a normal portion of tomato soup to a meal would not reduce its total energy intake. We noted the interesting incidental finding that total energy intake (i.e., preload plus test meal) of the meals which contained the larger amount of soup was less than the total energy intake of the meals which contained a combination of crackers , jelly, and juice. In the second experiment we confirmed this finding by showing that when equal weights of tomato soup preloads and a preload of crackers , cheese, and apple juice, which contains more energy, were given, total energy intake was less in meals which included soup. Therefore, substituting tomato soup for a more calorically dense first course could reduce total energy intake of that meal. In the third experiment, the hypothesis suggested by the second was confirmed. Two soups were more satiating than crackers , cheese, and juice. When two calorie levels were used for each preload, it was shown that calorie for calorie, these soups decreased intake of the test meal more than crackers , cheese, and juice. In the fourth experiment we showed that the mechanism for this differential satiating efficiency is not readily attributable to either bulk related factors or fat content. We suggest that the differential satiating efficiencies are related to differences in nutrient dispersion, orosensory cues, or temperature. Finally, reductions in intake were accompanied by reductions in the initial rate of eating and not by increases in the rate of deceleration. This reduction was small but consistent and suggests that foods which are more satiating reduce intake by decreasing desire to eat (i.e., hunger), not by accelerating the onset of meal termination (i.e., satiety). In fact the duration of meals was unaffected by the preloads.

Adolescent↗
PubMed1981

Role of food characteristics in behavioral change and weight loss.

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.

Adult↗
PubMed1979

Changes in nutrient intake during a behavioral weight control program.

Behavioral modification holds promise of being an effective mode of therapy for obesity. It focuses on changing clients' eating habits and does not always include specific dietary guidance. This study was conducted to learn whether such behavior modification training results in the adoption of nutritionally sound dietary patterns. Originally, the diets of fifteen individuals met two-thirds of all Recommended Dietary Allowances. After a twenty-week program, the only nutrients below this level were iron, thiamin, and calcium. Other changes involved an increase in nutrient density for protein, fiber, phosphorus, iron, vitamin A, thiamin, riboflavin, niacin, ascorbic acid, and cholesterol. Nutrient density for carbohydrates, fat, and calcium decreased.

Adult↗
PubMed1978

Effects of simultaneous oral-intragastric ingestion on meal patterns and satiety in humans.

Simultaneous oral-intragastric ingestion of a liquid diet was compared with oral ingestion for 15-21 days in four males or normal weight, 18-21 years old. All the subjects are significantly more (M= 222 cm3 or kcal [930 kJ] per meal, p less than .025) during simultaneous compared with oral lunches and dinners. Subjects reduced the size and frequency of breakfasts and snacks, which were always ingested orally, however, and did not gain weight. In a second experiment, the same four subjects ate significantly more (M-177 cm3 more, p less than .001 at lunch when the rate of ingestion was 200 cm3/min compared with 100 cm3/min regardless of route (oral, intragastric or simultaneous). They also ate significantly more (M=135 cm3 more, p less than 0.25) during simultaneous meals compared with oral or intragastric meals ingested at the same rate. Thus, rate of ingestion and oral stimulation are important determinants of meal size in humans.

Administration, Oral↗