ABSTRACT
It would be very difƒcult to argue that all people should prescribe to good nutritional and exercise habits. Although the particulars of diet and exercise may change somewhat as we age, we know that physical performance and overall health are impacted by these habits. Unhealthy diets coupled with sedentary lifestyles are a major problem worldwide. Many professional and governmental organizations are focusing on the multitude of diseases brought on by the lack of exercise and nutritional quality in the typical American diet. There is an increasing need to ƒnd, develop, or create effective tools to help prevent weight (fat) gain or weight regain after weight loss. Although exercise and diet are components of the weight issues currently faced by many people, exercising more and eating less is too simplistic of a solution. Social and psychological issues, variety, palatability, satiety, and the rewarding aspects of food all need consideration if we are truly to grasp this potentially dire situation destroying our health and putting a signiƒcant ƒnancial burden on our health care system. This particular chapter does not focus on weight loss, either with dietary or exercise manipulations; rather its focus encompasses some of the other issues and
6.1 Introduction .................................................................................................. 115 6.2 Appetite......................................................................................................... 116 6.3 Satiety ........................................................................................................... 116
6.3.1 Habitual Protein Intake and Satiety .................................................. 118 6.4 Energy Intake Following High Protein Consumption .................................. 118 6.5 Weight Maintenance after Weight Loss ....................................................... 120 6.6 Palatability of Food ...................................................................................... 123 6.7 Variety and Sensory-Speciƒc Satiety of Food .............................................. 123 6.8 Thermic Effect of Food ................................................................................ 125 6.9 Sources, Types, and Forms of Protein .......................................................... 128 6.10 Summary ...................................................................................................... 131 References .............................................................................................................. 131
components currently being studied to help with maintaining a healthy body weight through the use of dietary protein.
