NUTRI-BITES®
Webinar Series
Eating Frequency and Weight
Management
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NUTRI-BITES®
Webinar Series
Eating Frequency and Weight
Management
March 3, 2016
Presenter:
Richard D. Mattes, MPH, PhD, RD
Distinguished Professor of Nutrition Science
Purdue University
Moderator:
James M. Rippe, MD – Leading cardiologist, Founder and Director,
Rippe Lifestyle Institute
Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics.
ConAgra Foods Science Institute

With a mission of:
Promoting dietary and related
choices affecting wellness
by linking
evidence-based understanding
with practice
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Webinar logistics

CEUs – a link to obtain your Continuing Education Credit
certificate will be emailed and available on this webinar’s page at
www.ConAgraFoodsScienceInstitute.com within 2 days.

A recording of today’s webinar, slides as a PDF, and summary
PowerPoint will be available to download within 2 days at:
www.ConAgraFoodsScienceInstitute.com

The presenter will answer questions at the end of this webinar.
Please submit questions by using the ‘Chat’ dialogue box on
your computer screen.
Today’s Faculty

Richard D. Mattes, MPH, PhD, RD
Distinguished Professor of Nutrition Science
Department of Nutrition Science
Purdue University

Moderator:
James M. Rippe, MD – Leading cardiologist,
Founder and Director, Rippe Lifestyle Institute
Eating Frequency and Weight Management
NUTRI-BITES®
Webinar Series
Learning Objectives




Participants will understand the role of regulation as it
pertains to energy balance
Participants will understand the contribution of portion
size to positive energy balance
Participants will understand the contribution of eating
frequency to positive energy balance
Participants will be better prepared to develop effective
weight management strategies for patients desiring to manage
their body weight.
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Ingestive Frequency vs
Portion Size and the
Risk of Obesity
Richard D. Mattes, MPH, PhD, RD
Purdue University
West Lafayette, IN, USA
Laboratory for Sensory and Ingestive Studies
Energy Intake is
Determined by:
Portion Size
Ingestive Frequency
West DB, et al. Am J Physiol. 246:R776-R797, 1984
3
Swoboda & Temple Eating Behaviors 2013;14:149‐156.
Malik et al., Nature Rev:
Endocrinol
2012;doi:10.1038/nrendo.
2012.199
Young & Nestle Am J Publ
Hlth 2002;92:246-249
4
The amount of lunch consumed by young adults as a function of portion size. Portion size is the
percentage of the amount previously consumed when food was offered in a buffet and consumed
ad libitum. Values are means ± SEM, n = 13. Means without a common letter differ, P < 0.05.
Energy intakes [mean MJ and kc (kcal)] are given above each bar.
Levitsky DA, Youn T. J Nutr. 134:2546-2549, 2004
Energy Intake (g)
Entrée Consumed by 63 (3-5 y/o) Children
Self-Served
Plated
Savage et al., 2012;96:36-43
Jeffrey et al., Intl J Behav Nutr Physical Act 2007;4:27
5
Young & Nestle, Am j Prev Med 2012;43:565‐568
Popkin & Duffy AJCN 2010;91:1342-1347.
Popkin & Duffy AJCN 2010;91:1342-1347.
6
Piernas & Popkin J Nutr 2010;140:325-332
Kerver et al., JADA 2006;106:46-53.
7
Ingestive Frequency and BMI
(Basis for Inconsistencies)
True lack of causation
Population characteristics (e.g., dieting
status), snack definition (eating events)
Planned vs unplanned snacks
Insensitivity or bias of dietary data
Meal Pattern and Intake
Bellisle F et al., Br J Nutr
1997;77(Suuppl 1):S57S70.
CSFII Data (N = ~6500)
McCrory et al., J Nutr 2011;141:148S-153S
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Why has it proven
to be difficult to
address this
problem?
Hagan & Niswender. Pediatr Blood Cancer 2012;58:149-153
Metabolic Cues and Feeding
Glucostatic Theory (Mayer, Le Magnen, Russek)
Aminostatic Theory (Mellinkoff)
Lipostatic Theory (Kennedy, Mayer)
Ischymetric Theory (Nicolaidis)
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Metabolic Cues and Feeding
Glucostatic Theory (Mayer, Le Magnen, Russek)
Aminostatic Theory (Mellinkoff)
Lipostatic Theory (Kennedy, Mayer)
Ischymetric Theory (Nicolaidis)
Commonality – Salience of signal
grew over post-prandial period and
primarily influenced feeding initiation
Duca & Covasa Br J Nutr 2012; 108: 778-793
Woods SC. Cell Metab 2009;9:489-498.
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Endocrine Cues and Feeding
Gut peptides (e.g., CCK, GLP-1, GIP, PYY)
promote satiation
Commonality – Salience of signal
grew over ingestive event and
primarily influenced portion size
Woods SC. Cell Metab 2009;9:489-498.
Snacks are Especially
problematic because:
Availability, Palatability, Social
Acceptability
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Ohkawara et al., Obesity 2013:21; 336-343.
Mattes & Considine. Physiol & Behav 2013; 120:173-181
Snacks are Especially
problematic because:
Availability, Palatability, Social
Acceptability
Weak energy compensation
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Porrini et al., Physiol & Behav
1997; 62: 563-570
Snacks are Especially
problematic because:
Availability, Palatability, Social
Acceptability
Weak energy compensation
Desensitization to appetitive
signals
Fig. 1. Serum insulin responses to meal ingestion. The
three trials, fasting control trial (FAST; –S–), highfrequency meal trial (HIFREQMEAL; –A–) and lowfrequency meal (LOFREQMEAL; --K- -), represent 8 h
intervention periods where no meals, twelve meals or
two meals were ingested, respectively. Meals within
trials were equi-energetic and total energy consumption
between HI- and LOFREQMEAL was identical
Solomon et al., BJN 2008;100:810-819
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Snacks are Especially
problematic because:
Availability, Palatability, Social
Acceptability
Weak energy compensation
Desensitization to appetitive
signals
Low energy density/High energy
density
Self-Reported Energy Intake
NHANES 2003-2008
Kant et al., AJCN 2012;96:1369-1378
Self-Reported Energy Intake
NHANES 2003-2008
Females
Non-Beverage food (g)
Non-Beverage food (g)
Males
Kant et al., 2012;96:1369-1378
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What is the bigger
problem?
Portion size
Ingestive Frequency
Change of Food (Kcal) Consumption (Males)
1977-1978 to 1994-1996
Meal
77-78
94-96
Change
TOTAL
2080
2347
268
Breakfast
384
420
36
Lunch
517
567
50
Dinner
918
859
-59
Snacks
261
501
241
Kcal/Eating Event
573
566
-7
Eating Events/d
3.92
4.53
0.61
Cutler et al., J Econ Perspectives 2003;17:93-118.
Change of Food (Kcal) Consumption (Females)
1977-1978 to 1994-1996
Meal
77-78
94-96
Change
TOTAL
1515
1658
143
Breakfast
286
312
26
Lunch
368
398
31
Dinner
676
602
-74
Snacks
186
346
160
Kcal/Eating Event
422
408
-14
Eating Events/d
3.86
4.44
0.58
Cutler et al., J Econ Perspectives 2003;17:93-118.
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2.5
Mean # Daily Snacks ~2.25
2.25
Men
Women
2
NHANES I NHANES II NHANES III NHANES
NHANES
NHANES
1971-1974 1976 - 1980 1988 - 1994 1999 -2002 2003 - 2006 2007 - 2010
25
% Energy from Snacks increased whereas
that from Main Meals decreased.
85
% Energy from
main meals (Men)
22.5
82.5
20
17.5
% Energy from
main meals
(Women)
% Energy from 80
snacks (Men)
% Energy from
77.5
snacks (Women)
15
NHANES I NHANES II NHANES NHANES NHANES NHANES
1971-1974 1976 III 1988 - 1999 -2002 2003 2007 1980
1994
2006
2010
75
NHANES I NHANES II NHANES III NHANES NHANES NHANES
1971-1974 1976 - 1980 1988 - 1994 1999 -2002 2003 - 2006 2007 - 2010
Kant AK, Graubard BI. J Acad Nutr Diet. 2015 Jan;115(1):50-63.
Duffey & Popkin PLoS Med 2011;8:e1001050
Duffey & Popkin PLoS Med 2011;8:e1001050
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Summary
Total energy intake is a function of Portion Size
AND Eating Frequency
Portion sizes and ingestive frequency have
increased in concert with BMI
There are biological and physiological influences
on portion size and ingestive frequency
In Humans, the evidence more strongly implicates
increases in ingestive frequency in the promotion
of positive energy balance
Questions?
Eating Frequency and Weight Management
NUTRI-BITES®
Webinar Series
Based on this webinar the participant should be able to:
 Understand the role of regulation as it pertains to energy
balance
 Understand the contribution of portion size to positive
energy balance
 Understand the contribution of eating frequency to positive
energy balance
 Develop effective weight management strategies for patients
desiring to manage their body weight.
17
ConAgra Foods Science Institute
Nutri-Bites® Webinar details
A link to obtain your Continuing Education Credit certificate
will be emailed within 2 days
Today’s webinar will be available to download within 2 days at:
www.ConAgraFoodsScienceInstitute.com
For CPE information: [email protected]


Recent CEU webinars archived at the ConAgra Foods Science Institute website:
 Vitamin D and Calcium: New Research-New Recommendations
 Towards a Sustainable Food Supply: Myths and Realities
 Setting the Record Straight on Cholesterol, Saturated Fat, and Heart Disease Risk
 Nutrition Support for the Bariatric Patient
 Critical Evaluation of Nutrition Research
 Functional Foods: Phytochemicals – Hidden Nutrition Gems

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ConAgra Foods Science Institute Nutri-Bites® webinar:
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