Active Lifestyle Males, Inactive Lifestyle Males
Conditions
Keywords
Exercise, Sedentary, Energy Expenditure, Energy Balance, Macronutrient Intake, Energy and Macronutrient intake, Exercise and Energy Balance
Brief summary
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.
Detailed description
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.
Interventions
OTHERExercise Session
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.
OTHERRest Session
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.
Sponsors
The University of Tennessee, Knoxville
Study design
Allocation
NON_RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
MALE
Age
18 Years to 30 Years
Healthy volunteers
Yes
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
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Energy Intake at the Meal (Exercise Session) | 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. |
| Energy Intake at the Meal (Rest Session) | 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. |
| Percent Energy From Carbohydrate at the Meal (Exercise Session) | 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. |
| Percent Energy From Carbohydrate at the Meal (Rest Session) | 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. |
| Percent Energy From Protein at the Meal (Exercise Session) | 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. |
| Percent Energy From Protein at the Meal (Rest Session) | 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. |
| Percent Energy From Fat at the Meal (Exercise Session) | 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. |
| Percent Energy From Fat at the Meal (Rest Session) | 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. |
Countries
United States
Participant flow
Recruitment details
20 male students attending the University of Tennessee were recruited to participate through ads and flyers posted around campus. The recruitment period started in November 2008 and ended in August 2009 upon completion of the study. The initial phone screen conducted to determine eligibility occurred in the HEAL lab.
Pre-assignment details
Participants were randomly assigned to which session, exercise or rest, they engaged in first. As this is a crossover design, participants did complete both the exercise and rest conditions.
Participants by arm
| Arm | Count |
|---|---|
| Active Lifestyle Males Males that exercise greater than or equal to 5 days/wk at 30 min/day | 10 |
| Inactive Lifestyle Males males that exercise less than or equal to 1 day/week at 1 hour/day | 10 |
| Total | 20 |
Baseline characteristics
| Characteristic | Inactive Lifestyle Males | Active Lifestyle Males | Total |
|---|---|---|---|
| Age, Categorical <=18 years | 0 Participants | 1 Participants | 1 Participants |
| Age, Categorical >=65 years | 0 Participants | 0 Participants | 0 Participants |
| Age, Categorical Between 18 and 65 years | 10 Participants | 9 Participants | 19 Participants |
| Age, Continuous | 20.90 years STANDARD_DEVIATION 1.792 | 21.40 years STANDARD_DEVIATION 2.066 | 21.15 years STANDARD_DEVIATION 2 |
| Region of Enrollment United States | 10 participants | 10 participants | 20 participants |
| Sex: Female, Male Female | 0 Participants | 0 Participants | 0 Participants |
| Sex: Female, Male Male | 10 Participants | 10 Participants | 20 Participants |
Adverse events
| Event type | EG000 affected / at risk | EG001 affected / at risk |
|---|---|---|
| deaths Total, all-cause mortality | — / — | — / — |
| other Total, other adverse events | 0 / 10 | 0 / 10 |
| serious Total, serious adverse events | 0 / 10 | 0 / 10 |
Outcome results
Primary
Energy Intake at the Meal (Exercise Session)
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.
Time frame: 2 hours
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Active Lifestyle Males | Energy Intake at the Meal (Exercise Session) | 1105.6 kilocalories | Standard Deviation 389.2 |
| Inactive Lifestyle Males | Energy Intake at the Meal (Exercise Session) | 934.8 kilocalories | Standard Deviation 222 |
Primary
Energy Intake at the Meal (Rest Session)
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.
Time frame: 2 hours
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Active Lifestyle Males | Energy Intake at the Meal (Rest Session) | 1016.8 kilocalories | Standard Deviation 396.7 |
| Inactive Lifestyle Males | Energy Intake at the Meal (Rest Session) | 1073.0 kilocalories | Standard Deviation 470.3 |
Primary
Percent Energy From Carbohydrate at the Meal (Exercise Session)
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.
Time frame: 2 hours
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Active Lifestyle Males | Percent Energy From Carbohydrate at the Meal (Exercise Session) | 41.7 percentage of kilocalorie intake | Standard Deviation 2.3 |
| Inactive Lifestyle Males | Percent Energy From Carbohydrate at the Meal (Exercise Session) | 47.67 percentage of kilocalorie intake | Standard Deviation 7.4 |
Primary
Percent Energy From Carbohydrate at the Meal (Rest Session)
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.
Time frame: 2 hours
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Active Lifestyle Males | Percent Energy From Carbohydrate at the Meal (Rest Session) | 43.7 percentage of kilocalorie intake | Standard Deviation 3.1 |
| Inactive Lifestyle Males | Percent Energy From Carbohydrate at the Meal (Rest Session) | 46.31 percentage of kilocalorie intake | Standard Deviation 5 |
Primary
Percent Energy From Fat at the Meal (Exercise Session)
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.
Time frame: 2 hours
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Active Lifestyle Males | Percent Energy From Fat at the Meal (Exercise Session) | 33.8 percentage of kilocalorie intake | Standard Deviation 4.3 |
| Inactive Lifestyle Males | Percent Energy From Fat at the Meal (Exercise Session) | 32.58 percentage of kilocalorie intake | Standard Deviation 5.1 |
Primary
Percent Energy From Fat at the Meal (Rest Session)
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.
Time frame: 2 hours
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Active Lifestyle Males | Percent Energy From Fat at the Meal (Rest Session) | 33.1 percentage of kilocalorie intake | Standard Deviation 3.6 |
| Inactive Lifestyle Males | Percent Energy From Fat at the Meal (Rest Session) | 32.16 percentage of kilocalorie intake | Standard Deviation 6.4 |
Primary
Percent Energy From Protein at the Meal (Exercise Session)
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.
Time frame: 2 hours
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Active Lifestyle Males | Percent Energy From Protein at the Meal (Exercise Session) | 24.5 percentage of kilocalorie intake | Standard Deviation 4.5 |
| Inactive Lifestyle Males | Percent Energy From Protein at the Meal (Exercise Session) | 19.78 percentage of kilocalorie intake | Standard Deviation 3.7 |
Primary
Percent Energy From Protein at the Meal (Rest Session)
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.
Time frame: 2 hours
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Active Lifestyle Males | Percent Energy From Protein at the Meal (Rest Session) | 23.3 percentage of kilocalorie intake | Standard Deviation 4.7 |
| Inactive Lifestyle Males | Percent Energy From Protein at the Meal (Rest Session) | 21.54 percentage of kilocalorie intake | Standard Deviation 3 |