Background: Large portions and high dietary energy density promote overconsumption at meal times. This could be reduced by eating slowly.Objective: T

The structural properties of foods have a functional role to play in oral processing behaviours and sensory perception, and also impact on meal size and the experience of fullness. This study adopted a new approach by using behavioural coding analysis of eating behaviours to explore how a range of food textures manifest as the microstructural properties of eating and expectations of fullness. A selection of 47 Asian foods were served in fixed quantities to a panel of participants (N = 12) and their eating behaviours were captured via web-camera recordings. Behavioural coding analysis was completed on the recordings to extract total bites, chews and swallows and cumulative time of the food spent in the mouth. From these measurements a series of microstructural properties including average bite size (g), chews per bite, oro-sensory exposure time (seconds) and average eating rate (g min⁻¹) were derived per food. The sensory and macronutrient properties of each food were correlated with the microstructure of eating to compare the differences in eating behaviour on a gram for gram basis. There were strong relationships between the perceived food textural properties and its eating behaviours and a food's total water content was the best predictor of its eating rate. Foods that were eaten at a slower eating rate, with smaller bites and more chews per bite were rated as higher in the expected fullness. These relationships are important as oral processing behaviours and beliefs about the potential satiating value of food influence portion decisions and moderate meal size. These data support the idea that naturally occurring differences in the food structure and texture could be used to design meals that slow the rate of eating and maximise fullness.

Despite growing international interest in Baby-Led Weaning (BLW), we know almost nothing about food and nutrient intake in infants following baby-led approaches to infant feeding. The aim of this paper was to determine the impact of modified BLW (i.e., Baby-Led Introduction to SolidS; BLISS) on food and nutrient intake at 7–24 months of age. Two hundred and six women recruited in late pregnancy were randomized to Control (n = 101) or BLISS (n = 105) groups. All participants received standard well-child care. BLISS participants also received lactation consultant support to six months, and educational sessions about BLISS (5.5, 7, and 9 months). Three-day weighed diet records were collected for the infants (7, 12, and 24 months). Compared to the Control group, BLISS infants consumed more sodium (percent difference, 95% CI: 35%, 19% to 54%) and fat (6%, 1% to 11%) at 7 months, and less saturated fat (−7%, −14% to −0.4%) at 12 months. No differences were apparent at 24 months of age but the majority of infants from both groups had excessive intakes of sodium (68% of children) and added sugars (75% of children). Overall, BLISS appears to result in a diet that is as nutritionally adequate as traditional spoon-feeding, and may address some concerns about the nutritional adequacy of unmodified BLW. However, BLISS and Control infants both had high intakes of sodium and added sugars by 24 months that are concerning.

University athletes are unique because they not only have to cope with the normal psycho-physiological stress of training and playing sport, but they also need to accommodate the stress associated with their academic studies along with considerable stress from their social environment. The ability to manage and adapt to stress ultimately helps improve athletic performance, but when stress becomes too much for the athlete, it can result in maladaptation's including sleep disruption which is associated with performance loss, negative mood changes, and even injury or illness. This research aimed to determine if sleep quantity and quality were associated with maladaptation in university athletes. We examined subjective measures of sleep duration and sleep quality along with measures of mood state, energy levels, academic stress, training quality and quantity, and frequency of illness and injury in 82 young (18–23 years) elite athletes over a 1 year period in 2020. Results indicate sleep duration and quality decreased in the first few weeks of the academic year which coincided with increased training, academic and social stress. Regression analysis indicated increased levels of perceived mood (1.3, 1.1–1.5, Odds Ratio and 95% confidence limits), sleep quality (2.9, 2.5–3.3), energy levels (1.2, 1.0–1.4), training quality (1.3, 1.1–1.5), and improved academic stress (1.1, 1.0–1.3) were associated with ≥8 h sleep. Athletes that slept ≥8 h or had higher sleep quality levels were less likely to suffer injury/illness (0.8, 0.7–0.9, and 0.6, 0.5–0.7 for sleep duration and quality, respectively). In conclusion, university athletes who maintain good sleep habits (sleep duration ≥8 h/night and high sleep quality scores) are less likely to suffer problems associated with elevated stress levels. Educating athletes, coaches, and trainers of the signs and symptoms of excessive stress (including sleep deprivation) may help reduce maladaptation and improve athlete's outcomes.

The introduction of solid foods (complementary feeding or weaning) to infants leads to more-complex compositions of microbial communities (microbiota or microbiome) in the gut. In baby-led weaning (BLW), infants are given only finger foods that they can pick up and feed themselves—there is no parental spoon-feeding of puréed baby foods—and infants are encouraged to eat family meals. BLW is a new approach to infant feeding that is increasing in popularity in the United States, New Zealand, the United Kingdom, and Canada. We used mediation modeling, commonly used in health research but not in microbiota studies until now, to identify particular dietary components that affected the development of the infant gut microbiota.