Showing papers by "Jean Mayer published in 1965"

A simple criterion of obesity.

Abstract: Height-weight tables, long used as a quantitative method of determining overweight, have serious limitations and defects in determining actual obesity. Caliper determinations of the triceps skin-fold thickness are easily made and permit a clear definition of obesity and a satisfactory assessment of its extent. The relation of skin-fold thickness to body fat content is virtually independent of height, permitting the establishment of a single value for each sex and age as the lower limit of obesity.

The triceps skinfold as a predictive measure of body density and body fat in obese adolescent girls

Abstract: The relationship of body density to skinfolds, anthropometric measurements, and indices is studied in a series of 32 obese adolescent girls. The possibility of using various skinfolds as predictors of density was tested. Triceps skinfold is suggested as the best simple predictor of body density (and hence percentage total body fat) in obese adolescent girls. For this population, the following regression equation is recommended for the prediction of body density from the triceps skinfold measurement. body density = 1.1516 - 0.09256 log triceps skinfold In recognition of the need for a more objective definition of obesity as well as for a simple, reasonable precise method for estimating the degree of obesity of the individual based on actual fat content, it is proposed that adolescent girls with triceps skinfold thickness 25 mm and over should be characterized as obese; and a conversion table is presented for the direct estimation of body density and percentage body fat from triceps skinfold thickness in obese adolescent females ages 12-18.

Influence of protein and amino acids on food intake in the rat

Abstract: The depression of food intake by high levels of dietary protein and by an excess of l-leucine in a low-protein diet was found to be independent of the presence of the hypothalamic mechanism regulat...

Hunger and satiety sensations in men, women, boys and girls: a preliminary report*

Abstract: The stability over long periods of body weight in most adult mammalians and the orderly development of growth in most of their young indicates that the familiar phenomenon of eating is controlled by one or several regulatory mechanisms. In turn, the every day occurrence of eating and ceasing to eat are generally initiated and accompanied by certain sensations and moods. Past studies, however, have been concerned with the physiological mechanisms and the psychological background underlying these sensations rather than with the description of these sensations themselves. Thus, physiologists have studied energy balance, gastric contractions, the effect of hypothalamic and frontal lobe damage, and various metabolic correlates of the state of nutrition. Behaviorists have studied (in experimental animals) characteristics of “food-getting’’ under various conditions. Psychiatrists have been concerned with the emotional background associated with certain personality disturbances with nutritional implications, such as obesity and anorexia nervosa or with the symbolic value of food. Virtually the only description of conscious sensations and feelings of hunger done in some detail is to be found in the report of the Minnesota study of semistarvation in human volunteers, though of course anecdotal reports of accidental and total starvation abound. To the best of our knowledge, the sensations and feelings associated with less extreme states of “every day” hunger, appetite and satiety in normal individuals and the extent to which differences are encountered from one individual to the other, or from one sex or one age group to the other have not been hitherto studied systematically. The object of this paper is to present in preliminary and summary form some of the results of a study of the way large numbers of human subjects of both sexes and various ages consciously recognize and describe their own physical sensations of hunger and satiety, the moods associated with these sensations as well as their urge to eat and their preoccupations with thoughts of food under the conditions of the most extreme hunger they have known as well as a t various times before, during and after meals.

Nutrition and the rheumatic diseases.

Abstract: Long-term, dietotherapy is particularly important in the management of the rheumatoid diseases since so little is known of their etiology. The chronic character of these conditions, their capricious onset and exacerbations, and their unpredictable remissions can lead the patient to accept dangerous food fads.Nutritional norms are given for treating nonarticular rheumatism, osteoarthritis, gout, arthritis due to infections, rheumatoid arthritis, rheumatic fever, systemic lupus erythematosus, progressive systemic sclerosis (scleroderma), and polyarteritis nodosa.

Metabolism of adipose tissue in experimental obesity

Abstract: The sections in this article are: 1 Introduction: Regulatory and Metabolic Obesities 2 Characteristics of Adipose Tissue of Obese Mice 3 Metabolism of Glucose 4 Metabolism of Pyruvate and Acetate 5 Effect of Age 6 Effect of Diet 7 Uptake of Glucose by Insulin-Stimulated Adipose Tissue 8 Metabolism of Specifically Labeled Glucose in Insulin-Stimulated Adipose Tissue 9 Fat Mobilization 10 Lipase Activity 11 Glycerokinase Activity 12 Conclusion

Food habits and nutritional status of american negroes.

Abstract: In general the nutritional status of Negroes is inferior to that of white persons in the same geographical areas of the United States. Southern-born Negroes living in the North tend to retain their Southern food habits. Our Negro slums represent the greatest concentration of anemias, growth failures, dermatitides of doubtful origin, accidents of pregnancy, and other signs of malnutrition.

Diabetic Diet in Prevention of Atherosclerosis

Abstract: About 70 per cent of diabetics die from vascular disease. Since evidence incriminating abnormal lipid metabolism in atherosclerosis is mounting, diets high in polyunsaturated fat, low in saturated fat, and relatively low in carbohydrate would appear to be appropriate for diabetics. Major factors in planning diets for the diabetic are discussed and two sample diets are given.