Hedonic and Homeostatic Appetite Control in Obesity and Type 2 Diabetes in the Context of Meal and Exercise Timing

Food intake (KJ) is measured after meal completion, exercise compared with rest

Assess whether energy intake during an ad libitum meal after exercise differs between morning and evening

Assess whether energy intake during an ad libitum meal after rest differs between morning and evening

Energy intake relative to duration of meal consumption

Concentrations of glucose

Concentrations of triglyceride

Concentrations of total cholesterol

Concentrations of LDL cholesterol

Concentrations of HDL cholesterol

Concentrations of VLDL cholesterol

Concentrations of Free-Fatty Acids.

Concentrations of circulating metabolides measured with metabolomic analysis

Concentrations of circulating lipids measured with lipidomic analysis

Concentrations of circulating proteins measured with proteomic analysis

Concentrations of insulin

Concentrations of glucagon

Concentrations of total ghrelin

Concentrations of acylated ghrelin

Concentrations of Glucagon-Like Peptide-1 (GLP-1)

Concentrations of Glucose-Dependent Insulinotropic polypeptide (GIP)

Concentrations of C-peptide

Concentrations of Peptide YY (PYY)

Concentrations of Peptide YY (PYY) 3-36

Concentrations of Fibroblast Growth Factor 21 (FGF-21)

Concentrations of Leptin

Concentrations of Growth Differentiation Factor 15 (GDF-15)

Concentrations of Cholecystokinin (CCK)

Concentrations of Pancreatic polypeptide (PP)

Concentrations of C-reactive protein (CRP)

Food choice of food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the SBFPT. Food choice is determined based on frequency of selection made within each food category. The scores range from 0-48 i.e. 0 = foods within a specific food category have not been selected at all to 48 = foods within a specific food category have been selected 48 times.

Measured using eye tracking in response to looking at food pictures during the computerized Leeds Food Preference Questionnaire.

Includes the following parameters: Gaze: Time spent (ms and %) and revisits (n); and fixations: Time to first fixation (ms), time spent (ms and %), fixation count (n), first fixation duration (ms), average fixation duration (ms). Distance to screen (mm), and gaze direction bias (ratio) which is calculated as the number of trials in which the first fixation was directed to a food image as a proportion to all trials. A bias score ˃0.5 indicates attention towards one food image, a bias score equal to 0.5 indicates no bias, and a bias score <0.5 indicates attention towards the other food images.

Reaction time during forced food choice of food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the computerized Leeds Food Preference Questionnaire.

Explicit liking of 16 food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the SBFPT. Explicit liking is rated using visual analogue scales and the range is 0-100. Each end represents the extremes e.g. Question: "how pleasant would it be to taste this food right now?" Answer: "not at all" (rated 0 on the 0-100 scale) to "extremely" (rated 100 on the 0-100 scale).

Implicit wanting of food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the SBFPT. Implicit wanting is assessed based on food choice and response time for selected and non-selected food items as well as mean response time (a frequency-weighted algorithm).

In this frequency-weighted algorithm a positive score indicates a more rapid preference for a food type over another food type and a negative score indicates the opposite. A score of zero indicates that food types are equally preferred. The frequency weighted algorithm is used so the implicit wanting score is influenced by both selection (positively contributing to the score) and non-selection (negatively contributing to the score) of food type. Scores for implicit wanting typically range from -100-100 (due to reaction time there is no fixed min-max value)

Explicit wanting of 16 food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the SBFPT. Explicit wanting is rated using visual analogue scales and the range is 0-100. Each end represents the extremes e.g. Question: "how much do you want some of this food now?" Answer: "not at all" (rated 0 on the 0-100 scale) to "extremely" (rated 100 on the 0-100 scale).

Rated using visual analogue scales and includes sensations of: Hunger, fullness, satiety, prospective food consumption, wellbeing, nausea, thirst, desire to eat meat, salty, and sweet. The scale range is 0-100 and each end represent the extremes e.g. hunger rating: "I am not hungry at all" to "I have never been this hungry before".

Assessed from diet records

Subjective rating of the level of exertion during exercise is collected through the Borg Rating of Percieved Exertion (RPE) at baseline and post exercise, and compared between visits.