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Completed

NCT Number: NCT00943436

The Effects of Exercise on Dietary Intake

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.

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Key information

Conditions

Active Lifestyle Males Behavior Inactive Lifestyle Males Motor Activity Sedentary Behavior

Age range

18 year–30 year

Sex eligibility

Male

Study type

Interventional

Phase

Not applicable

Primary location

Healthy Eating and Activity Laboratory, University of Tennessee

Knoxville, Tennessee, 37920, United States

About this study

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.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

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"

Treatment and study plan

Exercise Session

Other

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.

Rest Session

Other

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.

Primary outcomes

  1. Energy Intake at the Meal (Exercise Session)

    Time frame: 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.

  2. Energy Intake at the Meal (Rest Session)

    Time frame: 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.

  3. Percent Energy From Carbohydrate at the Meal (Exercise Session)

    Time frame: 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.

  4. Percent Energy From Carbohydrate at the Meal (Rest Session)

    Time frame: 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.

  5. Percent Energy From Protein at the Meal (Exercise Session)

    Time frame: 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.

  6. Percent Energy From Protein at the Meal (Rest Session)

    Time frame: 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.

  7. Percent Energy From Fat at the Meal (Exercise Session)

    Time frame: 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.

  8. Percent Energy From Fat at the Meal (Rest Session)

    Time frame: 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.

Sponsors and collaborators

Lead sponsor

The University of Tennessee, Knoxville

Other

Registry information

Official study title

The Effects of Exercise on Energy Balance and Macronutrient Intake in College-aged Males

Important dates

Study start
2008
Primary completion
2009
Study completion
2009
First posted
Jul 22, 2009
Registry last updated
Jun 29, 2018

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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