How do we prevent obesity in 2011?

Angelo TremblayDivision of Kinesiology

How do we prevent obesity in 2011?

• By counteracting the impact of obesogenic environmental factors

• By promoting adequate sleep

• By increasing the physical work/cognitive effort ratio

• By investing in nutrition competence and healthy food availability

• By promoting healthy food-related behaviours

• By investing in preventive pharmacology!!!

The school… where children get knowledges and skills

for optimal living

should be exemplary

The lunch box project: a studyperformed in a low-income

elementary school to developa healthy food offer withoutfood preparation facilities

The healthy meals had to: be entirely cold contain a sandwich, a side dish, a dessert,

and a beverage contain a portion of each food group of the

Canadian Food Guide be low in saturated fat be rich in proteins, fibres, vitamins, and

calcium be easy to eat and manipulate

Research questions

7 healthy meals palatability (mm)1 mixed meal desire to eat again (mm)1 control meal energy intake (kcal)

satiety quotient for hunger (mm/100

kcal)

?

0

20

40

60

80

100

120

140

Palatability Desire to eat again

Rat

ing

(mm

)a

aa

ab

bb

c

cc

a

ab

bc

c

c

cd

d dd

Healthy

Mixed

Control

Degree of satisfaction for the control menu, the mixed menu and the healthy menus. Menus not connected by the same letter are significantly different (P= 0.0415 to < 0.0001).

Total caloric intake for the control menu, the mixed menu and the healthy menus. Menus not connected by the same letter are significantly different (P= 0.0418 to < 0.0001).

886793

468 431 395 374

01002003004005006007008009001000

5 8 7 1 9 6

Menu

Cal

oric

inta

ke (k

cal)

Healthy

Mixed

Control

a

b

ccd d

e e

Comparison between the mean SQH of the control menu, the mixed menu and four healthy menus.

Values not connected by the same letter are significantly different (Short-term SQH: P= 0.0008 to < 0.0001; Long-term SQH: P= 0.0266 to < 0.0001).

How do we prevent obesity in 2011?

• By counteracting the impact of obesogenic environmental factors

• By promoting adequate sleep

• By increasing the physical work/cognitive effort ratio

• By investing in nutrition competence and healthy food availability

• By promoting healthy food-related behaviours

• By investing in preventive pharmacology!!!

Impact de la restriction sur le gain de poids au cours d’une période de 6 ans chez des femmes

0

1

2

3

4

5

Cha

ngem

ent

de p

oids

(kg

)p<0.05

ANCOVA après ajustement pour l,age et le poids initial..Adaptée de Drapeau et al. IJO 27: 808-14, 2003

Niveau de restriction faible

Niveau de restriction élevé

Proportion of male and female students of Laval University who reported dieting, past dieting, disinhibition, and restriction behaviours in each weight category

Eating behaviours

Female (%) Male (%)

NW Overw-Ob NW Overw-Ob

Dieting 62.1 37.9 31.5 68.5

Past dieting 65.6 34.4 44.9 55.1

Disinhibition 71.2 28.9 62.5 37.5

Restriction 79.4 21.0 63.6 36.4

Adapted from Pérusse-Lachance E et al. APNM 35: 498-506,2010