OBJECTIVE: To investigate the long-term effects of changes in dietary carbohydrateafat ratio and simple vs complex carbohydrates. DESIGN: Randomized controlled multicentre trial (CARMEN), in which subjects were allocated for 6 months either to a seasonal control group (no intervention) or to one of three experimental groups: a control diet group (dietary intervention typical of the average national intake); a low-fat high simple carbohydrate group; or a low-fat high complex carbohydrate group. SUBJECTS: Three hundred and ninety eight moderately obese adults. MEASUREMENTS: The change in body weight was the primary outcome; changes in body composition and blood lipids were secondary outcomes. RESULTS: Body weight loss in the low-fat high simple carbohydrate and low-fat high complex carbohydrate groups was 0.9 kg (P`0.05) and 1.8 kg (P`0.001), while the control diet and seasonal control groups gained weight (0.8 and 0.1 kg, NS). Fat mass changed by 7 1.3 kg (P`0.01), 7 1.8 kg (P`0.001) and 0.6 kg (NS) in the low-fat high simple carbohydrate, low-fat high complex carbohydrate and control diet groups, respectively. Changes in blood lipids did not differ signi®cantly between the dietary treatment groups. CONCLUSION: Our ®ndings suggest that reduction of fat intake results in a modest but signi®cant reduction in body weight and body fatness. The concomitant increase in either simple or complex carbohydrates did not indicate signi®cant differences in weight change. No adverse effects on blood lipids were observed. These ®ndings underline the importance of this dietary change and its potential impact on the public health implications of obesity.
Objective: To examine the attitudes of consumers, in particular their perceived benefits and barriers to physical activity from all EU member states, and having a measure of prevailing levels of activity, inactivity and self-reported body weight and body shape.
Design: Cross-sectional survey using an interview-assisted face-to-face questionnaire.
Setting: The survey was conducted between March and April 1997 in the 15 member states of the EU.
Subjects: Overall, 15 239 EU subjects, classified according to sex, age (six levels) and highest level of education attained (primary, secondary or tertiary), completed the survey. Sample selection of subjects in each EU member state was quota-controlled to ensure they were nationally representative.
Results: The most important motivation for people to participate in physical activity is to maintain good health (42%), to release tension (30%) and to get fit (30%). The importance of the health argument is highest in older persons and in subjects with a primary education level. Only 13% of the EU population (16% of women, 10% of men) perceived losing weight as a benefit of physical exercise. The most important barriers to increase physical activity are work or study commitments (28%) and the subjects’ belief that they are not ‘the sporty type’ (25%). There is considerable between-country variation in the answering pattern within the EU
zur Losung von Aufgaben der Ernahrungswissensch b ft, V. ERIIAKDT. A. TAUEL, B. SEPPEI.T und H. Rui-rI.OFh Am Beispicl dcr Optimicrung der Waffelblattherstellung wird die Anwendung von Versuchsplanen I . Ordnung bchandelt. Es werden die Vorteile der Versuchsplanmethode zum herkiimmlichen Vorgehen dargestellt. Die Ergebnisse werden numerisch und graphisch angegeben. Die Kontrollversuche crgeben eine durchschnittliche Abweichung von 171; gegenuber den aus dem Versuchsplan abgelesenen Werten. Aus diesem Befund wird der niichste Schritt der Optimicrung abgcleitct.
The application of second order designs is dealt with in the case of the optimization of waffle production. A second order design with 3 explanatory variables (protease supply, reaction time, water addition) is worked out. The results are evaluated under four aspects: -the computation of statistical data, -the crest-line analysis according to HOERL (optimization), -the graphical presentation of results and the computation of further combinations.Control experiments using the second order designs give 3 % deviation, compared to 17 % using the first order design. Hence it follows that the second order design describes the relationship between effect variable and explanatory variable exactly.The first order designs serve as approximations to the real functions of lines, planes or hyperplanes. However, if the resultant surface of the desired effect variable curvated, these approximations are no longer valid. The linear model must then be replaced by a more appropriate one, e.g.a quadratic model. Second order designs provide the basis for quadratic model adaptations [l]. Compared to first order designs the working out of second order designs is combined with a greater expenditure of time and experimental effort. However, the yield of information is considerably increased. The application of second order designs, therefore, should only be used if preceding investigations have provided some concrete information, as in the example given in our 2nd communication [2]. Nothing is changed as regards to aims and tasks. The explanatore variable xI, x2, xj, as well as the effect variable yl, remain unaltered. The comparability of the results is guaranteed by the use of the same batch of flour. General statements concerning first order designs are also valid for the application of second order designs [2].
The transition to second order designsThe transition to second order designs is necessarily connected with a series of specific extensions. First order designs lead to an effect variable which is linear, or at least approxi-Part 2 Nahrung 28 (1984), 221 6 4 '
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