1934
DOI: 10.1093/jn/8.5.509
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The Specific Dynamic Effects of ProteinFatand Carbohydrate as Determined with the Albino Rat at Different Planes of Nutrition

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Cited by 42 publications
(12 citation statements)
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“…11 agrees closely with the figure of 23-7 % which is derived by weighting the absolute S.D.A. figures given by Kriss et al (1934) according to the proximate principle composition of diet 41. The diurnal rhythm in total metabolism is a composite ofincreased nocturnal activity and a nocturnal feeding habit, with the energy costs of activity and of S.D.A.…”
Section: Discussionsupporting
confidence: 83%
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“…11 agrees closely with the figure of 23-7 % which is derived by weighting the absolute S.D.A. figures given by Kriss et al (1934) according to the proximate principle composition of diet 41. The diurnal rhythm in total metabolism is a composite ofincreased nocturnal activity and a nocturnal feeding habit, with the energy costs of activity and of S.D.A.…”
Section: Discussionsupporting
confidence: 83%
“…This has not been observed; nor is there a reduction in scatter of energy expenditure at the upper end of the body weight range. On the other hand, most of the rats were of approximately equal length which, rather than weight, would be the Forbes et al (1934) and Kriss et al (1934) Kriss et al (1934) according to the proximate principle composition of diet 41. The diurnal rhythm in total metabolism is a composite ofincreased nocturnal activity and a nocturnal feeding habit, with the energy costs of activity and of S.D.A.…”
Section: Discussionmentioning
confidence: 99%
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“…Digestive processes increase the rate of O 2 consumption (Kriss et al 1934). Some marine mammals, such as phocid seals, appear to defer digestion until the end of a foraging bout to maximize dive efficiency by decreasing metabolic overhead (Crocker et al 1997, Sparling et al 2007).…”
Section: Change In Metabolic Rate After Fastingmentioning
confidence: 99%
“…The increase in heat production associated with meal ingestion (HIF) is believed to be the combined result of the mechanical and biochemical processes of food breakdown and the cost of protein synthesis and somatic growth. The extent of the HIF is at least partially dictated by the size and composition of the meal (Kriss et al 1934;Hoch 1971;Blaxter 1989). In our study, the decreased energy intake resulting from the lower energy density of squid (3.69 kJ/g) versus herring (9.41 kJ/g) was amplified by the higher HIF for squid.…”
Section: Heat Increment Of Feedingmentioning
confidence: 99%