Greater variety of fruit served in a four-course snack increases fruit consumption.

Greater variety of energy-dense foods increases intake in meals composed of several courses. Little research has examined the effect of variety in low-energy-dense foods (i.e.

Eating and activity habits of overweight children on weekdays and weekends.

Objective: To determine whether eating, sedentary, and physical activity behaviors differ on weekdays and weekends in a sample of children who are overweight and obese.

Methods: Eighty-one children aged 6-9 years old who were overweight or obese and enrolled in a weight management program completed three-day food diaries and three-day Previous Day Physical Activity Recalls (PDPARs) for two weekdays and one weekend day. All data were obtained at baseline prior to intervention delivery.

The relationship between child and parent food hedonics and parent and child food group intake in children with overweight/obesity.

Many factors influence children's dietary intake, including children's and parents' food hedonics (liking), and parent intake. This secondary data analysis studied the relationship between child and parent liking, and parent intake and child intake of fruits, vegetables, low-fat dairy, snack foods, and sweetened beverages in 4- to 9-year-old overweight/obese (body mass index ≥85th percentile) children presenting for obesity treatment (September 2005 to September 2007) in Providence, RI. One hundred thirty-five parent-child pairs, with complete baseline dietary (3-day food record) and food group hedonic data were included.

Evaluation of active and passive recruitment methods used in randomized controlled trials targeting pediatric obesity.

Objective: Evaluate enrollment numbers, randomization rates, costs, and cost-effectiveness of active versus passive recruitment methods for parent-child dyads into two pediatric obesity intervention trials.

Methods: Recruitment methods were categorized into active (pediatrician referral and targeted mailings, with participants identified by researcher/health care provider) versus passive methods (newspaper, bus, internet, television, and earning statements; fairs/community centers/schools; and word of mouth; with participants self-identified). Numbers of enrolled and randomized families and costs/recruitment method were monitored throughout the 22-month recruitment period.

Incorporation of air into a snack food reduces energy intake.

This study investigated how the air content of a familiar snack food affected energy intake and whether varying the method of serving the snack modified intake. We tested two versions of an extruded snack (cheese puffs) that were equal in energy density (5.7 kcal/g), but differed in energy per volume (less-aerated snack: 1.