Oxidative and nonoxidative macronutrient disposal in lean and obese men after mixed meals.

Oxidative and nonoxidative macronutrient disposal rates were measured in lean and obese males randomly fed mixed meals containing 0, 33, 67, 100, and 134 kJ/kg fat-free mass (0, 8, 16, 24, and 32 kcal/kg). Body composition, preprandial and postprandial energy expenditure, and macronutrient concentrations in the extracellular space were measured. Relationships among carbohydrate, fat, and protein disposal rates; body weight; and body composition were examined.

Resting metabolic rate and body composition of achondroplastic dwarfs.

Indirect calorimetry was used to measure resting metabolic rates (RMR), and densitometry and anthropometry were used to measure body fat and fat-free masses of 32 adults with very short stature. Twenty-seven of them were achondroplastic dwarfs. Their results were compared to those obtained from 103 lean and obese adults with normal heights.

Thermic effect of food in lean and obese men.

A systemic reappraisal of the thermic effect of food was done in lean and obese males randomly fed mixed meals containing 0, 8, 16, 24, and 32 kcal/kg fat-free mass. Densitometric analysis was used to measure body composition. Preprandial and postprandial energy expenditures were measured by indirect calorimetry.

A reappraisal of the caloric requirements of men.

The resting metabolic rates (RMR) of 60 lean and obese men, aged 18-82 y and weighing 60-171 kg, were measured and body compositions were determined. Body compositional variables reflecting active protoplasmic tissue were all highly interrelated. Body weight alone gave prediction values for RMR that were comparable to those of other variables of active protoplasmic tissue mass.

A reappraisal of caloric requirements in healthy women.

The caloric expenditure of 44 healthy, lean and obese women, 8 of whom were trained athletes, was measured by indirect calorimetry. Body composition was determined. Ages ranged from 18-65 yr and body weights from 43-143 kg.