M.E.E.T STUDY

Eating rate (ER) may have a major role in how hungry or full we feel and is affected by how much we eat at a meal, how long a meal lasts, and how we eat (bite size, chew rate), which all impact on fullness. ER may therefore be a key factor in the overconsumption of food and weight gain, which if modified could help to with weight loss and reducing obesity. Furthermore, there is evidence-linking ER to markers of disease risk, like poor handling of fat and sugar. While diet, in particular the overconsumption of calories, is recognized as an important component of the wider public health issues of overweight and obesity and their associated health risks, it is not known what contribution ER may make to this.

This application is designed for the purposes of the M.E.E.T [ Mindful Eating and Eating Topography] STUDY run by at the University of Surrey, United Kingdom.


RESEARCHERS:

Name of principal investigators:
Filip Koidis– PhD student – Department of Nutrition and Metabolism

Name of co investigators (supervisors):
Dr Kathryn Hart- Lecturer in Dietetics -Department of Nutritional Sciences
Shelagh Hampton – Visiting Senior Research Fellow – Department of Biochemistry and Physiology
Michelle Gibbs– Visiting Lecturer in Public Health– Department of Nutritional Sciences.

Institution & Funding Body:
Faculty of Health and Medical Sciences, Departments of Nutrition and Biochemistry and Physiology,
University of Surrey. Eating rate (ER) may have a major role in how hungry or full we feel and is affected by how much we eat at a meal, how long a meal lasts, and how we eat (bite size, chew rate), which all impact on fullness. ER may therefore be a key factor in the overconsumption of food and weight gain, which if modified could help to with weight loss and reducing obesity. Furthermore, there is evidence-linking ER to markers of disease risk, like poor handling of fat and sugar. While diet, in particular the overconsumption of calories, is recognized as an important component of the wider public health issues of overweight and obesity and their associated health risks, it is not known what contribution ER may make to this.

This application is designed for the purposes of the M.E.E.T [Mindful Eating and Eating Topography] STUDY run by at the University of Surrey, United Kingdom.


RESEARCHERS:
 
Name of principal investigators:
Filip Koidis- PhD student - Department of Nutrition and Metabolism
 
Name of co investigators (supervisors):
Dr Kathryn Hart- Lecturer in Dietetics -Department of Nutritional Sciences
Shelagh Hampton - Visiting Senior Research Fellow - Department of Biochemistry and Physiology
Michelle Gibbs- Visiting Lecturer in Public Health- Department of Nutritional Sciences.
 
Institution & Funding Body:
Faculty of Health and Medical Sciences, Departments of Nutrition and Biochemistry and Physiology,
University of Surrey.