Bellisle F, Dalix A, de Castro J M
Service de Nutrition and INSERM U341, Paris, France.
Appetite. 1999 Feb;32(1):46-52. doi: 10.1006/appe.1998.0195.
The "weekly food diary" was translated and adapted for use by French subjects. This validated method requires subjects to record every food and drink intake over 1 week, with several descriptors of the physical, psychological and social circumstances. Ten male [age 23. 6+/-2.3 years, body mass index (BMI) 20.7+/-0.6] and 16 female (age 23.3+/-0.6 years, BMI 20+/-0.6) students completed four weekly diaries over 1 year, one per season. Data were processed using a specially designed software. Breakfast was important, (about 400 kcalories). Lunch and dinner were almost equal in energy content but alcohol was consumed mainly with dinner. Meal size correlated positively with premeal hunger, number of people present, duration of premeal interval and time of day. Postmeal satiety correlated positively with meal size, aftermeal stomach content, and negatively with time of day, postmeal hunger and duration of sleep the preceding night. These observations allow hypotheses to be developed about mechanisms of intake in a French population and cross-cultural comparisons to be made.
“每周饮食日记”被翻译并改编以供法国受试者使用。这种经过验证的方法要求受试者记录一周内摄入的每一种食物和饮品，并记录身体、心理和社会环境的几个描述指标。10名男性（年龄23.6±2.3岁，体重指数[BMI]20.7±0.6）和16名女性（年龄23.3±0.6岁，BMI 20±0.6）学生在1年时间里完成了4份每周饮食日记，每个季节1份。数据使用专门设计的软件进行处理。早餐很重要（约400千卡热量）。午餐和晚餐的能量含量几乎相等，但酒精主要在晚餐时饮用。进餐量与餐前饥饿感、在场人数、餐前间隔时间和一天中的时间呈正相关。餐后饱腹感与进餐量、餐后胃内容物呈正相关，与一天中的时间、餐后饥饿感和前一晚的睡眠时间呈负相关。这些观察结果有助于对法国人群的摄入机制提出假设，并进行跨文化比较。
