Large Food Portions Research Articles

Guiding people to take less food from the buffet: Two survey experiments that introduce a new simulated buffet scenario

Reducing portion sizes, has great potential to reduce food intake and plate waste. At all-you-can-eat buffets people tend to take larger portions of food than they would at home or at a general restaurant. Increased portion sizes can lead to people leaving uneaten food behind – contributing to food-related greenhouse gas emissions. This study develops and evaluates, in two online experiments, a meal guidance intervention to assist consumers with their meal choices. To measure behavioural intentions, we created a simulated buffet scenario where participants see a range of food items (as they would at a buffet) and are then asked to choose which foods and how many portions of each food item they would take. Compared to a control group, offering meal guidance did not appear to significantly decrease the number of grams or calories taken from the simulated buffet. However, there were significant differences in the number of grams and calories taken from the buffet when comparing those who at least followed the guidance in some way, and those who did not. Our research has methodological implications: it presents a novel and easy to implement measure of hypothetical buffet food choices and portioning that can be used in survey experiments. Future research could focus on developing strategies to prompt guests to follow meal guidance.

Socioeconomic position and the influence of food portion size on daily energy intake in adult females: two randomized controlled trials

BackgroundReducing portion sizes of commercially available foods could be an effective public health strategy to reduce population energy intake, but recent research suggests that the effect portion size has on energy intake may differ based on socioeconomic position (SEP).ObjectiveWe tested whether the effect of reducing food portion sizes on daily energy intake differed based on SEP.MethodsParticipants were served either smaller or larger portions of food at lunch and evening meals (N = 50; Study 1) and breakfast, lunch and evening meals (N = 46; Study 2) in the laboratory on two separate days, in repeated-measures designs. The primary outcome was total daily energy intake (kcal). Participant recruitment was stratified by primary indicators of SEP; highest educational qualification (Study 1) and subjective social status (Study 2), and randomisation to the order portion sizes were served was stratified by SEP. Secondary indicators of SEP in both studies included household income, self-reported childhood financial hardship and a measure accounting for total years in education.ResultsIn both studies, smaller (vs larger) meal portions led to a reduction in daily energy intake (ps < .02). Smaller portions resulted in a reduction of 235 kcal per day (95% CI: 134, 336) in Study 1 and 143 kcal per day (95% CI: 24, 263) in Study 2. There was no evidence in either study that effects of portion size on energy intake differed by SEP. Results were consistent when examining effects on portion-manipulated meal (as opposed to daily) energy intake.ConclusionsReducing meal portion sizes could be an effective way to reduce overall daily energy intake and contrary to other suggestions it may be a socioeconomically equitable approach to improving diet.Trial registrationThese trials were registered at www.clinicaltrials.gov as NCT05173376 and NCT05399836.

Global Food Production and Distribution Analysis using Data Mining and Unsupervised Learning.

Today's food industry is extensive and complicated, encompassing anything from subsistence agriculture to multinational food corporations. The mobility of food and food elements in food systems has a major impact on biodiversity preservation and the overall sustainability of our fragile global ecosystem. Identifying the human and livestock consumption patterns across regions and territories will optimize the dietary standards of the habitually undernourished and the expanding population without substantially increasing the amount of land under cultivation. Food preservation is the basis for economic advancement and social sustainability, so the food industry, both local and global, is fundamental to everyone. As a primary mechanism for ensuring global food preservation, there is currently a strong emphasis on accelerating food supply and decreasing waste. Thus, analyzing the production and distribution of food supply will boost economic sustainability. In this paper, we present a quantitative analysis of global and regional food supply to reveal the flow of food and feed products in various parts of the world. Using data mining and machine learning-based approaches, we seek to quantify the production and distribution of food elements. The study aims to employ artificial intelligence-based methods to comprehend the shift and change in supply and consumption patterns with timely distribution to meet the global food instability. The method involves using statistical-based approaches to identify the hidden factors and variables. Feature engineering is used to uncover the interesting features in the dataset, and various clustering-based algorithms, like K-Means, have been utilized to group and identify the similar and most notable features. The concept of data mining and machine learning-based algorithms has helped us in identifying the global food production and distribution subsystem. The identified elements and their relationship can help stakeholders in regulating various external and internal factors, including urbanization, urban food needs, the economic, political and social framework, food demand, and supply flows. The exploratory analysis helps in establishing the efficiency and dynamism of food supply and distribution systems. The outcome demonstrates a pattern indicating the flow of currently grown crops into various endpoints. Few countries with massive populations have shown tremendous growth in their production capacity. Despite the fact that only a few countries produce a large portion of food and feed crops, still it is insufficient to feed the estimated global population. Significant changes in many people's socioeconomic conditions, as well as radical dietary changes, will also be required to boost agricultural credit and economic foundations.

Biobased materials for active food packaging: A review

A large portion of food is lost due to the damage caused by different environmental factors such as moisture, oxidation, irradiation, microbial contamination, and others. Thus, food should be protected from such damages by developing strategies, such as packaging, to enhance its quality, stability, and shelf-life. The usage of conventional petroleum-based packaging materials is a great risk to health and environmental safety. In contrast, the utilization of biobased films and coatings for food packaging applications could be a safe approach, both from human health and environmental perspective. This review briefly overviews the desired properties of biobased packaging materials. It mainly discusses the potential of different natural (polysaccharides, lipids, and proteins) and synthetic polymers for their film and coating-forming abilities considering their abundance, biological properties (biocompatible, biodegradable, non-toxic), and morphological and physiological features. It also discusses the role of different additives and nanomaterials for their potential to impart additional structural and functional properties to packaging materials.

A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time.

Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here “Year 2010”) and 2019 (N = 605; 2nd survey will be called here “Year 2019”). Year 2010 was characterized by consumers’ risk perception-behavior gap (i.e., consumers knew safe methods for food-handling, but responses regarding the behaviors did not support their confidence in food safety): they (1) did not wash/trim foods before storage, (2) thawed frozen foods at room temperature, and (3) exposed leftovers to danger zone temperatures. These trends were not improved and the gaps in Year 2010 remained in Year 2019. Year 2010 was also characterized by other common high-risk behaviors improved during 8 years for the following aspects: (1) 70.0% of consumers divided a large portion of food into smaller pieces for storage, but few consumers (12.5%) labeled divided foods with relevant information, and (2) they excessively reused kitchen utensils. Whereas in Year 2019, more consumers (25.7%) labeled food and usage periods for kitchen utensils were shortened. Consumers usually conformed to food safety rules in both Year 2010 and 2019: (1) separate storage of foods, (2) storage of foods in the proper places/periods, (3) washing fruits/vegetables before eating, (4) washing hands after handling potentially hazardous foods, and (5) cooking foods and reheating leftovers to eat. Our findings provided resources for understanding consumers’ high-risk behaviors/perceptions at home, highlighting the importance of behavioral control.

Tool-number interaction during a prospective memory task.

Theoretical views suggest that tool use and numerical magnitude processing can interact during prospective actions. For example, if a person intends to make a meal for several persons the next week, she/he will have to keep in mind during the homework-week large dish and large food portions for this event. Here, the magnitude 'large' can influence the future choice for large dishes and other related large tools. This study presents the first empirical evidence supporting this hypothesis. During a prospective memory task that implied to keep in mind a future action, participants were required to use a tool after processing Arabic numbers. Small (less than 5) and large (more than 5) magnitudes were employed as cues for the initiation of the tool-use task, which required participants to use inverse pliers with a small or a large object, but only for some prospective trials. The inverse pliers were used to dissociate the hand action from the tool action with the object (for example, opening the hand produced the closing action of the tool). The results revealed that during prospective trials, number processing interacted only with the tool action toward the object and not with the hand action. Specifically, after the processing of large magnitudes, the initiation of the closing action of the tool (i.e. the opening action of the hand) was reduced. This finding is discussed in the light of theories on the emergence of semantics through tool actions.

The Peculiarities and Farming Challenges of Atlantic Bluefin Tuna (Thunnus thynnus, L. 1758)

Abstract The aim of this paper is to provide an overview of bluefin tuna, with special regard to its farming challenges. Tuna is one of the most prominent species in fisheries worldwide. The high market value of tuna stocks has led to intensified fishing pressure that resulted in drastic population reductions in every ocean where these fish are found. It is very difficult to obtain the necessary data for the appropriate stock assessment analysis, and there is a very high degree of uncertainty in the models used to evaluate Atlantic bluefin tuna stocks. Tuna-farming could help reduce pressure on the tuna population, but the problem is that the majority of cage-farmed fish is caught in its natural environment (wild population), and thus is fattened or farmed to a certain size. Additionally, the challenges in tuna farming are numerous. Tuna is a fast swimmer, a large energy and oxygen consumer, therefore consuming a large portion of available food to maintain its metabolism. However, due to its delicious taste, high market price and a large demand for this species, pressure will probably continue to grow in the future. Therefore intensive farming, which implies the full breeding cycle in captivity, remains one of the possible solutions that could help reduce the pressure on the tuna population.

Determination of multiple mycotoxins in Qatari population serum samples by LC-MS/MS

Human exposure to mycotoxins is almost inevitable as mycotoxins are naturally occurring contaminants of large portion of food and feed. Depending on the type of mycotoxins, inter-individual mycotoxin adsorption, bioaccumulation, distribution, metabolism and excretion, can cause serious adverse health effects. Therefore, continuous biomonitoring studies of population exposure to mycotoxins are needed. Here we describe a multi-analyte approach for the detection and quantification of 20 mycotoxins in human serum using ultra-performance liquid chromatography-electrospray/tandem mass spectrometry operated in targeted multiple reaction monitoring mode. The validated method was used to assess occurrence of mycotoxins in serum samples of 46 residents of Qatar. Mycotoxins that were detected with high incidence were HT-2 toxin (13.0%), sterigmatocystin (10.9%) and 3-acetyldeoxynivalenol (6.5%). Also, co-exposure to several mycotoxins was noticed in the analysed samples. Our results show that strict food quality control is needed to remove mycotoxin contaminated food from the market in order to minimise human exposure to mycotoxins.

Development and Validation of the Mukbang Addiction Scale

Recent literature has speculated that some individuals spend lots of time watching mukbang (i.e., combination of the South Korean words ‘eating’ [‘meokneun’] and ‘broadcast’ [‘bangsong’] that refers to eating broadcasts where a person eats a large portion of food on camera whilst interacting with viewers) and compensate different needs using this activity. However, compensating unattained offline needs using a specific online activity could lead to the addictive use of that activity. The present study investigated problematic mukbang watching by developing and validating the Mukbang Addiction Scale (MAS). An online survey was administered to 236 university students (Mage = 20.50 years; 62% female) who had watched mukbang at least once. Construct validity, criterion validity, and reliability analyses indicated that the MAS had good psychometric properties. Exploratory and confirmatory factor analyses confirmed the unidimensional structure of the scale. The Cronbach’s alpha (α = .95) and composite reliability (CR = .92) suggested that the MAS had excellent internal consistency. Latent class analyses (LCA) revealed two primary profiles, one with high endorsement and one with low endorsement of the items assessed. Item response theory (IRT) findings also indicated a good model fit. IRT findings provisionally supported a cut-off scale raw score of 22 (out of 30). Assessment and clinical-related implications of the findings are illustrated in accordance with other excessive behaviours.

Obesity in Toddlers and Young Children: Causes and Consequences.

The rapid rise in obesity in toddlers and young children (aged 0-5 years) is a major concern for public health globally. Understanding risk factors for obesity in the early years is therefore fundamental to help guide parents, educators, and health care professionals caring for young children and to develop preventative strategies. Most research has focused on biological risk factors, which can be broadly categorized as genetic predisposition, poor diet (and the behaviors that influence excessive food intake), insufficient physical activity, and the role of developmental factors in early life that influence long-term health. The latter includes establishment of dietary habits and dietary patterns in young (preschool) children and the effect of a high protein intake on the increasing risk of later obesity. Other risk factors particularly relevant to young children include inadequate sleep, high consumption of sugar-sweetened drinks, and large food portions. Understanding the causes of obesity in preschool children is particularly important in view of long-term detrimental consequences of obesity in this age group on the risk of obesity and cardiometabolic disease in adults. The present chapter reviews causes of obesity in preschool children and its consequences for long-term health, focusing particularly on modifiable nutritional risk factors.

Interaction between genes involved in energy intake regulation and diet in obesity.

Obesity is a multifactorial, complex, and public health problem worldwide. Interaction between genes and environment as associated with diet may predispose an individual to obesity. In this sense, nutrigenetics appears to be a strategy that can improve understanding of the gene-diet interaction. The aim of this literature review was to summarize data from studies of genes involved in the regulation of energy intake (melanocortin 4 receptor [MC4R], fat mass and obesity-associated [FTO], ghrelin [GHRL], leptin [LEP], and cholecystokinin [CCK]) and diet interaction in obesity. The presence of polymorphisms in MC4R, FTO, leptin, and the respective receptor appear to be associated with higher energy and total lipid consumption. Polymorphisms in FTO, leptin, and leptin receptor are also related to increased intake of saturated fatty acids. Individuals with the MC4R, FTO, and ghrelin polymorphisms, who submitted themselves for weight loss intervention, appeared to achieve weight loss similar to individuals without polymorphisms in these genes. Additionally, protein seems to interact with these genes, which increases or decreases appetite, or to drive or lessen body weight recovery. Additionally, polymorphisms in these genes were found to be associated with inappropriate eating behaviors, such as increased consumption of sweets and snacks, consumption of large food portions, desire to eat, and eating associated with emotional issues. Preliminary data has supported the gene-diet interaction in determining weight loss and gain in individuals with polymorphisms in the genes involved in energy intake. Despite the advent of nutrigenetics in obesity, it is still too early to define the dietary management for weight loss based on the presence or absence of obesity polymorphisms.

No evidence that portion size influences food consumption in male Sprague Dawley rats

In studies of eating behavior that have been conducted in humans, the tendency to consume more when given larger portions of food, known as the portion size effect (PSE), is one of the most robust and widely replicated findings. Despite this, the mechanisms that underpin it are still unknown. In particular, it is unclear whether the PSE arises from higher-order social and cognitive processes that are unique to humans or, instead, reflects more fundamental processes that drive feeding, such as conditioned food-seeking. Importantly, studies in rodents and other animals have yet to show convincing evidence of a PSE. In this series of studies, we used several methods to test for a PSE in adult male Sprague Dawley rats. Our approaches included using visually identifiable portions of a palatable food; training on a plate cleaning procedure; providing portion sizes of food pellets that were signaled by auditory and visual food-predictive cues; providing food with amorphous shape properties; and providing standard chow diet portions in home cages. In none of these manipulations did larger portions increase food intake. In summary, our data provide no evidence that a PSE is present in male Sprague Dawley rats, and if it is, it is more nuanced, dependent on experimental procedure, and/or smaller in size than it is in humans. In turn, these findings suggest that the widely-replicated PSE in humans may be more likely to reflect higher-order cognitive and social processes than fundamental conditioned behaviors.

A mixed methods analysis of maternal response to children's consumption of a palatable food: differences by child weight status.

Little is known about how mothers respond to their child eating palatable foods. The objectives of the study are to examine maternal behaviours when children are presented with a large portion of energy-dense palatable food in an experimental setting and to examine differences by child weight status. Mother-child dyads (N=37) (mean child age 70.8months) participated in a videotaped eating protocol with cupcakes. Anthropometrics were measured. Videos were analysed using discourse analysis and were reliably coded for the presence or absence of the most salient theme. Analysis of variance examined theme presence by child and mother weight status. Mothers disavowed responsibility for their child's eating. Mothers were observed to roll their eyes at the child, throw their hands up in exasperation and distance themselves both physically and emotionally when the child ate the cupcakes voraciously or with high enjoyment. Mothers of children with obesity (vs recommended weight) engaged in more counts of disavowal (p=0.01). Mothers of children with obesity distanced themselves from their child, seeming to disavow responsibility for the child's eating of 'junk food'. Mothers may respond to their child's seemingly gluttonous eating by disavowing responsibility due to the stigma of being a parent of a child with obesity.

Right Sizing: Sensory-Based Product Design Is a Promising Strategy to Nudge Consumers toward Healthier Portions.

Research has shown that people consume more food when offered larger portions, and that reducing exposure to large food portions and packages could decrease the average daily energy consumed. In this context, our aim is to develop strategies to promote healthier eating behaviors by reducing portion selection and intake. The present research investigates the impact of different visual attributes of foods on quantity perception and portion selection. In the first study, we tested whether modifying the shape of a familiar food influenced the ideal portion size in adults. In the second study, we assessed the impact of shape, number of units, size, and color variety on a perceived quantity for a familiar multiunit product in children. Participants (N1 = 70 adults, N2 = 62 children) completed different picture-based computer tasks. As hypothesized: (1) adults selected a smaller ideal portion size for an elongated product than for wider and thicker shapes, and (2) children’s perception of food quantity was primarily driven by number of pieces, with smaller effects of size and elongation. Perceived quantity was not influenced by color variety. These findings suggest that it may be possible to reduce the size of food portions without negatively impacting perceived quantity, and to provide opportunities to nudge consumers towards smaller portions while maintaining satisfaction.

Effects of modified atmosphere, anti‐browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh‐cut apples

AbstractThis study addressed the changes in polyphenolic stability and antioxidant capacity in fresh‐cut apples packaged in modified atmosphere (MAP) as a result of (i) minimal processing parameters (type of cultivar, anti‐browning treatments, and the length of storage); (ii) superficial browning; (iii) ultrasound treatment; and (iv) microbial growth during storage at 4 °C for 14 days. Studied cultivars were Cripps Pink and Golden Delicious. Anti‐browning agents were ascorbic with citric acid and sole Ca‐ascorbate that were both combined with the ultrasound. Identified phenolic compounds in all samples were chlorogenic and p‐coumaroylquinic acid, quercetin, epicatechin, and phloridzin. Cripps Pink was richer on flavonoids and had the higher antioxidant capacity than Golden Delicious. Application of any anti‐browning treatments did not influence quantities of phenolic compounds, but they showed an improved antioxidant capacity in comparison with untreated samples. Phenolic compounds were stable and antioxidant capacity decreased during storage. Microbial growth had no association with the majority of phenolic compounds (except epicatechin), where it was possible that microorganisms oxidized epicatechin to quercetin together with apple respiratory processes.Practical applicationsFresh‐cut production represents large portion of the international food markets as consumers increasingly demand ready‐to‐eat products. However, these products have a very short shelf‐life with strong impacts on economic gains from such production. Modified atmosphere packaging (MAP) is a very popular industrial preservation technique for prolonging freshness of ready‐to‐eat apples and other foods. Polyphenolics naturally present in apples have various health benefits and favorable influence on nutritive value. Currently, there is a scarcity of available data that simultaneously associates changes in polyphenolic content with minimal processing; apple respiration; storage and superficial browning. This type of data has both, economic and nutritive value for the fresh‐cut production as it is associated with extension of the shelf‐life, plus it is directly related with the superficial browning in this perishable produce.

Exposure to larger food portions alters visual judgments of portion size normality

Exposure to larger food portions alters visual judgments of portion size normality

Orbitofrontal cortex response to food portion size is linked with obesogenic appetitive profile in children

Previous neuroimaging studies have identified that obese children respond to food cues with hyperactivity in the orbitofrontal cortex (OFC), a brain region thought to function in higher order food processing, food motivation, and decision making. A risky appetitive trait profile characterized by low satiety responsiveness, faster eating rate, greater emotional overeating, and high food enjoyment is associated with obesity in children. ‐‐Some of these appetitive traits have also been previously associated with increased intake in response to large portion sizes. An important next step for obesity prevention is to identify differences in both brain and behavioral responding to food portion sizes based on appetitive traits prior to the development of obesity. A clearer understanding of these differences may also aid in the tailoring of obesity treatment efforts. We tested the hypothesis that children's satiety responsiveness, slowness in eating, emotional overeating, and food enjoyment would predict brain response in the OFC to images of food varying in portion size. Functional magnetic resonance imaging (fMRI) assessed whole‐brain activation to food images varying by portion size (Large, Small) in healthy‐weight children (n = 36, 7–10 y). Child appetitive traits were assessed with the Children's Eating Behavior Questionnaire. Random‐effects GLM was used to extract blood‐oxygen level‐dependent (BOLD) activation from the OFC in response to the contrast of Large &gt; Small portions. The extent to which children's appetitive traits predicted OFC activation in response to Large &gt; Small portions was tested using multiple linear stepwise regressions, adjusted for potential confounders such as BMI z‐score and rated pre‐scan fullness level. Faster eating (β = −0.45) and higher emotional overeating (β = 0.60) scores predicted greater fMRI BOLD activity to Large &gt; Small portions in the left OFC (F=5.2, P &lt; 0.05). Faster eating (β = −0.54) scores were also associated with the response to Large &gt; Small portions in the right OFC(F=4.8, P &lt; 0.05). Overall, appetitive traits (e.g., faster eating, higher emotional overeating) explained between 12 – 24% of the variance in response to portion size in the OFC. Children who were rated by parents as faster and more emotional eaters had increased activation to large portions in the OFC, a region thought to function in food decision making and motivation. Results show that the OFC response to large food portions is associated with certain appetitive traits and this could be part of the explanation for variations in susceptibility to overeating large portions of food.Support or Funding InformationPenn State Social Sciences Research Institute. This study was supported by the National Center of Research Resources and the National Center for Advancing Translational Sciences, NIH, Grant UL1TR000127. The content is the sole responsibility of the authors and does not necessarily represent official views of the NIH. The doctoral training of the lead author was supported by the USDA Childhood Obesity Prevention Training Grant #2011‐67001‐3011. Imaging was conducted at the Penn State Social, Life, &amp; Engineering Sciences Imaging Center (SLEIC), 3T MRI Facility

Supersizing: The Illusion of a Bargain and the Right-to-Split

The supersizing phenomenon where menu prices for large fast food portions appear to be well below their marginal production costs is of considerable scholarly and policy interest. This article develops sufficient conditions under which a firm can separate two different consumer types while maximizing and capturing the total surplus associated with marginal-cost pricing. This strategy creates a perceived supersizing discount even though the firm does not actually sell the additional quantity below marginal cost. With public health interest in reducing portion sizes, we introduce the right-to-split as a policy alternative that breaks the separating equilibrium and leads to smaller quantities.

Evaluation of a digital food photography atlas used as portion size measurement aid in dietary surveys in Greece.

To evaluate how well respondents perceive digital images of food portions commonly consumed in Greece. The picture series was defined on the basis of usual dietary intakes assessed in earlier large-scale studies in Greece. The evaluation included 2218 pre-weighed actual portions shown to participants, who were subsequently asked to link each portion to a food picture. Mean differences between picture numbers selected and portions actually shown were compared using the Wilcoxon paired signed-rank test. The effect of personal characteristics on participants' selections was evaluated through unpaired t tests (sex and school years) or through Tukey-Kramer pairwise comparisons (age and food groups). Testing of participants' perception of digital food images used in the Greek national nutrition survey. Individuals (n 103, 61 % females) aged 12 years and over, selected on the basis of the target population of the Greek nutrition survey using convenience sampling. Individuals selected the correct or adjacent image in about 90 % of the assessments and tended to overestimate small and underestimate large quantities. Photographs of Greek traditional pies and meat-based pastry dishes led participants to perceive the amounts in the photos larger than they actually were. Adolescents were more prone to underestimating food quantities through the pictures. The digital food atlas appears generally suitable to be used for the estimation of average food intakes in large-scale dietary surveys in Greece. However, individuals who consistently consume only small or only large food portions may have biased perceptions in relation to others.

Short-term Changes In Dietary Pattern Following Glycogen Depletion And Post-exercise Supplementation

Post-exercise chocolate milk consumption has been shown to improve subsequent endurance exercise performance following a short recovery period with limited food availability, presumably due to added carbohydrate (CHO) and protein (PRO). It is unclear how post-exercise nutrition strategies affect subsequent dietary intake when the duration of recovery is prolonged and diet is not restricted. PURPOSE: To examine the influence of post-exercise supplementation of CHO and PRO on the quantity and timing of macronutrient consumption during a 30-h recovery period. METHODS: Twelve trained, male cyclists (21.7 ± 1.8 y, 63.0 ± 4.1 ml·kg-1·min-1) carried out a glycogen-depleting exercise bout followed by a 2-h supplementation period and 28 h of free-living recovery. During 2-h supplementation, subjects consumed equal volume of reduced-fat chocolate milk (CM; 2.0 g of CHO·kg-1, 0.5 g of PRO·kg-1) or a sports beverage (SB; 0.8 g of CHO·kg-1, 0 g of PRO·kg-1) in a single-blind, randomized design. Following supplementation, individuals’ food log was recorded during the remaining 28-h recovery. Two-way repeated measures ANOVA was performed to examine the effects of treatment and time on the voluntary food intake. If a significant interaction effect was detected, paired t-test was used to compare the treatments at each time point. RESULTS: Total food intake over the 28-h free-living recovery did not differ (CM: 63.6 ± 2.9 kcal·kg-1, 8.0 ± 0.5 g CHO·kg-1, 2.4 ± 0.1 g fat·kg-1, 2.6 ± 0.2 g PRO·kg-1, SB: 68.3 ± 4.3 kcal·kg-1, 8.5 ± 0.5 g CHO·kg-1, 2.5 ± 0.2 g fat·kg-1, 2.9 ± 0.3 g PRO·kg-1). However, a significant interaction effect (treatment × time) revealed that eating patterns were different between the two treatments during the initial 12 h of the free-living recovery period, indicating that the SB group consumed a relatively large portion of food in the early phase of recovery and gradually reduced their intake to the end of the day. By contrast, the modified pattern was not observed during remaining recovery period. CONCLUSIONS: Athletes’ dietary behavior can be altered by ingesting supplements following strenuous exercise for hours but this effect does not last long enough to change the daily food intake as a whole.