Document Type
Thesis - University Access Only
Award Date
2007
Degree Name
Master of Science (MS)
Department / School
Health, Physical Education, and Recreation
Abstract
Purpose: 1) To determine if different proteins produce a different thermogenic response. 2) To determine how different proteins affect subjective assessments of hunger, satiety, desire to eat, and ad libitum food intake.
Methods: Ten subjects (M: n=5; F: n=5) participated in a cross-over investigation for three separate trials consuming whey, casein, and carbohydrate (60g). During each trial the subjects sat reclined for 20 minutes of baseline metabolic measurements via indirect calorimetry. Subjects then had 1 0 minutes to consume whey, casein, or a carbohydrate control. Indirect calorimetry resumed every 15 minutes thereafter for 240 minutes. At 240 minutes subjective assessments of hunger, desire to eat, fullness, and appetite were collected. Subjects were then presented with a pre-weighed and analyzed meal which they consumed ad libitum.
Results: No difference was observed in postprandial thermogenesis, subjective assessments, or energy consumption ad libitum between whey and casein.
Conclusion: Whey and casein proteins produce similar thermogenic responses, subjective assessments of hunger, and energy intake ad Jibitum 240 minutes following the consumption of 60g of each.
Library of Congress Subject Headings
Proteins in human nutrition
Energy metabolism
Whey
Casein
Format
application/pdf
Number of Pages
81
Publisher
South Dakota State University
Recommended Citation
Donnelly, Kevin A., "Postprandial Thermogenesis : A Comparison of Various Proteins and Their Effect on Hunger, Satiety, and Appetite" (2007). Electronic Theses and Dissertations. 1377.
https://openprairie.sdstate.edu/etd2/1377