579-1048 http://localhost:8080/xmlui/handle/123456789/4882 2026-04-08T21:05:08Z 2026-04-08T21:05:08Z Tacad, Debra KM Tovar, Ashley P Richardson, Christine E Horn, William F Keim, Nancy L http://localhost:8080/xmlui/handle/123456789/5151 2023-06-24T04:13:00Z 2020-01-01T00:00:00Z

Title: SatietyAssociatedwithCalorieRestrictionand Time-RestrictedFeeding:CentralNeuroendocrine Integration Authors: Tacad, Debra KM; Tovar, Ashley P; Richardson, Christine E; Horn, William F; Keim, Nancy L Abstract: Thisreviewfocusesonsummarizingcurrentknowledgeonhowtime-restrictedfeeding(TRF)andcontinuouscaloricrestriction(CR)affectcentral neuroendocrine systems involved in regulating satiety. Several interconnected regions of the hypothalamus, brainstem, and cortical areas of the brain are involved in the regulation of satiety. Following CR and TRF, the increase in hunger and reduction in satiety signals of the melanocortin system [neuropeptide Y (NPY), proopiomelanocortin (POMC), and agouti-related peptide (AgRP)] appear similar between CR and TRF protocols, as do the dopaminergicresponses in the mesocorticolimbiccircuit.However, ghrelin and leptin signaling via the melanocortinsystem appears to improve energy balance signals and reduce hyperphagia following TRF, which has not been reported in CR. In addition to satiety systems, CR and TRF also influence circadian rhythms. CR influences the suprachiasmatic nucleus (SCN) or the primary circadian clock as seen by increased clock geneexpression.Incontrast,TRFappearstoaffectboththeSCNandtheperipheralclocks,asseenbyphasicchangesinthenon-SCN(potentiallythe elusivefoodentrainableoscillator)andmetabolicclocks.Theperipheralclocksareinfluencedbytheprimarycircadianclockbutarealsoentrainedby foodtiming,sleeptiming,andotherlifestyleparameters,whichcansupersedethemetabolicprocessesthatareregulatedbytheprimarycircadian clock. Taken together, TRF influences hunger/satiety, energy balance systems, and circadian rhythms, suggesting a role for adherence to CR in the long run if implemented using the TRF approach. However, these suggestions are based on only a few studies, and future investigations that use standardizedprotocolsfortheevaluationoftheeffectofthesedietpatterns(time,duration,mealcomposition,sufficientlypowered)arenecessary toverifythesepreliminaryobservations

2020-01-01T00:00:00Z Zhou, Bingjie Liang, Shiwei Monahan, Kyle M Singh, Gitanjali M http://localhost:8080/xmlui/handle/123456789/5150 2023-06-24T03:56:47Z 2022-01-01T00:00:00Z

Title: FoodandNutritionSystemsDashboards: ASystematicReview Authors: Zhou, Bingjie; Liang, Shiwei; Monahan, Kyle M; Singh, Gitanjali M

2022-01-01T00:00:00Z Zhou, Bingjie Liang, Shiwei http://localhost:8080/xmlui/handle/123456789/5149 2023-06-24T03:50:25Z 2022-01-01T00:00:00Z

Title: FoodandNutritionSystemsDashboards: ASystematicReview Authors: Zhou, Bingjie; Liang, Shiwei Abstract: Therapidexpansionoffoodandnutritioninformationrequiresnewwaysofdatasharinganddissemination.Interactiveplatformsintegratingdata portalsandvisualizationdashboardshavebeeneffectivelyutilizedtodescribe,monitor,andtrackinformationrelatedtofoodandnutrition;however, acomprehensiveevaluationofemerginginteractivesystemsislacking.Weconductedasystematicreviewonpubliclyavailabledashboardsusing a set of 48 evaluation metrics for data integrity, completeness, granularity, visualization quality, and interactivity based on 4 major principles: evidence,efficiency,emphasis,andethics.Weevaluated 13dashboards,summarizedtheircharacteristics,strengths,andlimitations,andprovided guidelinesfordevelopingnutritiondashboards.Weappliedmixedeffectsmodelstosummarizeevaluationresultsadjustedforinterratervariability. The proposed metrics and evaluation principles help to improve data standardization and harmonization, dashboard performance and usability, broadeninformationandknowledgesharingamongresearchers,practitioners,anddecisionmakersinthefieldoffoodandnutrition,andaccelerate dataliteracyandcommunication

2022-01-01T00:00:00Z Laar, Amos K Addo, Phyllis http://localhost:8080/xmlui/handle/123456789/5148 2023-06-24T03:45:44Z 2022-01-01T00:00:00Z

Title: Perspective:FoodEnvironmentResearchPriorities forAfrica—LessonsfromtheAfricaFood EnvironmentResearchNetwork Authors: Laar, Amos K; Addo, Phyllis Abstract: Over the last 2 decades, many African countries have undergone dietary and nutrition transitions fueled by globalization, rapid urbanization, and development. These changes have altered African food environments and, subsequently, dietary behaviors, including food acquisition and consumption. Dietary patterns associated with the nutrition transition have contributed to Africa’s complex burden of malnutrition—obesity and other diet-related noncommunicablediseases (DR-NCDs)—along withpersistent foodinsecurityand undernutrition.Available evidence links unhealthy or obesogenic food environments (including those that market and offer energy-dense, nutrient-poor foods and beverages) with suboptimaldietsandassociatedadversehealthoutcomes.Elsewhere,governmentshaverespondedwithpoliciestoimprovefoodenvironments. However, in Africa, the necessary research and policy action have received insufficient attention. Contextual evidence to motivate, enable, and create supportive food environments in Africa for better population health is urgently needed. In November 2020, the Measurement, Evaluation, Accountability, and Leadership Support for Noncommunicable Diseases Prevention Project (MEALS4NCDs) convened the first Africa Food Environment Research Network Meeting (FERN2020). This 3-d virtual meeting brought researchers from around the world to deliberate on futuredirectionsandresearchprioritiesrelatedtoimprovingfoodenvironmentsandnutritionacrosstheAfricancontinent.Thestakeholdersshared experiences, best practices, challenges, and opportunities for improving the healthfulness of food environments and related policies in low- and middle-income countries. In this article, we summarize the proceedings and research priorities identified in the meeting to advance the food TheAuthor(s)2022.PublishedbyOxfordUniversityPressonbehalfoftheAmericanSocietyforNutrition.ThisisanOpenAccessarticledistributedunderthetermsoftheCreativeCommons Attribution-NonCommercialLicense(https://creativecommons.org/licenses/by-nc/4.0/),whichpermitsnon-commercialre-use,distribution,andreproductioninanymedium,providedthe originalworkisproperlycited.Forcommercialre-use,pleasecontactjournals.permissions@oup.com.AdvNutr2022;13:739–747; doi:https://doi.org/10.1093/advances/nmac019

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