Eating patterns in French subjects studied by the "weekly food diary" method
1999
Bellisle, F. | Dalix, A.M. | De Castro, J.M.
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.
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