Caloric Intake in Adolescents using a Forced Desynchrony Design
Principal Investigator(s): View help for Principal Investigator(s) Mary Carskadon, 1. EP Bradley Hospital Sleep Research Laboratory, Alpert Medical School of Brown University; David Barker, 1. EP Bradley Hospital Sleep Research Laboratory, Alpert Medical School of Brown University
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Project Citation:
Project Description
Scope of Project
Methodology
Circadian Phase: Dim light melatonin onset (DLMO) and endogenous circadian phase was calculated using salivary samples collected at 20-45-minute intervals.
Sleep:Continuous polysomnographic recordings during all sleep episodes were made using Compumedics Grael recording systems (Charlotte, NC), digitized and stored with a sampling rate of 400 samples per second.
Pubertal development. Self-reported pubertal stage was assessed using the Pubertal Development Scale. Responses on the questionnaire were scored to convert to a 1-5 scale score, with 1 indicating that the individual is pre-pubertal and 5 indicating that the individual is post pubertal. Participants were classified into two groups defined as “early puberty” (stages 1,2,3) and “late puberty” (stages 4,5).
Estimated Energy Requirement for each participant for the 28-hour sleep/wake cycle during the FD was calculated based on age, gender, height, and weight according to formulas published by the Institute of Medicine and proportionally scaled up to meet the longer 28-h sleep/wake cycle and using a physical activity coefficient of 1.0, as the activity level for participants was low while in the laboratory setting. Morningness/eveningness preference: As part of the final screening process, participants completed the 13-item morningness scale of Smith et al., which provides a continuous score ranging from 13 to 55, with lower scores indicating a greater evening preference.
Pre-meal hunger. Participants completed a visual analog assessment of hunger just prior to each meal was included in analyses (2 min prior to meal 1 of the day; 27 min prior to meals 2 through 6).
Post-meal scales. A 3-item scale was administered at the completion of each meal. On a 9-point Likert scale, participants were asked the following questions: “Now that you have finished your meal, please circle a number to rate how tasty, yummy, delicious it was to you” with ratings ranging from 1= “not at all delicious” to 9= “extremely delicious”; “Now that you have finished your meal, please circle a number to rate how satisfied you feel by what you ate” with ratings ranging from 1= “not at all satisfied” to 9= “extremely satisfied”; and “Now that you have finished your meal, please circle a number to rate how full you feel by what you ate” with ratings ranging from 1= “not at all full” to 9= “extremely” full.
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