Energy expenditure during bread baking
ISPAH ePoster Library. Bere E. 10/15/18; 225501; 15
Elling Bere
Elling Bere
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Abstract
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Abstract Introduction:<\b>
In the past, physical activity was a necessity of food procurement. Today, we do not need to be physical active to obtain food. However, we need to compensate for this loss, e.g. through exercise. Not all people like to exercise, and again linking food procurement with energy expenditure might be a solution for some. The objective of the present study was to report time spent in moderate-to-vigorous intensity physical activity (MVPA) during bread baking. Methods:<\b>
Eight females and to males (age range: 23 to 41yrs) conduced a baking process of 28 minutes; five minutes of mixing the ingredients, four sessions times four minutes dough kneading as intensely as possible with one minutes restitution after each interval session, and then three minutes to put away the dough, wash their hands and the dishes. Participants’ oxygen consumption was continuously measured throughout the entire experiment with a portable oxygen analyzer (Metamax 3B-R2, CORTEX Biophysik GmbH, Leipzig, Germany). Prior to the experiment, resting metabolic rate (RMR) were measured. Average metabolic equivalents (MET) per min was calculated using each individual RMR-values. Cut points defining MVPA was 3 times RMR. Results:<\b>
Median (min-max) MET values for the full 28 min session were 3.2 (2.6-4.0), and for the 20 min 4-times-4 interval session (including resting periods) 3.6 (2.9-4.8). Median (min-max) time spent in MVPA was 18 min (4-22) out of the total 28 min session (64%). Conclusion:<\b>
Intensive bread baking can be considered moderate intensity physical activity – linking energy expenditure to food procurement.
Abstract Introduction:<\b>
In the past, physical activity was a necessity of food procurement. Today, we do not need to be physical active to obtain food. However, we need to compensate for this loss, e.g. through exercise. Not all people like to exercise, and again linking food procurement with energy expenditure might be a solution for some. The objective of the present study was to report time spent in moderate-to-vigorous intensity physical activity (MVPA) during bread baking. Methods:<\b>
Eight females and to males (age range: 23 to 41yrs) conduced a baking process of 28 minutes; five minutes of mixing the ingredients, four sessions times four minutes dough kneading as intensely as possible with one minutes restitution after each interval session, and then three minutes to put away the dough, wash their hands and the dishes. Participants’ oxygen consumption was continuously measured throughout the entire experiment with a portable oxygen analyzer (Metamax 3B-R2, CORTEX Biophysik GmbH, Leipzig, Germany). Prior to the experiment, resting metabolic rate (RMR) were measured. Average metabolic equivalents (MET) per min was calculated using each individual RMR-values. Cut points defining MVPA was 3 times RMR. Results:<\b>
Median (min-max) MET values for the full 28 min session were 3.2 (2.6-4.0), and for the 20 min 4-times-4 interval session (including resting periods) 3.6 (2.9-4.8). Median (min-max) time spent in MVPA was 18 min (4-22) out of the total 28 min session (64%). Conclusion:<\b>
Intensive bread baking can be considered moderate intensity physical activity – linking energy expenditure to food procurement.
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