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In the study titled ‘The Effects of a Macronutrient-Based Diet and Time-Restricted Feeding (16:8) on Body Composition in Physically Active Individuals—A 14-Week Randomized Controlled Trial’ which group lost more body weight, the Flexible Dieting group or the Time-Restricted Feeding (TRF) group?

In the Narrative Review by Papatriantafyllou (2022) titled “Sleep Deprivation: Effects on Weight Loss and Weight Loss Maintenance,” a study by Spiegal and colleagues is referenced. This study showed that sleep restriction of healthy men of normal weight led to _______ hunger ratings and a ________ in the consumption of calorie/carbohdrate-dense foods.

In the study ‘Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure’ it was reported that a whole-food meal caused a greater thermic effect of food compared to the processed-food meal. In addition to the differences in protein content of the two meal treatments, what other dietary ingrediate variable did we discuss which some believe may have had an impact on the thermic effect of food differences? That were observed (but as it turns out did not have any impact on the results of this study)?  

Following a flexible dieting approach has some positive and negative things that need to be acknowledged. What was one of the negative aspects of this diet as discussed in class?

In the mathematical modeling study we discussed in class, the researchers did something to simulate a metabolic adaptation response. What happened when the researchers placed a 10% additional reduction in Energy Expenditure (above and beyond what would be expected)?

Suppose a client comes to you for weight loss consulting. Their current body weight is 150 pounds [68 kgs] and their goal weight is 140 pounds.  What is the shortest amount of time that you would suggest (based on the maximum rate of weight loss to lose body fat and maintain muscle mass) to meet their goal body weight?

A theory discussed in class described a scenario in which post-diet hyperphagia continues until which of the following occurs?

Lipolysis is a ___ process that results in the production of ___ free fatty acids and glycerol.

Describe SAP’s Business Technology Platform (BTP) and provide an example of how it might be used in an organization. 

What is a key factor in the issue-to-resolution process within an ERP system?