C Jeya K Henry

Summary

Affiliation: Oxford Brookes University
Country: UK

Publications

  1. ncbi request reprint Basal metabolic rate studies in humans: measurement and development of new equations
    C J K Henry
    School of Biological and Molecular Sciences, Oxford Brookes University, UK
    Public Health Nutr 8:1133-52. 2005
  2. ncbi request reprint Mechanisms of changes in basal metabolism during ageing
    C J Henry
    Department of Nutrition and Food Science, School of Biological and Molecular Sciences, Oxford Brookes University, UK
    Eur J Clin Nutr 54:S77-91. 2000
  3. ncbi request reprint Glycaemic index values for commercially available potatoes in Great Britain
    C Jeya K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
    Br J Nutr 94:917-21. 2005
  4. ncbi request reprint Glycaemic index and glycaemic load values of commercially available products in the UK
    C Jeya K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
    Br J Nutr 94:922-30. 2005
  5. ncbi request reprint Use of low-glycaemic index bread to reduce 24-h blood glucose: implications for dietary advice to non-diabetic and diabetic subjects
    C J K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UK
    Int J Food Sci Nutr 57:273-8. 2006
  6. ncbi request reprint Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK
    C Jeya K Henry
    Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, UK
    Br J Nutr 98:147-53. 2007
  7. ncbi request reprint Effects of long-term intervention with low- and high-glycaemic-index breakfasts on food intake in children aged 8-11 years
    C Jeya K Henry
    Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, OX3 0BP, UK
    Br J Nutr 98:636-40. 2007
  8. ncbi request reprint Glycaemic index of common foods tested in the UK and India
    C J K Henry
    Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
    Br J Nutr 99:840-5. 2008
  9. ncbi request reprint The influence of adding fats of varying saturation on the glycaemic response of white bread
    C Jeya K Henry
    Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, UK
    Int J Food Sci Nutr 59:61-9. 2008
  10. doi request reprint Low-glycaemic index sweetener-based beverages reduce 24-h glucose profiles in healthy adults
    C J K Henry
    Nutrition and Food Research Group, School of Life Sciences, Oxford Brookes University, Oxford, UK
    J Hum Nutr Diet 22:77-80. 2009

Detail Information

Publications38

  1. ncbi request reprint Basal metabolic rate studies in humans: measurement and development of new equations
    C J K Henry
    School of Biological and Molecular Sciences, Oxford Brookes University, UK
    Public Health Nutr 8:1133-52. 2005
    ..The objective here is to review the historical development in the measurement and application of BMR and to critically review the Schofield et al. BMR database presenting a series of new equations to predict BMR...
  2. ncbi request reprint Mechanisms of changes in basal metabolism during ageing
    C J Henry
    Department of Nutrition and Food Science, School of Biological and Molecular Sciences, Oxford Brookes University, UK
    Eur J Clin Nutr 54:S77-91. 2000
    ..Finally, the importance of measuring BMR in elderly populations for its use in clinical medicine will be discussed...
  3. ncbi request reprint Glycaemic index values for commercially available potatoes in Great Britain
    C Jeya K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
    Br J Nutr 94:917-21. 2005
    ..Considering the widespread consumption of potatoes in Great Britain (933-1086 g per person per week), this information could be used to help lower the overall GI and glycaemic load of the diets of the British population...
  4. ncbi request reprint Glycaemic index and glycaemic load values of commercially available products in the UK
    C Jeya K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
    Br J Nutr 94:922-30. 2005
    ..More importantly, our data set provides GI values of several foods previously untested and presents values for foods produced commercially in the UK...
  5. ncbi request reprint Use of low-glycaemic index bread to reduce 24-h blood glucose: implications for dietary advice to non-diabetic and diabetic subjects
    C J K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UK
    Int J Food Sci Nutr 57:273-8. 2006
    ..Such small modifications to the diet, if adopted in the long term, could improve glucose control and consequently reduce the risk of chronic disease in both diabetic and non-diabetic individuals...
  6. ncbi request reprint Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK
    C Jeya K Henry
    Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, UK
    Br J Nutr 98:147-53. 2007
    ..The data reported here make an important addition to published GI values...
  7. ncbi request reprint Effects of long-term intervention with low- and high-glycaemic-index breakfasts on food intake in children aged 8-11 years
    C Jeya K Henry
    Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, OX3 0BP, UK
    Br J Nutr 98:636-40. 2007
    ..Both dietary fibre and carbohydrate type may affect GI, thus their potential and relative modulating effect on appetite requires further investigation...
  8. ncbi request reprint Glycaemic index of common foods tested in the UK and India
    C J K Henry
    Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
    Br J Nutr 99:840-5. 2008
    ..The higher glycaemic response to all foods in Asian Indians may represent another mechanism for increased diabetes susceptibility among Asian Indians...
  9. ncbi request reprint The influence of adding fats of varying saturation on the glycaemic response of white bread
    C Jeya K Henry
    Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, UK
    Int J Food Sci Nutr 59:61-9. 2008
    ..The results of the present study suggest that the glycaemic response of bread can be lowered using any type of fat; therefore, the use of unsaturated fat is recommended for its potential lipidaemic advantage...
  10. doi request reprint Low-glycaemic index sweetener-based beverages reduce 24-h glucose profiles in healthy adults
    C J K Henry
    Nutrition and Food Research Group, School of Life Sciences, Oxford Brookes University, Oxford, UK
    J Hum Nutr Diet 22:77-80. 2009
    ..Given the high beverage consumption in the UK, the present study aimed to evaluate the impact of consuming a beverage containing a low-GI, natural sweetener at mealtimes compared to a sucrose-based beverage, on the 24-h glucose profile...
  11. ncbi request reprint Resting metabolic rate in a sample of girls in Malaysia and England
    C Jeya K Henry
    Nutrition and Food Science Research Group, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford, England
    Am J Hum Biol 17:818-20. 2005
    ..No effect of ethnicity on the relationship of FFM and RMR was shown when the data were analyzed using analysis of covariance...
  12. ncbi request reprint Physical activity and levels of inactivity in adolescent females ages 11-16 years in the United Arab Emirates
    C Jeya K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford OX3 0BP, United Kingdom
    Am J Hum Biol 16:346-53. 2004
    ..This may explain, in part, the rise in the incidence of obesity in this population...
  13. ncbi request reprint A comparison of physical activity levels in two contrasting elderly populations in Thailand
    C J Henry
    Nutrition and Food Science Research Group, School of Biological and Molecular Sciences, Oxford Brookes University, England
    Am J Hum Biol 13:310-5. 2001
    ..The opportunities for the elderly living in the residential home to have active lifestyles are limited. It is likely that this will result in increased morbidity in the final years of life...
  14. ncbi request reprint Nutritional losses and gains during processing: future problems and issues
    C J K Henry
    School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford, UK
    Proc Nutr Soc 61:145-8. 2002
    ..To combat this, food fortification may be more widely used. Collaboration between food technologists and nutritionists is imperative if we are to see the continued manufacture of wholesome food...
  15. ncbi request reprint Intra-individual variation in resting metabolic rate during the menstrual cycle
    C Jeya K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, OX3 0BP
    Br J Nutr 89:811-7. 2003
    ..In conclusion, the findings from our present study show that RMR cannot be assumed to be 'stable' in all women. The implications of intra-individual variation in RMR and its impact on energy balance needs further research...
  16. ncbi request reprint Use of natural food flavours to increase food and nutrient intakes in hospitalized elderly in Hong Kong
    C Jeya K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences Oxford Brookes University, Gipsy Lane Campus OX3 0BP Headington, Oxford, UK
    Int J Food Sci Nutr 54:321-7. 2003
    ..Further work to investigate the long-term effect of natural food flavours on food and nutrient intakes in the elderly is required...
  17. ncbi request reprint Brief communication: energy and protein intake in a sample of hospitalized elderly in Hong Kong
    C Jeya K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
    Int J Food Sci Nutr 53:475-80. 2002
    ..Effective strategies to increase energy and protein intakes in the hospitalized elderly are urgently required...
  18. ncbi request reprint Low glycemic index breakfasts and reduced food intake in preadolescent children
    Janet M Warren
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, United Kingdom
    Pediatrics 112:e414. 2003
    ....
  19. doi request reprint Energy and nutrient intakes during different phases of the menstrual cycle in females in the United Arab Emirates
    Leila I Cheikh Ismail
    Nuffield Department of Obstetrics and Gynaecology, University of Oxford, Oxford, UK
    Ann Nutr Metab 54:124-8. 2009
    ..The purpose of the present study was to investigate energy and nutrient intakes during different phases of the menstrual cycle in adult females in the United Arab Emirates...
  20. doi request reprint High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index
    Pariyarath S Thondre
    Functional Food Centre, School of Life Sciences, Oxford Brookes University, Oxford, UK
    Nutr Res 29:480-6. 2009
    ..We conclude that barley beta-glucan significantly reduces GI of chapatis, particularly at doses of 4 and 8 g per serving...
  21. doi request reprint Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability
    Viren Ranawana
    Functional Food Center, School of Life Sciences, Oxford Brookes University, Headington, Oxford, United Kingdom
    Nutr Res 30:246-54. 2010
    ..Although the study sets the base for future research, firm conclusions can be reached only upon the completion of additional work...
  22. doi request reprint Liquid and solid carbohydrate foods: comparative effects on glycemic and insulin responses, and satiety
    Viren Ranawana
    Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, UK
    Int J Food Sci Nutr 62:71-81. 2011
    ..There were no associations between the GR/IR and VAS ratings. Although the GR and IR were not different between liquids and solids, their differential response patterns could have an impact on satiety and merits further investigation...
  23. doi request reprint Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan
    Stefania Chillo
    Functional Food Center, School of Life Sciences, Oxford Brookes University, Headington, Oxford, United Kingdom
    Nutrition 27:653-8. 2011
    ..The postprandial glycemic response and glycemic index (GI) of spaghetti made with semolina and the addition of two β-glucan barley concentrates, Glucagel (GG) and Barley Balance (BB), was studied...
  24. doi request reprint The addition of raspberries and blueberries to a starch-based food does not alter the glycaemic response
    Miriam E Clegg
    Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane, Oxford OX3 0BP, UK
    Br J Nutr 106:335-8. 2011
    ..The present study indicates that the ability of berries to reduce blood glucose from starch-based foods is unsubstantiated...
  25. doi request reprint Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose
    Helen J Lightowler
    Functional Food Centre, Oxford Brookes University, Gipsy Lane Oxford OX3 0BP, UK
    Nutr Res 29:551-7. 2009
    ..05), 2% level (P < .05), and 4% level (P < .05). However, there was no significant effect of the HV-HPMC dose on GR. We conclude that addition of select HV-HPMC to mashed potato blunts GR...
  26. doi request reprint Does prolonged chewing reduce food intake? Fletcherism revisited
    Hendrik Jan Smit
    Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane, Headington, Oxford OX3 0BP, UK
    Appetite 57:295-8. 2011
    ..Although limited by a low sample size, our preliminary findings confirm Mr. Fletcher's doctrine, and provide a basis for further research in this area. Outcomes and implications are discussed...
  27. ncbi request reprint Intra-individual variation in RMR in older people
    Megan R D Gibbons
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
    Br J Nutr 91:485-9. 2004
    ..In conclusion, the results from the present study indicate that intra-individual variation in RMR was low in older people. The intra-individual variation in the elderly is similar to that seen in younger age groups...
  28. doi request reprint Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti
    Viren Ranawana
    Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
    Nutr Res 30:382-91. 2010
    ..74; P = .010) and 60 minutes (r = 0.73; P = .010) postconsumption. The results suggest that individual differences in mastication may be one of the causes for interindividual differences in the GR to rice but not spaghetti...
  29. doi request reprint Oxidative stability and shelf-life evaluation of selected culinary oils
    S Parkash Kochhar
    Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Oxford, UK
    Int J Food Sci Nutr 60:289-96. 2009
    ....
  30. doi request reprint Are caloric beverages compensated for in the short-term by young adults? An investigation with particular focus on gender differences
    D V Ranawana
    Functional Food Centre, Oxford Brookes University, United Kingdom
    Appetite 55:137-46. 2010
    ..On the other hand, females appeared to show a possible dysregulation, which requires further investigation...
  31. ncbi request reprint The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods
    C J K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford, UK
    Eur J Clin Nutr 60:763-9. 2006
    ..To investigate the influence of the addition of various toppings/fillings on the glycaemic response to baked potato, pasta and toast...
  32. doi request reprint Glycaemic index of some commercially available rice and rice products in Great Britain
    D V Ranawana
    Nutrition and Food Science Research Group, Oxford Brookes University, School of Life Sciences, Oxford, UK
    Int J Food Sci Nutr 60:99-110. 2009
    ..The information presented in this paper may be useful in helping people select low-GI foods from the customary foods consumed by the British and Asian populations...
  33. ncbi request reprint Evaluation of a pilot school programme aimed at the prevention of obesity in children
    J M Warren
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford, UK
    Health Promot Int 18:287-96. 2003
    ..The ultimate goal of any such programme is to lead to positive behaviour change which will have a beneficial effect on long-term health. Successful targeting of the family remains a challenge to such interventions...
  34. ncbi request reprint How well do children aged 5-7 years recall food eaten at school lunch?
    Janet M Warren
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, OX3 OBP, UK
    Public Health Nutr 6:41-7. 2003
    ..This study aimed to determine the accuracy with which children aged 5 to 7 years were able to report the food eaten at a school lunch...
  35. ncbi request reprint Does eating environment have an effect on food intake in the elderly?
    M D R Gibbons
    Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, UKOX30BP
    J Nutr Health Aging 9:25-9. 2005
    ..Eating environment has a positive effect on the energy intake of elderly subjects. Changes to eating environment may be a useful way to improve energy intake in the elderly...
  36. ncbi request reprint Dietary variety and its effect on food intake of elderly adults
    J H Hollis
    Department of Food Science and Nutrition, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford, UK
    J Hum Nutr Diet 20:345-51. 2007
    ..Older people frequently have poor food intake. This present study investigated the effect of dietary variety on food intake in younger and older people...
  37. doi request reprint Polydextrose: its impact on short-term food intake and subjective feelings of satiety in males-a randomized controlled cross-over study
    Viren Ranawana
    Functional Food Centre, Oxford Brookes University, Gipsy Lane, Headington, Oxford, OX3 0BP, UK
    Eur J Nutr 52:885-93. 2013
    ..Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake...
  38. ncbi request reprint Prevalence of overweight among adolescent females in the United Arab Emirates
    Huda M Al-Hourani
    Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, The Hashemite University, Zarqa 13115, Jordan
    Am J Hum Biol 15:758-64. 2003
    ..The consequences of this are a serious concern for public health and need to be addressed...