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A Review of Field Techniques for the Assessment of Energy Expenditure^1,2,

Committee on Human Nutrition and Nutritional Biology, Department of Medicine, University of Chicago, Chicago, IL 60637

The assessment of energy expenditure in free-living subjects is central to a complete understanding of the etiology of obesity, malnutrition, coronary heart disease, and osteoporosis. Laboratory-based methods that rate high with respect to validity and reliability do not lend themselves to this task because they are restrictive, expensive, or both. Investigators have therefore developed survey methods, physiological markers, and mechanical or electrical monitors for use in the field. The development of the doubly labeled water method for measuring energy expenditure and increased availability of room indirect calorimeters has recently made it possible to evaluate these field techniques. Some of the recently developed mechanical and electrical monitors have been found to be valid for the measurement of energy expenditure, but even the best provide measures that are too variable to be useful on an individual basis.

KEY WORDS: • calorimetry • accelerometers • heartrate • physical activity surveys

¹ Presented as part of a conference, "Nutrition Monitoring and Nutrition Status Assessment", at the first fall meeting of the American Institute of Nutrition, Charleston, South Carolina, December 8–10, 1989. The conference was supported in part by cooperative agreement HPU880004-02-1 with the DHHS Office of Disease Prevention and Health Promotion, the USDA Human Nutrition Information Service, the DHHS National Center for Health Statistics, and the International Life Sciences Institute-Nutrition Foundation.

² The Planning Committee for the meeting consisted of Drs. Helen A. Guthrie, Roy J. Martin, Linda D. Meyers, James A. Olson, Catherine E. Woteki, and Richard G. Allison (ex officio). The symposium papers were edited by a committee consisting of Dr. James Allen Olson (coordinator), Dept. of Biochemistry & Biophysics, Iowa State University, Ames, IA; Dr. Cathy C. Campbell, Division of Nutritional Sciences, Cornell University, Ithaca, NY; Dr. Roy J. Martin, Dept. of Foods & Nutrition, University of Georgia, Athens, GA; and Dr. Catherine E. Woteki, Food & Nutrition Board, National Academy of Sciences, Washington, DC.

³ Supported by NIH grants DK30031 and DK25578

Manuscript received 10 December 1989. Revision accepted 11 July 1990.