Eric Ravussin, Ph.D.

And I think that, to me, designing a study would be, first of all, in free living condition, but it would need a lot of people. because you know you can prescribe all what you want to people. They're going to do whatever they want at the end of the day. Some of them, if you screen them very carefully, are going to be much more compliant and adherent to the instruction.

And I think that, to me, designing a study would be, first of all, in free living condition, but it would need a lot of people. because you know you can prescribe all what you want to people. They're going to do whatever they want at the end of the day. Some of them, if you screen them very carefully, are going to be much more compliant and adherent to the instruction.

But this is what needs to be done. And by changing here, we change not the calories, just the composition of the two diet, 10% carbohydrate versus 45% or 50% carbohydrate in the other diet. And that's all what we did. And I think we concentrated only on the energy expenditure, but we even didn't ask very much. They had visual analog scale if they were more hungry or all these kind of things.

But this is what needs to be done. And by changing here, we change not the calories, just the composition of the two diet, 10% carbohydrate versus 45% or 50% carbohydrate in the other diet. And that's all what we did. And I think we concentrated only on the energy expenditure, but we even didn't ask very much. They had visual analog scale if they were more hungry or all these kind of things.

But we kind of ignored the food intake that we were clamping. And this is not real life. If you do something and you talk about engaging on physical activity regimen or exercise and all that, I mean, you have to look at the impact on the other side. And this is the same question that I have. Now, I'm not helping you in designing the perfect study by saying that.

But we kind of ignored the food intake that we were clamping. And this is not real life. If you do something and you talk about engaging on physical activity regimen or exercise and all that, I mean, you have to look at the impact on the other side. And this is the same question that I have. Now, I'm not helping you in designing the perfect study by saying that.

But on the other hand, again, we have good tools to measure energy expenditure. We have reasonably good tools to measure where do the calories come from. But we have no tools to measure energy intake. But it's going to come.

But on the other hand, again, we have good tools to measure energy expenditure. We have reasonably good tools to measure where do the calories come from. But we have no tools to measure energy intake. But it's going to come.

I bet you that within, I may not be here, but within a couple of decades, we'll have a caller here which is going to measure your calories coming from fat, carbohydrate, or protein.

I bet you that within, I may not be here, but within a couple of decades, we'll have a caller here which is going to measure your calories coming from fat, carbohydrate, or protein.

I think you put your finger on the exact point. And now I'm the PI of one of the six clinical sites for nutrition for precision health. This is basically an ancillary study of all of us. All of us is a million Americans who are basically providing biosamples access to the health electronic records and all that.

I think you put your finger on the exact point. And now I'm the PI of one of the six clinical sites for nutrition for precision health. This is basically an ancillary study of all of us. All of us is a million Americans who are basically providing biosamples access to the health electronic records and all that.

And then this sub-study is really to look at the intersection between their health and their nutrition. And there is three modules. One is on 10,000 people. And one of the way to measure is exactly this little camera sitting on your glasses and also a system which is measuring if you are chewing or not. It's not enough to see the food and going, but is it chewed? And I agree with you.

And then this sub-study is really to look at the intersection between their health and their nutrition. And there is three modules. One is on 10,000 people. And one of the way to measure is exactly this little camera sitting on your glasses and also a system which is measuring if you are chewing or not. It's not enough to see the food and going, but is it chewed? And I agree with you.

I mean, I was not thinking about that. I was thinking about something much more like a CGM. Who was dreaming of CGM 30 years ago? When I was working with the Pima Indians, we were not thinking about that. Now you have CGM, and you can measure probably your insulin from contact lenses and things like that. And I think this progress is going to help us

I mean, I was not thinking about that. I was thinking about something much more like a CGM. Who was dreaming of CGM 30 years ago? When I was working with the Pima Indians, we were not thinking about that. Now you have CGM, and you can measure probably your insulin from contact lenses and things like that. And I think this progress is going to help us

Now, are we going to be smarter at designing the study? I'm not so sure, but we'll have the tools to be a little bit more real life rather than incarceration in a metabolic ward.

Now, are we going to be smarter at designing the study? I'm not so sure, but we'll have the tools to be a little bit more real life rather than incarceration in a metabolic ward.

Also, one thing that I still have in my mind, all the studies which came from Europe about modulating the composition of the diet and look at the impact on the matching of oxidation to the intake. Even Steve Smith, that we're working with, did this study called ADAPT. It was isocaloric all across, but all of a sudden you continue with more fat. The FQ of the diet, the food quotient, goes down.

Also, one thing that I still have in my mind, all the studies which came from Europe about modulating the composition of the diet and look at the impact on the matching of oxidation to the intake. Even Steve Smith, that we're working with, did this study called ADAPT. It was isocaloric all across, but all of a sudden you continue with more fat. The FQ of the diet, the food quotient, goes down.