The diet journal prompts users to enter the following information upon consumption: time of entry, type VX-770 datasheet of food/drink, amount, unit, brand, and way of preparation. The researchers provided detailed instructions on how to document nutrition information. When difficulty arose in determining portion sizes, the participants were advised to use the following methods: (a) reading food or beverage labels; (b) referring to the examples provided in the diet journal; and (c) seeking help from adults or more knowledgeable others. At the end of the study, a trained data analyst entered

the data from each diet journal into Nutritionist Pro (Axxya Systems™, Stafford, TX, USA), which generated EI data (in kcal). The Nutritionist http://www.selleckchem.com/products/epz-6438.html Pro was selected for

diet analysis because of its comprehensive database, high efficiency of the search engine in finding foods, adaptable output feature, and affordable cost.24 The above method to measure EI was previously used and was found accurately estimating EI among a sample of overweight/obese adults.16 EE was measured by the SWA. SWA is a non-invasive, wireless multi-sensor monitor worn on the left triceps using an adjustable strap. It relies on several parameters (i.e., heat flux, galvanic skin response, skin temperature, near body temperature, and motion being determined by a tri-axial accelerometer) to measure EE (in kcal), time spent in PA of various intensities (in minute), and other movement outcomes. The SWA is user-friendly

and has showed sound criterion validity and test retest reliability for assessing free-living EE.25 Weight was measured using a digital weight scale (Tanita HD-366; Tanita, Arlington Heights, IL, USA). The scale took measurement of weight in kilogram, which was also converted to pound and ounce. Height was measured by the Seca 213 stadiometer (Seca™, Phosphoprotein phosphatase Hanover, MD, USA). The stadiometer provided measurement in centimeter. BMI was calculated to adjust natural body growth. The estimated EB was obtained by calculating the difference between EE and EI; while actual EB was obtained through a mathematical conversion from body weight. Because one pound of body fat can be deemed as 3500 kcals of energy, actual EB was computed by multiplying the weight changed (in pound and ounce) and 3500.6 The data collection procedure was carried out step by step as described below. During the first school visit, class rosters were obtained from the PE and/or health teachers. Because there were a number of students per class participated in this research project, the class rosters were reduced with participants who were coded by de-identified numbers. The participants were randomly assigned by the lead author into the experimental or the control groups. Overall, each class had roughly even number of participants per group. During the second school visit, the participants were informed of their group assignment (i.e., experimental or control group).