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Novel ways to increase liking and intake of food are needed to encourage acceptance of healthier food. How enjoyable we remember food to have been is likely to be a significant predictor of food choice. Two studies examined whethe...
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Novel ways to increase liking and intake of food are needed to encourage acceptance of healthier food. How enjoyable we remember food to have been is likely to be a significant predictor of food choice. Two studies examined whether remembered enjoyment of eating a food can be increased and whether this makes individuals more likely to eat that food in the future. In Study One, a simple manipulation of instructing participants to rehearse what they found enjoyable about a food immediately after eating it was used to increase remembered enjoyment (relative to controls). In a separate study; Study Two, the effect of increasing remembered enjoyment on food choice was tested by examining whether the manipulation to increase remembered enjoyment resulted in participants choosing to eat more of a food as part of a later buffet lunch. The experimental manipulation increased remembered enjoyment for the food (Study One). A change in remembered enjoyment was shown to have a significant effect on the amount of a food participants chose to eat the following day for lunch (Study Two). The present studies suggest that remembered enjoyment can be increased via a simple act of rehearsal, resulting in a later increase in the amount of food chosen and eaten. Interventions based on altering remembered enjoyment of healthy food choices warrant further investigation. Copyright copyright The Authors 2011.
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Olfaction plays a significant role in the sensing of foods. However, little information is available at any age on the relationship between the hedonic responses to given food odours and the effective liking and disliking of foods...
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Olfaction plays a significant role in the sensing of foods. However, little information is available at any age on the relationship between the hedonic responses to given food odours and the effective liking and disliking of foods bearing these same odours. The present study aimed to assess the relationships between food odour liking and liking of the corresponding foods. This study relied on a longitudinal design involving 235 toddlers who were assessed for both their observed liking of a set of food odours and their parent-reported liking of foods at 12 and 22 months. To assess odour liking, eight odorants representing pleasant and unpleasant foods were presented in bottles along with neutral stimuli. The participants' behaviour towards the odorized and control bottles was measured in terms of mouthing, a behaviour considered to reflect attraction. For each odorant, odour-liking scores were calculated relative to the control The participants' food liking was rated by the parents at the periods 12-15 and 21-24 months. Positive correlations were found between the odour-liking scores for some of the odours and the liking of the associated foods. These correlations concerned foods with strong, unpleasant flavours at 12 months only, suggesting that the olfactory system acts as an 'alarm' system during this period of food transition. At 22 months, no significant correlations were found, except a marginal one for green vegetables. Whatever the age, no significant correlations were found for pleasant odours.
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In November 2019, the NIH held the "Sensory Nutrition and Disease" workshop to challenge multidisciplinary researchers working at the interface of sensory science, food science, psychology, neuroscience, nutrition, and health scie...
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In November 2019, the NIH held the "Sensory Nutrition and Disease" workshop to challenge multidisciplinary researchers working at the interface of sensory science, food science, psychology, neuroscience, nutrition, and health sciences to explore how chemosensation influences dietary choice and health. This report summarizes deliberations of the workshop, as well as follow-up discussion in the wake of the current pandemic. Three topics were addressed: A) the need to optimize human chemosensory testing and assessment, B) the plasticity of chemosensory systems, and C) the interplay of chemosensory signals, cognitive signals, dietary intake, and metabolism. Several ways to advance sensory nutrition research emerged from the workshop: 1) refining methods to measure chemosensation in large cohort studies and validating measures that reflect perception of complex chemosensations relevant to dietary choice; 2) characterizing interindividual differences in chemosensory function and how they affect ingestive behaviors, health, and disease risk; 3) defining circuit-level organization and function that link and interact with gustatory, olfactory, homeostatic, visceral, and cognitive systems; and 4) discovering new ligands for chemosensory receptors (e.g., those produced by the microbiome) and cataloging cell types expressing these receptors. Several of these priorities were made more urgent by the current pandemic because infection with sudden acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and the ensuing coronavirus disease of 2019 has direct shortand perhaps long-term effects on flavor perception. There is increasing evidence of functional interactions between the chemosensory and nutritional sciences. Better characterization of this interface is expected to yield insights to promote health, mitigate disease risk, and guide nutrition policy.
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Identifying the determinants of child’s liking for different foods may help to prevent future choices of unhealthy food. To study early-life food-related characteristics associated with child’s liking for different foods at 5y w...
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Identifying the determinants of child’s liking for different foods may help to prevent future choices of unhealthy food. To study early-life food-related characteristics associated with child’s liking for different foods at 5y with a longitudinal study. 1142 5y- old children completed a liking test for “fruit and vegetables”, “meat, fish and eggs”, desserts and cheese. Data related to maternal food intake before pregnancy, infant feeding during the first year of life, maternal feeding practices at 2y, child’s food intake at 3y, and child’s food neophobia from 1 to 4y were collected prospectively from the mother. The associations between these factors and child‘s liking for each category of foods were analyzed using structural equation modelling. High food neophobia at 4 y was related to lower child’s liking for all food groups. Maternal feeding practices at 2y were associated with liking for dessert: negatively for the practices allowing child to control his/her own food intake, positively for restriction of child’s food intake for weight reasons. Moreover, child’s food intake at 3y was positively associated with child’s liking for “fruit and vegetables” as well as for cheese. Finally, adherence to the infant feeding pattern “long breastfeeding, later introduction of main meal components and use of home-made products” was positively associated with child’s liking for meat/fish/eggs. For all food groups, food neophobia was a common determinant of child’s liking for food at 5y, whereas other factors were associated with food liking for specific food groups.
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An experiment conducted in a naturalistic dining context is reported, in which the impact of different styles of plating on diners' experience of the food was assessed. A hundred and sixty three diners were separated into two grou...
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An experiment conducted in a naturalistic dining context is reported, in which the impact of different styles of plating on diners' experience of the food was assessed. A hundred and sixty three diners were separated into two groups during a luncheon event held in a large dining room. Each group of diners was served the same menu, with a variation in the visual presentation of the ingredients on the plate. The results revealed that the diners were willing to pay significantly more for the appetizer (a salad), when arranged in an artistically-inspired manner (M = 5.94 pound vs. 4.10) pound. The main course was liked more, and considered more artistic, when the various elements were presented in the centre of the plate, rather than placed off to one side. The participants also reported being willing to pay significantly more for the centred than for the offset plating (M = 15.35 pound vs. 11.65) pound. These results are consistent with the claim that people "eat first with their eyes", and that a diner's experience of the very same ingredients can be significantly enhanced (or diminished) simply by changing the visual layout of the food elements of the dish. Results such as these suggest that theories regarding the perception of food can potentially be confirmed (or disconfirmed) outside of the confines of the laboratory (i.e., in naturalistic dining settings). (C) 2015 Elsevier Ltd. All rights reserved.
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How enjoyable a food product is remembered to be is likely to shape future choice. The present study tested the influence that expectations and specific moments during consumption experiences have on remembered enjoyment for food ...
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How enjoyable a food product is remembered to be is likely to shape future choice. The present study tested the influence that expectations and specific moments during consumption experiences have on remembered enjoyment for food products. Sixty-four participants consumed three snack foods (savoury, sweet and savoury-sweet) and rated expected and online enjoyment for each product. Twenty-four hours later participants rated remembered enjoyment and future expected enjoyment for each product. Remembered enjoyment differed to online enjoyment for two of the three products, resulting in the foods being remembered as less enjoyable than they actually were. Both expected enjoyment and specific moments during the consumption experience (e.g. the least enjoyable mouthful) influenced remembered enjoyment. However, the factors that shaped remembered enjoyment were not consistent across the different food products. Remembered enjoyment was also shown to be a better predictor of future expected enjoyment than online enjoyment. Remembered enjoyment is likely to influence choice behaviour and can be discrepant to actual enjoyment. Specific moments during a consumption experience can have disproportionately large influence on remembered enjoyment (whilst others are neglected), but the factors that determine which moments influence remembered enjoyment are unclear.
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In many individuals, stress appears to stimulate an increase in energy intake as well as a shift in food choice toward unhealthy food items or "comfort foods". Eating during stress is widely assumed to have anxiolytic properties, ...
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In many individuals, stress appears to stimulate an increase in energy intake as well as a shift in food choice toward unhealthy food items or "comfort foods". Eating during stress is widely assumed to have anxiolytic properties, but there is little empirical support for this. The current two studies examined if either an unhealthy food item or a healthy food item could reduce stress reactivity and extended previous findings by examining whether participant liking contributes to any potential stress reduction. In the first experiment, participants rated baseline anxiety, were assigned to eat no food, carrots, or a candy bar, rated their anxiety a second time, and reported their liking of the assigned condition. The second experiment followed a similar procedure, except participants underwent a stressor before being asked to eat a food item. In addition, physiological measures of stress (salivary cortisol and a-amylase, and cardiovascular measures) were recorded. In both experiments, there was no effect of food on any measure of emotional or physiological stress. In contrast, participants who highly liked their condition exhibited a suppression of anxiety in both experiments and showed enhanced post-stress recovery of a-amylase. The anxiolytic effects of liking were not dependent on whether participants engaged in the healthy, unhealthy, or no food condition, which indicates that the self-perceived liking of a post-stress activity affects stress recovery more than the nutritional value. This has potential implications in how the population thinks about which activities to engage in to stimulate stress recovery.
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Out-of-home catering services frequently offer consumers the opportunity to choose their foods from among different proposals and/or provide consumers with a variety of food. The aim of the present study was to assess the impact o...
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Out-of-home catering services frequently offer consumers the opportunity to choose their foods from among different proposals and/or provide consumers with a variety of food. The aim of the present study was to assess the impact of choice and/or variety on food liking and food intake. Fifty-nine normal weight adults were recruited under the condition that they equally liked three vegetable recipes (green beans with butter, zucchinis with olive oil, spinach with cream). Volunteers participated in four sessions at lunch time. In the no-choice/no-variety condition, volunteers were served one dish randomly selected from among the three. In the no-choice/variety condition, volunteers were served all three dishes. In the choice/no-variety condition, participants chose one dish from among the three dishes. In the choice/variety condition, volunteers chose as many dishes as they desired from among the three dishes. Results showed that providing choice increased vegetable liking and vegetable intake, while offering a variety of vegetables only increased their liking. No synergy effect between choice and variety was observed on vegetable liking and vegetable intake (i.e. the effect in the choice/variety condition was not significantly higher than the effects in no-choice/variety and the choice/no-variety conditions). Published by Elsevier Ltd.
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Research investigating whether hearing a particular type of ethnic music will influence people to choose food from that same culture has found mixed results. Some studies found that when given a selection of different ethnic foods...
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Research investigating whether hearing a particular type of ethnic music will influence people to choose food from that same culture has found mixed results. Some studies found that when given a selection of different ethnic foods subjects were more likely to choose the food that was typical of the culture whose music was playing. Other studies have found no effect. The present study investigated the effect of instrumental Italian or Spanish music played in a university dining hall on the selection of either an Italian (chicken parmesan) or a Spanish (seafood paella) entre. On two different nights both the Italian and Spanish entre were available and students could select from those two entrees or other food choices. Italian music was played on one night and Spanish on another. The number of people who chose the two entrees was recorded on both nights. In addition, the hedonic ratings of the two entrees were obtained when either congruent or incongruent music was being played during the meal. On both nights more people chose the chicken parmesan than chose the seafood paella. However, there was a significant effect of the music on food choice. A significantly greater proportion of diners selected the paella over the chicken parmesan on the night when the Spanish music was played (34%) than on the night when the Italian music was played (17%). There was no effect of the type of music on liking for the food, possibly because the music was not as loud where diners were eating as where they ordered. (C) 2016 Elsevier Ltd. All rights reserved.
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